维吾尔族常用传统食品和血糖生成指数测定

目的确定新疆维吾尔族常用传统食品的种类,测定其血糖生成指数（GI）。方法运用食物频率调查法进行问卷调查确定维吾尔族传统特色食品;根据食物碳水化合物的含量计算含有50克碳水化合物的食物量,用50克葡萄糖为对照量。受试者民族为维吾尔族,共分4个批次,每个批次为10人,测定他们的空腹血糖后服用试验物,测定2h内不同时点的血糖水平。根据Wolver方法计算食物的GI值。结果确定了15种新疆维吾尔族特色食品,并测定了其GI值。结论GI数据从一定程度上提示新疆维吾尔族糖尿病高发的原因。

Traditional commonly used foods of Xinjiang Uygur minority and the determination of their glycemic index

Objective To definite the kinds of Uygur traditional foods, and their glycemic index value were studyed. Methods The kinds of Uygur traditional foods were definited by the way of food frequency questionnaire(FFQ)investigation; the quantities of the foods which contain 50 grams carbohydrates were computed according to food carbohydrate contents, 50 grams glucose were control. The subjects who were all the Uygur were altogether divided 4 groups, each group contains 10 people. Their fasting blood glucose were determined. After they ate the experimental food the blood sugar level in the different point of 2 hours were determined. The GI value were computed according to Wolver method. Results Fifteen kinds of traditional foods of Xinjiang Uygur people and their GI value were determined. Conclusions The GI data suggested the diet factors may be the cause of increasing of diabetes mellitus incidence of Xinjiang Uygur minority.