Wolever T M
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto.
Am J Clin Nutr. 1990 Jan;51(1):72-5. doi: 10.1093/ajcn/51.1.72.
The dietary fiber content and composition of 25 foods were related to their glycemic index (GI) to see whether the individual components of dietary fiber, specifically soluble fiber, would provide a better predictive capability of the glycemic response than their total dietary fiber content. Total dietary fiber was significantly related to GI (r = 0.461, p less than 0.05). Soluble fiber was not significantly related to GI (r = 0.308), and uronic acids in insoluble fiber were most closely related to GI (r = 0.584, p less than 0.01). Multiple-regression analysis showed that more variation of GI was explained by uronic acids in insoluble fiber (34%) than by total dietary fiber alone (21%, p = 0.05). The combination of pentoses, hexoses, and uronic acids in soluble and insoluble fiber explained only 50% of GI variability. In determining the potential metabolic effects of diet, physiologic assessment of foods is a useful supplement to chemical analysis of their dietary fiber content and composition.
研究了25种食物的膳食纤维含量和组成与其血糖生成指数（GI）的关系，以确定膳食纤维的各个成分，特别是可溶性纤维，是否比其总膳食纤维含量能更好地预测血糖反应。总膳食纤维与GI显著相关（r = 0.461，p < 0.05）。可溶性纤维与GI无显著相关性（r = 0.308），而不溶性纤维中的糖醛酸与GI关系最为密切（r = 0.584，p < 0.01）。多元回归分析表明，不溶性纤维中的糖醛酸对GI变化的解释率（34%）高于总膳食纤维单独的解释率（21%，p = 0.05）。可溶性和不溶性纤维中戊糖、己糖和糖醛酸的组合仅解释了GI变异性的50%。在确定饮食的潜在代谢效应时，对食物进行生理评估是对其膳食纤维含量和组成进行化学分析的有益补充。
