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The correlation of actual glycemic index(GI) with predicted GI in mixed foods
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- Author:
- No author available
- Journal Title:
- CHINESE JOURNAL OF DIABETES
- Issue:
- 3
- DOI:
- 10.3969/j.issn.1006-6187.2009.03.012
- Key Word:
- 混合食物组分;实测血糖生成指数;预测血糖生成指数
Abstract： 目的 测定30种混合食物血糖生成指数(GI)值,分析膳食成分对GI的影响并探讨实测GI与预测Gl的相关性方法以葡萄糖为参照物,测定混合食物GI.测定7～10名志愿者空腹及餐后7个时点血糖,计算GI.结果 30种混合食物的G1范围在32～79之间;脂肪占热能百分比及膳食纤维是混合食物GI的强回归因子;实测GI值与传统公式计算的GI预测值相关性差,而加入脂肪占热能百分比和膳食纤维后的校正预测值与实测值有良好的相关性.结论 脂肪和膳食纤维是影响混合食物GI的主要因素,把脂肪占热能的百分比和膳食纤维加入GI的影响因子,则预测公式能更好地反映真实的GI值.
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