山西粗杂粮制品血糖生成指数测定

Measurement of glycemic index for whole-grain and coarse cereal foods in Shanxi

目的测定15种山西特色粗杂粮制品的血糖生成指数(GI),为其防治慢性代谢性疾病奠定基础。方法计算含有相当于50 g碳水化合物的食物量,以50 g葡萄糖为参照物,每组10名,测定其空腹血糖,服用受试物,于2 h内不同时点分别测其血糖水平。根据Wolever方法计算食物的GI值。结果炒小米、煎饼等13种粗杂粮食品为低GI食物,玉米面窝窝、三合面面条为中GI食物。结论粗杂粮制品GI值低。GI值与血糖曲线结合可以更好地评价食物对血糖的影响。

Objective To measure the glycemic index（GI） for 15 types of whole-grain and coarse cereal foods in Shanxi,so as to provide evidences for prevention and management of chronic metabolic disease in the future.Methods The quantities of foods to be measured were computed based on an equivalent content of 50 g carbohydrates.By using 50 g glucose as a reference,each 10 volunteers as one group were measured for fasting blood glucose,and then the levels of blood glucose at various time spots within 2 h after consumption of a specified experimental food.The GI were computed according to Wolever method.Results Thirteen types of foods including saute millet and pancake were found with low glycemic index,whereas corn cake and three-flour noodles were with moderate glycemic index.Conclusion Whole-grain foods are relatively low in GI.Combination of GI and blood glucose curve may provide better evaluation for the effect of specific foods on blood sugar.