Jenkins Alexandra L, Jenkins David J A, Wolever Thomas M S, Rogovik Alexander L, Jovanovski Elena, Bozikov Velimir, Rahelić Dario, Vuksan Vladimir
Clinical Nutrition and Risk Factor Modification Center, St. Michael's Hospital and Li Ka Shing Knowledge Institute, 70 Richmond St. E., Toronto, Ontario, Canada.
Croat Med J. 2008 Dec;49(6):772-82. doi: 10.3325/cmj.2008.49.722.
To compare the blood glucose-lowering effect of a highly viscous fiber blend (VFB) added to a starchy snack on postprandial glycemia between healthy participants and participants with diabetes mellitus.
Ten healthy participants (4 men and 6 women, aged 28+/-2.6 years, body mass index [BMI], 24.3+/-0.8 kg/m(2)) and 9 participants with diabetes mellitus type 2 (3 men and 6 women, aged 68+/-3.8 years, BMI 28.8+/-1.2 kg/m(2)) on four separate occasions took either 50 g available carbohydrates as control biscuits, biscuits with 10 g of highly viscous fiber blend, white bread with 12 g of margarine, or white bread alone. Postprandial blood glucose response, glycemic index (GI), and palatability were determined.
Mean (95% confidence interval) GI values of the viscous fiber blend biscuits were 26 (16-36) and 37 (27-47) GI units for healthy participants and participants with diabetes mellitus, respectively. These values were significantly lower than those of white bread, white bread with 12 g of margarine, and control biscuits (P<0.001, paired t test) both in healthy participants (GI 100, 108 [57-159], and 101 [44-158], respectively) and participants with diabetes mellitus (GI 100, 103 [79-127], and 94 [78-110], respectively). Viscous fiber blend significantly reduced the glycemic index by 74% (7.4 GI units/g of fiber) in healthy participants and by 63% (6.3 GI units/g of fiber) in participants with diabetes. The GI did not differ between control meals in both healthy participants and participants with diabetes. There were no significant differences in palatability among the types of meals, although participants with diabetes found the viscous fiber blend biscuits more palatable (P=0.002, t test).
Viscous fiber blend is a very potent and palatable soluble fiber addition to a starchy snack, which is able to reduce the glycemic response to a similar extent in both healthy participants and individuals with diabetes mellitus. Biscuits with low GI, and possibly other viscous fiber blend fortified starchy foods, may potentially be a useful replacement of high GI snack foods in the diet.
比较在健康参与者和糖尿病患者中，添加到淀粉类零食中的高粘性纤维混合物（VFB）对餐后血糖的降血糖效果。
10名健康参与者（4名男性和6名女性，年龄28±2.6岁，体重指数[BMI]为24.3±0.8kg/m²）和9名2型糖尿病参与者（3名男性和6名女性，年龄68±3.8岁，BMI为28.8±1.2kg/m²）在四个不同场合分别食用50g可利用碳水化合物作为对照饼干、添加10g高粘性纤维混合物的饼干、涂有12g人造黄油的白面包或单独的白面包。测定餐后血糖反应、血糖指数（GI）和适口性。
对于健康参与者和糖尿病参与者，粘性纤维混合物饼干的平均（95%置信区间）GI值分别为26（16 - 36）和37（27 - 47）GI单位。这些值显著低于白面包、涂有12g人造黄油的白面包和对照饼干（P<0.001，配对t检验），在健康参与者中（GI分别为100、108[57 - 159]和101[44 - 158]）以及糖尿病参与者中（GI分别为100、103[79 - 127]和94[78 - 110]）。粘性纤维混合物在健康参与者中使血糖指数显著降低74%（7.4GI单位/克纤维），在糖尿病参与者中降低63%（6.3GI单位/克纤维）。在健康参与者和糖尿病参与者中，对照餐之间的GI没有差异。餐食类型之间在适口性方面没有显著差异，尽管糖尿病参与者认为粘性纤维混合物饼干更可口（P = 0.002，t检验）。
粘性纤维混合物是添加到淀粉类零食中的一种非常有效的且可口的可溶性纤维，它能够在健康参与者和糖尿病患者中同等程度地降低血糖反应。低GI饼干以及可能其他添加粘性纤维混合物的强化淀粉类食物，在饮食中可能是高GI零食的有用替代品。
