Centre of Food Nutrition and Health Research, Hollings Faculty, Manchester Metropolitan University, Manchester, UK.
Mol Nutr Food Res. 2012 May;56(5):834-7. doi: 10.1002/mnfr.201100760.
Food intervention is a financially sensible way for prevention and treatment of diabetes. Extruded snack foods are considered high glycaemic products. Our previous research illustrated that postprandial glycaemic responses to snacks are manipulated by altering dietary fibre and starch contents. The current research assessed the effect of psyllium and oat bran on postprandial glycaemia and in vitro digestibility. Addition of psyllium fibre to extruded snack products significantly reduced both the in vitro and in vivo glycaemic responses of products compared to a control snack product recipe. Oat bran inclusion reduced in vitro starch digestibility but not in vivo glycaemic response. The inclusion of oat bran into the snack products appeared to extend the glycaemic response of individuals compared to the control snack, suggesting a possibility of prolonging glucose release and potentially affecting satiety responses. The positive effect in attenuating glucose response means that psyllium fibre could be a target for inclusion by the snack food industry to effectively manipulate postprandial glucose response of individuals.
食物干预是预防和治疗糖尿病的一种经济合理的方法。挤压型零食被认为是高血糖指数的产品。我们之前的研究表明，通过改变膳食纤维和淀粉含量可以控制零食的餐后血糖反应。目前的研究评估了车前子壳和燕麦麸皮对餐后血糖和体外消化率的影响。与对照零食配方相比，向挤压型零食产品中添加车前子壳纤维可显著降低产品的体外和体内血糖反应。燕麦麸皮的添加降低了体外淀粉消化率，但对体内血糖反应没有影响。与对照零食相比，燕麦麸皮的加入似乎延长了个体的血糖反应，这表明有可能延长葡萄糖的释放，并可能影响饱腹感反应。这种减轻葡萄糖反应的积极效果意味着车前子壳纤维可能成为零食食品行业的目标，以有效地控制个体的餐后葡萄糖反应。
