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目的通过食醋添加量、水分含量及食物颗粒的不同配比对玉米粥餐后血糖应答的影响,探讨调整理化因素对降低餐后血糖应答的有效性和可行性。方法以食醋添加量、水分含量及食物颗粒为因素进行三因素三水平有交互作用的正交试验,募集18名健康男性志愿者,分别试食含40g可利用碳水化合物的葡萄糖粉和18种不同配比的玉米粥,测定120min内的血糖生成指数(GI)、胰岛素指数(II)和饱腹感指数(SI),比较各水平组合下各值的差异。结果食物颗粒是GI和II的最大影响因素,食醋添加量是SI最大的影响因素;方差分析显示食物颗粒对GI结果有显著性影响(F=3.858,P<0.05),小颗粒产生的GI值大于大颗粒与中颗粒;水分含量对II的影响有显著性(F=5.750,P<0.01),20∶1水平的II最高;食醋添加量对SI的影响有显著性(F=3.37,P<0.05),16ml水平的SI最大。结论选择较大食物颗粒、适量添加食醋、减少食物中的水分可以有助于降低餐后血糖应答。
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基本信息:
中图分类号:R151.3
引用信息:
[1]刘静,李恒,王竹,等.食醋添加量、水分含量及食物颗粒对血糖应答的影响[J].卫生研究,2008(04):445-447.
基金信息:
国家自然科学基金资助项目(No30671749)
2008-07-30
2008-07-30