低血糖生成指数饮食在2型糖尿病营养管理中的研究进展及应用现状  

Progress in Diets with Low Glycemic Index for the Nutritional Management of Type 2 Diabetes:Research and Current Applications

作　　者：李蔼琪 夏惠 孙桂菊 LI Aiqi;XIA Hui;SUN Guiju(Key Laboratory of Environmental Medical and Engineering,Ministry of Education,School of Public Health,Southeast University,Nanjing 210009,China)

机构地区：[1]东南大学公共卫生学院,环境医学工程教育部重点实验室,江苏南京210009

出　　处：《食品科学》2024年第11期343-350,共8页Food Science

摘　　要：血糖生成指数(glycemic index,GI)小于等于55的食品被称为低GI食品。低GI饮食是指一种饮食模式,该膳食模式中主要选择低GI食物,并注意调整烹调方式以控制膳食中整体的GI值。在糖尿病营养管理中应用低GI饮食干预有助于稳定糖尿病患者的餐后血糖,提高饱腹感并减少血糖波动。本文系统综述了低GI饮食模式在糖尿病营养管理中的应用情况,阐述了影响膳食中GI值的因素,探讨了低GI食品的种类及其开发现况,进一步展望了构建低GI饮食模式中食品的未来发展趋势,并分析和提出了低GI食品未来的研究方向和潜在的挑战。Foods with a glycemic index(GI)equal to or less than 55 are known as low GI foods.A low GI diet refers to a dietary pattern in which low GI foods are primarily chosen,and cooking methods are adjusted to control the overall GI value of the diet.The application of a low GI dietary intervention in the nutritional management of diabetes helps to stabilize postprandial blood glucose,improve satiety,and reduce blood glucose fluctuations in diabetic patients.This article provides a systematic review of the application of low GI dietary patterns in the nutritional management for diabetes,elucidates the factors influencing dietary GI value,discusses the types and development of low GI foods,presents an outlook for future development trends,and proposes future research directions and potential challenges in the field of low GI foods.

关 键 词：低血糖生成指数食物 血糖生成指数 2型糖尿病 营养管理 血糖管理 

分 类 号：TS201.4[轻工技术与工程—食品科学]