Brown Marc A, Storlien Leonard H, Brown Ian L, Higgins Janine A
Metabolic Research Centre, Faculty of Health and Behavioural Sciences, University of Wollongong, New South Wales, Australia.
Br J Nutr. 2003 Oct;90(4):823-7. doi: 10.1079/bjn2003958.
Postprandial glycaemic control is important in the prevention and therapy of type 2 diabetes and related diseases. Agents that may reduce postprandial glycaemia and/or insulinaemia, such as consumption of high-amylose foods, are considered beneficial; however, little is known about the dose-response relationship and the effects of cooking. The aim of the present study was to define the dose-response curve for postprandial glycaemic and insulinaemic excursions following meals of different amylose content and to compare the dose-response curves for meals containing cooked and uncooked starches. Following an overnight fast, rats ingested a test meal and blood was sampled over 2 h. The meal was given at 1.0 g carbohydrate/kg body weight, with an amylose content of 0, 270, 600 or 850 g/kg total starch. The area under the glucose curve did not differ under any condition investigated. For the uncooked-starch diets, area under the insulin curve was higher for the 0 g amylose/kg total starch meal than all other meals (P=0.0001). For the cooked-starch diets, area under the insulin curve was higher in the 0 than the 600 and 850 g amylose/kg total starch groups (P<0.01), but did not differ from the 270 amylose/kg total starch group. These results suggest that even a relatively small proportion of uncooked amylose (270 g/kg total starch) is sufficient to achieve a maximal attenuating effect on postprandial insulin concentrations as compared with 0 g amylose/kg total starch. Following cooking, however, a much higher proportion of amylose (>or=600 g/kg total starch) is needed to achieve a similar effect.
餐后血糖控制在2型糖尿病及相关疾病的预防和治疗中至关重要。能够降低餐后血糖和/或胰岛素血症的物质，如食用高直链淀粉食物，被认为是有益的；然而，关于剂量反应关系以及烹饪的影响却知之甚少。本研究的目的是确定不同直链淀粉含量的餐后血糖和胰岛素血症波动的剂量反应曲线，并比较含有煮熟淀粉和未煮熟淀粉餐食的剂量反应曲线。经过一夜禁食后，大鼠摄入一份测试餐食，并在2小时内采集血液样本。餐食按每千克体重1.0克碳水化合物给予，直链淀粉含量分别为总淀粉的0、270、600或850克/千克。在所研究的任何条件下，葡萄糖曲线下面积均无差异。对于未煮熟淀粉饮食，总淀粉中直链淀粉含量为0克/千克的餐食的胰岛素曲线下面积高于所有其他餐食（P = 0.0001）。对于煮熟淀粉饮食，总淀粉中直链淀粉含量为0克/千克组的胰岛素曲线下面积高于600和850克/千克组（P < 0.01），但与270克/千克组无差异。这些结果表明，与总淀粉中直链淀粉含量为0克/千克相比，即使是相对少量的未煮熟直链淀粉（总淀粉270克/千克）也足以对餐后胰岛素浓度产生最大的衰减作用。然而，烹饪后，需要更高比例的直链淀粉（≥600克/千克总淀粉）才能达到类似效果。
