Urooj A, Puttaraj S
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangothri, India.
Br J Nutr. 2000 May;83(5):483-8. doi: 10.1017/s0007114505000611.
The in vivo glycaemic responses to six cereal-based foods traditionally consumed in South India were evaluated in patients with non-insulin-dependent diabetes mellitus (NIDDM) and healthy volunteers. All foods contained 50 g carbohydrate and were compared with a 50 g glucose load. Also studied were the in vitro starch digestibility and nutrient composition of the foods. The postprandial responses to the foods at 30, 60 and 120 min were significantly (P < 0.05) lower than those to the reference glucose, in both groups. The peak glucose responses for three foods, i.e. chapatti, idli and poori, occurred 60 min postprandially in both groups. The glycaemic index (GI) values ranged from 67 to 90 in NIDDM and from 44 to 69 in healthy subjects with no significant differences within the groups. Significant relationships were observed between peak responses and area under the curve for foods in patients with NIDDM and in vitro rate of starch hydrolysis (r 0.83, r 0.85, P < 0.05). The GI values predicted using in vitro data were found to be similar to the GI values observed in patients with NIDDM. The GI concept is useful for identifying foods in the habitual Indian diet with attributes of the desired glycaemic effect such as delayed peak rise and low area under the curve.
在非胰岛素依赖型糖尿病（NIDDM）患者和健康志愿者中，评估了印度南部传统食用的六种谷物类食物的体内血糖反应。所有食物均含有50克碳水化合物，并与50克葡萄糖负荷进行比较。还研究了这些食物的体外淀粉消化率和营养成分。在两组中，食物在30、60和120分钟时的餐后反应均显著低于参考葡萄糖（P < 0.05）。两组中，三种食物（即薄饼、蒸米团和油炸面饼）的血糖峰值反应均出现在餐后60分钟。NIDDM患者的血糖生成指数（GI）值在67至90之间，健康受试者的GI值在44至69之间，组内无显著差异。在NIDDM患者中，观察到食物的峰值反应与曲线下面积以及体外淀粉水解率之间存在显著相关性（r 0.83，r 0.85，P < 0.05）。发现使用体外数据预测的GI值与NIDDM患者中观察到的GI值相似。GI概念有助于识别印度传统饮食中具有所需血糖效应特征（如峰值上升延迟和曲线下面积低）的食物。
