Dietary fibre, glycaemic response, and diabetes
Dietary fibre, glycaemic response, and diabetes
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DOI：
10.1002/mnfr.200500025
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发表时间：
2005-06-01
影响因子：
5.2
通讯作者：
Brennan, CS
中科院分区：
文献类型：
--
作者：
Brennan, CS
广为人知的肥胖和糖尿病水平上升的全球趋势，重新激发了人们对维持个人正常状态（良好健康）所必需的大量营养素（脂肪、蛋白质和碳水化合物）的饮食摄入的兴趣。科学界和公众的注意力都集中在慢性健康综合症的饮食调节上，无论是通过使用膳食补充剂，还是对整个饮食状况进行审查。膳食补充剂已广泛用作药理补充剂、食品成分、加工食品中以帮助控制体重以及调节糖尿病患者的血糖控制。特别感兴趣的是膳食纤维的使用，特别是可溶性膳食纤维（如瓜尔胶、刺槐豆胶和车前草纤维）、抗性淀粉和缓慢消化的碳水化合物。这些已被证明可以改变食物的结构、质地和粘度，从而改变消化过程中淀粉的降解速度。研究还表明消化过程中碳水化合物的降解率与餐后血糖和胰岛素水平的调节之间存在关联。本论文探讨了膳食纤维在治疗肥胖和糖尿病中的潜在用途。
The much publicised global trend in rising levels of obesity and diabetes has refuelled interest in the dietary intake of the macronturients (fat, protein, and carbohydrates) necessary to maintain the state of normalcy (good health) of an individual. Both scientific and public attention have focused on the dietary mediation of chronic health syndromes, either through use of dietary supplements, or a review of the whole diet situation. Dietary supplements have been used extensively both as pharmacological supplements, food ingredients, in processed foods to aid weight control, and the regulation of glucose control for diabetic patients. Particular interest has focused on the use of dietary fibres, especially soluble dietary fibres (such as guar gum, locust bean gum, and psyllium fibres), resistant starch, and slowly digestible carbohydrates. These have been shown to alter food structure, texture, and viscosity, and hence the rate of starch degradation during digestion. Research has also illustrated an association between the rate of carbohydrate degradation during digestion, and the regulation of postprandial blood sugar and insulin levels. The current paper explores the potential use of dietary fibres in the treatment of obesity and diabetes.