不同粮食加工方式对餐后血糖影响的研究  

Study on the Effects of Different Grain Processing Methods on Postprandial Blood Glucose

作　　者：朱旭东 ZHU Xudong(Liaoning Provincial Food and Materials Reserve Affairs Service Center,Shenyang 110032,China)

机构地区：[1]辽宁省粮食和物资储备事务服务中心,辽宁沈阳110032

出　　处：《现代食品》2024年第6期226-228,共3页Modern Food

摘　　要：本研究采用随机对照试验方法,选取100名成年志愿者,持续观察6个月,旨在探讨不同粮食加工方式对餐后血糖的影响。结果显示,长期摄入全谷物加工粮食的个体,表现出更稳定的血糖水平。因此,本研究结果对于糖尿病预防和健康饮食指导,具有重要意义。This study used a randomized controlled trial method and selected 100 adult volunteers for continuous observation for 6 months,aiming to explore the effects of different grain processing methods on postprandial blood glucose.The results showed that individuals who consumed whole grain processed grains for a long time exhibited more stable blood sugar levels.Therefore,the results of this study are of great significance for diabetes prevention and healthy diet guidance.

关 键 词：粮食加工方式 血糖影响 精加工粮食 全谷物 餐后血糖 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]