Wolever Thomas M S
Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada M5S 3E2.
Nutr Rev. 2003 May;61(5 Pt 2):S40-8. doi: 10.1301/nr.2003.may.S40-S48.
Classifying the glycemic responses of carbohydrate foods using the glycemic index (GI) requires standardized methodology for valid results. Dietary carbohydrates influence metabolism by at least four mechanisms: nature of the monosaccharides absorbed, amount of carbohydrate consumed, rate of absorption, and colonic fermentation. Reducing glycemic responses by reducing carbohydrate intake increases postprandial serum free-fatty acids (FFA) and does not improve overall glycemic control in diabetic subjects. By contrast, low-GI diets reduce serum FFA and improve glycemic control. Thus, current evidence supports FAO/WHO recommendations to maintain a high-carbohydrate diet and choose low-GI starchy foods.
使用血糖生成指数（GI）对碳水化合物食物的血糖反应进行分类需要标准化方法以获得有效的结果。膳食碳水化合物通过至少四种机制影响新陈代谢：吸收的单糖性质、碳水化合物摄入量、吸收速率和结肠发酵。通过减少碳水化合物摄入量来降低血糖反应会增加餐后血清游离脂肪酸（FFA），并且不会改善糖尿病患者的整体血糖控制。相比之下，低GI饮食可降低血清FFA并改善血糖控制。因此，目前的证据支持粮农组织/世卫组织关于保持高碳水化合物饮食并选择低GI淀粉类食物的建议。
