食品科学2024，Vol.45Issue(11)：343-350,8.DOI:10.7506/spkx1002-6630-20230707-065
低血糖生成指数饮食在2型糖尿病营养管理中的研究进展及应用现状
Progress in Diets with Low Glycemic Index for the Nutritional Management of Type 2 Diabetes:Research and Current Applications
李蔼琪 1夏惠 1孙桂菊1
作者信息
- 1. 东南大学公共卫生学院,环境医学工程教育部重点实验室,江苏南京 210009
- 折叠
摘要
Abstract
Foods with a glycemic index(GI)equal to or less than 55 are known as low GI foods.A low GI diet refers to a dietary pattern in which low GI foods are primarily chosen,and cooking methods are adjusted to control the overall GI value of the diet.The application of a low GI dietary intervention in the nutritional management of diabetes helps to stabilize postprandial blood glucose,improve satiety,and reduce blood glucose fluctuations in diabetic patients.This article provides a systematic review of the application of low GI dietary patterns in the nutritional management for diabetes,elucidates the factors influencing dietary GI value,discusses the types and development of low GI foods,presents an outlook for future development trends,and proposes future research directions and potential challenges in the field of low GI foods.关键词
低血糖生成指数食物/血糖生成指数/2型糖尿病/营养管理/血糖管理Key words
low glycemic index foods/glycemic index/type 2 diabetes mellitus/nutritional management/blood glucose management分类
轻工纺织引用本文复制引用
李蔼琪,夏惠,孙桂菊..低血糖生成指数饮食在2型糖尿病营养管理中的研究进展及应用现状[J].食品科学,2024,45(11):343-350,8.
