广东医学2013，Vol.34Issue(7)：1032-1035,4.
混合主食的血糖生成指数研究
The glycemic index of mixed staple food.
摘要
Abstract
Objective To evaluate the glycemic index ( GI ) based on dietary habits according to varieties of mixed staple food. Methods According to the carbohydrate content of food to be tested, the food quantity with 50 g carbohydrate content was calculated. The 50 g of glucose was used as the contrast. Each 8 to 10 volunteers were enrolled in each tested groups, the glucose or the tested breakfast food were given the participants with fasting state. The blood glucose was measured at different time points 2 hours after breakfast for GI calculation according to Wolever calculating method. Results The GI of 17 kinds of mixed staple food were studied; among which high, median and low GI were found in 4 , 1 and 12 kinds of food, respectively. Conclusion Staple food mixed with whole - grain foods are relatively low in GI.关键词
主食/血糖生成指数/粗粮Key words
staple food/ glycemic index/ whole - grain foods引用本文复制引用
胡志庚,李伟,周筱燕,冯常森..混合主食的血糖生成指数研究[J].广东医学,2013,34(7):1032-1035,4.基金项目
广东省科技计划项目(编号:2009B030801205) （编号:2009B030801205）
