食品与机械2025，Vol.41Issue(6)：144-149,6.DOI:10.13652/j.spjx.1003.5788.2025.80062
基于动态血糖监测技术的糖缓释主食餐后血糖波动特性研究
Characterization of postprandial blood glucose fluctuations following consumption of slow-release carbohydrate staple foods by continuous glucose monitoring
摘要
Abstract
[Objective]To investigate the effects and characteristics of the continuous glucose monitoring system(CGMS)on postprandial blood glucose fluctuations following the consumption of slow-release carbohydrate staple foods.[Methods]This study enrolls eight healthy adult participants for 15-day continuous glucose monitoring(CGM)and collects postprandial venous blood samples to observe blood glucose fluctuations.During the trial,participants consume control food(glucose solution)in the morning on days 2 and 14 after fasting and slow-release carbohydrate staple foods,regular rice,and low-GI high-resistant starch rice on days 5,8,and 11,respectively.Postprandial 4 h blood glucose changes and venous blood glucose levels are monitored.Key metrics include time in range within 4 h postprandial(TIR4h),time to return to fasting blood glucose levels within 4 h postprandial(Tb4h),4 h postprandial glycemic index(GI4h),and 4 h postprandial glycemic load(GL4h).[Results]Among the five food tests,the control food(glucose solution)shows the TIR4h of 85.6%,while the slow-release carbohydrate staple foods achieves the TIR4h of 100%,which is higher than that of glucose solution(P<0.05)and superior to the other two food types.The average Tb4h of the glucose solution is 112 min,whereas that of the slow-release carbohydrate staple foods is 167 min,longer than the control(P<0.05).CGMS-derived GL4h values for the three test foods are 55,60,and 47,with regular rice and slow-release carbohydrate staple foods showing higher GL4h than low-GI high-resistant starch rice.Venous blood measurements yield GL4h values of 52,64,and 40,with regular rice and slow-release carbohydrate staple foods showing higher GL4h than low-GI high-resistant starch rice(P<0.05).These findings indicate that the slow-release carbohydrate staple foods exhibit higher TIR4h(100%),Tb4h(167 min),and GL4h than low-GI high-resistant starch rice.[Conclusion]Slow-release carbohydrate staple foods significantly attenuate postprandial blood glucose fluctuations while achieving sustained energy provision in the human body.关键词
糖缓释主食/血糖/动态变化/血糖生成指数/血糖负荷Key words
slow-release carbohydrate staple foods/blood glucose/dynamic changes/glycemic index/glycemic load引用本文复制引用
李凯,王世龙,朱令,尹卓明,王蕾,刘东波..基于动态血糖监测技术的糖缓释主食餐后血糖波动特性研究[J].食品与机械,2025,41(6):144-149,6.基金项目
国家自然科学基金项目(编号:81773850) （编号:81773850）
