淀粉类干豆与糖尿病饮食防控  

Legume Rich in Starch and Dietary Prevention and Control of Diabetes

作　　者：王淑颖[1] 范志红[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食物与营养》2011年第8期62-65,共4页Food and Nutrition in China

基　　金：国家十一五科技支撑课题(项目编号:2008BAD91B01)

摘　　要：综述了近年来国内外有关淀粉类干豆与糖尿病防控相关的研究证据和可能机制。研究表明,淀粉类干豆具有较低的血糖反应,摄入淀粉类干豆作为主食的一部分有利于降低肥胖、糖尿病及其并发症的发生风险。其原因可能与其较慢的消化速度、膳食纤维和抗营养因子的存在有关。The research evidence and possible mechanism with respect to the association of legume rich in starch consumption and the risk of diabetes were reviewed. Studies had shown that legume rich in starch had a lower glycemic index and as a part of staple, intake of legume rich in starch could help reduce the risk of obesity, diabetes and its complications. The reason might be related to a slower digestion rate, dietary fiber and the existence of anti-nutritional factors.

关 键 词：淀粉类干豆 糖尿病 糖尿病并发症 

分 类 号：R587.1[医药卫生—内分泌]