Gee J M, Cooke D, Gorick S, Wortley G M, Greenwood R H, Zumbe A, Johnson I T
AFRC Institute of Food Research, Norwich Laboratory, UK.
Eur J Clin Nutr. 1991 Nov;45(11):561-6.
Milk chocolate is rich in both sucrose and fat, and is therefore considered unsuitable for diabetics. Nevertheless there is little information on the metabolic effects of conventional chocolate or specialized formulations with reduced sucrose content. In the present study six male non-insulin-dependent diabetes mellitus patients (age range 35-60 years; body-mass index less than 28) consumed test meals of chocolate (75 g) on three separate occasions. The control chocolate contained sucrose (45.5% w/w); the test chocolates contained either fructose (45.5% w/w) or isomalt (45.1% w/w). The latter is a sweet disaccharide alcohol which has no glycaemic effect when consumed as a pure compound. Venous blood samples were obtained at 30 min intervals for 5 h, and analysed for glucose, insulin, lactate and triglycerides. All three chocolates provoked a sustained rise in blood glucose, which reached a maximum at 90 min after ingestion and returned to baseline values by 5 h. The highest blood glucose levels occurred after conventional chocolate, and differences were statistically significant at 60 and 90 min (P less than 0.05). The area under the glycaemic curve for isomalt chocolate was 36% smaller than that for conventional chocolate (P less than 0.05), and there were differences in insulin and lactate levels, consistent with the lower glycaemic effect. The glycaemic response to the fructose-based chocolate was also lower than that to control chocolate but the difference was not significant. All three chocolates led to a similar sustained rise in serum triglyceride levels. Isomalt appears to be a palatable alternative sweetener capable of reducing the glycaemic effect of diabetic confectionary.
牛奶巧克力富含蔗糖和脂肪，因此被认为不适用于糖尿病患者。然而，关于传统巧克力或蔗糖含量降低的特殊配方巧克力的代谢影响，几乎没有相关信息。在本研究中，六名男性非胰岛素依赖型糖尿病患者（年龄范围35 - 60岁；体重指数小于28）在三个不同场合食用了巧克力测试餐（75克）。对照巧克力含有蔗糖（45.5% w/w）；测试巧克力分别含有果糖（45.5% w/w）或异麦芽酮糖醇（45.1% w/w）。后者是一种甜味二糖醇，作为纯化合物食用时没有血糖效应。每隔30分钟采集静脉血样，持续5小时，并分析葡萄糖、胰岛素、乳酸和甘油三酯。所有三种巧克力都引起血糖持续升高，在摄入后90分钟达到峰值，并在5小时后恢复到基线值。传统巧克力摄入后血糖水平最高，在60分钟和90分钟时差异具有统计学意义（P小于0.05）。异麦芽酮糖醇巧克力的血糖曲线下面积比传统巧克力小36%（P小于0.05），胰岛素和乳酸水平也存在差异，这与较低的血糖效应一致。基于果糖的巧克力的血糖反应也低于对照巧克力，但差异不显著。所有三种巧克力都导致血清甘油三酯水平出现类似的持续升高。异麦芽酮糖醇似乎是一种可口的替代甜味剂，能够降低糖尿病糖果的血糖效应。
