Hermansen K, Rasmussen O, Gregersen S, Larsen S
Department of Endocrinology and Diabetes, Aarhus Amtssygehus, Denmark.
Diabet Med. 1992 Oct;9(8):739-43. doi: 10.1111/j.1464-5491.1992.tb01883.x.
Banana is a popular and tasty fruit which often is restricted in the diet prescribed for diabetic patients owing to the high content of free sugars. However, in under-ripe bananas starch constitutes 80-90% of the carbohydrate content, which as the banana ripens changes into free sugars. To study the effect of ripening on the postprandial blood glucose and insulin responses to banana, 10 type 2 (non-insulin-dependent) diabetic subjects consumed three meals, consisting of 120 g under-ripe banana, 120 g over-ripe banana or 40 g white bread on separate days. The mean postprandial blood glucose response area to white bread (181 +/- 45 mmol l-1 x 240 min) was significantly higher compared with under-ripe banana (62 +/- 17 mmol l-1 x 240 min: p < 0.01) and over-ripe banana (106 +/- 17 mmol l-1 x 240 min: p < 0.01). Glycaemic indices of the under-ripe and over-ripe bananas differed (43 +/- 10 and 74 +/- 9: p < 0.01). The mean insulin response areas to the three meals were similar: 6618 +/- 1398 pmol l-1 x 240 min (white bread), 7464 +/- 1800 pmol l-1 x 240 min (under-ripe banana) and 8292 +/- 2406 pmol l-1 x 240 min (over-ripe banana). The low glycaemic response of under-ripe compared with over-ripe bananas may be ascribed to the high starch content, which has previously been found to be only hydrolysed slowly by alfa-amylase in humans.(ABSTRACT TRUNCATED AT 250 WORDS)
香蕉是一种广受欢迎且美味的水果，但由于其游离糖含量高，在糖尿病患者的规定饮食中通常受到限制。然而，未成熟的香蕉中淀粉占碳水化合物含量的80 - 90%，随着香蕉成熟，淀粉会转化为游离糖。为了研究成熟度对香蕉餐后血糖和胰岛素反应的影响，10名2型（非胰岛素依赖型）糖尿病患者在不同日期分别食用了三餐，每餐包含120克未成熟香蕉、120克过熟香蕉或40克白面包。与未成熟香蕉（62±17 mmol·l⁻¹×240分钟：p<0.01）和过熟香蕉（106±17 mmol·l⁻¹×240分钟：p<0.01）相比，白面包的餐后血糖反应平均面积（181±45 mmol·l⁻¹×240分钟）显著更高。未成熟和过熟香蕉的血糖指数不同（43±10和74±9：p<0.01）。三餐的平均胰岛素反应面积相似：白面包为6618±1398 pmol·l⁻¹×240分钟，未成熟香蕉为7464±1800 pmol·l⁻¹×240分钟，过熟香蕉为8292±2406 pmol·l⁻¹×240分钟。与过熟香蕉相比，未成熟香蕉的低血糖反应可能归因于其高淀粉含量，此前已发现淀粉在人体中仅被α-淀粉酶缓慢水解。（摘要截取自250字）
