【作者】 杨月欣； 崔红梅； 王岩； 向仕学； 周水英； 于连达；

【机构】 中国疾病预防控制中心营养与食品安全所； 辽宁朝阳第一医院内分泌科； 四川省疾病预防控制中心； 宁夏回族自治区疾病预防控制中心； 湖北黄石市卫生监督所；

【摘要】 目的测定我国常见谷类和薯类食物血糖生成指数值,探讨碳水化合物种类、加工方法与食物消化吸收和血糖应答的关系。方法根据食物碳水化合物的含量计算含有50g碳水化合物的食物量,用50g葡萄糖为对照物。每组8～12人空腹服用实验物,测定两个小时内不同时间的血糖水平。根据WOleVer方法计算食物的血糖生成指数值。结果测定了9个糖类和62个食物的血糖生成指数值。结论相同量的碳水化合物的食物有不同的血糖生成指数值;血糖生成指数值的高低与食物中碳水化合物的利用有关。食物的加工方式和碳水化合物的种类对血糖生成指数水平有显著影响。更多还原

【Abstract】 Objective The purpose of this study was to determine the glycemic index of common cereals and tubers products in China,and to examine the relationship among the response of blood glucose and the type of carbohydrate, food processing,and food digestion and absorption.Methods Subjects fasted overnight at the experimental unit before each study day.8～12 subjects in each group were assigned in random order.The test meal was evaluated by measured blood glucose during 2 hours in the group subjects.The carbohydrate content,equivalent to 50g glucose for each meal,was provided in the tables of Food Composition(1991 ).50g glucose was the control food in this study.GI of test meal was calculated by Wolever method.Results The study showed the glycemic index of common foods,including 9 sugars,62 cereals and tubers products.Conclusion The different food with same amount carbohydrate have different GI.The characteristics of starch and food processing are more important in predicting GI value,and Gl varies also with the rate of starch digestion and hydrolysis in human.更多还原