低糖高纤维类食物的血糖生成指数  

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

作　　者：宗敏[1] 孙建琴[1] 陈艳秋[1] 陈霞飞[1] 

机构地区：[1]上海市华东医院营养科,上海200040

出　　处：《肠外与肠内营养》2005年第3期137-140,共4页Parenteral & Enteral Nutrition

基　　金：国家自然科学基金资助项目(批准号: 30371221)

摘　　要：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25g糖类的食物重量计算;并用25g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。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.

关 键 词：血糖指数 血糖应答 膳食纤维 葡萄糖 

分 类 号：R151[医药卫生—营养与食品卫生学]