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目的:测定原蔗晶糖和晶炼黑糖的血糖生成指数(GI),为其作为一般人群以及高血糖患者食物选择提供科学依据。方法:选取14名健康志愿者,测定其空腹血糖,于服用50 g葡萄糖后15、30、45、60、90、120min各测其血糖水平。按同样方法,于不同天服用或进食原蔗晶糖55g、晶炼黑糖55g、白糖55g、含65g粳米的白米饭,于空腹和2 h内不同时点分别测其血糖水平。以葡萄糖为参照物,根据Wolever方法计算各食物的GI值。结果:原蔗晶糖的GI为48.06±11.07、晶炼黑糖的GI为41.89±12.37,均显著低于白糖(67.58±9.11)和白米饭(71.35±9.89),差异均有统计学意义(P<0.05)。相比于葡萄糖、白糖和米饭,进食原蔗晶糖和晶炼黑糖后的血糖曲线峰值均较低,差异有统计学意义(P<0.05)。结论:原蔗晶糖和晶炼黑糖都为低GI食物,一般人群以及高血糖患者可以选择。
Objective: To determine the glycemic index (GI) of raw sugarcane sugar and crystalline brown sugar and provide a scientific basis for its selection as food for the general population and patients with hyperglycemia. Methods: Fourteen healthy volunteers were selected to measure their fasting blood glucose. Blood glucose levels were measured at 15, 30, 45, 60, 90 and 120 minutes after taking 50 g of glucose. In the same manner, 55 g of raw sugarcane sugar, 55 g of refined brown sugar, 55 g of white sugar, and white rice containing 65 g of japonica rice were taken or consumed on different days, and their blood glucose levels were measured respectively at different time points during fasting and 2 h. Using glucose as a reference, the GI values of each food were calculated according to the Wolever method. Results: The GI of original sugarcane sugar was 48.06 ± 11.07 and the GI of brown sugar was 41.89 ± 12.37, which were significantly lower than that of white sugar (67.58 ± 9.11) and white rice (71.35 ± 9.89), respectively (P <0.05). Compared with glucose, white sugar and rice, the peak of blood glucose after eating raw sugarcane sugar and crystal brown sugar were lower, the difference was statistically significant (P <0.05). CONCLUSION: Both sugarcane sugars and crystallized brown sugar are low-GI foods. The general population and patients with hyperglycemia may choose.