Giacco R, Brighenti F, Parillo M, Capuano M, Ciardullo A V, Rivieccio A, Rivellese A A, Riccardi G
Institute of Food Science and Technology of National Research Council, Avellino, Italy.
Br J Nutr. 2001 Jan;85(1):33-40. doi: 10.1079/bjn2000218.
The present study was aimed at evaluating in patients with type 2 diabetes: (1) the glycaemic response to four starchy foods based on wheat, typical of the Italian diet; (2) the importance of some food characteristics in relation to their effects on postprandial glucose response. Seventeen patients with type 2 diabetes (eleven men and six women) participated in the study. All patients consumed, in random order and on alternate days, 50 g available carbohydrate provided by 90 g white bread and, according to a randomised procedure, an equivalent amount of carbohydrate provided by one (n 8) or two (n 9) of three other different test foods (g): pizza 85, potato dumplings 165, hard toasted bread 60. Foods had a similar nutrient composition. Plasma glucose response, measured for 180 min, was significantly lower after the potato dumplings than after white bread at 90 (P < 0.05), 120 (P < 0.01), and 150 (P < 0.05) min. No difference was observed in postprandial plasma insulin response after the various test foods. The percentage of starch hydrolysed after 5 h in vitro hydrolysis with alpha-amylase was about 30 % lower for potato dumplings than for the other foods. However, no differences in the resistant starch content, the rate of diffusion of simple sugars added to a dialysis tube containing the food, and the viscosity of digesta were observed among the test foods. Scanning electron microscopy of potato dumplings showed a compact structure compatible with impaired accessibility of starch to digestive enzymes. In conclusion, carbohydrate-rich foods typical of the Italian diet which are often consumed as an alternative to pasta dishes are not equivalent in terms of metabolic impact in diabetic patients. Due to their low blood glucose response, potato dumplings represent a valid alternative to other starchy foods in the diabetic diet. Food structure plays an important role in determining starch accessibility to digestion, thus influencing the postprandial blood glucose response.
本研究旨在评估2型糖尿病患者：(1) 对四种基于小麦的富含淀粉食物（典型的意大利饮食）的血糖反应；(2) 某些食物特性对其餐后血糖反应影响的重要性。17名2型糖尿病患者（11名男性和6名女性）参与了该研究。所有患者以随机顺序且隔天食用由90克白面包提供的50克可利用碳水化合物，并根据随机程序，食用由三种其他不同测试食物（克）中的一种（n = 8）或两种（n = 9）提供的等量碳水化合物：披萨85、土豆饺子165、硬烤面包60。这些食物具有相似的营养成分。在180分钟内测量的血浆葡萄糖反应，在90分钟（P < 0.05）、120分钟（P < 0.01）和150分钟（P < 0.05）时，食用土豆饺子后的反应显著低于食用白面包后的反应。在食用各种测试食物后，餐后血浆胰岛素反应未观察到差异。用α -淀粉酶进行体外水解5小时后，土豆饺子的淀粉水解百分比比其他食物低约30%。然而，在测试食物之间，抗性淀粉含量、添加到装有食物的透析管中的单糖扩散速率以及消化物粘度均未观察到差异。土豆饺子的扫描电子显微镜显示其结构紧密，这与淀粉对消化酶的可及性受损相一致。总之，意大利饮食中常作为面食替代品食用的富含碳水化合物的食物，对糖尿病患者的代谢影响并不等同。由于其低血糖反应，土豆饺子是糖尿病饮食中其他富含淀粉食物的有效替代品。食物结构在决定淀粉对消化的可及性方面起着重要作用，从而影响餐后血糖反应。
