Henry C J K, Lightowler H J, Kendall F L, Storey M
Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Oxford, UK.
Eur J Clin Nutr. 2006 Jun;60(6):763-9. doi: 10.1038/sj.ejcn.1602380. Epub 2006 Jan 25.
To investigate the influence of the addition of various toppings/fillings on the glycaemic response to baked potato, pasta and toast.
Randomised, repeated measures design.
Oxford, UK.
Forty normal, healthy subjects (11 males and 29 females) were recruited to the study. Subjects were staff and students from Oxford Brookes University.
Cheddar cheese, chilli con carne, baked beans and tuna were added to baked potatoes, cooked pasta and toast to determine the effect on glycaemic response.
No significant difference was found among the various toppings and baked potato (P=0.06), pasta (P=0.06) and toast (P=0.39). However, the addition of toppings to a carbohydrate-rich food had a consistent lowering effect on glycaemic index (GI). In particular, the addition of cheddar cheese to potato, pasta and toast reduced the GI of the test meal to a value that is considered to be low-GI (39, 27 and 35, respectively). This is particularly notable for potatoes, which, when eaten alone, had the highest GI value of all the staples.
This study has shown that the addition of foodstuffs to the staples baked potato, pasta and toast had a consistent lowering effect on the GI value of that meal. These findings emphasise the importance of investigating the GI of composite meals.
研究添加各种配料/馅料对烤土豆、意大利面和烤面包血糖反应的影响。
随机重复测量设计。
英国牛津。
招募了40名正常健康受试者（11名男性和29名女性）。受试者为牛津布鲁克斯大学的教职员工和学生。
将切达干酪、辣味牛肉末、烘豆和金枪鱼添加到烤土豆、煮熟的意大利面和烤面包中，以确定对血糖反应的影响。
各种配料与烤土豆（P = 0.06）、意大利面（P = 0.06）和烤面包（P = 0.39）之间未发现显著差异。然而，在富含碳水化合物的食物中添加配料对血糖指数（GI）有持续的降低作用。特别是，在土豆、意大利面和烤面包中添加切达干酪可将测试餐的GI值降低到被认为是低GI的值（分别为39、27和35）。这对土豆尤为显著，因为单独食用时，土豆在所有主食中GI值最高。
本研究表明，在主食烤土豆、意大利面和烤面包中添加食物对该餐的GI值有持续的降低作用。这些发现强调了研究复合餐GI值的重要性。
