| Objective:To provide a basis for patients choosing a rational diet, we explored the effects of different breakfast foods, such as steamed bread, rice noodles and oatmeal, on postprandial blood glucose in middle-aged and elderly patients with type 2 diabetes using a continuous glucose monitoring system (CGMS).Methods:Middle-aged and older patients were chosen as research subjects and were hospitalized in our department. According to crossover design, the subjects were served three different test breakfasts in three days and given 72 h dynamic blood glucose monitoring. Blood sugar levels were collected 1 hour before each breakfast and 3 hours after for data analysis.Results Thirty-six type 2 diabetics were selected. The order of the crossover design processing factors, i.e., the order of the three different breakfast meals, had no significant effect on the observations (P>0.05). One hour before the meal, the mean blood glucose and fasting blood glucose (FBG) levels, the incidences of hypoglycemia (≤3.9 mmol/L), and the area under the curve (AUC) were not significantly different among the three different dietary groups (P>0.05). The blood sugar rise speed, the area under the curve (AUC), and the mean amplitude of glycemic excursion (MAGE) were significantly different in patients after eating the three different dietary groups. The blood sugar levels were most ideal, i.e., with minimal fluctuations, after eating the oatmeal breakfast meal.Conclusion The application of CGMS to measure dynamic blood sugar levels in diabetic patients over a period of 72 hours provided a means to monitor high and low blood sugar fluctuations in response to different types of diet therapy. Our study shows that an oatmeal-based breakfast meal for middle aged and older patients with type 2 diabetes may help maintain ideal levels of postprandial blood sugar levels when compared with steamed bread and rice noodles. |
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