{"_buckets": {"deposit": "dff5f134-8747-4498-b3e7-62e7931a362b"}, "_deposit": {"created_by": 3, "id": "191", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "191"}, "status": "published"}, "_oai": {"id": "oai:kinran.repo.nii.ac.jp:00000191", "sets": ["29"]}, "author_link": ["473", "462", "469", "465", "471", "468", "472", "466", "463", "467", "464", "470"], "item_3_biblio_info_12": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicPageEnd": "82", "bibliographicPageStart": "77", "bibliographicVolumeNumber": "9", "bibliographic_titles": [{}]}]}, "item_3_description_10": {"attribute_name": "抄録(日)", "attribute_value_mlt": [{"subitem_description": "本研究は2型糖尿病患者の食後血糖値に影響する栄養素について明らかにすることを目的とした。対象は入院中の2型糖尿病患者で、食前および食後の血糖測定を実施した22名であった。分析は食後血糖値を従属変数に、エネルギー、たんぱく質、脂質、炭水化物、食物繊維、年齢、BMI、HbA1c、食前血糖値を独立変数とした重回帰分析を用いた。結果は全体としては食後血糖に影響する有意な要因は認められなかった。一方、朝食においてHbA1cと食物繊維に有意な値が認められた。すなわち、2型糖尿病入院患者において、食後血糖値を抑制する栄養素として最も影響を及ぼすのは食物繊維であると考えられる。 ", 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