Mani U V, Pradhan S N, Mehta N C, Thakur D M, Iyer U, Mani I
Department of Foods and Nutrition, M.S. University of Baroda, Gujarat, India.
Br J Nutr. 1992 Sep;68(2):445-50. doi: 10.1079/bjn19920102.
The glycaemic index (GI) and the triacylglycerol response were measured in thirty non-insulin-dependent diabetes mellitus patients given 50 g portions of five different conventional Indian meals containing semolina (Triticum aestivum) cooked by two different methods, or combinations of semolina and pulse (black gram dhal (Phaseolus mungo), green gram dhal (Phaseolus aureus) or Bengal gram dhal (Cicer arietum)). There were no significant differences among meals in mean GI except for meals based on roasted semolina or semolina-black gram dhal. Compared with the blood glucose response for a 50 g glucose load, only meals based on steam-cooked semolina and semolina-Bengal gram dhal elicited a significantly lower response at 1 h postprandially, and only meals based on semolina-black gram dhal at 2 h postprandially. No significant differences were found among the meals in the triacylglycerol-response.
对30名非胰岛素依赖型糖尿病患者进行了血糖指数（GI）和三酰甘油反应的测量，这些患者食用了50克由两种不同方法烹制的含有粗粒小麦粉（普通小麦）的五种不同传统印度餐食，或粗粒小麦粉与豆类（黑绿豆（绿豆）、绿豆（金绿豆）或鹰嘴豆（鹰嘴豆））的组合。除了以烤制粗粒小麦粉或粗粒小麦粉 - 黑绿豆为基础的餐食外，各餐食的平均血糖指数之间没有显著差异。与50克葡萄糖负荷后的血糖反应相比，只有以蒸制粗粒小麦粉和粗粒小麦粉 - 鹰嘴豆为基础的餐食在餐后1小时引起的反应显著较低，只有以粗粒小麦粉 - 黑绿豆为基础的餐食在餐后2小时引起的反应显著较低。各餐食在三酰甘油反应方面没有发现显著差异。
