混合膳食中不同膳食成分对血糖生成指数的影响

为了探讨脂肪、蛋白质和膳食纤维对食物血糖生成指数（ＧＩ）的影响,本研究应用葡萄糖氧化酶法和放射免疫法测定了９种混合膳食的血糖生成指数及人体的血糖、胰岛素应答。实验结果显示９种混合膳食的血糖生成指数分别为：米饭８３．２±３．１,米饭＋ 猪肉７２．０±１４．０,米饭＋ 猪肉＋ 芹菜５７．１±１１．２,米饭＋ 蒜苗５７．９±７．８,米饭＋ 蒜苗＋ 鸡蛋６２．８±１６．７,馒头８０．１±２２．５,馒头＋ 黄油６８．０±１６．３,馒头＋ 酱牛肉４９．４±２２．８,饼＋ 鸡蛋炒木耳４８．４±１１．７。蛋白质（β１ ＝ － ０．６９６,Ｐ＜ ０．０１）和膳食纤维（β２＝ － ７．３６４,Ｐ＜ ０．０１）与血糖生成指数有显著的相关性,可抑制餐后血糖的增加。脂肪与ＧＩ的相关性不显著,但有使ＧＩ值降低的趋势。结果还显示：膳食中适量的蛋白质可使血糖水平降低;适量的脂肪,可降低血糖的水平,但不促进胰岛素的分泌;膳食纤维与碳水化合物一起摄入可减少胰岛素分泌,降低血糖。结论：蛋白质和膳食纤维可降低血糖反应,对食物血糖生成指数产生显著的影响

Effect of food composition of mixed food on glycemic index

In order to study the effect of protein, fat and dietary fiber on glycemic index(GI) of mixed food, the response of blood glucose and plasma insulin to nine diets with different components of food were tested by using glucose oxidase and radioimmunoassay. Glycemic index of 9 mixed foods show as follows, rice: 83.2 +/- 3.1, rice + stir fry pork: 72.0 +/- 14.0, rice + stir fry pork and celery: 57.1 +/- 11.2, rice + stir fry garlic sprout: 57.9 +/- 7.8, rice + stir fry garlic sprout and eggs: 62.8 +/- 16.7, steamed bread: 80.1 +/- 22.5, steamed bread + butter: 68.0 +/- 16.3, and steamed bread + beef: 49.4 +/- 22.8. Protein(P, beta 1 = -0.696, P < 0.01) and dietary fiber(Fi, beta 2 = -7.364, P < 0.01) can reduce the blood glucose response and were significantly related to GI. Fat also can inhibit the increment of blood glucose, but there is no significant relation with GI. When the co-ingestion of protein with carbohydrate, the serum insulin response increased greatly and the glycemic response reduced. The addition of fat can reduce the glycemic response without change in serum insulin. Dietary fiber can reduce the serum insulin response and inhibit the glycemic response. CONCLUSION: Protein and dietary fiber of mixed food could markedly affect the glycemic index of foods and reduced the blood glucose response.