低GI面包在糖尿病饮食管理中的研究进展及应用现状  

Research Progress and Application Status of Low-GI Bread in the Dietary Management of Diabetes

作　　者：曾俊轩 梁思颖 贺艺 黄宇亮 潘杏怡 肖雪蔓 ZENG Junxuan;LIANG Siying;HE Yi;HUANG Yuliang;PAN Xingyi;XIAO Xueman(Guangzhou College of Technology and Business,Foshan 528138)

机构地区：[1]广州工商学院,佛山528138

出　　处：《食品工业》2025年第1期266-269,共4页The Food Industry

基　　金：2023—2024年度广州工商学院校级大学生创新创业计划(XJ202313714373)。

摘　　要：随着现代生活方式和饮食结构的改变,我国糖尿病患者数目日益增多。低血糖生成指数(Glycemic index,GI)食品,即GI值小于等于55的食品越来越被认可,逐渐受到市场青睐。梳理低GI面包在糖尿病饮食管理中的研究现状及应用现状,综述淀粉结构特性、蛋白质、油脂、甜味剂和加工方式等因素对面包GI值的影响。在此基础上,指出开发低GI面包食品所面临挑战,并对其前景进行展望,旨在为开发营养价值高和品类丰富的健康低GI面包食品提供一定参考,进一步满足糖尿病患者的消费需求。With the changes in modern lifestyles and dietary structures,the number of diabetic patients in our country are increasing day by day.Foods with a low glycemic index(GI),that is,foods with a GI value of less than or equal to 55,are increasingly recognized and gradually favored by the market.Review the current state of research and application of lowGI bread in the dietary management of diabetes,summarize the impact of factors such as starch structural characteristics,protein,fat,sweeteners,and process methods on the GI value of bread.On this basis,it points out the challenges faced in the development of low-GI bread products and looks forward to their prospects,aiming to provide some reference for the development of healthy low-GI bread products with high nutritional value and rich categories,and to further meet the consumption needs of diabetic patients.

关 键 词：糖尿病 低GI面包 马铃薯 营养饮食 

分 类 号：R587.1[医药卫生—内分泌] TS213.21[医药卫生—内科学]