维吾尔族常用传统食品和血糖生成指数测定

目的确定新疆维吾尔族常用传统食品的种类,测定其血糖生成指数（GI）。方法运用食物频率调查法进行问卷调查确定维吾尔族传统特色食品;根据食物碳水化合物的含量计算含有50克碳水化合物的食物量,用50克葡萄糖为对照量。受试者民族为维吾尔族,共分4个批次,每个批次为10人,测定他们的空腹血糖后服用试验物,测定2h内不同时点的血糖水平。根据Wolver方法计算食物的GI值。结果确定了15种新疆维吾尔族特色食品,并测定了其GI值。结论GI数据从一定程度上提示新疆维吾尔族糖尿病高发的原因。     

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。     

低糖高纤维类食物的血糖生成指数

目的:测定常见的坚果类、蔬果类等低糖类食物血糖指数值(GI),并探讨食物中糖的种类、脂肪、蛋白质和膳食纤维含量对于血糖指数以及血糖应答的影响.方法:根据Wolver方法计算食物的GI值,由于非谷薯类的糖类含量不足10%,故多数食物用含25 g糖类的食物重量计算;并用25 g葡萄糖作参照物.结果:测定了13种食物的GI值,并有膳食纤维与GI值负相关.结论:影响低糖类食物GI的因素并非是糖的种类(直链或支链),而是膳食纤维含量.     

血糖生成指数与2型糖尿病的关系

血糖生成指数表示含 5 0g有价值碳水化合物的食物和相当量的葡萄糖或白面包在体内所引起的血糖应答水平的百分比 ,是衡量食物引起人体餐后血糖反应的一项有效指标。不同血糖生成指数的食物引起的血糖反应、胰岛素应答也不同。本文综述了近年来血糖生成指数与糖尿病的发生、糖尿病发病危险及其在糖尿病患者管理方面的研究进展     

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     

糯米难消化，却易升血糖？

血糖生成指数引发的困惑 众所周知,人体中的血糖主要来源于食物中的碳水化合物,含碳水化合物的食物在进食后会引起血糖升高。 营养学家曾经认为,各种碳水化合物进入人体消化系统后,会以大致相同的速度消化分解为葡萄糖,因此,对餐后血糖的影响是相似的。     

血糖生成指数食物在健康与疾病防治中的意义

血糖生成指数是衡量食物引起餐后血糖反应的一项有效指标。测定各类碳水化合物的血糖生成指数,对于指导人们的日常膳食,改善糖尿病人、心脑血管病病人和肥胖者等的健康状况,具有重要的意义。根据血糖生成指数选择食物,对人体生理和代谢等产生显著影响,并进一步影响其身心健康,从而在某些慢性病的防治中起作用。旨在强调血糖生成指数食物对于疾病人群的意义及其对于健康者的潜在益处。     

饮食调节血糖新概念

在传统的观念中，医生们认为，可利用的碳水化合物对血糖的影响是一致的，但是，最新的研究表明，不同的碳水化合物对血糖的影响并不相同，这就是“食物血糖生成指数”。掌握好食物血糖生成指数有利于糖尿病的血糖控制。     

怎样正确理解血糖生成指数

食物中的碳水化合物进入人体后经过消化分解成单糖，而后进入血液循环，进而影响血糖水平。由于食物进入胃肠道后消化速度不同，吸收程度不一致，葡萄糖进入血液速度有快有慢，数量有多有少，因此即使含等量碳水化合物的食物，对人体血糖水平影响也不同。专家提出用“食物血糖生成指数”（GI）的概念来衡量某种食物或膳食组成对血糖浓度影响的程度。     

淀粉的消化特性与血糖生成指数

选择不同碳水化合物的配比制备成的不同消化特性的饼干和面包样品 ,并以葡萄糖为对照 ,以面包为参照对其血糖生成指数 (GI)和胰岛素指数 (II)进行了评估。结果显示 ,和面包相比 ,两种饼干样品水分含量较低 ,脂肪含量较高 ;在碳水化合物分类中 ,虽然饼干中糖含量 (170g kg)高于面包 (9g kg) ,但慢消化淀粉 (SDS)和抗性淀粉 (RS)占碳水化合物的比例 >60 % ,明显高于面包 (18 3 % )。以葡萄糖血糖生成指数值和胰岛素指数值作为 10 0 % ,面包的血糖生成指数值和胰岛素指数值分别为 96 2 %、10 5 2 % ,而两种饼干的血糖生成指数值均 <55% ,胰岛素指数均明显下降 (<73 % )。提示合理搭配和加工碳水化合物对工业化生产理想血糖生成指数的产品十分有利     

血糖生成指数在慢性病防治中的应用

摘要：高血糖生成指数（HGI）食物可使胰岛素敏感性下降，血糖在短时间内快速升高，导致高胰岛素血症和高糖血症，增加了糖尿病患者的心血管疾病死亡危险，也是结肠癌发病危险因素之一。低血糖生成指数（LGI）食物法用于糖尿病患者的饮食治疗可改善胰岛素抵抗，减少代谢综合征发生；干预后血糖和血脂均有明显改善，降低冠心病发生的危险，减少糖尿病远期并发症的发生率；对于妊娠期糖尿病能够控制妊娠期血糖水平和减少孕期并发症；对于超重肥胖者，可降低体质指数、腰臀比和空腹血糖数值。LGI饮食还有预防结肠癌的作用。血糖生成指数（GI）概念的确认、引入和推广，在一些慢性病防治中起到了很大作用。     

Glycaemic index of four commercially available breads in Malaysia

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/m²; 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.     

Glycemic index of traditional Indian carbohydrate foods

The glycemic index (GI) was determined in 36 non-insulin-dependent diabetes mellitus patients who were fed 50 g carbohydrate portions of six Indian conventional foods, including rice, a combination of rice-legume (Bengalgram, peas, and greengram), and a combination of rice-dal (greengram dal and redgram dal -- dal is dehusked and split legume). In addition to the GI, triglyceride (TG) responses of these foods were also determined. A higher GI was obtained for rice and for rice with peas; all other combinations yielded lower glycemic indices. However, all the foods produced significantly lower blood glucose response 2 hours postprandially as compared with blood glucose responses to a 50 g glucose load for the same group. No significant difference was observed for TG responses to the different foods.     

Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK

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.     

Glycaemic index of four commercially available breads in Malaysia

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.     

Determination of the glycaemic index of various staple carbohydrate-rich foods in the UK diet

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.     

Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods

Glycaemic index (GI) values for fourteen commonly eaten carbohydrate-rich foods processed by various methods were determined using ten healthy subjects. The foods studied were round leaf yellow yam (Dioscorea cayenensis), negro and lucea yams (Dioscorea rotundata), white and sweet yams (Dioscorea alata), sweet potato (Solanum tuberosum), Irish potato (Ipomoea batatas), coco yam (Xanthosoma spp.), dasheen (Colocasia esculenta), pumpkin (Cucurbita moschata), breadfruit (Artocarpus altilis), green banana (Musa sapientum), and green and ripe plantain (Musa paradisiaca). The foods were processed by boiling, frying, baking and roasting where applicable. Pure glucose was used as the standard with a GI value of 100. The results revealed marked differences in GI among the different foods studied ranging from 35 (se 3) to 94 (se 8). The area under the glucose response curve and GI value of some of the roasted and baked foods were significantly higher than foods boiled or fried (P<0.05). The results indicate that foods processed by roasting or baking may result in higher GI. Conversely, boiling of foods may contribute to a lower GI diet.     

Effect of blood sampling schedule and method of calculating the area under the curve on validity and precision of glycaemic index values

To evaluate the suitability for glycaemic index (GI) calculations of using blood sampling schedules and methods of calculating area under the curve (AUC) different from those recommended, the GI values of five foods were determined by recommended methods (capillary blood glucose measured seven times over 2.0 h) in forty-seven normal subjects and different calculations performed on the same data set. The AUC was calculated in four ways: incremental AUC (iAUC; recommended method), iAUC above the minimum blood glucose value (AUCmin), net AUC (netAUC) and iAUC including area only before the glycaemic response curve cuts the baseline (AUCcut). In addition, iAUC was calculated using four different sets of less than seven blood samples. GI values were derived using each AUC calculation. The mean GI values of the foods varied significantly according to the method of calculating GI. The standard deviation of GI values calculating using iAUC (20.4), was lower than six of the seven other methods, and significantly less (P<0.05) than that using netAUC (24.0). To be a valid index of food glycaemic response independent of subject characteristics, GI values in subjects should not be related to their AUC after oral glucose. However, calculating GI using AUCmin or less than seven blood samples resulted in significant (P<0.05) relationships between GI and mean AUC. It is concluded that, in subjects without diabetes, the recommended blood sampling schedule and method of AUC calculation yields more valid and/or more precise GI values than the seven other methods tested here. The only method whose results agreed reasonably well with the recommended method (ie. within +/-5 %) was AUCcut.