餐后血糖应答反应的影响因素及其调控  

Factors and regulation of postprandial blood glucose response

作　　者：王红伟[1] 杨月欣[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100050

出　　处：《卫生研究》2006年第2期234-237,共4页Journal of Hygiene Research

基　　金：国家自然科学基金资助项目(No.30371219);北京市自然科学基金资助项目(No.7032039)

摘　　要：血糖水平异常,是许多慢性病的常见特点和危险因素。血糖生成指数(GI)是反映碳水化合物餐后血糖应答水平的特征性指数。测定各类碳水化合物的血糖生成指数之后,用来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。现有的证据表明,影响食物血糖应答的因素很多,包括食物本身所具有的各种特征和机体自身的状态等。对这些因素的认识,有助于更有效的推广和应用GI来指导人们的膳食,维护和改善人们,尤其是糖尿病和肥胖等慢性疾病患者的健康。本文综述了碳水化合物的消化吸收和利用过程中影响血糖应答的各种因素及其机理。Failing to maintain normal blood glucose is a common phenomenon shown in various chronic diseases, also it is a risk factor to these diseases, Glycemic index（GI） is an item coined to character the blood glucose response of carbohydrate, GI is useful in developing dietary guideline, management of diabetes, obesity and cardiovascular disease. Available evidences suggest that many factors contribute to blood glucose response, including properties of food and the conditions of human body. Exploring the factors and mechanisms underlying the blood glucose response of carbohydrate will help to promote the applying of GI and improving health of human being, especially people with chronic diseases including obesity and diabetes. Factors and mechanisms related to the blood glucose response of carbohydrate are reviewed in this paper.

关 键 词：碳水化合物 血糖生成指数 血糖应答 

分 类 号：Q53[生物学—生物化学] R151.3[医药卫生—营养与食品卫生学]