CN117643375A

CN117643375A - Low GL dietary formula suitable for maintenance after T2DM intensive treatment and preparation method thereof

Info

Publication number: CN117643375A
Application number: CN202311776455.8A
Authority: CN
Inventors: 林秀红; 徐明彤; 陈超刚; 严励
Original assignee: Sun Yat Sen Memorial Hospital Sun Yat Sen University
Current assignee: Sun Yat Sen Memorial Hospital Sun Yat Sen University
Priority date: 2023-12-21
Filing date: 2023-12-21
Publication date: 2024-03-05

Abstract

The invention provides a low GL dietary formula suitable for being maintained after T2DM intensified treatment and a preparation method thereof, belonging to the technical field of food compositions. The low GL dietary formulation comprises carbohydrate, dietary fiber, fat, protein, multiple vitamins (vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid, pantothenic acid, choline, biotin and vitamin C), multiple minerals (sodium, potassium, calcium, phosphorus, magnesium, iron, zinc, copper, manganese, iodine and selenium) and the like, and the combination of abundant nutrient elements meets the nutrient requirements necessary for human bodies; the low GL diet formula is rich and comprehensive in nutrition, is beneficial to the accurate diet control of type 2 diabetics all the day, has wide raw material sources and simple preparation method, and is suitable for mass production.

Description

Low GL dietary formula suitable for maintenance after T2DM intensive treatment and preparation method thereof

Technical Field

The invention belongs to the technical field of food compositions, and particularly relates to a low GL dietary composition for an insulin potentiation treatment of a Type 2diabetes (Type 2diabetes mellitus,T2DM) patient and a preparation method thereof.

Background

Diabetes is a metabolic disease characterized by hyperglycemia. According to the global diabetes map published by the international diabetes union (IDF) 2021, the diabetic patients and the abnormal blood sugar population in our country continue to grow in recent years and gradually become younger and popular. Furthermore, glycemic control is generally undesirable, leading to associated complications and reduced longevity, and also places a heavy burden on society, home and individuals. The prevention and control of diabetes becomes a major problem in the current society that needs to be addressed. In recent years, T2DM is no longer considered as a life-long disease, and particularly, early T2DM patients with high body weight have the possibility of "blood glucose alleviation", and china has also issued "type 2diabetes reversal chinese expert consensus" in 2021. Numerous clinical studies at home and abroad confirm that the effect of non-drug blood glucose alleviation is optimal after short-term insulin potentiation therapy (Short termintensive insulin therapy, SIIT) is adopted by new diagnosis T2DM patients with shorter disease course and relatively young patients, and life style intervention in the "non-drug remission period" determines whether remission and remission duration to a certain extent, wherein diet control is the most important. Diet control is the fundamental measure of integrated treatment of diabetes, and medical nutritional therapy (Medical nutrion therapy, MNT) should be throughout the treatment of diabetics, regardless of the hypoglycemic regimen used.

For diabetics, the balanced dietary structure which can be maintained for a long time still needs to take carbohydrate as a main daily energy source, and the national guidelines for medical nutrition and treatment of diabetes (2022) suggest that the carbohydrate in the diet of diabetics accounts for 45% -60% of the energy intake. Diabetics therefore cannot reduce carbohydrate intake alike, but rather pay more attention to the carbohydrate quality. In order to better guide diabetics to a reasonable diet, the academia proposes the concept of a Glycemic Index (GI), also commonly called Glycemic index, which is the ratio of the Glycemic effect of a human body after eating a certain food to the Glycemic effect of a standard food (usually 50 g of glucose) containing equal amounts of carbohydrate, reflecting the ability of the carbohydrate in the food to cause the degree of increase in blood glucose in the human body. It is generally considered that: food with GI below 55 is low GI food such as fructus Zizaniae Caduciflorae, rye, sweet potato, beans, leaf vegetables, nuts, milk, bean curd, cherry, fructus Citri Grandis, peach, pear, apple, etc.; GI in the range of 55-70 is middle GI food such as corn, oat, buckwheat flour, whole wheat bread, potato, fruit juice, sucrose, etc.; the GI is higher than 70 and is selected from rice, noodle, steamed bread, glutinous rice, pancake, white bread, carrot, pumpkin, watermelon, mel, glucose, maltose, etc. GI values represent only the glycemic ability of food, independent of food intake. The specific effect of carbohydrate on blood sugar in the food actually ingested per meal is expressed by a meal blood sugar load (GL), and the calculation formula is as follows: food GL = food GI x carbohydrate content in food (g)/100, GL comprehensively reflects the effect of the mass and amount of carbohydrates in ingested food on postprandial blood glucose. According to foreign standards, GL is higher than or equal to 20 in general under the conventional feed intake, and the effect on blood sugar is great; GL is more than or equal to 10 and less than or equal to 19 and is middle GL food, and the influence on blood sugar is moderate; GL < 10 is a low GL diet, indicating little effect on blood glucose. For the whole day meal, the foreign literature reports that there are two definitions of "low GL meal: one is a daily meal GL of less than 80 and the other is no more than 45/1000kcal. The fine staple food intake of asian populations is relatively large and there is no standard for native meal GL classification in China.

There are also a large number of low-sugar or sugar-free meal replacement foods (such as low-sugar bread, sugar-free biscuits and the like) on the market, and many diabetics can eat at will. However, the term "low sugar or no sugar" merely means that less or no sucrose is added to the food, and the food itself often contains a large amount of fine starch, so that the food still can be digested and absorbed into glucose to enter the body after being eaten, the GI index is often more than 70, the GL of normal feeding is also much more than 20, and the food still has a large influence on the blood sugar of diabetics. And due to excessive build and package of the food by the merchant, the price water-rise ship is high, the cost performance is low, and the food is not a good choice for diabetics.

The invention discloses a low GL cereal source nutrition special meal and a processing method thereof in Chinese patent CN112385840A, which takes bulk cereal crops as raw materials, and the low GL cereal source nutrition special meal with high content of slow digestion starch can be prepared by mixing the low GL cereal source nutrition special meal with natural plant extract with 3-deoxyanthocyanin content more than 3mg/100g and sulfur-rich plant or animal protein so that the interaction of the sulfur-containing protein and the 3-deoxyanthocyanin realizes the in-situ coating of starch particles. The method of the invention has the advantages of green and environment-friendly process, simple operation procedure and low production cost, and the product realizes the gradual release of postprandial blood sugar, can be used as meal replacement food for people with abnormal sugar metabolism, long-distance runner food, middle and primary school nutrition breakfast food and the like, but the food is not focused on diabetics.

Chinese patent CN110692676a discloses a quinoa Mi Dai meal composite food with low GI/GL value, and its preparation method and use. Is prepared from raw materials including wheat, quinoa, oat, buckwheat, white kidney bean, chickpea and resistant starch. After the quinoa Mi Dai meal composite food with low GI/GL value is eaten, the postprandial blood sugar of diabetics can be effectively controlled, and the GI value is 19.8-33.7; GL is 10.6-18.2. Namely, the GI value is less than 55, the GL value is less than 19, and the food is a medium or low load food, belongs to a model with little or no influence on blood sugar, but the composite food does not contain oil, milk products and other components, and can not better balance nutrition.

Therefore, there is a need to develop a low GL dietary composition that is nutritionally balanced and maintains long-term drug-free "glycemic relief" after early insulin potentiation treatment in type 2 diabetics and a method of preparing the same.

Disclosure of Invention

Based on the defects existing in the prior art, the invention aims to provide the low GL dietary composition which can be maintained for a long time after the early insulin strengthening treatment of the type 2diabetes patient and the preparation method thereof, and the low GL dietary composition has more reasonable components and proportion and more balanced nutrition, can be used for nutrition meal after the insulin strengthening treatment of the type 2diabetes patient, can effectively control postprandial blood sugar of the diabetes patient, and is beneficial to the patients to achieve long-term non-drug 'blood sugar relief'.

In order to achieve the above purpose, the present invention adopts the following technical scheme:

a low GL dietary formulation suitable for maintenance after T2DM booster treatment comprising the following ingredients:

formula I: 10-22g of protein, 9.85-16.43g of fat, 25-44g of carbohydrate, 1.6-5.0mg of compound vitamin and 0.28-0.86g of compound mineral.

And the formula II: 20-36g of protein, 34-52.5g of fat, 48-96g of carbohydrate, 141-147mg of compound vitamin and 1.26-1.75g of compound mineral.

And the formula III: 23-35g of protein, 34-52.1g of fat, 48-96g of carbohydrate, 141-147mg of compound vitamin and 1.26-1.75g of compound mineral.

Wherein,

the protein is selected from one or more of separated whey protein powder, protein isolate, soybean protein isolate and rice protein isolate;

preferably, the protein in formula one is a mixture of isolated whey protein powder and a complex protein;

still more preferably, the proteins in formula one are whey proteins and complex proteins in a mass ratio of 5-10:1.

Further preferably, the proteins described in formula one are whey proteins and complex proteins in a mass ratio of 8:1.

Preferably, the protein in the formula II and the formula III is a mixture of soy protein isolate powder and rice protein isolate powder;

still preferably, the proteins in the second and third formulas are soy protein isolate powder and rice protein isolate powder in a mass ratio of 2-3:1.

Further preferably, the proteins in the second and third formulas are soy protein isolate powder and rice protein isolate powder in a mass ratio of 2.5:1.

The fat comprises at least one of fat, fat in separated whey and fat in rice protein.

Wherein the grease is vegetable oil; the vegetable oil is formed by mixing a plurality of soybean oil, rapeseed oil, corn germ oil, sunflower seed oil, peanut oil, sesame oil, olive oil, camellia seed oil, safflower seed oil, linseed oil, rice bran oil, walnut oil, grape seed oil, wheat germ oil, chia seed oil, sea buckthorn seed oil and tea seed oil.

Preferably, the vegetable oil is formed by mixing maize germ oil, sesame oil, rapeseed oil, sunflower seed oil, olive oil, linseed oil, peanut oil, walnut oil and chia seed oil.

Still preferably, the vegetable oil is maize germ oil, sesame oil, rapeseed oil, sunflower seed oil, olive oil, linseed oil, peanut oil, walnut oil and chia seed oil in a mass ratio of 120-150:1-3:8-10:1-3:1-3:5-7:12-15:3-5:1-3;

further preferably, the vegetable oil is corn germ oil, sesame oil, rapeseed oil, sunflower oil, olive oil, linseed oil, peanut oil, walnut oil and chia seed oil in a mass ratio of 150:3:10:3:3:5:12:5:3.

The invention reasonably controls the types of grease in the implementation process; the obtained product is rich in saturated fatty acid, unsaturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid, n-3 fatty acid and cholesterol;

the content of saturated fatty acid in the product can be 3.1-6.6g by controlling the addition amount of various oils; so that the content of unsaturated fatty acid in the product is 1.3-3.9g; so that the content of monounsaturated fatty acid in the product is 1-12.6g; so that the polyunsaturated fatty acid content in the product satisfies 0.2-3.7g; so that the content of n-3 fatty acid in the product meets 0.05-0.075g; so that the cholesterol content in the product is 36.2-394mg.

The carbohydrate is cereal flour; the cereal flour is at least one selected from wheat flour, corn flour, buckwheat flour, millet flour, sorghum flour, rice flour and highland barley flour;

preferably, the carbohydrate is at least one of millet flour, wheat flour and rice flour.

The vitamins are selected from one or more of vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid, pantothenic acid, choline, biotin and vitamin C;

wherein,

the compound vitamins in the formula I are vitamin A, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid and pantothenic acid;

the content of the vitamin A is 135-276 mug; the vitamin E content is 0.375-1.355mg; the content of the vitamin K is 0.22 mug; the content of vitamin B1 is 0.05-0.155mg; the vitamin B2 content is 0.025-0.16mg; the content of the vitamin B6 is 0.11mg; the content of vitamin B12 is 0.495 mug; the content of the niacin is 1.125-2.36mg; the content of the pantothenic acid is 0.825mg.

The compound vitamins in the formula II are vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid, pantothenic acid, choline, biotin and vitamin C;

the content of vitamin A is 247.8-252.2 mug; the content of vitamin D is 0.1-0.15 μg; the content of vitamin E is 4.515-6.35mg; the content of vitamin K is 6.02-9.03 mug; the content of vitamin B1 is 0.26-0.46mg; the content of vitamin B2 is 0.045-0.09mg; the content of the vitamin B6 is 0.15mg; the content of vitamin B12 is 0.2-0.3 mug; the content of the niacin is 3.455-6.2mg; the content of the pantothenic acid is 0.7-1mg; the choline content is 14.88-14.895mg; the biotin content is 0.4-0.6mg; the vitamin C content is 117mg.

The compound vitamins in the third formula are vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid, pantothenic acid, choline, biotin and vitamin C;

The composite mineral composition comprises sodium, potassium, calcium, phosphorus, magnesium, iron, zinc, copper, manganese, iodine and selenium.

Wherein,

the compound mineral in the formula I is as follows: the sodium content is 97.725-175.275mg; the content of potassium is 76.5-237.7mg; the content of the calcium is 0.2-31.2mg; the content of the phosphorus is 84.75-241mg; the content of the magnesium is 27-59.5mg; the iron content is 1.05-10.9mg; the zinc content is 0.55-1.595mg; the copper content is 0.1-0.31mg; the manganese content is 0.775-1.55mg; the iodine content was 12.375 μg; the selenium content is 1.525-10.75 mug.

The compound mineral in the formula II is as follows: the sodium content is 37.435-52.02mg; the content of potassium is 708.9-903.75mg; the content of the calcium is 123.8-142.73mg; the content of the phosphorus is 268.75-456.3mg; the content of magnesium is 100.35-158.15mg; the iron content is 3.355-5.725mg; the zinc content is 1.805-3.155mg; the copper content is 0.33-0.56mg; the manganese content is 1.51-2.945mg; the iodine content is 1.115-1.975 mug; the selenium content is 6.025-10.25 μg.

The compound mineral in the formula III is as follows: the sodium content is 37.435-52.02mg; the content of potassium is 708.9-903.75mg; the content of the calcium is 123.8-142.73mg; the content of the phosphorus is 268.75-456.3mg; the content of magnesium is 100.35-158.15mg; the iron content is 3.355-5.725mg; the zinc content is 1.805-3.155mg; the copper content is 0.33-0.56mg; the manganese content is 1.51-2.945mg; the iodine content is 1.115-1.975 mug; the selenium content is 6.025-10.25 μg.

Preferably, the source of the sodium element component in the composite mineral comprises sodium hydrogen phosphate, sodium dihydrogen phosphate, sodium citrate, sodium chloride or/and disodium hydrogen phosphate;

sources of potassium element components in the composite mineral comprise potassium gluconate, potassium citrate, monopotassium phosphate, dipotassium phosphate or/and potassium chloride;

sources of the calcium element component in the composite mineral comprise calcium carbonate, calcium gluconate, calcium citrate, L-calcium lactate, calcium hydrophosphate, calcium chloride, tricalcium phosphate, calcium glycerophosphate, calcium oxide or/and calcium sulfate;

sources of phosphorus element components in the composite mineral comprise tricalcium phosphate or/and calcium hydrophosphate;

sources of magnesium element components in the composite mineral comprise magnesium sulfate, magnesium chloride, magnesium oxide, magnesium carbonate, magnesium hydrogen phosphate or/and magnesium gluconate;

sources of the iron element component in the composite mineral comprise ferrous sulfate, ferrous gluconate, ferric ammonium citrate, ferrous fumarate, ferric citrate or/and ferric pyrophosphate;

sources of zinc element components in the composite mineral comprise zinc sulfate, zinc gluconate, zinc oxide, zinc lactate, zinc citrate, zinc chloride or/and zinc acetate;

sources of copper element components in the composite mineral comprise copper sulfate, copper gluconate, copper citrate or/and copper carbonate;

sources of manganese element components in the composite mineral comprise manganese sulfate, manganese chloride, manganese carbonate, manganese citrate or/and manganese gluconate;

sources of iodine element components in the composite mineral comprise potassium iodate, potassium iodide or/and sodium iodide;

sources of selenium element components in the composite mineral comprise sodium selenate or/and sodium selenite.

Still preferably, the elemental sodium component of the complex mineral is derived from sodium citrate;

the potassium element component in the composite mineral is derived from potassium citrate and potassium chloride;

the calcium element component in the composite mineral is derived from calcium carbonate and calcium hydrophosphate, and the calcium hydrophosphate is simultaneously used as a source of the phosphorus element component;

the magnesium element component in the composite mineral is derived from magnesium carbonate;

the iron element component in the composite mineral is derived from ferric pyrophosphate, and the ferric pyrophosphate is simultaneously used as a source of the phosphorus element component;

the zinc element component in the composite mineral is derived from zinc citrate;

the copper element component in the composite mineral is derived from copper sulfate;

the manganese element component in the composite mineral is derived from manganese sulfate;

the iodine element component in the composite mineral is derived from potassium iodide, and the potassium iodide is used as a source of potassium element component;

the selenium element component in the composite mineral is derived from sodium selenite.

As some preferred embodiments, the low GL dietary formulation further comprises dietary fiber, wherein the dietary fiber content in the formulation I is 2.1-4.3g; the content of dietary fiber in the second formula is 5.9-9.2g; the dietary fiber content in the third formula is 5.9-9.2g.

As some preferred embodiments, formulation one of the low GL diet formulations further comprises lutein 277.2 μg;

as other preferred embodiments, the first and second low GL dietary formulations further comprise lutein 3490 μg and carotene 90 μg.

As some preferred embodiments, the low GL meal formulation suitable for maintenance after T2DM booster treatment comprises the following ingredients:

formula I: 10-22g of protein, 9.85-16.43g of fat, 25-44g of carbohydrate, 1.6-5.0mg of compound vitamin, 0.28-0.86g of compound mineral and 277.2 mu g of lutein;

wherein:

the proteins are whey proteins and complex proteins with a mass ratio of 5-10:1;

the fat comprises the following components: separating fat 5.56-10.84g from rice protein 4.29-5.59g from whey;

the carbohydrate comprises the following components: 10-15g of millet powder, 5-10g of wheat flour and 10-19g of distillers' grains powder;

the compound vitamin comprises the following components: the content of the vitamin A is 135-276 mug; the vitamin E content is 0.375-1.355mg; the content of the vitamin K is 0.22 mug; the content of vitamin B1 is 0.05-0.155mg; the vitamin B2 content is 0.025-0.16mg; the content of the vitamin B6 is 0.11mg; the content of vitamin B12 is 0.495 mug; the content of the niacin is 1.125-2.36mg; the content of the pantothenic acid is 0.825mg.

The composite mineral comprises the following components: the content of sodium is 97.725-175.275mg; the content of potassium is 76.5-237.7mg; the content of calcium is 0.2-31.2mg; the content of phosphorus is 84.75-241mg; the content of magnesium is 27-59.5mg; the content of iron is 1.05-10.9mg; the zinc content is 0.55-1.595mg; the copper content is 0.1-0.31mg; the manganese content is 0.775-1.55mg; iodine content was 12.375 μg; the selenium content is 1.525-10.75 μg.

And the formula II: 20-36g of protein, 34-52.5g of fat, 48-96g of carbohydrate, 141-147mg of compound vitamin, 1.26-1.75g of compound mineral, 3490 mu g of lutein and 90 mu g of carotene.

Wherein:

the proteins are soybean protein isolate powder and rice protein isolate powder with the mass ratio of 2-3:1;

the fat comprises the following components: 20-40g of vegetable oil, 0.04-0.12g of fat in separated whey and 0.24-0.6g of fat in rice protein;

the carbohydrate comprises the following components: 20-30g of millet powder, 10-25g of wheat flour and 18-40g of distilled grain rice powder;

the compound vitamin comprises the following components: the content of vitamin A is 247.8-252.2 mug; the content of vitamin D is 0.1-0.15 μg; the content of vitamin E is 4.515-6.35mg; the content of vitamin K is 6.02-9.03 mug; the content of vitamin B1 is 0.26-0.46mg; the content of vitamin B2 is 0.045-0.09mg; the content of the vitamin B6 is 0.15mg; the content of vitamin B12 is 0.2-0.3 mug; the content of the niacin is 3.455-6.2mg; the content of the pantothenic acid is 0.7-1mg; the choline content is 14.88-14.895mg; the biotin content is 0.4-0.6mg; the vitamin C content is 117mg.

The composite mineral comprises the following components: the content of sodium is 37.435-52.02mg; the content of potassium is 708.9-903.75mg; the content of calcium is 123.8-150.05mg; the content of phosphorus is 268.75-456.3mg; the content of magnesium is 100.35-158.15mg; the content of iron is 3.355-5.725mg; the zinc content is 1.805-3.155mg; the copper content is 0.33-0.56mg; the manganese content is 1.51-2.945mg; the iodine content is 1.115-1.975 μg; the selenium content is 6.025-10.25 μg.

And the formula III: 23-35g of protein, 34-52.1g of fat, 48-96g of carbohydrate, 141-147mg of compound vitamin, 1.26-1.75g of compound mineral, 3490 mu g of lutein and 90 mu g of carotene.

Wherein:

Wherein, the formula I, the formula II and the formula III correspond to breakfast, lunch and dinner of each day.

The invention also provides a preparation method of the low GL diet formula, which comprises the following steps:

(1) Weighing various raw materials and mixing to obtain a mixture;

(2) Putting the mixture into a mixer for mixing to obtain the composition with the low GL dietary formula;

(3) The composition was checked and bagged.

The invention also provides application of the low GL dietary formulation composition in preparing low GL food.

The low GL food is a meal for the offspring of insulin potentiation treatment of type 2 diabetics.

Compared with the prior art, the invention has the beneficial effects that:

(1) The low GL dietary formulation comprises a combination of carbohydrates, dietary fibers, fat, proteins, multiple vitamins (vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, choline, biotin and vitamin C) and multiple minerals (sodium, potassium, calcium, phosphorus, magnesium, iron, zinc, copper, manganese, iodine and selenium), and rich nutrients to meet the nutritional requirements necessary for the human body;

(2) The fat of the low GL dietary formula mainly comprises vegetable oil, fat in separated whey and fat in rice protein, and in the implementation process, the obtained product is rich in saturated fatty acid, unsaturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid, n-3 fatty acid and cholesterol by reasonably controlling the types of the fat, and the fatty carbon chain is short, so that the fat is easier to absorb and is friendly to people with poor fat absorption;

(3) The low GL diet formula is rich in nutrition, is beneficial to the accurate diet control of type 2 diabetics all the day, has wide raw material sources and simple preparation method, and is suitable for mass production;

(4) The low GL diet formula provided by the invention, wherein the formula I, the formula II and the formula III correspond to breakfast, lunch and dinner every day, the composition combination of the three formulas can meet the nutritional requirements of diabetics all the day, and the low GL diet formula can be customized according to individuation (such as height, weight, age, blood sugar level and the like), namely, the patients can select the components of the formula I, the formula II or the formula III as meal substitutes according to own requirements.

Drawings

FIG. 1 is a graph comparing the follow-up 3-12 month diet indicators for two groups of patients;

figure 2 is a graph comparing the change in body weight of two groups of patients after dry prognosis.

Detailed Description

The following non-limiting examples will enable those of ordinary skill in the art to more fully understand the invention and are not intended to limit the invention in any way. The following is merely exemplary of the scope of the invention as it is claimed and many variations and modifications of the invention will be apparent to those skilled in the art in light of the disclosure, which should be considered as falling within the scope of the invention as claimed.

Where numerical ranges are provided in the examples, it is understood that unless otherwise stated herein, both endpoints of each numerical range and any number between the two endpoints are significant both in the numerical range. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

The invention is further illustrated by means of the following specific examples. The various chemical reagents used in the examples of the present invention were obtained by conventional commercial means unless otherwise specified.

Basic examples: a low GL dietary formulation suitable for maintenance after T2DM booster treatment comprising the following ingredients:

formula I: 10-22g of protein, 9.85-16.43g of fat, 25-44g of carbohydrate, 1.6-5.0mg of compound vitamin and 0.28-0.86g of compound mineral;

wherein:

the compound vitamin comprises the following components: the content of the vitamin A is 135-276 mug; the vitamin E content is 0.375-1.355mg; the content of the vitamin K is 0.22 mug; the content of vitamin B1 is 0.05-0.155mg; the vitamin B2 content is 0.025-0.16mg; the content of the vitamin B6 is 0.11mg; the content of vitamin B12 is 0.495 mug; the content of the niacin is 1.125-2.36mg; the content of the pantothenic acid is 0.825mg;

Wherein:

(1) Weighing various raw materials and mixing to obtain a mixture;

(3) The composition was checked and bagged.

Example 1 a low GL meal recipe suitable for maintenance after T2DM booster treatment comprising the following ingredients:

formula I: 18g of whey protein, 2g of complex protein, 6.52g of fat in separated whey, 4.33g of fat in rice protein, 12g of millet flour, 8g of wheat flour and 15g of grain flour, and compound vitamins (135 mug of vitamin A, 0.98mg of vitamin E, 0.22 mug of vitamin K, 0.105mg of vitamin B1, 0.135mg of vitamin B2, 0.11mg of vitamin B6, 0.495 mug of vitamin B12, 1.235mg of nicotinic acid, 0.825mg of pantothenic acid), compound minerals (170.05 mg of sodium, 161.2mg of potassium, 31mg of calcium, 156.25mg of phosphorus, 32.5mg of magnesium, 9.85mg of iron, 1.045mg of zinc, 0.21mg of copper, 0.37 mg of manganese, 0.775 g of iodine, 12 mug of selenium, and 35 mug of lutein 2.277 g.

And the formula II: 22.5g of soybean isolated protein powder, 7.5g of rice isolated protein powder, 39.4g of vegetable oil, 0.10g of fat in isolated whey, 0.5g of fat in rice protein, 25g of millet flour, 20g of wheat flour and 35g of grain flour, compound vitamin (vitamin A content of 250 mu g, vitamin D content of 0.125 mu g, vitamin E content of 5.395mg, vitamin K content of 9.03 mu g, vitamin B1 content of 0.355mg, vitamin B2 content of 0.065mg, vitamin B6 content of 0.15mg, vitamin B12 content of 0.25 mu g, nicotinic acid content of 5.05mg, pantothenic acid content of 0.85mg, choline content of 14.895mg, biotin content of 0.5mg, vitamin C content of 117 mg), compound mineral (sodium content of 40.72mg, potassium content of 771.6mg, calcium content of 35mg, magnesium content of 4.84 mg, selenium content of 14mg, zinc content of 14mg, 42mg, zinc content of 14mg, zinc content of 42mg, zinc content of 36mg, zinc content of 42mg of 4.46 mg, zinc content of 42mg, zinc content of 14mg, and zinc content of 42mg of 4.46 mg of vitamin C content

And the formula III: 22.5g of soybean isolated protein powder, 7.5g of rice isolated protein powder, 39.4g of vegetable oil, 0.10g of fat in isolated whey, 0.5g of fat in rice protein, 25g of millet flour, 20g of wheat flour and 35g of grain flour, compound vitamin (vitamin A content of 250 mu g, vitamin D content of 0.125 mu g, vitamin E content of 5.395mg, vitamin K content of 9.03 mu g, vitamin B1 content of 0.355mg, vitamin B2 content of 0.065mg, vitamin B6 content of 0.15mg, vitamin B12 content of 0.25 mu g, nicotinic acid content of 5.05mg, pantothenic acid content of 0.85mg, choline content of 14.895mg, biotin content of 0.5mg, vitamin C content of 117 mg), compound mineral (sodium content of 40.72mg, potassium content of 771.6mg, calcium content of 35mg, magnesium content of 4.84 mg, selenium content of 14mg, zinc content of 14mg, 42mg, zinc content of 14mg, zinc content of 42mg, zinc content of 36mg, zinc content of 42mg of 4.46 mg, zinc content of 42mg, zinc content of 14mg, and zinc content of 42mg of 4.46 mg of vitamin C content

Wherein the sodium element component in the composite mineral is derived from sodium citrate; the potassium element component is derived from potassium citrate and potassium chloride; the calcium component is derived from calcium carbonate and calcium hydrophosphate, and the calcium hydrophosphate is simultaneously used as a source of the phosphorus component; the magnesium element component is derived from magnesium carbonate; the iron component is derived from ferric pyrophosphate, and the ferric pyrophosphate is used as a source of the phosphorus component; the zinc element component is derived from zinc citrate; the copper element component is derived from copper sulfate; the manganese element component is derived from manganese sulfate; the iodine element component is derived from potassium iodide which is used as a source of the potassium element component; the selenium element is derived from sodium selenite.

(1) Respectively weighing and mixing various raw materials of the formula to obtain a mixture;

(2) Putting the mixture into a mixer for mixing, and pressing the mixture into a strip shape to obtain the composition with the low GL dietary formula;

(3) The composition was checked and bagged.

Effect experiment:

1. color, smell, taste and organization of different batches of products

TABLE 1

Batch of	Color	Smell of	Taste and flavor	Tissue morphology
					First batch	Off-white color	No peculiar smell	No peculiar smell	Powdery and no visible foreign matter
Second batch	Off-white color	No peculiar smell	No peculiar smell	Powdery and no visible foreign matter
					Third batch	Off-white color	No peculiar smell	No peculiar smell	Powdery and no visible foreign matter

2. The prepared product contains 8 detection information of components such as energy, protein, fat, carbohydrate and dietary fiber

TABLE 2

Note that: here, the lunch calculation in the 1500kcal recipe

3. The prepared product can relieve the blood sugar of type 2diabetes patients after insulin intensive therapy

3.1 purpose: whether the intervention of the low GL diet formula can improve the blood sugar relief rate of a newly diagnosed T2DM patient after short-term insulin intensive treatment and improve the islet function and related metabolic indexes of the patient is explored.

3.2 method: and adopting a random balance control design, incorporating untreated newly diagnosed T2DM patients, uniformly collecting and taking the newly diagnosed newly T2DM patients into a hospital for insulin intensive treatment for about 2 weeks, distributing the newly diagnosed patient into a control group and a low GL diet intervention group according to a random digital table method, and observing the conditions of blood sugar alleviation and metabolic change after stopping the administration for 3 months.

3.3 results: the study included 86 patients altogether, and the two groups of patients had no statistical significance (P > 0.05) in terms of age, sex composition ratio, BMI, waistline, blood pressure, hbA1c, glycated albumin, lipid profile, liver and kidney function, insulin sensitivity, islet function, and daily dietary Carbohydrate (CHO), energy intake, and GL differences. The difference in glycemic relief rates was statistically significant (24.3% and 77.8%, P < 0.05), respectively; after correction for age, sex, educational level, BMI, hbA1c, etc., daily meal energy intake, GL/1000kcal was significantly inversely correlated with glycemic relief with OR values of 0.30 (0.10,0.90) and 0.17 (0.05,0.57), respectively, P <0.05; ΔGL, ΔGL/1000kcal are significantly positively correlated with glycemic relief, OR values of 11.58 (3.34,40.20) and 11.67 (3.44,39.66), respectively, P <0.05; daily diet CHO, GL, GL/1000kcal was significantly inversely correlated with weight change (P < 0.05), and ΔGL/1000kcal was significantly positively correlated with weight change (P < 0.05). GL/1000kcal is significantly correlated with the islet function index ISIced change value (correlation coefficient r= -0.443, P < 0.05), while the correlation of the meal index with the insulin sensitivity index has no statistical significance (P > 0.05).

The results of the measurements are shown in tables 3-5, FIGS. 1-2 below.

TABLE 3 follow-up 3 month diet index relationship to glycemic relief for patients in group

Note that: ^# correcting the confounding factors such as age, sex, education level, BMI, hbA1c and the like, ^* P<0.05。

after 3 months of hypoglycemic load (GL) dietary intervention, dietary energy intake, energy corrected GL, GL decline and energy corrected GL decline were all significantly correlated with glycemic relief (P < 0.05).

Table 4 weight change after two patient intervention

Both groups of patients showed a significant decrease in Body Mass Index (BMI) and waist circumference after dietary intervention (P < 0.05), and there was no statistical significance of the differences between groups (P > 0.05).

TABLE 5 correlation of dietary conditions with weight changes

dietary carbohydrate intake (CHO), glycemic Load (GL), energy corrected GL and their differences were all significantly correlated with weight loss (P < 0.05).

As can be seen from figure 1, the control and low GL meal intervention group patients were significantly different in meal energy corrected GL values (GL/1000 kcal) from 3 months up to 1 year following discharge (P < 0.05).

As can be seen from figure 2, both groups of patients showed a significant decrease in Body Mass Index (BMI) and waist circumference (P < 0.05) after low GL dietary intervention.

3.4 conclusion: the low GL dietary intervention can obviously improve the conditions of blood sugar relief and weight reduction of the newly diagnosed T2DM patient after the insulin intensification treatment, and the more GL is reduced, the more obvious the effect is; the benefit of low GL dietary intervention on metabolism may be mainly due to an improvement in islet function.

The above examples are provided for illustrating the technical aspects of the present invention and are not limited thereto, and although the present invention has been described in detail with reference to the above examples, one skilled in the art may make modifications and equivalents to the specific embodiments of the present invention without departing from the spirit and scope of the present invention, any modifications and equivalents thereof are within the scope of the appended claims.

Claims

1. A low GL meal formulation suitable for maintenance after T2DM booster treatment, characterized in that: comprises the following components:

and the formula II: 20-36g of protein, 34-52.5g of fat, 48-96g of carbohydrate, 141-147mg of compound vitamin and 1.26-1.75g of compound mineral;

2. The low GL meal recipe of claim 1, wherein: the protein is selected from one or more of separated whey protein powder, protein isolate, soybean protein isolate and rice protein isolate; the protein in the formula I is a mixture of separated whey protein powder and protein complex; the protein in the formula II and the formula III is a mixture of soybean isolated protein powder and rice isolated protein powder.

3. The low GL meal recipe of claim 1, wherein: the fat comprises at least one of grease, fat in separated whey and fat in rice protein; the grease comprises vegetable oil; the vegetable oil is maize germ oil, sesame oil, rapeseed oil, sunflower seed oil, olive oil, linseed oil, peanut oil, walnut oil and chia seed oil with the mass ratio of 120-150:1-3:8-10:1-3:1-3:5-7:12-15:3-5:1-3.

4. The low GL meal recipe of claim 1, wherein: the carbohydrate is whole grain flour; the cereal flour is at least one selected from wheat flour, corn flour, buckwheat flour, millet flour, sorghum flour, rice flour and highland barley flour.

5. The low GL meal recipe of claim 1, wherein: the compound vitamins in the formula I are vitamin A, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid and pantothenic acid;

6. The low GL meal recipe of claim 1, wherein: the compound vitamins in the formula II are vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid, pantothenic acid, choline, biotin and vitamin C;

7. The low GL meal recipe of claim 1, wherein: the compound vitamins in the third formula are vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid, pantothenic acid, choline, biotin and vitamin C;

8. The low GL meal recipe of claim 1, wherein: the composite mineral comprises sodium, potassium, calcium, phosphorus, magnesium, iron, zinc, copper, manganese, iodine and selenium;

the sodium content is 97.5-175.3mg; the content of potassium is 76.5-903.8mg; the content of the calcium is 0.2-142.8mg; the content of the phosphorus is 84.5-456.5mg; the content of the magnesium is 27-158.2mg; the iron content is 1-10.9mg; the zinc content is 0.5-3.2mg; the copper content is 0.1-0.6mg; the manganese content is 0.7-3.0mg; the iodine content is 1.20-12.5 mug; the selenium content is 1.5-10.8 mug.

9. The low GL meal recipe of claim 1, wherein: the low GL diet formula also contains dietary fiber, lutein and carotene, wherein the content of the dietary fiber in the formula I is 2.1-4.3g, and the content of the lutein is 277.2 mug; the dietary fiber content in the formula II and the formula III is 5.9-9.2g, the lutein content is 3490 μg, and the carotene content is 90 μg.

10. Use of the low GL dietary formulation composition of any one of claims 1-9 for the preparation of a low GL food for insulin potentiation treatment of type 2 diabetics.