低血糖生成指数食品的研究  

Study on the Foods with Low Glycemic Index

作　　者：毛丙永[1] 郭伟灵 钱平 宋景新 赵建新[1] 刘晋 MAO Bingyong;GUO Weiling;QIAN Ping;SONG Jingxin;ZHAO Jianxin;LIU Jin(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Systems Engineering Research Institute,Academy of Military Sciences,Beijing 100010,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]军事科学院系统工程研究院,北京100010

出　　处：《现代食品》2024年第5期114-117,124,共5页Modern Food

摘　　要：为了给需要控制血糖的人群研制低血糖生成指数餐谱,本研究招募了100名BMI为18.5~23.9 kg·m^(-2)和无高血糖高血脂等疾病的志愿者作为研究对象,测定每个食物原料和食品的血糖生成指数(Glycemic Index,GI)为餐谱组配提供理论依据,并测定每个餐谱食用后2 h血糖的变化量。结果发现燕麦、苦荞麦、荞麦、黑米、魔芋、红小豆、黑麦、菊粉、抗性糊精和白芸豆的GI值分别为54.6、53.4、54.7、42.4、17.5、26.2、34.2、43.3、37.4和52.2,以其作为主要原料制备的燕麦饼干、快熟杂粮米、红豆饭、即食杂粮麦片、即食黑荞麦片和即食苦荞片均属于低GI食品,而坚果棒和谷物棒属于中GI食品;以这些食品为主要食品组配成9个餐谱,志愿者食用餐谱2 h后,其血糖变化值较小。因此,本研究设计的9套餐谱适合需要控制血糖的人群日常使用。In order to develop a low glycemic index(GI)diet for people who need to control blood glucose levels,100 volunteers with a BMI of 18.5~23.9 and without diseases such as hyperglycemia and hyperlipidemia were recruited.The GI value of each raw material and food was measured,in order to design the dietary structure.The change of blood glucose level was measured after eating each meal for 2 h.The results showed that the GI values of oat,tartary buckwheat,buckwheat,black rice,konjac,red bean,rye,inulin,resistant dextrin and white kidney bean were 54.6,53.4,54.7,42.4,17.5,26.2,34.2,43.3,37.4,and 52.2,respectively.Oatmeal biscuits,quick-ripe coarse grain rice,red bean rice,ready-to-eat coarse grain cereal,ready-to-eat black buckwheat flakes and ready-to-eat tartary buckwheat flakes were low-GI foods,while nut bars and grain bars were medium-GI foods.These foods were prepared as 9 recipes and the changes of blood glucose level in volunteers were relatively small after 2 h of consuming these recipes.Thus,these nine recipes are suitable for daily use by people who need to control blood glucose levels.

关 键 词：低血糖生成指数 血糖 餐谱 

分 类 号：R151.4[医药卫生—营养与食品卫生学]