Glycemic index, postprandial glycemia, and the shape of the curve in healthy subjects: analysis of a database of more than 1000 foods
Glycemic index, postprandial glycemia, and the shape of the curve in healthy subjects: analysis of a database of more than 1000 foods
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DOI：
10.3945/ajcn.2008.26354
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发表时间：
2009-01-01
影响因子：
7.1
通讯作者：
Denyer, Gareth
中科院分区：
文献类型：
--
作者：
Brand-Miller, Jennie C.;Stockmann, Karola;Denyer, Gareth
背景：血糖生成指数（GI）通过使用血糖反应曲线下相对于相似量口服葡萄糖的增量面积来表征食物。它区分不同形状的曲线、峰值反应和血糖反应其他方面的能力是有争议的。目的：目的是探索食物的 GI 与健康个体曲线形状之间的关联。设计：对 8-12 名健康受试者通过标准化 GI 方法测试的 1126 种食物的大型数据库进行了系统分析。将每种食物在各个时间点的绝对和增量血糖浓度与GI进行比较。平均曲线是针对主要食品类别中的低 GI (= 70) 食品生成的。结果：发现个别食品的 GI 与增量和实际峰值（Spearman 相关性分别为 r = 0.76 和 r = 0.73）、60 分钟增量和实际葡萄糖浓度（分别为 r = 0.70 和 r = 0.66）以及葡萄糖偏移最大幅度（r = 0.68）（所有 P < 0.001）。相比之下，食物的GI和120分钟葡萄糖浓度之间只有微弱的相关性（增量r = 0.20，P < 0.001；绝对r = 0.16，P < 0.001）。在食物组中，低、中或高 GI 食物的平均 GI、30 分钟和 60 分钟葡萄糖浓度以及葡萄糖偏移的最大幅度差异显着 (P < 0.001)。 结论：GI 提供了餐后血糖的良好总结。它预测峰值（或接近峰值）响应、最大葡萄糖波动以及响应曲线的其他属性。美国临床营养杂志 2009； 89：97-105。
Background: The glycemic index (GI) characterizes foods by using the incremental area under the glycemic response curve relative to a similar amount of oral glucose. Its ability to differentiate between curves of different shapes, the peak response, and other aspects of the glycemic response is debatable.Objective: The objective was to explore the association between a food's GI and the shape of the curve in healthy individuals.Design: A large database of 1126 foods tested by standardized GI methodology in 8-12 healthy subjects was analyzed systematically. Each food's absolute and incremental blood glucose concentrations were compared at individual time points with the GI. The average curve was generated for low-GI (= 70) foods within major food categories.Results: The GI of individual foods was found to correlate strongly with the incremental and actual peak (Spearman's correlations of r = 0.76 and r = 0.73, respectively), incremental and actual glucose concentration at 60 min (r = 0.70 and r = 0.66, respectively), and maximum amplitude of glucose excursion (r = 0.68) (all P < 0.001). In contrast, there was only a weak correlation between the food's GI and the 120-min glucose concentration (incremental r = 0.20, P < 0.001; absolute r = 0.16, P < 0.001). Within food groups, the mean GI, 30- and 60-min glucose concentrations, and maximum amplitude of glucose excursion varied significantly for foods classified as having a low, medium, or high GI (P < 0.001).Conclusions: The GI provides a good summary of postprandial glycemia. It predicts the peak (or near peak) response, the maximum glucose fluctuation, and other attributes of the response curve. Am J Clin Nutr 2009; 89: 97-105.