摄入不同谷物对人体血糖的影响  

Study on Blood Glucose was Responses Affected by Different Cereal Foods in Health People

作　　者：马静[1] 夏颖[1] 吴聪娥[1] 林侨[1] 沈峰[1] 蔡李倩[1] 范华迪[2] 

机构地区：[1]中山大学公共卫生学院营养系,广州510080 [2]中山大学附属第一医院营养科

出　　处：《食品科学》2002年第5期127-130,共4页Food Science

基　　金：广东省科委社会发展重大项目基金资助(项目号2KM05001S)

摘　　要：目的:探讨红米、黑米、小米、荞麦米对人体血糖的影响。方法:选择14例健康志愿者作为研究对象,每天进食一种谷物;以白米作为食物参照标准,每份谷物均含碳水化物50g。测定空腹及餐后30、60、120、180min共5个时点的血糖值,计算血糖指数。结果:将参照标准白米的血糖指数定为100,各种试验谷物的血糖指数分别为:红米68.54±32.93,荞麦米76.01±30.56,小米94.18±26.83,黑米98.80±32.17,红米的血糖指数显著低于黑米和小米。结论:红米、荞麦米为低血糖指数(GI)食物。Objection: To evaluate the postprandial blood glucose responses to four kinds of cereals (red rice, black rice, millet and buckwheat). Method: Fourteen healthy volunteers took one kind of the four cereals as breakfast. White rice was served as the standard reference food, and each share of food contained 50g carbohydrate. Fasting and postprandial blood glucose 30、60、120、180min after meals were examined. Results: We set the glycemic index of white rice at 100,and then the glycemic index of the four tested cereals showed as follow: red rice 68.54±32.93, buckwheat 76.01±30.56, millet 94.18±26.83 and black rice 98.80±32.17. The glycemic index of red rice was statistically smaller than black rice and millet. Conclusion: Red rice and buckwheat are foods of smaller glycemic index.

关 键 词：黑米 小米 荞麦米 血糖指数 食用 降血糖 糖尿病人 

分 类 号：R151.3[医药卫生—营养与食品卫生学] R587.1[医药卫生—公共卫生与预防医学]