现代食品科技2024，Vol.40Issue(3)：350-360,11.DOI:10.13982/j.mfst.1673-9078.2024.3.0024
GI值的测定方法和影响因素及低GI食品生理学功能的研究进展
Research Progress on Determination Methods and Influencing Factors of GI Value and the Physiological Functions of Low GI Foods
摘要
Abstract
Food Glycemic Index(GI)is an important index reflecting food digestion and absorption rates and postprandial glycemic response,which can accurately reflect the fluctuation of human blood glucose after food intake for a period of time.According to the value of GI,foods are generally divided into three categories:high GI food(GI>70),medium GI food(55<GI≤70)and low GI food(GI≤55).A large number of evidence-based medical studies have shown that low GI foods can effectively prevent the impairments of fasting blood glucose regulation and glucose tolerance,thereby reducing the risk of diabetes and the burden of islet cells and avoiding the vigorous fluctuation of blood sugar,which is more conducive to maintaining the stability of blood sugar so as to prevent the occurrence of diabetes,control obesity,counteract hypertension and other complications.These effects of low GI foods are important to keeping the body healthy.In this paper,research progress on the determination methods of blood GI and GI products is reviewed,the factors affecting GI and the physiological functions of low GI foods were presented,and the application prospects of GI determination methods and low GI foods are provided.关键词
血糖生成指数/影响因素/生理学/检测方法/研究进展Key words
glycemic index/influence factor/physiological/detection method/research progress引用本文复制引用
靳玉龙..GI值的测定方法和影响因素及低GI食品生理学功能的研究进展[J].现代食品科技,2024,40(3):350-360,11.基金项目
国家自然科学基金地区基金项目(32060532) （32060532）
西藏自治区财政厅专项项目(XZNKYSPS-2023-C-045) （XZNKYSPS-2023-C-045）
西藏自治区拉萨市达孜区科技计划项目(XZDZKJ-2021-01) （XZDZKJ-2021-01）
国家重点研发计划项目(2021YFD1000305) （2021YFD1000305）
