食品工业科技2026，Vol.47Issue(2)：470-479,10.DOI:10.13386/j.issn1002-0306.2025010200
低血糖生成指数食品的研究现状与进展
Current Research Status and Advances in Low Glycemic Index Foods
摘要
Abstract
Foods with a low glycemic index(GI)show great market potential in controlling blood sugar levels and improving health conditions,and gradually attracting the attention of researchers and the public.This paper applies the CiteSpace V software to analyze the hotspots of research on low-GI foods,and reviewes their research status and progress.A large number of studies have shown that low-GI foods can help reduce insulin resistance and significantly improve the blood glucose levels of people with diabetes.Factors such as starch structure,dietary fiber,fat,protein,and polyphenols,as well as their combinations,can significantly reduce the GI value of foods.Physical processing,biological processing,cooking,and storage methods can all change the GI value of foods.Therefore,different types of low-GI foods can be developed by selecting appropriate raw material combinations and processing methods.In the future,research should focus on optimizing combinations of food ingredients and integrating modern technologies,while strengthening policy support and public education on the promotion and popularization of low-GI foods.关键词
低血糖生成指数/食品成分/加工方式/血糖水平/低GI食品Key words
low glycemic index/food ingredients/processing methods/blood sugar levels/low-GI foods分类
轻工纺织引用本文复制引用
DING Yan,WANG Yuxing,YANG Yuchan,LIN Jiacong,WANG Dongxu,GUO Yuanxin..低血糖生成指数食品的研究现状与进展[J].食品工业科技,2026,47(2):470-479,10.基金项目
镇江市科技计划项目(NY2024015) （NY2024015）
江苏省研究生实践创新计划项目(SJCX25_2628). （SJCX25_2628）
