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目的测定我国常见谷类和薯类食物血糖生成指数值,探讨碳水化合物种类、加工方法与食物消化吸收和血糖应答的关系。方法根据食物碳水化合物的含量计算含有50g碳水化合物的食物量,用50g葡萄糖为对照物。每组8～12人空腹服用实验物,测定两个小时内不同时间的血糖水平。根据Wolever方法计算食物的血糖生成指数值。结果测定了9个糖类和62个食物的血糖生成指数值。结论相同量的碳水化合物的食物有不同的血糖生成指数值;血糖生成指数值的高低与食物中碳水化合物的利用有关。食物的加工方式和碳水化合物的种类对血糖生成指数水平有显著影响。
Objective To determine the index of glycemic index of common cereals and yam in China and discuss the relationship between carbohydrate types, processing methods and food digestion and absorption and blood glucose response. Methods Calculate the amount of food containing 50g of carbohydrates based on the content of carbohydrates in food, using 50g of glucose as control. Each group of 8 to 12 people take the test substance fasting, determination of blood glucose levels at different times within two hours. The glycemic index for food was calculated according to Wolever’s method. Results The glycemic index values for 9 carbohydrates and 62 foods were determined. Conclusion The same amount of carbohydrate foods have different glycemic index values; the level of glycemic index is related to the utilization of carbohydrates in food. The way food is processed and the type of carbohydrate have a significant effect on the level of glycemic index.