Effects Of Amorphophallus Konjac On The Postprandial Blood-glucose Of 2 Type Diabetes Mellitus

IntroductionAmorphophallus konjac, also known as konnyaku, is a perennial herb growing at 250m~2,500m above the sea level. The dominant component of konjac is glucomannan and it is a kind of alkaline food which is rich in dietary fiber and various amino acids and microelements. Recent research shows that glucomannan contained in konjac has benefits in lowering the blood sugar levels of diabetics for the reason that it is of high molar weight and high viscidity which can effectively lower blood-sugar-levels after meals and in turn lessen the load of islands of Langerhans. Moreover, glucomannan, with its powerful water absorptivity and low calories, can increase satiation, lighten the sense of hunger, and make the patients lose weigh; as a result, it is also an ideal choice for diabetics and people who want to lose weight alike. With the changes in economy situation and life styles, the morbidity of diabetics is mounting up each year, which severely threatens people's health. The current project aims to study the features of the dietary-fiber-rich konjac which is conveniently available in daily life and provide scientific evidence of diet treatment for diabetics.Methodology30 cases are selected from Endocrinology Department and diabetics in hospital. Self-comparison approach is adopted. The first day Type 2 diagnosed diabetics are checked respectively for their fasting blood-glucose; food intake of 50g carbohydrates of steamed bread and check the blood-glucose at 15th minute, 30th minute, 45th minute, 60th minute, 90th minute, and 120th minute. The second day conduct self-comparison and check fasting blood-glucose; food intake of 50g carbohydrates of steamed bread and 100g konjac and check the blood-glucose at 15th minute, 30th minute, 45th minute, 60th minute, 90th minute, and 120th minute.ResultsThe values of blood-glucose at30th minute,45th minute, 60th minute and 90th minute after intake of 50g carbohydrates of steamed bread and 100g konjac obviously decrease in comparison with intake of 50g carbohydrates of steamed bread, which is statistically significant.Conclusion1. Intake of dietary fibers (konjac) can lower the peak value of blood- glucose and two hour value after meals for Type 2 diabetics and reduce the blood-glucose fluctuation after meals.2. Satisfied satiation is achieved through survey questions, which can both control the overall calorie input for the diet treatment of diabetics and obtain pleasant satiation. This is also effective in maintaining weight, which is of significance for precaution of diabetics and Metabolism Syndromes.