常见谷类和薯类的血糖生成指数

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

THE GLYCEMIC INDEX OF COMMON CEREALS AND TUBERS PRODUCTS

Objective: 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: 8-12 subjects in each group were assigned randomly. Fasting blood sugar was measured first and then 50 g glucose or the test meal was taken, and blood glucose was measured again 2 hours later.The food used in the test meal contained the carbohydrate content, equivalent to 50 g glucose according to the Table of Food Composition (1991). 50 g glucose was used as the control food. GI of test meal was calculated by Wolver method. Results:The study showed the glycemic index of common foods, including 9 sugars, 62 cereals and tubers products. Conclusion: The different foods with same amount of carbohydrate have different GI. The characteristics of starch and food processing are more important in predicting GI value, and GI varies also with the rate of starch digestion and hydrolysis in man.