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常见谷类和薯类的血糖生成指数 总被引:25,自引:1,他引:24
目的 : 测定我国常见谷类和薯类食物血糖生成指数值 ( Glycemic Index,GI) ,探讨碳水化物种类、加工方法与食物消化吸收和血糖应答的关系。方法 : 根据食物碳水化物的含量计算含有 5 0 g碳水化物的食物量 ,用 5 0 g葡萄糖为对照物。每组 8~ 1 2人测空腹血糖后 ,服用实验物 ,测定 2 h内不同时间的血糖水平。根据 Wolver方法计算食物的 GI值。结果 : 测定了 9个糖类和 62个食物的 GI值。结论 : 相同量的碳水化物的食物有不同的 GI值 ;GI值的高低与食物中碳水化物的利用有关。食物的加工方式和碳水化物的种类对 GI水平有显著影响 相似文献
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目的测定大豆发酵制品唐可肽的血糖生成指数,并探讨唐可肽对于血糖生成指数以及血糖应答的影响。方法根据唐可肽碳水化合物的含量计算出相当于25g碳水化合物的唐可肽量,用25g葡萄糖为对照量,将受试者分为唐可肽组和葡萄糖组,每组10人,测定他们的空腹血糖后分别服用唐可肽和葡萄糖,测定2h内不同时点的血糖水平。根据Wolver方法计算食物的血糖生成指数(GI)值。结果测定了唐可肽血糖生成指数为54.86。结论唐可肽为低血糖生成指数值的食物。具有很好的降血糖、平稳血糖的作用。 相似文献
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刘静 《国外医学:卫生学分册》2007,34(5):315-321
食物生糖指数(GI)概念的提出旨在按照食物餐后血糖应答的不同来区分各种来源的碳水化合物食物。然而各种研究在获取GI值的方法学上存在差异,本文就GI测定过程如受试者选取、受试食物、测定过程、统计分析及计算方法等方面涉及的相关方法学研究进行综述,并对GI测定过程中的技术问题提出建议。 相似文献
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食物生糖指数(GI)概念的提出旨在按照食物餐后血糖应答的不同来区分各种来源的碳水化合物食物.然而各种研究在获取GI值的方法学上存在差异,本文就GI测定过程如受试者选取、受试食物、测定过程、统计分析及计算方法等方面涉及的相关方法学研究进行综述,并对GI测定过程中的技术问题提出建议. 相似文献
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富碳水化合物食品血糖生成指数的体外回归模型 总被引:1,自引:0,他引:1
目的通过探讨富碳水化合物(CHO)食品营养组成及体外消化特性与体内血糖指数的关系,尝试建立体外回归模型。方法选择30种富CHO食品分析蛋白质、脂肪及CHO组成;在AOAC抗性淀粉测定的实验条件下,修改建立体外消化实验方法,测定淀粉在20min、120min、240min和16h的消化量以及不能消化的抗性淀粉含量;并采用国际标准方法完成食物血糖生成指数(GI)评估;通过逐步回归方法探讨各成分组成与GI关系。结果30种食品GI值分布为26~113,GI值高低与20min和120min内消化的淀粉量(S20、S120)呈明显正相关(P<0.05),而与抗性淀粉(RS)呈明显负相关(P<0.01)。将S120与葡萄糖含量相加定义为易利用糖(EAG),建立GI体外测试的回归方程为GI=39.65+1.008EAG-1.072RS。结论食品碳水化合物组成和体外消化实验有助于解释富碳水化合物食物体内血糖应答反应及预测GI值。 相似文献
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我们测定了新疆少数民族常用主食抓饭和馕的血糖生成指数(GI)与胰岛素指数(Ⅱ),现报道如下。1.对象与方法:10名空腹健康志愿者分别试食含碳水化合物50g的葡萄糖粉、抓饭和馕,进行葡萄糖耐量试验和受试物糖耐量试验,应用国际认可的标准化测定法测定空腹及餐后15、30、45、60、90、120min时血浆中血糖和胰岛素水平[1]。GI值和胰岛素指数(Ⅱ)值的计算由Microscoft Excel2000软件完成,采用方差分析或t检验进行显著性检验,显著性界值定为0.05。2.结果:(1)受试物GI值和Ⅱ值:以葡萄糖为参照物(GI=100),受试物馕GI值为93.28±21.50,Ⅱ值为93.12… 相似文献
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目的分析不同谷物淀粉的慢消化性能与餐后血糖应答。方法采用Englyst方法对淀粉进行体外营养学分类,同时10名空腹健康志愿者分别试食含碳水化合物50g的葡萄糖粉与不同淀粉,测餐后120min血浆中血糖水平并计算出血糖生成指数(GI)与增加血糖生成指数(EGI)值。结果在碳水化合物分类中谷物淀粉中主要含有SDS,约为50%。以葡萄糖GI为100%,不同谷物淀粉的GI均大于90%,属于高GI食品,但是其EGI均为正数。结论不同谷物的淀粉都有良好的慢消化性能与相似的餐后血糖应答,它们吸收缓慢而持久,可维持餐后血糖稳态,对健康有利。 相似文献
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Aston LM Gambell JM Lee DM Bryant SP Jebb SA 《European journal of clinical nutrition》2008,62(2):279-285
OBJECTIVE: To determine the glycaemic index (GI) of various staple carbohydrate-rich foods in the UK diet, and to consider the factors influencing the GI of foods. DESIGN: Subjects were served with 25 or 50 g portions of glucose on three occasions, followed by a selection of test foods providing an equal amount of available carbohydrate, in random order. Each test food was consumed by 10 subjects. Capillary blood glucose levels were measured in the fasted state and over the 120 min following commencement of consumption of the foods. SETTING: The study was carried out in a research institute (MRC Human Nutrition Research, Cambridge, UK). SUBJECTS: Forty-two healthy adult volunteers were studied. METHODS: The GI values of 33 foods were measured according to the WHO/FAO recommended methodology. These foods included various breads, breakfast cereals, pasta, rice and potatoes, all of which were commercially available in the UK. CONCLUSIONS: The results illustrate a number of factors which are important in influencing the GI of a food, highlighting the importance of measuring the GI of a food, rather than assuming a previously published value for a similar food. This is useful both to researchers analysing dietary surveys or planning intervention studies, and also to health professionals advising individuals on their diets. 相似文献
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Glycaemic index of three Indian rice varieties 总被引:1,自引:0,他引:1
Shobana S Kokila A Lakshmipriya N Subhashini S Ramya Bai M Mohan V Malleshi NG Anjana RM Henry CJ Sudha V 《International journal of food sciences and nutrition》2012,63(2):178-183
Three commonly consumed Indian rice varieties (Sona Masuri, Ponni and Surti Kolam) were tested for their glycaemic index (GI). Healthy volunteers were recruited and after an overnight fast were given a 50 g available carbohydrate portion of glucose (reference food) or different varieties of cooked rice (test foods) on separate occasions. The fasting as well as postprandial capillary blood glucose response was determined over 2 h, and the incremental area under the curve (IAUC) was calculated. The GI was calculated as the IAUC of the test food/IAUC of the reference food (glucose) × 100. The differences between the GI values for Sona Masuri (72.0 ± 4.5), Ponni (70.2 ± 3.6) and Surti Kolam (77.0 ± 4.0) rice varieties were non-significant (p = 0.606) and are all classified as high GI varieties of rice. There is an urgent need to study the GI of other commonly consumed rice varieties and to develop rice of a lower GI value. 相似文献
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H M Chan J C Brand-Miller S H Holt D Wilson M Rozman P Petocz 《European journal of clinical nutrition》2001,55(12):1076-1083
OBJECTIVE: To determine and compare the glycaemic index (GI) values of a range of Vietnamese foods in two racial groups. DESIGN AND SUBJECTS: Twelve healthy subjects (six Asian and six Caucasian) consumed 50 g carbohydrate portions of a reference food (glucose sugar) and nine Vietnamese foods (three rices, three noodle products and three sweet foods) in random order after an overnight fast. The reference food was tested on two separate occasions, and the Vietnamese foods were each tested once. Capillary blood samples were taken at time 0 (fasting), 15, 30, 45, 60, 90 and 120 min from the start of each meal. Samples were analysed for plasma glucose and the incremental areas under the plasma glucose curves (AUC) were used to calculate the GI values of the test foods, using glucose as the reference food (ie GI value of glucose=100). The mean GI value of each food was calculated for the entire group of subjects (n=12) and for both racial groups (n=6). RESULTS: The three rices had surprisingly high GI values (86-109), whereas the noodle products had relatively low GI values (39-61). The sugar-rich foods produced intermediate GI values (54-79). The GI values for the nine foods calculated separately for the two racial groups were not significantly different from each other (P=0.26). CONCLUSIONS: The GI values derived from Caucasian subjects are likely to be applicable to Asian populations. Varieties of imported rice from Thailand were found to have high GI values. Alternative low-GI staples, such as rice noodles, may be preferable for Asian/Vietnamese people with diabetes. SPONSORSHIP: This study was funded by the University of Sydney. 相似文献
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《International journal of food sciences and nutrition》2013,64(2):178-183
Three commonly consumed Indian rice varieties (Sona Masuri, Ponni and Surti Kolam) were tested for their glycaemic index (GI). Healthy volunteers were recruited and after an overnight fast were given a 50 g available carbohydrate portion of glucose (reference food) or different varieties of cooked rice (test foods) on separate occasions. The fasting as well as postprandial capillary blood glucose response was determined over 2 h, and the incremental area under the curve (IAUC) was calculated. The GI was calculated as the IAUC of the test food/IAUC of the reference food (glucose) × 100. The differences between the GI values for Sona Masuri (72.0 ± 4.5), Ponni (70.2 ± 3.6) and Surti Kolam (77.0 ± 4.0) rice varieties were non-significant (p = 0.606) and are all classified as high GI varieties of rice. There is an urgent need to study the GI of other commonly consumed rice varieties and to develop rice of a lower GI value. 相似文献
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Mohd Yusof BN Abd Talib R Karim NA Kamarudin NA Arshad F 《International journal of food sciences and nutrition》2009,60(6):487-496
This study was carried out to determine the blood glucose response and glycaemic index (GI) values of four types of commercially available breads in Malaysia. Twelve healthy volunteers (six men, six women; body mass index, 21.9±1.6 kg/m(2); age, 22.9±1.7 years) participated in this study. The breads tested were multi-grains bread (M-Grains), wholemeal bread (WM), wholemeal bread with oatmeal (WM-Oat) and white bread (WB). The subjects were studied on seven different occasions (four tests for the tested breads and three repeated tests of the reference food) after an overnight fast. Capillary blood samples were taken immediately before (0 min) and 15, 30, 45, 60, 90 and 120 min after consumption of the test foods. The blood glucose response was obtained by calculating the incremental area under the curve. The GI values were determined according to the standardized methodology. Our results showed that the M-Grains and WM-Oat could be categorized as intermediate GI while the WM and WB breads were high GI foods, respectively. The GI of M-Grains (56±6.2) and WM-Oat (67±6.9) were significantly lower than the reference food (glucose; GI = 100) (P < 0.05). No significant difference in GI value was seen between the reference food and the GI of WM (85±5.9) and WB (82±6.5) (P > 0.05). Among the tested breads, the GI values of M-Grains and WM-Oat were significantly lower (P < 0.05) than those of WM and WB. There was no relationship between the dietary fibre content of the bread with the incremental area under the curve (r = 0.15, P = 0.15) or their GI values (r = 0.17, P = 0.12), indicating that the GI value of the test breads were unaffected by the fibre content of the breads. The result of this study will provide useful nutritional information for dieticians and the public alike who may prefer low-GI over high-GI foods. 相似文献
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There is currently an increased global interest in the published glycaemic index (GI) values of foods. The aim of the present work was to supplement a previous study on the glycaemic response of 140 foods available in the UK by studying a further forty-four foods. One hundred and twenty-two healthy subjects, with a mean age of 32.4 (sd 11.4) years and a mean BMI of 23.6 (sd 3.6) kg/m2, were recruited to the study. Subjects were served equivalent available carbohydrate amounts (50 or 30 g) of test foods (cereal products and weight-management meals) and a standard food (glucose) on separate occasions. Capillary blood glucose was measured from finger-prick samples in fasted subjects (0 min) and at 15, 30, 45, 60, 90 and 120 min after starting to eat each test food. For each test food, the GI value was determined, and the glycaemic load was calculated as the product of the GI and the amount of available carbohydrate in a reference serving size. The GI values of the foods tested ranged from 23 to 83. Of the forty-four foods tested, thirty-three were classified as low-GI, eight as medium-GI and three as high-GI foods. Most GI values of the foods tested compared well with previously published values for similar foods. In summary, this study provides reliable GI and glycaemic load values for a range of foods, further advancing our understanding of the glycaemic response of different foods. The data reported here make an important addition to published GI values. 相似文献
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Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food 总被引:6,自引:0,他引:6
OBJECTIVE: The objectives were to examine the feasibility of using white rice as a reference food in the study of glycemic index (GI) and to examine the GI values of both single and mixed meal foods among rice species, processed rice products, beans, and dairy products. DESIGN: Subjects were served with 50 g carbohydrate content of white rice at least two times (maximum three times) and test food once after separate overnight fasts. Capillary blood glucose measurements were carried out before and during 120 min after each food load. SETTING: The study was carried out in an outpatient setting. SUBJECTS: A total of 58 (38 females and 20 males) nondiseased subjects, mean aged 37 y and mean BMI 22 kg/m(2) were included. RESULT: The correlation between incremental area under curve of white rice and glucose was r=0.853 (n=10, P <0.0001) and white rice was considered suitable to be used as a reference food. Among mixed meal foods, the combination of carbohydrate foods with vinegar, dairy products, and bean products significantly decreased the GI value of white rice of 20-40%. The reduction of GI occurred whether the foods were taken together, before or after rice intake. GI of noodles such as udon, soba, and spaghetti showed low GI values. CONCLUSION: White rice could be used as a reference food in determining GI values of foods. A total of 32 single and mixed meal Japanese common food products were examined for their GI values. 相似文献
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The glycemic load estimated from the glycemic index does not differ greatly from that measured using a standard curve in healthy volunteers 总被引:1,自引:0,他引:1
Venn BJ Wallace AJ Monro JA Perry T Brown R Frampton C Green TJ 《The Journal of nutrition》2006,136(5):1377-1381
Glycemic load (GL) is calculated indirectly as glycemic index (GI) times the weight of available carbohydrate. Alternatively, GL may be measured directly using a standard glucose curve. The purpose of this study was to test the agreement between GL values obtained using direct and indirect methods of measurement in 20 healthy volunteers. A standard curve in which glucose dose was plotted against blood glucose incremental area under the curve (iAUC) was generated using beverages containing 0, 12.5, 25, 50, and 75 g glucose. The GI and available carbohydrate content of 5 foods were measured. The foods (white bread, fruit bread, granola bar, instant potato, and chickpeas) were consumed in 3 portion sizes, yielding 15 food/portion size combinations. GL was determined directly by relating the iAUC of a test food to the glucose standard curve. For 12 of 15 food/portion size combinations, GL determined using GI x available carbohydrate did not differ from GL measured from the standard curve (P > 0.05). For 3 of the test products (100 g white bread, and 100- and 150-g granola bars), GI x available carbohydrate was higher than the direct measure. Benefits of the direct measure are that the method does not require testing for available carbohydrate and it allows portion sizes to be tested. For practical purposes, GI x available carbohydrate provided a good estimate of GL, at least under circumstances in which available carbohydrate was measured, and GI and GL were tested in the same group of people. 相似文献