Department of Medicine and Therapeutics, Prince of Wales Hospital, The Chinese University of Hong Kong, Shatin, Hong Kong.
Br J Nutr. 2010 Feb;103(4):556-60. doi: 10.1017/S0007114509992042. Epub 2009 Sep 28.
The objective of the present paper is to provide glycaemic index (GI) and glycaemic load (GL) values for a variety of foods that are commonly consumed in Hong Kong and expand on the international GI table of Chinese foods. Fasted healthy subjects were given 50 g of available carbohydrate servings of a glucose reference, which was tested twice, and test foods of various brands of noodles (n 5), instant cereals (n 3) and breads (n 2), which were tested once, on separate occasions. For each test food, tests were repeated in ten healthy subjects. Capillary blood glucose was measured via finger-prick samples in fasting subjects ( - 5, 0 min) and at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. The GI of each test food was calculated geometrically by expressing the incremental area under the blood glucose response curve (IAUC) of each test food as a percentage of each subject's average IAUC for the reference food. GL was calculated as the product of the test food's GI and the amount of available carbohydrate in a reference serving size. The majority of GI values of foods tested were medium (a GI value of 56-69) to high (a GI value of 70 or more) and compared well with previously published values. More importantly, our dataset provides GI values of ten foods previously untested and presents values for foods commonly consumed in Hong Kong.
本研究旨在提供香港常见食物的血糖生成指数（GI）和血糖负荷（GL）值，并扩展国际华人食物GI 表。空腹健康受试者分别接受 50 克葡萄糖参考标准和各种品牌面条（n=5）、速食麦片（n=3）和面包（n=2）的测试，每种食物的测试均进行了两次和一次。对于每种测试食品，在另外 10 位健康受试者中重复测试。在空腹状态下（-5、0 分钟）和食用每种测试食品后 15、30、45、60、90 和 120 分钟，通过指尖采血测量毛细血管血糖。通过将每个测试食物的血糖反应曲线下增量面积（IAUC）的百分比表示每个测试食物的 GI，以几何方式计算每个测试食物的 GI。GL 是通过将测试食物的 GI 值乘以参考食物的参考份量中的可利用碳水化合物的量来计算的。所测试食物的大多数 GI 值为中值（GI 值为 56-69）至高值（GI 值为 70 或更高），与之前发表的值相比非常吻合。更重要的是，我们的数据集中提供了十种以前未测试过的食物的 GI 值，并提供了香港常见食物的 GI 值。
