Abstract: Objective  To get an insight into the preventive effect of buckwheat chemical composition on related complications in patients with type 2 diabetes mellitus. Methods  A total of 102 patients with confirmed type 2 diabetes were selected. The patients were divided into observation group and control group. According to the standard dietary intake of diabetes,  patients in  observation group used buckwheat flour as the staple food,  and patients in control group used wheat flour as the staple food. Blood glucose,  blood pressure,  blood lipids and antioxidant capacity were compared  before and after intervention in two groups. Results  After intervention,  systolic blood pressure and total cholesterol (TC) in observation group were significantly lower than those in control group (P<0.05). After intervention,  highdensity lipoprotein (HDLC) in observation group was higher than that in control group (P<0.05). Fasting blood glucose (FPG),  2 h postprandial blood glucose (2 hPG),  glycosylated hemoglobin (HbA1c) and propylene glycol (MDA) in observation group were all lower than those before intervention and control group (P<0.05). The activity of superoxide dismutase (SOD) in observation group after intervention was significantly higher than that in control group and before intervention (P<0.05).Conclusion  Buckwheat may prevent the complications of type 2 diabetes mellitus by improving the blood glucose level,  blood lipid and blood pressure, reducing MDA content and increasing SOD activity.

Key words: diabetes mellitus, , type 2, buckwheat, complications