混合主食的血糖生成指数研究  

The glycemic index of mixed staple food

作　　者：胡志庚[1] 李伟[1] 周筱燕[1] 冯常森[2] 

机构地区：[1]南方医科大学珠江医院营养科,广州510282 [2]南方医科大学珠江医院心血管内科,广州510282

出　　处：《广东医学》2013年第7期1033-1035,共3页Guangdong Medical Journal

基　　金：广东省科技计划项目(编号:2009B030801205)

摘　　要：目的测定混合主食的血糖生成指数(GI)值,为防治慢性代谢性疾病奠定基础。方法根据待测食物的碳水化合物含量计算含有50g碳水化合物的待测食物量;用50 g葡萄糖作为对照物。以10名志愿者为一个测试组,分别在空腹状态下进食葡萄糖和待测早餐食物,并测定餐后2h内不同时点的血糖水平。根据Wolever方法计算待测食物的GI值。结果测定了17种混合主食的GI值,其中有4种为高GI食物,1种为中GI食物,12种为低GI食物。结论主食加入适当的粗粮可使GI降低。Objective To evaluate the glycemic index （GI） based on dietary habits according to varieties of mixed staple food. Methods According to the carbohydrate content of food to be tested, the food quantity with 50 g carbohydrate content was calculated. The 50 g of glucose was used as the contrast. Each 8 to 10 volunteers were enrolled in each tested groups, the glucose or the tested breakfast food were given the participants with fasting state. The blood glucose was measured at different time points 2 hours after breakfast for GI calculation according to Wolever calculating method. Results The GI of 17 kinds of mixed staple food were studied; among which high, median and low GI were found in 4, 1 and 12 kinds of food, respectively. Conclusion Staple food mixed with whole - grain foods are relatively low in GI.

关 键 词：主食 血糖生成指数 粗粮 

分 类 号：R151.2[医药卫生—营养与食品卫生学]