调节血糖新概念 食物血糖生成指数

血糖生成指数是衡量食物引起餐后血糖反应的一项指标，是指含50克碳水化合物的食物与相当量的葡萄糖在一定时间内（一般为2小时）体内血糖反应水平百分比值。它是一个比值，反映了食物与葡萄糖相比升高血糖的速度和能力。它把葡萄糖的血糖生成指数定为100。     

食物血糖指数及其预测模型研究进展

近年来研究表明,食物血糖指数能有效指导糖尿病人膳食规划,从而控制血糖.本文概述了食物血糖指数概念的发展、数据测定、预测模型建立以及临床应用进展.     

食物血糖生成指数与慢性病

食物血糖生成指数作为食物的生理学参数，确切地反映了摄入食物后人体血糖的生理状态。本文从食物血糖生成指数在临床上的应用以及与预防肥胖、冠心病、癌症等慢性病的关系进行综述。     

大豆发酵制品唐可肽对血糖生成指数的影响

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。     

008 食物血糖生成指数与慢性病

食物血糖生成指数作为食物的生理学参数,确切地反映了摄入食物后人体血糖的生理状态.本文从食物血糖生成指数在临床上的应用以及与预防肥胖、冠心病、癌症等慢性病的关系进行综述.     

食物血糖生成指数健康教育对社区2型糖尿病患者膳食调整的影响

目的　观察低血糖生成指数(LGI)及低血糖生成负荷(LGL)的饮食干预对社区2型糖尿病(T2DM)患者饮食知识、饮食结构的影响。方法　2010年6至9月整群随机抽取湖南省长沙市金盆岭三真社区3个不同小区T2DM患者各35例,采用随机数字表法分组为全天饮食干预组(A组)、早餐饮食干预组(B组)及对照组(C组)。通过3个月分组饮食健康教育和饮食干预,分析干预前、后3组患者饮食知识、膳食中食用油、血糖生成指数(GI)、血糖生成负荷(GL)的变化。结果　干预前所有患者GI知识知晓率低(57.7%),每餐饮食的平均GI值(69.71±8.55)、全天饮食的GL值(132.45±16.25)、个人饮食全天食用油量［（39.95±20.64）g］均处于偏高水平。干预后,A组、B组患者GI知识的平均知晓率均较干预前提高(96.3%比57.1%,94.5%比60.5%,均P＜0.05),C组患者无变化(干预前55.3%,干预后54.8%,P＞0.05)。干预后,A组全天食用油量的改善优于B组和C组［干预前后的差值：(7.81±3.91)g比 (-5.12±1.37)g、 (-3.45±5.95)g,均P＜0.05］;每餐平均GI值的改善效果由好到差依次为A组(5.95±2.27)、B组(-0.85±1.87)、C组(-2.87±1.93)(均P＜0.05);A组患者全天GL值的改善(11.31±4.31)优于B组(1.23±27.82)、C组(-0.43±18.40)(均P＜0.05)。结论　干预前社区T2DM患者每餐平均GI值、全天GL值、全天食用油量偏高,对GI知晓率低。GI知识健康教育能有效地提高T2DM患者对GI饮食知识的知晓率,LGI及LGL饮食干预能有效改善患者膳食结构,其中全天饮食干预较早餐饮食干预更有效。     

食物血糖生成指数与相关慢性病的关系研究进展

探讨血糖生成指数的影响因素及膳食干预对慢性病的发生发展的关系。随着人们膳食模式的改变,超重和肥胖及与其相关的慢性病成为目前危害人类健康的重要问题之一,患病率和并发症发生率很高。近年来的研究显示,食物血糖指数可以更有效地指导这类人群合理安排膳食,以达到促进和改善人们健康的目的。目前,GI不仅用于糖尿病患者的饮食管理,而且广泛应用于心血管疾病和肥胖者的膳食管理、居民营养教育,甚至扩展到运动员的膳食管理等多项用途中。     

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     

食物血糖指数与糖尿病防治

0引言 血糖指数(glycemic index,GI)是反映食物引起血糖应答的特性,是人体生理学对糖类食物进行分类的良好指标.血糖负荷(glycemic load,GL)的概念是在GI的基础上,将摄入糖类的质量和数量结合起来,以估价膳食总的血糖效应.近几年来,关于GI、GL的概念在糖尿病控制中的作用受到广泛关注.     

血糖生成指数与糖尿病饮食管理

本文作者概述了食物血糖生成指数的概念、计算方法、对食物评价的意义以及在糖尿病饮食管理中的作用及应注意的问题.     

Diets with low glycemic index minimized weight loss in rats reared in a simulation of microgravity by hindlimb suspension

One of the most important nutritional problems for humans during long-term space missions is loss of muscle mass. The most important of several causes of sarcopenia is the lack of stimulation of the muscles in the absence of gravity. The aim of this study was to evaluate the effect of diets with different glycemic indices (GI) on growth performance and body composition in rats reared in conditions of simulated microgravity. Forty male Sprague-Dawley rats were reared in 2 different conditions, one using traditional ground-based cages and the second using hindlimb suspension to simulate microgravity. The rats in each cage group were allocated to 1 of 2 different diets, matched for micro- and macronutrients, but with a different amylaceous fraction and, therefore, different GI in a 2 × 2 factorial design. Hindlimb suspension reduced food consumption, weight gain, and the weight of the soleus and gastrocnemic muscular masses. In rats fed with a low-GI diet, ghrelin concentration was significantly higher. In animals reared in conditions of microgravity with a low-GI diet reduced weight loss, and improved feed conversion ratio was observed. Results of this study show a potential benefit for a low-GI diet in conditions of simulated weightlessness.     

Raisins are a low to moderate glycemic index food with a correspondingly low insulin index

The objective of this study was to determine the glycemic index (GI) and insulin index (II) of raisins and evaluate if these values are similar in different populations. The study subjects consisted of 10 healthy sedentary individuals (S; age, 25.7 ± 1.3 years; body mass index [BMI] = 23.3 ± 1.7 kg/m²), 11 aerobically trained adults (A; age, 23.1 ± 1.0 years; BMI = 24.1 ± 0.3 kg/m²), and 10 prediabetic adults (P; age, 50.0 ± 2.6 years; BMI = 32.6 ± 1.9 kg/m²). Subjects consumed 50 g of available carbohydrate from raisins and from a glucose solution (reference food) on 2 separate occasions. Serum glucose and insulin concentrations were measured from capillary fingerstick blood samples at baseline and at 15, 30, 45, 60, 90, and 120 minutes (and 150 and 180 minutes for P group) postprandially. The GI of raisins was low (GI, ≤55) in the S (49.4 ± 7.4) and P (49.6 ± 4.8) groups and was moderate (GI, 55-69) in the A group (62.3 ± 10.5), but there were no differences among the subject groups (P = .437). The II of raisins was 47.3 ± 9.4, 51.9 ± 6.5, and 54.4 ± 8.9 for the S, A, and P groups, respectively. On average, the A group secreted 2- to 2.5-fold less insulin per gram of carbohydrate compared with the S and P groups (P < .05). Thus, raisins are a low to moderate GI food, with a correspondingly low II. The lower insulin response in the A group compared with the other groups suggests enhanced insulin sensitivity.     

低血糖生成负荷饮食对糖尿病病人的疗效观察

目的:探讨低血糖生成负荷(LGL)饮食对2型糖尿病病人的影响. 方法:将90例2型糖尿病人随机分为试验组和对照组,每组各45例.试验组病人采用临床治疗配合正规糖尿病饮食以及少量多餐的低血糖负荷饮食;对照组采用临床治疗配合正规糖尿病饮食治疗.分别观察两组病人的体重指数(BMI)、空腹血糖(FPG)、餐后2h血糖(2 hPG)、糖化血红蛋白(HbAlc)、住院时间和住院费用等指标. 结果:试验组病人治疗后HbAlc明显改善,低血糖发生人数少于对照组,住院时间缩短,住院费用也低于对照组. 结论:LGL饮食干预能改善2型糖尿病病人HbAlc,减少低血糖发生率.     

The effect of low glycemic index diet on body weight status and blood pressure in overweight adolescent girls: a randomized clinical trial

Although several studies have assessed the influence of the glycemic index on body weight and blood pressure among adults, limited evidence exists for the pediatric age population. In the current study, we compared the effects of low glycemic index (LGI) diet to the healthy nutritional recommendation (HNR)-based diet on obesity and blood pressure among adolescent girls in pubertal ages. This 10-week parallel randomized clinical trial comprised of 50 overweight or obese and sexually mature girls less than 18 years of age years, who were randomly assigned to LGI or HNR-based diet. Macronutrient distribution was equivalently prescribed in both groups. Blood pressure, weight and waist circumference were measured at baseline and after intervention. Of the 50 participants, 41 subjects (include 82%) completed the study. The GI of the diet in the LGI group was 42.67 ± 0.067. A within-group analysis illustrated that in comparison to the baseline values, the body weight and body mass index (not waist circumference and blood pressure) decreased significantly after the intervention in both groups (P = 0.0001). The percent changes of the body weight status, waist circumference and blood pressure were compared between the two groups and the findings did not show any difference between the LGI diet consumers and those in the HNR group. In comparison to the HNR, LGI diet could not change the weight and blood pressure following a 10-week intervention. Further longitudinal studies with a long-term follow up should be conducted in this regard.     

Compiling glycemic index and glycemic load values for addition to a food composition database

The glycemic index (GI) provides an indication of a food's carbohydrate quality by measuring the blood glucose response to consuming the food. The glycemic load (GL) is calculated as the GI times the available carbohydrate in a fixed amount of the food. GI and GL are currently of interest for the study of associations of diet and chronic disease including diabetes, cardiovascular disease, cancer and obesity. An international table of GI values is available and provides a compilation of currently available data. The purpose of this project was to use these data, as well as other available references, to expand the Cancer Research Center of Hawaii Food Composition Table (FCT) to include GI and GL values. All of the individual foods in the FCT (n=1592) were assigned GI values as a direct match (n=181), imputation (n=948), calculated value (n=208), or assigned a zero value (n=255). GL per 100 g was then calculated using the assigned GI and available carbohydrate per 100 g of food. The addition of GI and GL values to the FCT will allow researchers to estimate the effect of dietary carbohydrate quality on various health outcomes.