天津市26种常见食物的血糖指数测定  

Analysis on glycemic indexes of the staple foods in Tianjin City

作　　者：焦振山[1] 俞鸣[1] 夏淳[1] 孟妮[1] 王宝亭[1] 莫静贤[1] 车素萍[1] 

机构地区：[1]天津医科大学公共卫生学院营养与食品卫生学教研室,天津300070

出　　处：《天津医科大学学报》2003年第2期152-155,共4页Journal of Tianjin Medical University

基　　金：天津市自然科学基金资助 (973611111)

摘　　要：目的 :了解不同搭配食物的血糖指数 ,指导糖尿病膳食。方法 :选取天津市常见并且常用的26种单一或搭配食物 ,对80人次的健康成年男子进行2h内4个时点血糖测定 ,计算食物血糖指数。结果 :测定结果显示粗杂粮血糖指数低于细粮 ;非发酵主食品血糖指数低于发酵主食品。结论 :建议糖尿病人选择粗杂粮。Objective: To understand the glycemic index (GI) of the mixed staple foods with different compositions.Methods: 80 person-times of health adults, fed respectively with 26 kinds of simplex or mixed staple foods, were chosen and observed on their 2h's glucose tolerant test and then calculated the glycemic index of these foods.Results: The results showed that the glycemic indexes of the coarse grains were lower than those of refined grains, and non-leavened foods lower than those of the leavened ones.Conclusion: It was recommended that coarse grain foods and non-leavened foods were better staple foods for diabetes mellitus patients.

关 键 词：血糖指数 食物 总糖含量 糖尿病 

分 类 号：R459.3[医药卫生—治疗学]