控制无麸质食品血糖生成指数的策略

Strategies for Controlling Glycemic Index of Gluten-free Foods

近年来,随着乳糜泻和慢性代谢性疾病患者数量的增加,对低血糖生成指数(GI)无麸质食品的需求也不断上升。文章综述了原料如谷物(大米、小米、燕麦)、伪谷物(荞麦、藜麦、苋菜籽)、豆类等、外源改良剂如蛋白质、脂质、膳食纤维、抗性淀粉、多酚等和加工方式对无麸质食品GI的影响;在此基础上,指出了开发低GI无麸质食品所面临的挑战,并展望了该领域的发展前景,旨在为生产营养均衡和口感良好的低GI无麸质食品提供参考,并满足乳糜泻患者多方面消费需求。

In recent years,with the increased occurrences of celiac disease and various chronic diseases,the demand for gluten-free food with low glycemic index(GI)has kept increasing.In this review,the effects of specific flours,such as grains(rice,millet,oats),pseudocereals(buckwheat,quinoa,amaranth),legumes,additional ingredients,including protein,lipids,dietary fiber,resistant starch,polyphenols,and processing methods,etc.,on GI of gluten-free foods were summarized.Furthermore,the bottleneck challenges and strategies for research on gluten-free foods with low GI were discussed.Therefore,this review provided a reference for developing low GI gluten-free foods with balanced nutrition,improving palatability,low price,meeting the needs of celiac disease patients.