低血糖生成指数食品开发及研究进展

Progress in the Research and Development of Low Glycemic Index Foods

随着人民生活水平的不断提高以及生活习惯的改变,我国居民的糖尿病、高血压等慢性疾病发病率逐年升高,危害健康同时带来沉重社会负担。血糖异常与慢性疾病的发生发展密切相关,饮食调节已成为血糖调节的有效策略,而低血糖生成指数(Glycemic index,GI)食品开发已成为科学研究及食品工业关注的焦点。低GI食品摄入可延长淀粉及糖的消化吸收时间,减轻胰岛负担,有助于维持餐后血糖平衡,从而对控制体质量和预防糖尿病、心血管疾病等慢性疾病起到积极作用。文章总结了现行食品GI值的评价方法,并比较了其优缺点,对食品中不同组分对于食品GI值影响及相关机制进行了分析,进一步总结了不同加工方式下食品GI值的变化,对当前低GI食品的开发现状进行了分析总结并作展望,旨在为低GI食品的精准开发设计提供一定的借鉴和指导。

With the continuous improvement of people's living standards and changes in living habits,the incidence of chronic diseases such as diabetes and hypertension etc.among Chinese residents is increasing year by year,endangering health and bringing a heavy social burden.Abnormal blood glucose has been thought to be related to the occurrence and development of chronic diseases,and dietary intervention has become an effective strategy for blood glucose regulation.Thus,the development of low glycemic index(GI)food has become the focus of scientific research and food industry.The intake of low GI food can prolong the digestion and absorption of starch and sugar,reduce the burden of pancreatic islets,and help in maintaining postprandial blood sugar balance,thereby playing a positive role in weight control and preventing chronic diseases such as diabetes and cardiovascular disease.This review summarizes and compares the current evaluation methods that used for food GI value of food products.The influence of different food components on GI value of food products has been discussed,as well as the involved mechanisms.The changes of food GI value under different processing methods has also been summarized with the current status on the development of low GI food and prospectives.This study will provide guidance for the precise development and design of low GI foods.