Diet recommendation method and system based on insulin resistance

Abstract

The invention relates to the technical field of diet recommendation, in particular to a diet recommendation method and system based on insulin resistance, and the system comprises a dynamic blood glucose monitor which is used for monitoring blood glucose in real time; the data acquisition module is used for establishing a blood glucose curve according to the acquired data; the analysis module is used for determining the diet condition of the monitoring main body based on the blood glucose curve; the recommendation module is used for adjusting the diet of the monitored subject based on the analysis result of the analysis module; the mobile terminal is used for enabling the monitoring main body to input food types and display diet regulation modes; the method comprises the steps of establishing a real-time blood glucose curve and standard blood glucose data, determining eligibility of the real-time blood glucose curve based on the real-time blood glucose curve and the standard blood glucose curve, calculating a fluctuation evaluation value based on the unqualified real-time blood glucose curve, and determining increase of dining duration, adjustment of dining share or shortening of dining interval time based on the fluctuation evaluation value. According to the invention, the accuracy of personalized diet recommendation is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of diet recommendation, and in particular to a diet recommendation method and system based on insulin resistance. Background Art

[0002] Insulin resistance is an abnormal physiological state in which the body's response to endogenous or exogenous insulin is decreased, often manifested as symptoms such as impaired glucose tolerance, type 2 diabetes, dyslipidemia, obesity, or arteriosclerosis. The core of dietary recommendations for insulin resistance lies in developing a personalized diet plan based on the individual's sensitivity to different foods. First, it is necessary to assess the individual's insulin sensitivity and food sensitivity. Due to differences in each person's genes, intestinal flora, and endocrine hormones, there are significant differences in individual sensitivity to food, and the blood sugar rises differently when eating the same food. Based on these differences, targeted dietary recommendations are made to individuals to develop a diet plan that can meet basic nutritional needs while reducing blood sugar response and improving insulin sensitivity.

[0003] Chinese Patent Publication No.: CN112652378A discloses a diet recommendation method and device, which aims to solve the technical problem of how to provide personalized diet recommendations. To this end, according to the method of the embodiment of the invention, a menu image can be obtained, and a preset text recognition model is used to perform text recognition on the menu image to identify the name of each dish on the menu image; the constituent foods of each dish are analyzed according to each dish name, and the food attributes of the constituent foods are obtained from the food nutrition database; the health attributes of one or more users are retrieved from the user health record database; and diet recommendation information is output based on the food attributes of the constituent foods in each dish and the health attributes of one or more users. Through the above steps, users can obtain diet recommendations that meet their personal physique.

[0004] It can be seen that the diet recommendation method and device have the following problems: the invention makes targeted diet recommendations based on the data in the user's health record database, but the invention does not take into account the individual's sensitivity to different foods with the same nutrient source, resulting in low accuracy of personalized diet recommendations. Summary of the Invention

[0005] To this end, the present invention provides a diet recommendation method and system based on insulin resistance to overcome the problem in the prior art of lack of monitoring of an individual's sensitivity to different foods with the same nutrient source, resulting in low accuracy of personalized diet recommendations.

[0006] To achieve the above objectives, the present invention provides a diet recommendation system based on insulin resistance, comprising:

[0007] A dynamic blood glucose monitor comprises a housing and a subcutaneous blood glucose concentration monitoring sensor connected to the housing;

[0008] A data acquisition module connected to the dynamic blood glucose monitor is configured to acquire blood glucose concentrations monitored by the dynamic blood glucose monitor, establish a blood glucose concentration-time curve based on blood glucose concentrations at different time points, and obtain real-time blood glucose curves and standard blood glucose curves for the monitoring subject consuming various types of food.

[0009] An analysis module connected to the data acquisition module comprises,

[0010] An identification unit is configured to determine the eligibility of the real-time blood glucose curve.

[0011] An analysis unit is configured to compare the real-time blood glucose curve with the standard blood glucose curve to identify the rise time difference of blood glucose, the duration difference of high-concentration blood glucose, and the concentration difference of the lowest blood glucose of the monitoring subject to calculate the fluctuation evaluation value of blood glucose in response to the identification result of the identification unit.

[0012] A recommendation module connected to the analysis module is configured to determine the adjustment of meal portions, the increase of meal duration, or the shortening of meal intervals based on the fluctuation evaluation value determined by the analysis module.

[0013] A mobile terminal connected to the data acquisition module, the analysis module, and the recommendation module is configured to enable the monitoring subject to input the type of food before eating and display the dietary adjustment method recommended by the recommendation module.

[0014] Further, the data acquisition module establishes a standard blood glucose curve based on the blood glucose concentrations monitored by the dynamic blood glucose monitor, which comprises,

[0015] Based on the medical order, the dietary recommendation is eaten, and the blood glucose concentration is periodically collected after the start of eating to establish a real-time blood glucose curve.

[0016] The real-time blood glucose curve with a blood glucose fluctuation amplitude less than or equal to a preset fluctuation amplitude is recorded as a standard blood glucose curve, and the corresponding dietary recommendation is recorded as a basic diet.

[0017] Further, the identification unit identifies whether the real-time blood glucose curve is eligible based on the real-time blood glucose curve, which comprises,

[0018] Based on the type of food corresponding to the real-time blood glucose curve, the corresponding standard blood glucose curve is determined.

[0019] The real-time blood glucose curve and the standard blood glucose curve are superimposed based on the coordinate origin.

[0020] If the real-time blood glucose curve is not within the range enclosed by the standard blood glucose curve and the coordinate axis, the real-time blood glucose curve is identified as unqualified.

[0021] Furthermore, the analysis unit determines the difference in blood glucose rise time, the difference in duration of high blood glucose concentration, and the difference in minimum blood glucose concentration based on the unqualified real-time blood glucose curve, including:

[0022] Overlapping the real-time blood glucose curve with the standard blood glucose curve based on a coordinate origin;

[0023] The time point when the slope of the blood glucose curve is greater than the preset slope is identified as the rising time point of blood glucose, the time from the blood glucose peak to the blood glucose drop to the fasting blood glucose level is identified as the duration, and the lowest point on the blood glucose curve is identified as the lowest blood glucose concentration;

[0024] The rising time point, duration and lowest blood glucose concentration of the real-time blood glucose curve and the standard blood glucose curve are respectively subtracted to obtain the rising time difference, duration difference and concentration difference.

[0025] Furthermore, the recommendation module performs basic diet adjustment based on the fluctuation evaluation value, including:

[0026] Determining to increase the meal duration based on a comparison result that the fluctuation evaluation value is greater than a first preset evaluation value;

[0027] determining to adjust the meal portion based on a comparison result that the fluctuation evaluation value is less than or equal to the first preset evaluation value and greater than a second preset evaluation value;

[0028] The decision to shorten the meal interval is made based on a comparison result that the fluctuation evaluation value is less than or equal to the second preset evaluation value.

[0029] Furthermore, the recommendation module subtracts the fluctuation evaluation value from the first preset evaluation value to obtain a first difference based on the condition of adjusting the meal portion.

[0030] Determining to reduce the carbohydrate portion by a first quantity adjustment coefficient based on a comparison result that the first difference is greater than a first preset difference;

[0031] Based on the comparison result that the first difference is less than or equal to the first preset difference, it is determined to increase the vegetable share by the second quantity adjustment coefficient.

[0032] Specifically, under the condition of determining to increase the meal time, the recommendation module subtracts the first preset evaluation value from the fluctuation evaluation value to obtain a second difference value.

[0033] Determining to increase the meal duration by the first duration adjustment coefficient based on a comparison result that the second difference is greater than a second preset difference;

[0034] determining to increase the meal duration by a second duration adjustment coefficient based on a comparison result of the second difference value being less than or equal to the second preset difference value.

[0035] Further, the recommendation module subtracts the second preset evaluation value from the fluctuation evaluation value to obtain a third difference value under the condition of determining to shorten the interval time,

[0036] determining to shorten the interval time by a first interval adjustment coefficient based on a comparison result of the third difference value being greater than a third preset difference value;

[0037] determining to shorten the interval time by a second interval adjustment coefficient based on a comparison result of the third difference value being less than or equal to the third preset difference value.

[0038] Further, the data acquisition module updates the standard blood glucose curve after the diet recommendation system runs for a preset period, and the analysis module and the recommendation module perform diet adjustment based on the updated standard blood glucose curve.

[0039] In another aspect, the present application also provides a recommendation method of a diet recommendation system based on insulin resistance, comprising:

[0040] establishing a real-time blood glucose curve and standard blood glucose data based on blood glucose data monitored by a dynamic blood glucose monitor;

[0041] determining the qualification of the real-time blood glucose curve based on a comparison result of the real-time blood glucose curve and the standard blood glucose curve;

[0042] calculating a fluctuation evaluation value of blood glucose based on the unqualified real-time blood glucose curve, and determining to increase the meal duration, adjust the meal portion, or shorten the interval time of the meal based on a comparison result of the fluctuation evaluation value and a preset fluctuation evaluation value.

[0043] Compared with the prior art, the present application has the beneficial effects that the present application establishes a standard blood glucose curve for an individual based on blood glucose data monitored by a dynamic blood glucose monitor. The sensitivity of the individual to food of the same nutrient source is different, which is reflected in the blood glucose, i.e., the same food of the same quality is eaten, and the blood glucose rises by different amplitudes. The establishment of the standard blood glucose curve for the individual improves the diet recommendation benchmark. On the basis of the diet recommendation benchmark, the basic diet is accurately adjusted according to the comparison of the real-time blood glucose curve and the standard blood glucose curve, thereby improving the accuracy of personalized diet recommendation.

[0044] Furthermore, the present invention is based on dietary recommendations of doctors' orders for eating. Since individuals have different sensitivities to foods with the same nutrient source, eating based on dietary recommendations of doctors' orders may also cause large fluctuations in blood sugar. Based on the blood sugar curve, specific foods that cause large fluctuations in blood sugar are excluded, and the dietary recommendations corresponding to the standard blood sugar concentration are listed as the basic diet, thereby further improving the accuracy of personalized dietary recommendations.

[0045] Furthermore, the present invention determines the eligibility of the diet corresponding to the real-time blood glucose curve based on the comparison between the real-time blood glucose curve and the standard blood glucose curve, avoiding the limitations of single blood glucose value measurement. Through continuous monitoring and curve analysis, it more comprehensively reflects the blood glucose status of the monitored subject, thereby improving the basis for determining dietary recommendations and further improving the accuracy of personalized dietary recommendations.

[0046] Furthermore, the present invention comprehensively determines the blood sugar fluctuation of the monitored subject through the rise time difference, duration difference and concentration difference between the real-time blood sugar curve and the standard blood sugar curve, which more comprehensively reflects the characteristics of blood sugar fluctuation, avoids the limitations of single indicator monitoring, and makes dietary adjustments based on this. A higher level of carbohydrate absorption by the monitored subject will lead to greater fluctuations in blood sugar. In case of a large fluctuation evaluation value, the intake of food corresponding to the carbohydrate nutrient source is reduced. Eating too fast will also lead to a large fluctuation in blood sugar. Properly extending the eating time can reduce the fluctuation of blood sugar. Most vegetables have a low blood sugar response. Eating more vegetables can delay gastric emptying and slow down the absorption of carbohydrates, which helps to reduce the glycemic index of the whole meal and thus slow down the rise of blood sugar. The proportion of vegetables can be appropriately increased to reduce the fluctuation of blood sugar, thereby further improving the accuracy of personalized diet recommendations. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] Figure 1 This is a flow chart of a method for recommending a diet based on insulin resistance according to an embodiment of the present invention;

[0048] Figure 2 Schematic diagram of the structure of a diet recommendation system based on insulin resistance according to an embodiment of the present invention;

[0049] Figure 3 A flow chart of determining a standard blood glucose curve according to an embodiment of the present invention;

[0050] Figure 4 This is a flow chart of basic diet adjustment according to an embodiment of the present invention. DETAILED DESCRIPTION

[0051] In order to make the objects and advantages of the present invention more clearly understood, the present invention is further described below in conjunction with embodiments; it should be understood that the specific embodiments described herein are merely used to explain the present invention and are not intended to limit the present invention.

[0052] The preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are only used to explain the technical principles of the present invention and are not intended to limit the scope of protection of the present invention.

[0053] It should be noted that, in the description of the present invention, terms such as "up", "down", "left", "right", "inside", and "outside" indicating directions or positional relationships are based on the directions or positional relationships shown in the accompanying drawings. This is only for the convenience of description and does not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation. Therefore, it cannot be understood as a limitation on the present invention.

[0054] Furthermore, it should be noted that, in the description of the present invention, unless otherwise expressly specified or limited, the terms "mounted," "connected," and "connected" should be understood in a broad sense. For example, they may refer to fixed connections, detachable connections, or integral connections; mechanical connections or electrical connections; direct connections or indirect connections through an intermediate medium; and internal communication between two components. Those skilled in the art will understand the specific meanings of the above terms in the present invention based on specific circumstances.

[0055] See also Figure 1 - Figure 4 As shown, Figure 1 This is a flow chart of a method for recommending a diet based on insulin resistance according to an embodiment of the present invention; Figure 2 Schematic diagram of the structure of a diet recommendation system based on insulin resistance according to an embodiment of the present invention;

[0056] Figure 3 A flow chart of determining a standard blood glucose curve according to an embodiment of the present invention; Figure 4 This is a flow chart of basic diet adjustment according to an embodiment of the present invention.

[0057] An embodiment of the present invention provides a diet recommendation system based on insulin resistance, comprising:

[0058] A continuous blood glucose monitor comprising a housing and a subcutaneous blood glucose concentration monitoring sensor connected to the housing;

[0059] a data acquisition module connected to the continuous blood glucose monitor to obtain the blood glucose concentration monitored by the continuous blood glucose monitor, and to establish a blood glucose curve of concentration versus time based on the blood glucose concentration at different time points, so as to obtain a real-time blood glucose curve and a standard blood glucose curve for each type of food ingested by the monitored subject;

[0060] An analysis module, connected to the data acquisition module, comprising an identification unit and an analysis unit, wherein the identification unit is used to receive the real-time blood glucose curve and identify whether it is qualified;

[0061] The analyzing unit is responsive to the recognition result of the recognition unit, and is configured to compare the real-time blood glucose curve with the standard blood glucose curve to identify the difference in rising time of the blood glucose of the monitored subject, the difference in duration of high blood glucose concentration, and the difference in minimum blood glucose concentration to calculate a blood glucose fluctuation evaluation value;

[0062] a recommendation module connected to the analysis module, configured to determine, based on the fluctuation evaluation value determined by the analysis module, whether to adjust meal portions, increase meal duration, or shorten meal intervals;

[0063] The mobile terminal is connected to the data acquisition module, the analysis module and the recommendation module respectively, so as to enable the monitoring subject to input the type of food before eating and to display the dietary adjustment method recommended by the recommendation module.

[0064] Specifically, for people with insulin resistance, the doctor's dietary recommendations are generally as follows: it is recommended to control daily carbohydrate intake to less than 300g, and choose low-GI foods such as whole-wheat bread, brown rice and oats; it is recommended to consume 0.8-1g of protein per kilogram of body weight per day, and choose fish, chicken, beans, dairy products, etc.; it is recommended to consume about 500g of vegetables per day, and dark vegetables should account for more than half; it is recommended to consume less than 200g of fruit per day, and choose low-sugar fruits such as apples, pears, grapefruits, and blueberries; the recommended dietary order is vegetables-protein / fat-carbohydrate; the recommended dining time is: breakfast 7:30-8:30, lunch between 11:30-13:30, dinner 17:00-19:00, with an interval of 4-6 hours between each meal.

[0065] It is understandable that vegetables are eaten first because they are rich in dietary fiber, vitamins and minerals, low in calories and high in water, which can easily increase satiety, thereby reducing the intake of subsequent staple foods. At the same time, vegetables have a lower blood sugar response. Eating vegetables first can delay gastric emptying and slow down the absorption of carbohydrates, which helps to lower the glycemic index of the entire meal and thus slow the rise in blood sugar. In addition, if protein and fat foods (such as meat, soy products, etc.) are consumed appropriately during meals, gastric emptying and carbohydrate absorption can be further delayed, thereby slowing the rise in blood sugar. For people who need to control blood sugar, it is recommended to adopt a "vegetables-protein / fat-carbohydrate" dining order, which can not only reduce postprandial blood sugar peaks and fluctuations, but also increase satiety and postprandial metabolism, which is beneficial to blood sugar control.

[0066] It is understandable that individuals have different sensitivities to the same food. Some types of foods that are low GI for most people may still have a high glycemic index for certain specific groups of people. The embodiment of the present invention further determines the personalized diet of the monitored subject based on the general diet recommended by the doctor to better help the monitored subject control blood sugar.

[0067] Specifically, the blood glucose concentration monitoring sensor is, for example, a continuous blood glucose monitoring system (CGMS), which is not specifically limited.

[0068] Specifically, the establishment of the blood glucose curve starts 10 minutes after the monitoring subject inputs the food type on the mobile terminal, and the blood glucose is measured every 3 minutes until the next food type is input.

[0069] Specifically, the mobile terminal can be a mobile phone, tablet, bracelet or watch, an electronic device with a display screen that can be operated, and is not specifically limited.

[0070] Specifically, the data acquisition module establishes a standard blood glucose curve based on the blood glucose concentration monitored by the continuous blood glucose monitor, including:

[0071] Eat according to the doctor's dietary recommendations and periodically collect blood glucose concentrations after starting to eat to establish a real-time blood glucose curve;

[0072] Recording a curve of the real-time blood glucose curve with a blood glucose fluctuation amplitude less than or equal to a preset fluctuation amplitude as a standard blood glucose curve, and recording the corresponding diet recommendation as a basic diet;

[0073] The curve of the real-time blood glucose curve with a blood glucose fluctuation amplitude greater than a preset fluctuation amplitude is recorded as a non-standard blood glucose curve, and the corresponding diet is excluded from the recommendation system.

[0074] Specifically, the blood sugar fluctuation amplitude is the difference between the maximum blood sugar value of the monitored subject after a meal and the fasting blood sugar value of the monitored subject. The preset fluctuation amplitude value range is set to [5mmol / L, 9mmol / L], and 7mmol / L is preferred in the embodiment of the present invention.

[0075] Specifically, excessive blood sugar fluctuations indicate that the food consumed by the monitored subject is not effective in controlling blood sugar for the monitored subject. Therefore, the food types corresponding to the blood sugar curve with excessive blood sugar fluctuations should be removed from the monitored subject's diet, and the food types with small blood sugar fluctuations should be retained.

[0076] Specifically, the identification unit identifies whether the real-time blood glucose curve is qualified, including:

[0077] Determining a corresponding standard blood glucose curve based on the food type corresponding to the real-time blood glucose curve;

[0078] Overlapping the real-time blood glucose curve with the standard blood glucose curve based on a coordinate origin;

[0079] If the real-time blood glucose curve is not within the range enclosed by the standard blood glucose curve and the coordinate axis, the real-time blood glucose curve is identified as unqualified.

[0080] Specifically, the vertical axis of the blood glucose curve represents the blood glucose level, and the horizontal axis represents time. The range enclosed by the standard blood glucose curve and the coordinate axis indicates that the fluctuation of blood glucose is within the normal range.

[0081] Specifically, the analysis unit determines the difference in blood glucose rise time, the difference in duration of high blood glucose concentration, and the difference in minimum blood glucose concentration based on the unqualified real-time blood glucose curve, including:

[0082] Overlapping the real-time blood glucose curve with the standard blood glucose curve based on a coordinate origin;

[0083] The time point when the slope of the blood glucose curve is greater than the preset slope is identified as the rising time point of blood glucose, the time from the blood glucose peak to the blood glucose drop to the fasting blood glucose level is identified as the duration, and the lowest point on the blood glucose curve is identified as the lowest blood glucose concentration;

[0084] The rising time point, duration and lowest blood glucose concentration of the real-time blood glucose curve and the standard blood glucose curve are respectively subtracted to obtain the rising time difference, duration difference and concentration difference.

[0085] Specifically, the value range of the preset slope is set to [1.4, 3], and 1.5 is preferred in the embodiment of the present invention.

[0086] Specifically, after the monitored subject ingests food, the blood sugar level will rise rapidly in a short period of time. The larger the slope, the faster the blood sugar level rises. If the blood sugar level rises too early, it means that the food intake is too much, causing blood sugar fluctuations early. After reaching the highest level, the blood sugar level will drop to normal levels. If the blood sugar level rises too quickly, rises too early, or lasts too long, it means that blood sugar control is unsatisfactory.

[0087] Specifically, people with insulin resistance will show symptoms of hypoglycemia before meals, and the interval between meals should be adjusted according to the lowest blood glucose concentration to avoid hypoglycemia in the monitored subject.

[0088] Specifically, the recommendation module performs basic diet adjustment based on the fluctuation evaluation value, including:

[0089] determining to adjust the meal share based on a comparison result that the fluctuation evaluation value is greater than a first preset evaluation value;

[0090] Determining to increase the meal duration based on a comparison result that the fluctuation evaluation value is less than or equal to the first preset evaluation value and greater than the second preset evaluation value;

[0091] The decision to shorten the meal interval is made based on a comparison result that the fluctuation evaluation value is less than or equal to the second preset evaluation value.

[0092] Specifically, the more the monitored subject eats in one meal, the longer the blood sugar level stays at the highest level; the faster the eating speed, the shorter the time from the blood sugar level rises to the start of the meal; and a low minimum blood sugar concentration indicates that the meal interval should be shortened.

[0093] Specifically, the fluctuation evaluation value is determined based on the rise time difference, duration difference and concentration difference of blood glucose, and is determined according to the following formula:

[0094]

[0095] Among them, P represents the fluctuation evaluation value of blood sugar, α represents the weight coefficient of the rise time difference, and α is set to 0.3, t1 represents the rise time difference of the monitored subject, and t a It represents the rise time difference between the blood glucose curve of people with normal insulin secretion and the standard blood glucose curve of the monitored subject, β represents the weight coefficient of the duration difference, and β is set to 0.4. t2 represents the duration difference of the monitored subject, t b It represents the duration difference between the blood glucose curve of people with normal insulin secretion and the standard blood glucose curve of the monitored subject, γ represents the weight coefficient of the concentration difference, and γ is set to 0.3. c0 represents the difference between the lowest blood glucose concentration of people with normal insulin secretion and the lowest blood glucose concentration of the monitored subject, and c represents the concentration difference of the monitored subject. The values ​​of α, β and γ can be set according to the specific situation of the monitored subject. The above settings are just for example.

[0096] Specifically, the value range of the first preset evaluation value is set to [0.7, 1.2], and preferably 0.8 in the embodiment of the present invention; the value range of the second preset evaluation value is set to [0.4, 0.6], and preferably 0.5 in the embodiment of the present invention.

[0097] Specifically, the recommendation module subtracts the fluctuation evaluation value from the first preset evaluation value based on the condition of adjusting the meal portion to obtain a first difference value.

[0098] Determining to reduce the carbohydrate portion by a first quantity adjustment coefficient based on a comparison result that the first difference is greater than a first preset difference;

[0099] Based on the comparison result that the first difference is less than or equal to the first preset difference, it is determined to increase the vegetable share by the second quantity adjustment coefficient.

[0100] Specifically, the value range of the first preset difference is set to [0.3, 0.5], and the preferred embodiment of the present invention is 0.4; the value range of the first quantity adjustment coefficient is set to [0.6, 0.8], and the preferred embodiment of the present invention is 0.7; the value range of the second quantity adjustment coefficient is set to [1.3, 1.6], and the preferred embodiment of the present invention is 1.4.

[0101] Specifically, if the monitored subject is highly sensitive to the carbohydrate-based foods consumed, it will cause excessive fluctuations in blood sugar levels. The corresponding amount of food should be appropriately reduced, and the intake of vegetables should be appropriately increased to reduce blood sugar fluctuations.

[0102] Specifically, under the condition of determining to increase the meal time, the recommendation module subtracts the first preset evaluation value from the fluctuation evaluation value to obtain a second difference value.

[0103] Determining to increase the meal duration by the first duration adjustment coefficient based on a comparison result that the second difference is greater than a second preset difference;

[0104] Based on the comparison result that the second difference is less than or equal to the second preset difference, it is determined to increase the meal duration by the second duration adjustment coefficient.

[0105] Specifically, the value range of the second preset difference is set to [0.2, 0.4], and the preferred embodiment of the present invention is 0.3; the value range of the first duration adjustment coefficient is set to [1.5, 2], and the preferred embodiment of the present invention is 1.8; the value range of the second duration adjustment coefficient is set to [1.1, 1.4], and the preferred embodiment of the present invention is 1.3.

[0106] Specifically, under the condition of determining to shorten the interval time, the recommendation module subtracts the second preset evaluation value from the fluctuation evaluation value to obtain a third difference value.

[0107] Determining to shorten the interval time by a first interval adjustment coefficient based on a comparison result that the third difference is greater than a third preset difference;

[0108] Based on the comparison result that the third difference is less than or equal to the third preset difference, it is determined to shorten the interval time by the second interval adjustment coefficient.

[0109] Specifically, the value range of the third preset difference is set to [0.1, 0.3], and the embodiment of the present invention is preferably 0.2; the value range of the first interval adjustment coefficient is set to [0.7, 0.8], and the embodiment of the present invention is preferably 0.75; the value range of the second interval adjustment coefficient is set to [0.9, 0.99], and the embodiment of the present invention is preferably 0.95.

[0110] Specifically, after the diet recommendation system runs for a preset period, the data acquisition module updates the standard blood glucose curve, and the analysis module and the recommendation module perform diet adjustments based on the updated standard blood glucose curve.

[0111] Specifically, the preset period may be 3 months, which is determined based on the actual situation of the monitored subject and is not limited here.

[0112] Specifically, an embodiment of the present invention further provides a recommendation method using a diet recommendation system based on insulin resistance, comprising:

[0113] Step S1, establishing a real-time blood glucose curve and standard blood glucose data based on blood glucose data monitored by a continuous blood glucose monitor;

[0114] Step S2, determining the eligibility of the real-time blood glucose curve based on a comparison result between the real-time blood glucose curve and the standard blood glucose curve;

[0115] Step S3, calculating a blood glucose fluctuation evaluation value based on the unqualified real-time blood glucose curve, and determining whether to increase meal duration, adjust meal portion, or shorten meal intervals based on a comparison result between the fluctuation evaluation value and a preset fluctuation evaluation value.

[0116] Thus far, the technical solutions of the present invention have been described in conjunction with the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of the present invention is obviously not limited to these specific embodiments. Without departing from the principles of the present invention, those skilled in the art may make equivalent changes or substitutions to the relevant technical features, and the technical solutions after such changes or substitutions will fall within the scope of protection of the present invention.

Claims

1. A diet recommendation system based on insulin resistance, characterized in that: include: A continuous blood glucose monitor comprising a housing and a subcutaneous blood glucose concentration monitoring sensor connected to the housing; a data acquisition module connected to the continuous blood glucose monitor to obtain the blood glucose concentration monitored by the continuous blood glucose monitor, and to establish a blood glucose curve of concentration versus time based on the blood glucose concentration at different time points, so as to obtain a real-time blood glucose curve and a standard blood glucose curve for each type of food ingested by the monitored subject; An analysis module connected to the data acquisition module, include, an identification unit for determining the eligibility of the real-time blood glucose curve; an analyzing unit, responsive to the recognition result of the recognition unit, for comparing the real-time blood glucose curve with the standard blood glucose curve to identify a difference in rising time of the monitored subject's blood glucose, a difference in duration of high blood glucose concentration, and a difference in minimum blood glucose concentration to calculate a blood glucose fluctuation evaluation value; a recommendation module connected to the analysis module, configured to determine, based on the fluctuation evaluation value determined by the analysis module, whether to adjust meal portions, increase meal duration, or shorten meal intervals; The mobile terminal is connected to the data acquisition module, the analysis module and the recommendation module respectively, so as to enable the monitoring subject to input the type of food before eating and to display the dietary adjustment method recommended by the recommendation module.

2. The insulin resistance-based diet recommendation system according to claim 1, characterized in that: The data acquisition module establishes a standard blood glucose curve based on the blood glucose concentration monitored by the continuous blood glucose monitor, including: Eat according to the doctor's dietary recommendations and periodically collect blood glucose concentrations after starting to eat to establish a real-time blood glucose curve; A curve of the real-time blood glucose curve whose blood glucose fluctuation amplitude is less than or equal to the preset fluctuation amplitude is recorded as a standard blood glucose curve, and the corresponding diet recommendation is recorded as a basic diet.

3. The insulin resistance-based diet recommendation system according to claim 1, characterized in that: The identification unit identifies whether the real-time blood glucose curve is qualified, including: Determining a corresponding standard blood glucose curve based on the food type corresponding to the real-time blood glucose curve; Overlapping the real-time blood glucose curve with the standard blood glucose curve based on a coordinate origin; If the real-time blood glucose curve is not within the range enclosed by the standard blood glucose curve and the coordinate axis, the real-time blood glucose curve is identified as unqualified.

4. The insulin resistance-based diet recommendation system according to claim 3, characterized in that: The analysis unit determines the difference in blood glucose rise time, the difference in duration of high blood glucose concentration and the difference in minimum blood glucose concentration based on the unqualified real-time blood glucose curve, including: Overlapping the real-time blood glucose curve with the standard blood glucose curve based on a coordinate origin; The time point when the slope of the blood glucose curve is greater than the preset slope is identified as the rising time point of blood glucose, the time from the blood glucose peak to the blood glucose drop to the fasting blood glucose level is identified as the duration, and the lowest point on the blood glucose curve is identified as the lowest blood glucose concentration; The rising time point, duration and lowest blood glucose concentration of the real-time blood glucose curve and the standard blood glucose curve are respectively subtracted to obtain the rising time difference, duration difference and concentration difference.

5. The insulin resistance-based diet recommendation system according to claim 1, characterized in that: The recommendation module performs basic diet adjustment based on the fluctuation evaluation value, including: determining to adjust the meal share based on a comparison result that the fluctuation evaluation value is greater than a first preset evaluation value; Determining to increase the meal duration based on a comparison result that the fluctuation evaluation value is less than or equal to the first preset evaluation value and greater than the second preset evaluation value; The decision to shorten the meal interval is made based on a comparison result that the fluctuation evaluation value is less than or equal to the second preset evaluation value.

6. The insulin resistance-based diet recommendation system according to claim 5, characterized in that: The recommendation module subtracts the fluctuation evaluation value from the first preset evaluation value to obtain a first difference based on the condition of adjusting the meal portion. Determining to reduce the carbohydrate portion by a first quantity adjustment coefficient based on a comparison result that the first difference is greater than a first preset difference; Based on the comparison result that the first difference is less than or equal to the first preset difference, it is determined to increase the vegetable share by the second quantity adjustment coefficient.

7. The insulin resistance-based diet recommendation system according to claim 5, characterized in that: The recommendation module, under the condition of determining to increase the meal time, subtracts the first preset evaluation value from the fluctuation evaluation value to obtain a second difference value, Determining to increase the meal duration by the first duration adjustment coefficient based on a comparison result that the second difference is greater than a second preset difference; Based on the comparison result that the second difference is less than or equal to the second preset difference, it is determined to increase the meal duration by the second duration adjustment coefficient.

8. The insulin resistance-based diet recommendation system according to claim 5, characterized in that: The recommendation module, under the condition of determining to shorten the interval time, subtracts the second preset evaluation value from the fluctuation evaluation value to obtain a third difference value, Determining to shorten the interval time by a first interval adjustment coefficient based on a comparison result that the third difference is greater than a third preset difference; Based on the comparison result that the third difference is less than or equal to the third preset difference, it is determined to shorten the interval time by the second interval adjustment coefficient.

9. The insulin resistance-based diet recommendation system according to claim 8, characterized in that: After the diet recommendation system runs for a preset period, the data acquisition module updates the standard blood glucose curve, and the analysis module and the recommendation module perform diet adjustments based on the updated standard blood glucose curve.

10. A method for recommending a diet based on insulin resistance using the diet recommendation system according to any one of claims 1 to 9, characterized in that: include: Establish real-time blood glucose curve and standard blood glucose data based on blood glucose data monitored by continuous blood glucose monitor; determining the eligibility of the real-time blood glucose curve based on a comparison result between the real-time blood glucose curve and the standard blood glucose curve; A blood glucose fluctuation evaluation value is calculated based on the unqualified real-time blood glucose curve, and based on a comparison result between the fluctuation evaluation value and a preset fluctuation evaluation value, it is determined whether to increase the meal duration, adjust the meal portion, or shorten the meal interval.

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