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机构地区:[1]新疆医科大学公共卫生学院,乌鲁木齐830054 [2]中国疾病预防控制中心营养与食品安全所,北京100050
出 处:《营养学报》2006年第6期483-486,共4页Acta Nutrimenta Sinica
基 金:达能膳食营养研究与宣教基金(No.DIC2005-12)
摘 要:目的:测定不同来源碳水化合物食品GI值、II值。方法:10名空腹健康志愿者分别试食含碳水化合物50g的葡萄糖粉、富强粉馒头、燕麦纤维馒头和抗性淀粉馒头,测定餐后120min血浆中血糖和胰岛素水平。结果:以葡萄糖GI值、II值分别为100,三种馒头GI值分别为88.24±20.84、60.16±14.16、47.05±10.22;II值分别为83.06±10.81、68.32±17.08、60.26±30.1。食用抗性淀粉馒头后血糖峰值(45min)、胰岛素峰值(60min)及胰岛素与血糖应答曲线下面积比显著低于葡萄糖粉和富强粉馒头(P<0.05),与燕麦纤维馒头相比无统计学意义。燕麦纤维馒头血糖峰值(45min)低于葡萄糖粉(P<0.05)。结论:不同来源的碳水化合物食品有不同的血糖、胰岛素应答,抗性淀粉食品具有吸收缓慢而持久的特点,可维持餐后血糖稳态,降低餐后胰岛素分泌,提高机体对胰岛素的敏感性。Objective: The glucemic index (GI) and insulin index (II) of wheat flour, oat fiber and resistant starch (RS) were studied. Method: Ten healthy subjects consumed 4 kinds of carbohydrate foods: glucose powder, wheat flour food, oat fiber food and RS food. Up to 120 rain after consumption of test materials, blood samples were taken for glucose and insulin analyses. Results: The GI value of wheat flour food, oat fiber food, RS food was 88.24±20.84, 60.16±14.16, 47.05±10.22 respectively, regarding glucose powder as 100. The II value of them was 83.06±10.68, 68.32±17.08, 60.26±30.1 respectively. The area and peak level under the glucose-response curve and insulin-response curve of RS food were significantly lower than those of glucose powder and wheat flour food (P〈0.05). Conclusion: RS food is potentially beneficial in sustaining blood glucose status and improving insulin sensitivity.
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