不同种类的面条对餐后血糖反应的影响  

Effects of Different Kinds of Noodles on Postprandial Glycemic Response

作　　者：韩悦 范志红[1] Han Yue;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》2022年第12期293-301,共9页Journal of the Chinese Cereals and Oils Association

摘　　要：面条食品的健康特性对我国人群的身体健康具有重要意义。本文综述了传统小麦面条、不同种类的杂粮面条和细长形意大利面的血糖指数及其对人体餐后血糖的影响,探讨了面条的烹调方式、配料成分、食物搭配等因素对其餐后血糖特性的影响。在小麦粉的基础上添加富含蛋白质、可溶性膳食纤维和全谷杂豆配料有利于降低面条的血糖指数;增加配菜、调整进食顺序也有利于控制面条餐的餐后血糖反应。The health characteristics of noodles food are of great significance to the health of the Chinese population. In the present paper, the glycemic index of traditional wheat noodles, different types of multi-grain noodles and spaghetti and their effects on postprandial blood glucose were reviewed, and the influence of noodle cooking methods, ingredients, food combination and other factors on the characteristics of blood sugar after meal swere discussed. Adding ingredients rich in protein, soluble dietary fiber and whole grain beans on the basis of wheat flour would help to reduce the glycemic index of noodles. Increasing side dishes and adjusting the order of eating were also conducive to controlling the postprandial blood glucose response of the noodle meals.

关 键 词：面条 杂粮面条 意大利面 餐后血糖 血糖指数 

分 类 号：R151.3[医药卫生—营养与食品卫生学]