食醋添加量、水分含量及食物颗粒对血糖应答的影响

目的通过食醋添加量、水分含量及食物颗粒的不同配比对玉米粥餐后血糖应答的影响,探讨调整理化因素对降低餐后血糖应答的有效性和可行性。方法以食醋添加量、水分含量及食物颗粒为因素进行三因素三水平有交互作用的正交试验,募集18名健康男性志愿者,分别试食含40g可利用碳水化合物的葡萄糖粉和18种不同配比的玉米粥,测定120min内的血糖生成指数(GI)、胰岛素指数(II)和饱腹感指数(SI),比较各水平组合下各值的差异。结果食物颗粒是GI和II的最大影响因素,食醋添加量是SI最大的影响因素;方差分析显示食物颗粒对GI结果有显著性影响(F=3.858,P<0.05),小颗粒产生的GI值大于大颗粒与中颗粒;水分含量对II的影响有显著性(F=5.750,P<0.01),20∶1水平的II最高;食醋添加量对SI的影响有显著性(F=3.37,P<0.05),16ml水平的SI最大。结论选择较大食物颗粒、适量添加食醋、减少食物中的水分可以有助于降低餐后血糖应答。     

燕麦配方代餐粉对成人的饱腹感影响研究

目的研究食用燕麦配方代餐粉的饱腹感、血糖及胰岛素应答变化。方法本研究采用双盲、交叉设计,招募56名18~60岁的成年人,受试者至少间隔1w随机空腹摄入燕麦配方代餐粉或大米粉,持续观察240 min,采用视觉模拟评分法(visual analog scales, VAS)由受试者自行记录各时间点的饱腹感评分(包括饱感、饿感、对食物的渴望程度和预计摄入食物的程度),并测定各时间点的血糖和胰岛素水平。结果燕麦配方代餐粉在240min时饱感显著高于空腹(P<0.01)且240min相较空腹时增长的饱感显著高于大米粉(P<0.05)。两组样品的饿感、对食物的渴望程度、预估摄入食物程度无显著性差异(P>0.05)。摄入燕麦配方代餐粉的血糖及胰岛素峰值水平显著低于大米粉(P<0.05),血糖曲线下面积和胰岛素曲线下面积也低于大米粉(P<0.05)。结论燕麦配方代餐粉在摄入4h后的饱腹感显著高于空腹和提供同等能量的大米粉,且血糖应答和胰岛素应答更平稳,这可能和燕麦配方代餐粉含有丰富的可溶性膳食纤维和消化后粘度有关。[营养学报,2020,42(2):115-121,129]     

不同碳水化合物食品血糖生成指数和胰岛素指数的评估

目的:测定不同来源碳水化合物食品GI值、II值。方法:10名空腹健康志愿者分别试食含碳水化合物50g的葡萄糖粉、富强粉馒头、燕麦纤维馒头和抗性淀粉馒头,测定餐后120min血浆中血糖和胰岛素水平。结果:以葡萄糖GI值、II值分别为100,三种馒头GI值分别为88.24±20.84、60.16±14.16、47.05±10.22;II值分别为83.06±10.81、68.32±17.08、60.26±30.1。食用抗性淀粉馒头后血糖峰值(45min)、胰岛素峰值(60min)及胰岛素与血糖应答曲线下面积比显著低于葡萄糖粉和富强粉馒头(P<0.05),与燕麦纤维馒头相比无统计学意义。燕麦纤维馒头血糖峰值(45min)低于葡萄糖粉(P<0.05)。结论:不同来源的碳水化合物食品有不同的血糖、胰岛素应答,抗性淀粉食品具有吸收缓慢而持久的特点,可维持餐后血糖稳态,降低餐后胰岛素分泌,提高机体对胰岛素的敏感性。     

yes or no

米饭牛奶同时食用可降低血糖生成指数日本最新研究发现,同时食用米饭和牛奶可以降低血糖生成指数(GI)。研究指出,在糖分相同的情况下,食物的搭配方法不同,对血糖生成值的影响也不同。米饭是日本入的主食,研究者把仅吃米饭者的血糖指标和吃饭前后喝牛奶、吃乳制品的人血糖指标相比较发     

抗性淀粉的代谢及对血糖的调节作用

目的 :　利用天然稳定同位素技术 ,探讨抗性淀粉吸收代谢的特点及对血糖调节的影响。方法 :　 7名健康志愿者分别试食 40 g天然富1 3C的葡萄糖、可消化淀粉 ( DS)和抗性淀粉( RS) ,测定餐后 0～ 2 40 min血糖 ,1 3C-血糖、血胰岛素水平和餐后 3 0 h呼气中1 3CO2 转化率及累积转化率。结果 :　食用 RS后 ,血糖和 1 3C-血糖水平明显低于食用葡萄糖和 DS;以葡萄糖餐后 1 2 0min的血糖生成指数 ( GI)和 1 3C-GI为 1 0 0 % ,RS的 GI值和 1 3C-GI值分别为 2 3 .5 8%和 5 5 .5 6% ;RS餐后呼气中1 3CO2 转化率的峰值明显低于葡萄糖和 DS( P<0 .0 5 ) ,但是 3 0 h累积转化率可达94.0 % ,与葡萄糖 ( 96.9% )和 DS( 1 0 2 .0 % )接近 ( P>0 .0 5 ) ;RS使餐后胰岛素升高幅度、胰岛素 /葡萄糖比值明显低于葡萄糖和 DS( P<0 .0 5 )。结论 :　抗性淀粉吸收缓慢但较完全 ,与葡萄糖和DS相比 ,具有维持餐后血糖稳态 ,提高机体胰岛素敏感性的作用     

菰米血糖生成指数的测定及其改善大鼠胰岛素抵抗的作用

目的了解菰米的血糖生成指数(GI),观察菰米对高脂饲料诱导的胰岛素抵抗(IR)大鼠的作用。方法以50 g葡萄糖为对照,测定健康成人(n=8)食用67 g菰米后2 h内的血糖水平,并根据Wolver方法计算菰米GI。50只雄性SD大鼠随机分成阴性对照组、IR模型组、高剂量菰米组、低剂量菰米组和米面组,喂养8周,测定大鼠空腹血糖(FPG)、空腹胰岛素(INS)、糖化血红蛋白(Hb A1c)和胰高血糖素(GC),计算胰岛素抵抗指数(HOMA-IR)。结果菰米的GI为53.72。IR模型组和米面组大鼠体重、FPG、INS、GC水平和HOMA-IR均高于阴性对照组(P<0.05);与IR模型组和米面组相比,高剂量菰米组和低剂量菰米组大鼠体重降低,FPG、INS、GC水平和HOMA-IR均显著下降(P<0.05);低剂量菰米组大鼠血清FPG、INS、GC水平略高于阴性对照组和高剂量菰米组,但差异无统计学意义。结论菰米属于低血糖生成指数食物,同时菰米能改善高脂饲料诱导的大鼠胰岛素抵抗,用菰米替代50%的精米面能改善大鼠的胰岛素抵抗状态。     

回生淀粉匀浆膳对2型糖尿病管饲病人血糖的影响

目的:探讨回生米饭作匀浆膳主食对2型糖尿病管饲病人餐后血糖应答的影响。方法:采用人群自身对照研究方法,将22例病情和血糖基本稳定的2型糖尿病管饲病人随机分为两组,即普通米饭匀浆膳组和回生米饭匀浆膳组。普通米饭匀浆膳组病人试验前3 d给予普通米饭匀浆膳,后3 d给予回生米饭匀浆膳;回生米饭匀浆膳组则食用顺序相反。每组各11例。普通米饭匀浆膳用新鲜蒸米饭作主食,回生米饭匀浆膳用冷藏蒸米饭作主食,其他食物成分相同,两种匀浆膳总热量相等。于试验第3天和第6天观察病人空腹和餐后30、60、120和180 min血糖和胰岛素的变化,持续观察病人的胃肠道反应。结果:与普通米饭匀浆膳比较,管饲回生米饭匀浆膳后,病人餐后60和120 min血糖值均显著降低(P<0.01),餐后30 min胰岛素水平显著降低(P<0.05);餐后血糖应答曲线和胰岛素释放曲线均低于管饲普通米饭匀浆膳后,且波动平稳。试验期间未发生消化道不良反应。结论:回生淀粉匀浆膳作主食具有吸收缓慢而持久的特点,可维持餐后血糖稳定,病人耐受性良好。     

燕麦米对降低糖尿病病人血糖指数的临床意义

目的:测定燕麦米的血糖指数(GI),并观察其对糖尿病病人调控血糖的效果. 方法:健康人(n=12)进行燕麦米GI测定;糖尿病病人随机分为燕麦米组(n=16)和普通大米组(n=18),干预3个月.检测干预前后病人机体测量指标,血糖、血脂等生化指标,肝、肾功能等安全性指标. 结果:燕麦米GI值为50.25％.病人食用燕麦米餐后2h血糖明显低于普通大米组(Z =0.479,P=0.027),其余指标均无显著性差异(P＞0.05). 结论:燕麦米为低GI食物,可降低糖尿病病人的餐后血糖浓度.     

代谢综合征患者胰岛素抵抗与心率变异性关系的研究

目的探讨代谢综合征患者胰岛素抵抗(IR)与心率变异性(HRV)之间的关系.方法代谢综合征(MS)患者71例,经葡萄糖耐量及胰岛素释放实验分为IR组(37例)和非IR组(34例),并设门诊健康体检者为健康对照组(30例).三组均测定空腹血糖、餐后2 h血糖及空腹胰岛素,并计算出胰岛素敏感指数(ISI),在测定胰岛素抵抗当天行24 h动态心电图监测,由计算机计算出24 h平均RR间期标准差(SDNN)、相邻RR间期差值均方根(rMSSD)、相邻RR间期大于50 ms的百分比(PNN50)、连续5 min节段平均RR间期标准差(SDANN)、平均RR间期标准差指数(SDNNI).结果代谢综合征IR患者与非IR患者及健康对照组比较,空腹血糖、餐后2 h血糖、ISI的差异有统计学意义(P＜0.01).ISI下降,HRV明显降低.ISI与HRV(SDNN)存在高度的正直线相关(r=0.89,P＜0.01).结论代谢综合征患者IR和HRV(特别是SDNN)之间存在正相关,及时进行IR的治疗,对于改善迷走神经功能有重要意义.     

真懂血糖指数GI? 有没有掉进这七个误区?

<正>有位朋友问:什么叫做升糖指数GI啊?同样重量的一碗米饭和一碗杂粮粥,到底哪个GI值高呢?我要减肥,我妈妈要控制血糖,怎么才能按照GI来吃饭呀?我说:嗯,这是一个好问题。这种基本概念,必须要弄清楚才行,否则用起来很容易犯错误。血糖指数(glycemic index,GI)值主要用于评价食物对人体餐后血糖的影响。GI值有以下     

The degree of fat saturation does not alter glycemic,insulinemic or satiety responses to a starchy staple in healthy men

Inclusion of fat reduces the glycemic response to a carbohydate meal, although the effect of different types of fat on glycemic, insulinemic and satiety responses is unclear. Ten healthy men received 50-g carbohydrate portions of mashed potato with isoenergetic amounts of butter (saturated fatty acid), Sunola oil (monounsaturated fatty acid) or sunflower oil (PUFA) and two 50-g glucose loads on separate days. Capillary blood was collected at regular intervals for 2 h. Satiety ratings were assessed by use of a rating scale. The glycemic index (GI), insulin index (II) and satiety index (SI) scores were calculated. Energy intakes from a meal consumed ad libitum at 2 h and for the remainder of the day were quantified. The GI values ranged from 68 +/- 8 to 74 +/- 10 and the II values ranged from 113 +/- 10 to 122 +/- 17, but there was no effect of fat type. SI scores and subsequent energy intake did not differ among the test meals. Substitution of unsaturated fats for saturated fatty acids had no acute benefits on postprandial glycemia, insulin demand or short-term satiety in young men.     

Index glycémique,index insulinémique et régulation du poids corporel

It is commonly thought that diets eliciting low blood glucose and insulin responses result in increased satiety, reduced weight gain and/or increased weight loss. These effects have also been ascribed to foods with a low glycemic index (GI) and/or low insulinemic index (II). Evidence is accumulating that low GI foods may be more useful for weight loss than moderate reductions in carbohydrate intake, but the mechanisms for this are not clear. There are many different reasons why a food may have a low GI, such as the presence of fructose or dietary fiber, the nature of the starch, or the particle size; these factors may not influence body weight to the same extent. The results of studies suggesting that low GI foods increase short-term satiety and reduce short-term food intake are inconsistent and often confounded by factors other than differences in blood glucose response. Thus, it is not possible to ascribe the differences in satiety/food intake observed to differences in blood glucose per se. High blood insulin is commonly thought to cause an increase in body weight because it promotes fat storage rather than fat oxidation. However, there is evidence that adults with high blood insulin have lower food intake and gain less weight than those with normal blood insulin levels. Low GI starchy foods may help to regulate body weight because of a reduced rate of starch digestion leading to reduced energy absorption and increased colonic fermentation which, in turn, may have direct and indirect effects on the gut, pancreatic and adipose hormones which regulate energy intake and energy expenditure.     

Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects

OBJECTIVE: To investigate the potential of acetic acid supplementation as a means of lowering the glycaemic index (GI) of a bread meal, and to evaluate the possible dose-response effect on postprandial glycaemia, insulinaemia and satiety. SUBJECTS AND SETTING: In all, 12 healthy volunteers participated and the tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. INTERVENTION: Three levels of vinegar (18, 23 and 28 mmol acetic acid) were served with a portion of white wheat bread containing 50 g available carbohydrates as breakfast in randomized order after an overnight fast. Bread served without vinegar was used as a reference meal. Blood samples were taken during 120 min for analysis of glucose and insulin. Satiety was measured with a subjective rating scale. RESULTS: A significant dose-response relation was seen at 30 min for blood glucose and serum insulin responses; the higher the acetic acid level, the lower the metabolic responses. Furthermore, the rating of satiety was directly related to the acetic acid level. Compared with the reference meal, the highest level of vinegar significantly lowered the blood glucose response at 30 and 45 min, the insulin response at 15 and 30 min as well as increased the satiety score at 30, 90 and 120 min postprandially. The low and intermediate levels of vinegar also lowered the 30 min glucose and the 15 min insulin responses significantly compared with the reference meal. When GI and II (insulinaemic indices) were calculated using the 90 min incremental area, a significant lowering was found for the highest amount of acetic acid, although the corresponding values calculated at 120 min did not differ from the reference meal. CONCLUSION: Supplementation of a meal based on white wheat bread with vinegar reduced postprandial responses of blood glucose and insulin, and increased the subjective rating of satiety. There was an inverse dose-response relation between the level of acetic acid and glucose and insulin responses and a linear dose-response relation between acetic acid and satiety rating. The results indicate an interesting potential of fermented and pickled products containing acetic acid.     

Relationship of satiety to postprandial glycaemic, insulin and cholecystokinin responses.

The effect of plasma glucose on satiety and the capacity of carbohydrates to stimulate cholecystokinin (CCK) remain unclear. The aim of this study was to test the hypothesis that the magnitude of the postprandial plasma glucose and insulin response is inversely related to the CCK response and to subjective satiety. Seven healthy, male volunteers consumed equal carbohydrate portions (0.5 g/kg body weight) of six test meals (Rice Bubbles, Sustain, Vita-Brits, All-Bran, porridge and white bread) in random order after an overnight fast. An egg and bacon meal was consumed as a non-carbohydrate control providing 0.5 g protein/kg body weight. Serum CCK, plasma glucose and insulin and subjective satiety (measured by a rating scale) were assessed over 3 h and quantified using the glycaemic index (GI), insulin index (II), the peak satiety score and area under the incremental curve (AUC). The observed GIs (mean +/- SE) ranged from 42.5 +/- 2.6 for All-Bran to 116.2 +/- 11.4 for Rice Bubbles, using white bread as the reference food (GI = 100). Peak satiety scores varied eightfold from 0.21 +/- 0.4 for Sustain to 1.64 +/- 0.4 for All-Bran. Significant inverse relationships were observed between the peak satiety score and both the glycaemic and insulin index of the seven meals (r = -0.916, p less than 0.001 and r = -0.926, p less than 0.001). A direct relationship was observed between satiety (AUC) and the CCK response (AUC) (r = 0.73 p less than 0.01). The results suggest that glycaemic and insulin responses to carbohydrate foods are inversely proportional to the CCK response and satiety.     

Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast

OBJECTIVE: To determine the effect of adding chickpea flour or extruded chickpea flour to white bread on palatability and postprandial glycaemia, insulinaemia and satiety. DESIGN: A randomised, single-blind, cross-over study of four 50 g available carbohydrate breakfasts. SETTING: School of Exercise and Nutrition Sciences, Deakin University. SUBJECTS: In all, 12 healthy subjects were recruited through posted notices. Totally, 11 (nine male, two female) completed the study (mean+/-s.e.m.; age 32+/-2 y; body mass index, 24.7+/-0.8 kg/m(2)). INTERVENTION: After overnight fasting, subjects consumed a control (white) bread (WB) breakfast twice, a chickpea bread (CHB) breakfast once and an extruded chickpea bread (EXB) breakfast once. Palatability and postprandial blood glucose, insulin and satiety responses were determined. Following this, food intakes from an ad libitum buffet and for the remainder of the day were assessed. RESULTS: A trend towards a lower incremental area under the curve (IAUC) of glucose for the CHB breakfast compared to the WB breakfast was observed (P=0.087). The IAUC of insulin and insulinaemic index (II) of the CHB breakfast were higher (P<0.05) than for the WB breakfast. No differences in glycaemic index (GI), satiety response, food intake or palatability were observed. CONCLUSIONS: CHB and EXB demonstrated acceptable palatability. CHB demonstrated some hypoglycaemic effect compared to WB, but neither CHB nor EXB demonstrated effects on satiety or food intake. The hyperinsulinaemic effect of CHB observed in this study requires further investigation.     

A dietary exchange of common bread for tailored bread of low glycaemic index and rich in dietary fibre improved insulin economy in young women with impaired glucose tolerance

OBJECTIVE: To study the possibility of improving blood lipids, glucose tolerance and insulin sensitivity in women with impaired glucose tolerance and a history of gestational diabetes by merely changing the glycaemic index (GI) and dietary fibre (DF) content of their bread. DESIGN: Randomized crossover study where test subjects were given either low GI/high DF or high GI/low DF bread products during two consecutive 3-week periods, separated by a 3-week washout period. An intravenous glucose tolerance test followed by a euglycaemic-hyperinsulinaemic clamp was performed on days 1 and 21 in both the high- and low-GI periods, to assess insulin secretion and insulin sensitivity. Blood samples were also collected on days 1 and 21 for analysis of fasting levels of glucose, insulin, HDL-cholesterol and triacylglycerols (TG). SETTING: Lund University, Sweden. SUBJECTS: Seven women with impaired glucose tolerance. RESULTS: The study shows that a modest dietary modification, confined to a lowering of the GI character and increasing cereal DF of the bread products, improved insulin economy as judged from the fact that all women lowered their insulin responses to the intravenous glucose challenge on average by 35% (0-60 min), in the absence of effect on glycaemia. No changes were found in fasting levels of glucose, insulin, HDL-cholesterol or TG. CONCLUSION: It is concluded that a combination of low GI and a high content of cereal DF has a beneficial effect on insulin economy in women at risk of developing type II diabetes. This is in accordance with epidemiological data, suggesting that a low dietary GI and/or increased intake of whole grain prevent against development of type II diabetes. SPONSORSHIP: Supported by grants from Cerealia Research Foundation.     

Coffee does not modify postprandial glycaemic and insulinaemic responses induced by carbohydrates

Background

Strong epidemiological evidence suggests that coffee consumption is associated with lower risk of type 2 diabetes. In postprandial studies, however, caffeine consumption has been associated with impaired glucose regulation.

Aim of the study

To study the acute effects of coffee and caffeine-containing soft drinks on glycaemic and insulinaemic responses.

Design

Twelve healthy volunteers were served each test food once and the reference glucose solution twice, containing 50?g of available carbohydrates, after an overnight fast at 1-week intervals in a random order. Capillary blood samples were drawn at 15–30?min intervals for 2?h after each study meal. The incremental areas under the curve (IAUC), glycaemic index (GI) and insulinaemic index (II), were calculated to estimate the glycaemic and insulinaemic responses.

Results

Glucose and insulin responses of coffees with glucose containing 150 or 300?mg of caffeine did not differ from responses of pure glucose solution; the GIs were 104 and 103, and the IIs were 89 and 92, respectively. When a bun or sucrose and milk were consumed together with coffee, lower GI values and insulin responses were observed, reflecting the carbohydrate quality and protein content of the accompaniments. Sucrose-sweetened cola produced a high GI value of 90 and an II of 61.

Conclusions

Coffee does not modify glycaemic and insulinaemic responses when ingested with a carbohydrate source. Therefore, there is no need to avoid coffee as a choice of beverage in GI testing.     

Influence of dietary carbohydrates and glycaemic response on subjective appetite and food intake in healthy elderly persons

Increased satiety and decreased food intake are reported following the consumption of low glycaemic index (GI) foods, which gradually increase blood glucose. This observation, however, is not uniformly supported and few studies have examined the impact of different GI foods on satiety and intake in the elderly. After an overnight fast, 10 men and 10 women (aged 60-82 years) consumed similar amounts of available carbohydrate as high (glucose drink or potatoes) or low (barley) GI foods or a non-energy placebo drink on four mornings. Blood glucose and subjective appetite were measured throughout a 120 min post-ingestion period, followed by consumption of an ad libitum lunch. Differences in plasma glucose after test food ingestion (glucose > potatoes > barley > placebo; P < 0.03) did not predict subjective appetite or lunch intake. Potatoes increased subjective satiety the most, followed by barley, then glucose, which trended towards greater satiety than placebo. Potatoes led to less hunger than placebo (P = 0.0023) and less prospective consumption than the other three foods (P < 0.0083), and potatoes and barley led to greater fullness than glucose and placebo (P < 0.0001). Lunch intake was decreased, compared with placebo (502 +/- 47 kcal, P < 0.031), by potatoes (405 +/- 40 kcal) and barley (441 +/- 41 kcal); however, only potatoes (41.9 +/- 12.3%) led to greater compensation at lunch for test food ingestion compared with glucose (11.9 +/- 9.5%, P = 0.016). These results suggest that elderly subjects are sensitive to the effects of different foods on subjective appetite and food intake, and that the GI of the foods tested did not predict their effects on satiety and food intake.     

谷物淀粉的慢消化特性与餐后血糖应答

目的分析不同谷物淀粉的慢消化性能与餐后血糖应答。方法采用Englyst方法对淀粉进行体外营养学分类,同时10名空腹健康志愿者分别试食含碳水化合物50g的葡萄糖粉与不同淀粉,测餐后120min血浆中血糖水平并计算出血糖生成指数(GI)与增加血糖生成指数(EGI)值。结果在碳水化合物分类中谷物淀粉中主要含有SDS,约为50%。以葡萄糖GI为100%,不同谷物淀粉的GI均大于90%,属于高GI食品,但是其EGI均为正数。结论不同谷物的淀粉都有良好的慢消化性能与相似的餐后血糖应答,它们吸收缓慢而持久,可维持餐后血糖稳态,对健康有利。