PGX®，一种新型功能性纤维，对淀粉类食物血糖生成指数的影响。

Effects of added PGX®, a novel functional fibre, on the glycaemic index of starchy foods.

机构信息

Boden Institute of Obesity, Nutrition and Exercise, School of Molecular Bioscience, University of Sydney, Sydney, NSW 2006, Australia.

出版信息

Br J Nutr. 2012 Jul;108(2):245-8. doi: 10.1017/S0007114511005447. Epub 2011 Oct 10.

DOI:10.1017/S0007114511005447

PMID:22017917

Abstract

The development of lower-glycaemic index (GI) foods requires simple, palatable and healthy strategies. The objective of the present study was to determine the most effective dose of a novel viscous fibre supplement (PGX®) to be added to starchy foods to reduce their GI. Healthy subjects (n 10) consumed glucose sugar (50 g in water × 3) and six starchy foods with a range of GI values (52-72) along with 0 (inert fibre), 2.5 or 5 g granular PGX® dissolved in 250 ml water. GI testing according to ISO Standard 26,642-2010 was used to determine the reduction in GI. PGX® significantly reduced the GI of all six foods (P < 0.001), with an average reduction of 19 % for the 2.5 g dose and 30 % for the 5 g dose, equivalent to a reducing the GI by 7 and 15 units, respectively. Consuming small quantities of the novel functional fibre PGX®, mixed with water at the start of a meal, is an effective strategy to reduce the GI of common foods.

摘要

开发低血糖生成指数（GI）食品需要简单、可口和健康的策略。本研究的目的是确定向淀粉类食物中添加新型粘性纤维补充剂（PGX®）以降低其 GI 的最有效剂量。10 名健康受试者（n）分别摄入 50 克葡萄糖（溶于 3 杯水）和六种 GI 值范围为 52-72 的淀粉类食物，同时摄入 0（惰性纤维）、2.5 或 5 克溶解在 250 毫升水中的颗粒 PGX®。采用 ISO 26,642-2010 标准进行 GI 测试，以确定 GI 的降低情况。PGX®显著降低了所有六种食物的 GI（P < 0.001），2.5 克剂量的平均降低率为 19%，5 克剂量的降低率为 30%，相当于 GI 分别降低了 7 和 15 个单位。在进餐开始时，将新型功能性纤维 PGX®与水混合少量食用，是降低常见食物 GI 的有效策略。