GLYCEMIC INDEX OF FOODS - A PHYSIOLOGICAL-BASIS FOR CARBOHYDRATE EXCHANGE
GLYCEMIC INDEX OF FOODS - A PHYSIOLOGICAL-BASIS FOR CARBOHYDRATE EXCHANGE
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DOI：
10.1093/ajcn/34.3.362
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发表时间：
1981-01-01
影响因子：
7.1
通讯作者：
GOFF, DV
中科院分区：
文献类型：
--
作者：
JENKINS, DJA;WOLEVER, TMS;GOFF, DV
为了确定不同食物对血糖的影响，研究人员将62种常用食物和糖分别喂给5至10名健康禁食志愿者。在2小时内测量血糖水平，并在等量的碳水化合物作为葡萄糖时，以葡萄糖反应曲线下面积的百分比表示。涨幅最大的是蔬菜(70。5%)，其次是早餐麦片(65。5%)，谷物和饼干（60%以上）。3%)，水果(50 .+-。5%)，乳制品(35 .+-。1%)和干豆科植物（31.1%）。3%)。脂肪（P < 0.01）和蛋白质（P < 0.001）与餐后血糖升高呈极显著负相关，与纤维和糖含量无显著负相关。
To determine the effect of different foods on the blood glucose, 62 commonly eaten foods and sugars were fed individually to groups of 5 to 10 healthy fasting volunteers. Blood glucose levels were measured over 2 h, and expressed as a percentage of the area under the glucose response curve when the same amount of carbohydrate was taken as glucose. The largest rises were seen with vegetables (70 .+-. 5%), followed by breakfast cereals (65 .+-. 5%), cereals and biscuits (60 .+-. 3%), fruit (50 .+-. 5%), dairy products (35 .+-. 1%) and dried legumes (31 .+-. 3%). A significant negative relationship was seen between fat (P < 0.01) and protein (P < 0.001) and postprandial glucose rise but not with fiber or sugar content.