青稞苦荞面条血糖生成指数测定

Determination the Glycemic Index of a Highland Barley and Tartary Buckwheat Noodle

测定某青稞苦荞面条的血糖生成指数(GI),为饮食防治糖尿病、肥胖症、心脑血管疾病等代谢性疾病提供科学依据。招募血糖正常受试者12人,男女各半,年龄18.3~24.0岁。依次给予参照食品1(55.0 g一水葡萄糖)、待测食品(82.6 g青稞苦荞面条)、参照食品2(55.0 g一水葡萄糖),每次独立试食测定间隔≥72 h。分别于餐后15,30,45,60,90和120 min采集血样。用Wolever法计算待测食物GI值。结果表明,试食参照食品1、参照食品2后平均血糖波动幅度为2.64±0.69 mmol/L,待测食品为1.24±0.44 mmol/L,其差异具有统计学意义(t=7.588,P=0.000)。所测青稞苦荞面GI值计算为55,为低GI食物。食品GI值概念的普及有利于对慢性病人群进行日常的膳食指导,以高原青稞、苦荞等为食物原料的低GI食品值得进一步地研究与开发。

The glycemic index(GI)of a highland barley and tartary buckwheat noodle was measured,so as to provide scientific evidence for the prevention and treatment of metabolic diseases such as diabetes,obesity,cardiovascular and cerebrovascular diseases.About 12 subjects with normal blood glucose,half male and half female,aged 18.3-24.0 years,were recruited.The reference food 1(55.0 g glucose Monohydrate),the food to be tested(82.6 g highland barley and tartary buckwheat noodles)and the reference food 2(55.0 g glucose Monohydrate)were given successively,and the measurement interval of each independent test was≥72 h.Blood samples were collected at 15,30,45,60,90 and 120 min after meal.The GI value of the food to be tested was calculated by the Wolever method.The results showed that the average fluctuation range of blood glucose after eating reference food 1 and reference food 2 was 2.64±0.69 mmol/L,and that of the food to be tested was 1.24±0.44 mmol/L.The difference was statistically significant(t=7.588,P=0.000).The measured GI value of highland barley and tartary buckwheat noodles calculated as 55,which was a low GI food.The popularization of the concept of food GI value was conducive to daily dietary guidance for chronic patients.Low GI foods with highland barley and tartary buckwheat as food raw materials were worthy of further research and development.