麦麸膳食纤维对健康人血糖变化的影响  

Effects of Wheat Bran Dietary Fiber on Healthy Blood Glucose Changes

作　　者：郭亚辉[1] 王静[2] 

机构地区：[1]河北工程大学现代农业示范培训基地,河北邯郸057150 [2]河北工程大学附属医院,河北邯郸056004

出　　处：《中国食物与营养》2017年第7期68-70,共3页Food and Nutrition in China

基　　金：邯郸市科学技术研究与发展计划项目(项目编号:1534201097-4)

摘　　要：研究健康中年人进食含麦麸膳食纤维的食品后2 h的血糖变化特点,为麦麸膳食纤维的开发利用提供理论依据。方法:选取健康志愿者14人,连续2天分别测定他们的空腹血糖、进食普通馒头后2 h的血糖和进食麦麸膳食纤维馒头后2 h的血糖。结果:志愿者进食含膳食纤维早餐后2 h血糖增量比进食普通早餐后2 h的血糖增量减少0.8 mmol/L,二者差异显著(P<0.001)。结论:麦麸膳食纤维能显著降低健康人的餐后血糖。【Objective】To study the blood glucose change characteristics after eating wheat bran dietary fiber,As to provide theoretical basis for the wide application of dietary fiber. 【Method】Choose fourteen healthy volunteers,For two consecutive days,detection their fasting plasma glucose and Blood sugar 2 hours after meal,contrast Adding dietary fiber or no. 【Result】Volunteers who consumed the dietary fiber breakfast 2h blood glucose increment than ordinary eating breakfast after 2h blood glucose increment reduced tendency for 0. 8/L,the significant difference（ P 0. 001）. 【Conclusion】the wheat bran dietary fiber can reduce the postprandial blood glucose of healthy people.

关 键 词：麦麸膳食纤维 健康受试者 血糖变化 

分 类 号：TS201.4[轻工技术与工程—食品科学]