常用中國主食品之升糖反應研究

Glycemic Response to Chinese Staples among NIDDM Patients

章樂綺(Leh-Chii Chwang) ； 蔡世澤(Shih-Tzer Tasi) ； 董萃英(Tsuey-Ing Doong) ； 張芳元(Fang-Yuan Chang)

《中華民國營養學會雜誌》 13卷3&4期 (1988/10) Pp. 65-73

https://doi.org/10.6691/JCNS.198810_13(3_4).0001

摘要

Dietotherapy is the cornerstone of diabetic management. Recent studies have revealed large differences exist in the glycemic responses to different starch-rich foods and suggested this information may facilitate the dietary management of diabetes mellitus.
As data on glycemic response of Chinese foods are sparse, the purpose of the present study is to compare the blood glucose response of feeding 50-g carbohydrate portions of staples commonly consumed by Chinese.
Test meals included wheat series and rice series. Using white bread as reference food (glycemic index=100) glycemic indices of wholemeal bread, noodle, steamed bread, shao-bin, steamed rice, rice gruel and rice noodle are 89.3±5.5, 80.6±6.1, 116.3±11.6, 116.5±7.9, 109.2±6.6, 118.8±5.8, 90.8±7.6, respectively. The glycemic response for noodle is significantly lower than that for bread, and rice gruel is significantly higher.

並列摘要

Dietotherapy is the cornerstone of diabetic management. Recent studies have revealed large differences exist in the glycemic responses to different starch-rich foods and suggested this information may facilitate the dietary management of diabetes mellitus.
As data on glycemic response of Chinese foods are sparse, the purpose of the present study is to compare the blood glucose response of feeding 50-g carbohydrate portions of staples commonly consumed by Chinese.
Test meals included wheat series and rice series. Using white bread as reference food (glycemic index=100) glycemic indices of wholemeal bread, noodle, steamed bread, shao-bin, steamed rice, rice gruel and rice noodle are 89.3±5.5, 80.6±6.1, 116.3±11.6, 116.5±7.9, 109.2±6.6, 118.8±5.8, 90.8±7.6, respectively. The glycemic response for noodle is significantly lower than that for bread, and rice gruel is significantly higher.

並列關鍵字

glycemic index ； diabetic mellitus ； Chinese staple food