不同粮食加工方式对餐后血糖影响的研究

Study on the Effects of Different Grain Processing Methods on Postprandial Blood Glucose

本研究采用随机对照试验方法,选取100名成年志愿者,持续观察6个月,旨在探讨不同粮食加工方式对餐后血糖的影响。结果显示,长期摄入全谷物加工粮食的个体,表现出更稳定的血糖水平。因此,本研究结果对于糖尿病预防和健康饮食指导,具有重要意义。

This study used a randomized controlled trial method and selected 100 adult volunteers for continuous observation for 6 months,aiming to explore the effects of different grain processing methods on postprandial blood glucose.The results showed that individuals who consumed whole grain processed grains for a long time exhibited more stable blood sugar levels.Therefore,the results of this study are of great significance for diabetes prevention and healthy diet guidance.