Bahado-Singh P S, Wheatley A O, Ahmad M H, Morrison E Y St A, Asemota H N
Biotechnology Centre, University of the West Indies, Mona Campus, Kingston 7, Jamaica.
Br J Nutr. 2006 Sep;96(3):476-81.
Glycaemic index (GI) values for fourteen commonly eaten carbohydrate-rich foods processed by various methods were determined using ten healthy subjects. The foods studied were round leaf yellow yam (Dioscorea cayenensis), negro and lucea yams (Dioscorea rotundata), white and sweet yams (Dioscorea alata), sweet potato (Solanum tuberosum), Irish potato (Ipomoea batatas), coco yam (Xanthosoma spp.), dasheen (Colocasia esculenta), pumpkin (Cucurbita moschata), breadfruit (Artocarpus altilis), green banana (Musa sapientum), and green and ripe plantain (Musa paradisiaca). The foods were processed by boiling, frying, baking and roasting where applicable. Pure glucose was used as the standard with a GI value of 100. The results revealed marked differences in GI among the different foods studied ranging from 35 (se 3) to 94 (se 8). The area under the glucose response curve and GI value of some of the roasted and baked foods were significantly higher than foods boiled or fried (P<0.05). The results indicate that foods processed by roasting or baking may result in higher GI. Conversely, boiling of foods may contribute to a lower GI diet.
使用10名健康受试者测定了通过各种方法加工的14种常见富含碳水化合物食物的血糖生成指数（GI）值。所研究的食物有圆叶黄薯蓣（Dioscorea cayenensis）、黑薯和卢西亚薯蓣（Dioscorea rotundata）、白薯和甜薯（Dioscorea alata）、甘薯（Solanum tuberosum）、爱尔兰土豆（Ipomoea batatas）、可可薯（Xanthosoma spp.）、芋艿（Colocasia esculenta）、南瓜（Cucurbita moschata）、面包果（Artocarpus altilis）、青香蕉（Musa sapientum）以及青香蕉和成熟大蕉（Musa paradisiaca）。这些食物在适用的情况下分别通过煮、炸、烘焙和烤制进行加工。以纯葡萄糖作为标准，其GI值为100。结果显示，在所研究的不同食物中，GI存在显著差异，范围为35（标准误3）至94（标准误8）。一些烤制和烘焙食物的葡萄糖反应曲线下面积和GI值显著高于煮制或油炸的食物（P<0.05）。结果表明，通过烤制或烘焙加工的食物可能会导致更高的GI。相反，煮制食物可能有助于形成低GI饮食。
