混合食物血糖生成指数的实际值与预测值的关系  

The correlation of actual glyeemic index(GI) with predicted GI in mixed foods

作　　者：宗敏[1] 孙建琴[1] 陈艳秋[1] 张鑫毅[1] 陈霞飞[1] 

机构地区：[1]上海华东医院营养科,200040

出　　处：《中国糖尿病杂志》2009年第3期194-196,共3页Chinese Journal of Diabetes

基　　金：国家自然基金结题论文资助项目(编号:30371221)

摘　　要：目的测定30种混合食物血糖生成指数(GI)值,分析膳食成分对GI的影响并探讨实测GI与预测GI的相关性方法以葡萄糖为参照物,测定混合食物GI。测定7～10名志愿者空腹及餐后7个时点血糖,计算GI。结果 30种混合食物的GI范围在32～79之间;脂肪占热能百分比及膳食纤维是混合食物GI的强回归因子;实测GI值与传统公式计算的GI预测值相关性差,而加入脂肪占热能百分比和膳食纤维后的校正预测值与实测值有良好的相关性。结论脂肪和膳食纤维是影响混合食物GI的主要因素,把脂肪占热能的百分比和膳食纤维加入GI的影响因子,则预测公式能更好地反映真实的GI值。Objective To analyze the effects of mixed foods＇ composition on GI and the correlation of actual GI with predicted GI after testing the GI in 30 kinds of mixed foods. Methods Ten healthy volunteers were chosen to intake 30 kinds of mixed foods which contained 50 grams carbohydrates. Plasma glucose was measured at fasting, then at 15,30,45,60,90,120 minutes after taking the foods. Then the glycemie index was calculated. Results the GIs of 30 kinds of foods were between 32～79, and the regressive equation of GI was GI=78--0. 41 Fat%--4.03 Fib. There was stronger correlation of actual GI with predicting GI （r=0. 592 ,P= 0. 0001） after putting fat% and fiber into the prediction formula. Conclusions The percentage of fat as energy source and the dietary fiber are the factors which affect the GI. There is no correlation of actual GI with predicted GI unless the fat% and fiber join into the affecting factor of GI.

关 键 词：混合食物组分 实测血糖生成指数 预测血糖生成指数 

分 类 号：R587.1[医药卫生—内分泌]