The Role Of Brown Rice Food Therapy In Type 2 Diabetes

BackgroundDiabetes is a clinical metabolic syndrome that features the continual increasing glucose level in blood circulation. Current verified pathogeneses of diabetes include insulin resistance(IR, which is the decreased reactivity of insulin target tissue on insulin), insulin secretion defect, oxidative stress, chronic inflammation, mitochondrial function dysfunction, long-term superexitation of sympathetic nervous system, and endoplasmic reticulum stress, etc. Its complication is mainly caused by polyhydric alcohols, protein non-enzymatic glycosylation, PKC approach activation, hexosamine access and oxidative stress. During the therapy of diabetes, the pathogeneses mentioned above offered powerful reference, which means the diabetes can be further controlled, and the complication can be delayed by improving insulin resistance, promoting the secretion of endogenous insulin, anti-oxidative stress as well as restraining multiple approaches of activation.As the treatment foundation of type 2 diabetes mellitus, dietary therapy always runs through the prevention and therapy of diabetes. Reasonable dietary structure and nutrient collocation can not only reduce blood sugar, but also play certain function on anti-oxidative stress, improving insulin resistance, repairing damaged B cell, perfecting blood fat, and facilitating the synthesis of hepatic glycogen as well as muscle glycogen. Brown rice is the coarse grain that obtained from paddy husking without process, which consists of three components including rice bran, embryo and endosperm. The multiple nutrition ingredients are similar to the therapy diet of diabetes; meanwhile, their dependent interaction can also prevent and control diabetes complication. PurposeTo discuss about the influence of brown rice dietary therapy on the blood sugar, blood fat, pancreatic function, blood pressure, BMI and waistline of the patients with T2 DM. MethodThe inpatients of our hospital from Dec. 2013 to Apr. 2015, screened 67 T2 DM patients at ages of 30 – 60(36 cases of male and 31 cases of female) by referring to diabetes diagnosis standard(WHO. 1999) were collected. The test cycle was two months, the patients’ BMI, waistline and blood pressure were record, and the fasting blood-glucose, 2-hour post-meal blood sugar, fasting insulin, 2-hour post-meal insulin, glycosylated hemoglobin(Hb A1c) and blood lipid level were detected, and each patient with 50 g of brown rice each meal to replace staple food under the condition of not changing other life styles was rendered at starting test. The indicators were reviewed to analyze their changes above one month after eating and stopping to eat brown rice. ResultsThe data before test were used as contrast, the patients’ BMI, waistline, systolic pressure, fasting blood-glucose, postprandial blood glucose, fasting insulin, 2-hour post-meal insulin, Hb A1 c and blood lipid level after eating brown rice for one month reduced significantly(P < 0.05), and there was no statistical signification in diastolic pressure. Patients’ BMI, waistline, blood fat, fasting insulin and fasting blood-glucose increased significantly(P < 0.05) one month after stopping to eat the brown rice as compared with those at eating, and there were no statistical signification in blood pressure, 2-hour post-meal blood sugar, 2-hour post-meal insulin and Hb A1c(P > 0.05). ConclusionThe BMI, waistline, fasting blood-glucose, fasting insulin, 2-hour post-meal blood sugar and blood lipid level, enhance insulin sensitive, improve insulin resistance, perfect blood fat, reduce blood sugar, and prevent as well as relieve complication could be reduced in T2 DM diabetes patients treated by brown rice.