酵母蛋白粉的血糖生成指数及血糖负荷研究

Glycemic Index and Glycemic Load of Yeast Protein Powder

目的:探讨酵母蛋白粉对餐后血糖的影响,及其血糖生成指数与血糖负荷。方法:按WS/T 652—2019监测15名健康志愿者进食酵母蛋白粉后2 h内血糖变化情况,分析血糖生成指数及血糖负荷指数。结果:进食酵母蛋白粉后2 h内血糖值较为平缓,30 min时血糖到达峰值5.02 mmol/L,随后逐渐下降,60 min时趋于平稳;以葡萄糖为参考食物,血糖值在餐后15、30、45、90 min 4个时间点具有统计学差异;经过计算得出GI值为26.4,按产品包装建议食用方式为10 g/次计算,GL值为0.3。结论:酵母蛋白粉属于低GI食品和低GL食品,能够更好地控制餐后血糖,维持血糖稳态。

Objective:To investigate the effect of yeast protein powder on postprandial blood glucose,its glycemic index and glycemic load.Methods:According to WS/T 652—2019,15 healthy volunteers who met the requirements were tested for blood glucose levels within 2 hours after eating yeast protein powder,and the glycemic index and glycemic load were analyzed.Results:After eating yeast protein powder,the change of blood glucose level was gentle within 2 hours.At 30 min,the blood glucose reached a peak of 5.02 mmol/L,then gradually decreased,and tended to be stable at 60 min;Taking glucose as the reference food,the blood glucose values were statistically different at 15,30,45 min and 90 min after meal;After calculation,the Gl value is 26.4,and the GL value is 0.3 according to the recommended consumption method of the product packaging of 10 g/time.Conclusion:Yeast protein powder belongs to low GI food and low GL food,which can better control postprandial blood glucose and maintain bloodglucose homeostasis.