小米食物的血糖反应  

Glycemic Response of Foxtail Millet Food

作　　者：赵文祺 范志红[1] Zhao Wenqi;Fan Zhihong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

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：《中国粮油学报》2021年第2期180-186,共7页Journal of the Chinese Cereals and Oils Association

摘　　要：小米是亚非国家普遍食用的谷类食材,本文综述了与小米食物血糖反应有关的研究证据、影响因素及可能作用机理。小米的品种、加工和烹调方式都会对小米食物的血糖效应产生影响,从而可能影响到它对慢性疾病的预防效应。小米可能通过抑制消化酶活性、减缓胃排空、改善肠道菌群等途径改善血糖。目前的研究证据表明,小米不仅营养价值较高,而且对血糖控制具有一定的积极作用,但该作用必须建立在合理的加工烹调基础上。较低的碾磨度和维持较高慢消化淀粉的加工烹调方式值得研究和推广。As a cereal food commonly consumed in Asian and African countries,the glycemic effect of foxtail millets has been attached great attention but there is rare scientific consensus.In this paper,the human and animal research on glycemic response of foxtail millet food,the possible factors affecting its glycemic properties,and the possible mechanism were reviewed.The variety,processing and cooking methods of millet all have an effect on the glycemic effect of millet food,thus,its preventive effect on chronic diseases might be affected.Glycemic response might be improved by foxtail millet by inhibiting digestive enzyme activity,slowing gastric emptying,and improving intestinal flora.The current research showed that foxtail millet not only has high nutritional value,but also has a certain positive effect on blood sugar control,which must be based on reasonable processing and cooking methods.The processing and cooking method of lower milling degree and maintaining higher content of slowly digestible starch is worthy of research and promotion.

关 键 词：小米 血糖反应 烹调加工 淀粉消化 

分 类 号：R151.3[医药卫生—营养与食品卫生学]