不同碳水化合物食品血糖生成指数和胰岛素指数的评估

RESEARCH ON THE GLYCEMIC INDEX AND INSULIN INDEX OF DIFFERENT CARBOHYDRATE FOODS

目的:测定不同来源碳水化合物食品GI值、II值。方法:10名空腹健康志愿者分别试食含碳水化合物50g的葡萄糖粉、富强粉馒头、燕麦纤维馒头和抗性淀粉馒头,测定餐后120min血浆中血糖和胰岛素水平。结果:以葡萄糖GI值、II值分别为100,三种馒头GI值分别为88.24±20.84、60.16±14.16、47.05±10.22;II值分别为83.06±10.81、68.32±17.08、60.26±30.1。食用抗性淀粉馒头后血糖峰值(45min)、胰岛素峰值(60min)及胰岛素与血糖应答曲线下面积比显著低于葡萄糖粉和富强粉馒头(P<0.05),与燕麦纤维馒头相比无统计学意义。燕麦纤维馒头血糖峰值(45min)低于葡萄糖粉(P<0.05)。结论:不同来源的碳水化合物食品有不同的血糖、胰岛素应答,抗性淀粉食品具有吸收缓慢而持久的特点,可维持餐后血糖稳态,降低餐后胰岛素分泌,提高机体对胰岛素的敏感性。

Objective： The glucemic index （GI） and insulin index （II） of wheat flour, oat fiber and resistant starch （RS） were studied. Method： Ten healthy subjects consumed 4 kinds of carbohydrate foods： glucose powder, wheat flour food, oat fiber food and RS food. Up to 120 rain after consumption of test materials, blood samples were taken for glucose and insulin analyses. Results： The GI value of wheat flour food, oat fiber food, RS food was 88.24±20.84, 60.16±14.16, 47.05±10.22 respectively, regarding glucose powder as 100. The II value of them was 83.06±10.68, 68.32±17.08, 60.26±30.1 respectively. The area and peak level under the glucose-response curve and insulin-response curve of RS food were significantly lower than those of glucose powder and wheat flour food （P〈0.05）. Conclusion： RS food is potentially beneficial in sustaining blood glucose status and improving insulin sensitivity.