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.

The glycemic index of foods contained low carbohydrate and high diet fiber

Objective: To measure the glycemic index of foods contained low carbohydratesand discuss the relationship between glycemic index and the amount of fat, carbohydrate, protein and diet fiber from these foods. Methods: According to the method of Wolver,the GIs of these kinds of foods had been determined and caculated by using 25 gram carbohydrates as control because of the low percent(10%)of carbohydrates in foods. Results: The results of GI in 13 kinds of the foods were worked out and there was negative correlation between diet fiber and GI. Conclusions: The inference factors of GI are not the kinds of carbohydrate but the amount of diet fiber in these foods.