Glycemic index: overview of implications in health and disease
Glycemic index: overview of implications in health and disease
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DOI：
10.1093/ajcn/76.1.266s
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发表时间：
2002-07-01
影响因子：
7.1
通讯作者：
Axelsen, M
中科院分区：
文献类型：
--
作者：
Jenkins, DJA;Kendall, CWC;Axelsen, M
血糖生成指数的概念是纤维假说的延伸，表明纤维的消耗降低了肠道营养流入的速度。血糖指数与那些与中心性肥胖和胰岛素抵抗相关的慢性西方疾病特别相关。早期的研究表明，淀粉类碳水化合物食物对健康和糖尿病受试者的餐后血糖和胰岛素反应有非常不同的影响，这取决于消化速度。一系列与食物消耗相关的因素后来被证明会改变葡萄糖吸收的速率，并随后导致胰岛素血症。在这一阶段，系统地记录碳水化合物食物之间存在的差异被认为是必不可少的。由此产生的食物血糖指数分类提供了一个数字的生理分类相关的碳水化合物食物在预防和治疗疾病，如糖尿病。从那时起，低血糖指数饮食已被证明可以降低健康受试者的尿C肽排泄，改善糖尿病受试者的血糖控制，并降低高血压受试者的血脂。此外，低血糖指数饮食的消费与高HDL-胆固醇浓度相关，并且在大型队列研究中，与糖尿病和心血管疾病的风险降低有关。病例对照研究也显示饮食血糖指数与结肠癌和乳腺癌风险之间存在正相关。尽管数据不一致，但已经出现了足够的积极发现，表明饮食血糖指数在治疗和预防慢性疾病方面具有潜在的重要性。
The glycemic index concept is an extension of the fiber hypothesis, suggesting that fiber consumption reduces the rate of nutrient influx from the gut. The glycemic index has particular relevance to those chronic Western diseases associated with central obesity and insulin resistance. Early studies showed that starchy carbohydrate foods have very different effects on postprandial blood glucose and insulin responses in healthy and diabetic subjects, depending on the rate of digestion. A range of factors associated with food consumption was later shown to alter the rate of glucose absorption and subsequent glycemia and insulinemia. At this stage, systematic documentation of the differences that exist among carbohydrate foods was considered essential. The resulting glycemic index classification of foods provided a numeric physiologic classification of relevant carbohydrate foods in the prevention and treatment of diseases such as diabetes. Since then, low-glycemic-index diets have been shown to lower urinary C-peptide excretion in healthy subjects, improve glycemic control in diabetic subjects, and reduce serum lipids in hyperlipidemic subjects. Furthermore, consumption of low-glycemic-index diets has been associated with higher HDL-cholesterol concentrations and, in large cohort studies, with decreased risk of developing diabetes and cardiovascular disease. Case-control studies have also shown positive associations between dietary glycemic index and the risk of colon and breast cancers. Despite inconsistencies in the data, sufficient, positive findings have emerged to suggest that the dietary glycemic index is of potential importance in the treatment and prevention of chronic diseases.