[蒸粗麦粉和意大利面对正常人和I型糖尿病患者血糖的比较影响]

[Comparative effects of couscous and pasta on glycemia in normal subjects and type I diabetics].

作者信息

Jamel N, Hajri S, Jenkins D J, Bousnina S, Naggati K, Jedidi H, Boukhris R, Bennaceur B

机构信息

Hôpital d'Enfants de Tunis.

出版信息

Diabete Metab. 1990 Jan-Feb;16(1):37-41.

PMID:2332095

Abstract

8 healthy subjects have eaten in the morning, after an overnight fast, in two separated occasions and in a randomised order 50 gr of CHO as pasta or couscous. Blood glucose after pasta ingestion was lower at 30 mn (p less than 0.05) at 45 mn (p less than 0.01) and at 60 mn (p less than 0.05). Area under the curve after pasta was significantly reduced (p less than 0.01). In a second time 6 IDDM patients have eaten in a randomised order a meal made of pasta with tomato sauce (P = 11%, F = 30%, G = 59%) or couscous with vegetables and sauce (P = 10%, F = 37%, G = 53%). Blood glucose after the pasta was lower than couscous at 90 mn (p less than 0.05) the area under the curve after the pasta ingestion was reduced of 38% but did'nt reach significance. In conclusion couscous has a higher glycemic effect than pasta although it has a similar composition. This phenomenon is still observed when the cereal products are mixed with other foods and ingested by IDDM patients.

摘要

8名健康受试者在禁食过夜后，分两次、以随机顺序于早晨食用了50克碳水化合物（CHO），形式为意大利面或蒸粗麦粉。食用意大利面后30分钟（p<0.05）、45分钟（p<0.01）和60分钟（p<0.05）时的血糖较低。食用意大利面后的曲线下面积显著降低（p<0.01）。第二次，6名胰岛素依赖型糖尿病（IDDM）患者以随机顺序食用了一顿由番茄酱意大利面（蛋白质=11%，脂肪=30%，碳水化合物=59%）或蔬菜和酱汁蒸粗麦粉（蛋白质=10%，脂肪=37%，碳水化合物=53%）组成的餐食。食用意大利面后90分钟时的血糖低于食用蒸粗麦粉后的血糖（p<0.05），食用意大利面后的曲线下面积减少了38%，但未达到显著差异。总之，尽管蒸粗麦粉和意大利面成分相似，但蒸粗麦粉的血糖效应更高。当谷物产品与其他食物混合并由IDDM患者食用时，仍会观察到这种现象。