南亚主食单独食用以及与咖喱鸡搭配作为混合餐时的血糖反应。

Glycaemic responses of staple South Asian foods alone and combined with curried chicken as a mixed meal.

作者信息

George R, Garcia A L, Edwards C A

机构信息

Universiti Malaysia Sabah, Kota Kinabalu, Malaysia.

Human Nutrition, School of Medicine, College of Medical, Veterinary & Life Sciences,, University of Glasgow, Glasgow, UK.

出版信息

J Hum Nutr Diet. 2015 Jun;28(3):283-91. doi: 10.1111/jhn.12232. Epub 2014 Mar 24.

DOI:10.1111/jhn.12232

PMID:24661372

Abstract

BACKGROUND

The glycaemic responses of staples differ when eaten as mixed meals. We determined the glycaemic responses and glycaemic index (GI) values for common South Asian carbohydrate rich foods and the effect of adding curried chicken to them as mixed meals.

METHODS

The GI and glycaemic response to staples (basmati rice, pilau rice and chapatti) and mixed meals (pilau rice with chicken curry and chapatti with chicken curry) were measured in healthy volunteers. Paired comparisons in each subject were carried out for staples and their equivalent mixed meals (n = 9).

RESULTS

GI values for the mixed meals were significantly lower than the staples alone (41 and 60 for pilau rice with chicken curry and pilau rice alone, P = 0.001; 45 and 68 for chapatti with chicken curry and chapatti alone, P = 0.004). Both, pilau rice and chapatti with chicken curry had a significantly lower glycaemic response than their equivalent staples alone: incremental area under the blood glucose response curves (IAUC) 111.9 mmol min(-1 ) L(-1) for pilau rice with curry versus 162.4 mmol min(-1 ) L(-1) for pilau rice alone (P = 0.001) and IAUC 110.1 mmol min(-1 ) L(-1) for chapatti with chicken curry versus 183.6 mmol min(-1 ) L(-1) for chapatti alone (P = 0.002).

CONCLUSIONS

Adding fat and protein-containing curries as part of a mixed meal to carbohydrate rich staple foods reduced glycaemic responses, and also changed the GI category.

摘要

背景

主食作为混合餐食用时，其血糖反应有所不同。我们测定了常见的富含碳水化合物的南亚食物的血糖反应和血糖指数（GI）值，以及将咖喱鸡添加到这些食物中作为混合餐的效果。

方法

在健康志愿者中测量主食（印度香米、肉饭和薄饼）以及混合餐（肉饭配咖喱鸡和薄饼配咖喱鸡）的GI和血糖反应。对每个受试者的主食及其等效混合餐进行配对比较（n = 9）。

结果

混合餐的GI值显著低于单独的主食（肉饭配咖喱鸡为41，单独的肉饭为60，P = 0.001；薄饼配咖喱鸡为45，单独的薄饼为68，P = 0.004）。肉饭和薄饼配咖喱鸡的血糖反应均显著低于其等效的单独主食：血糖反应曲线下的增量面积（IAUC），肉饭配咖喱为111.9 mmol·min⁻¹·L⁻¹，单独的肉饭为162.4 mmol·min⁻¹·L⁻¹（P = 0.001）；薄饼配咖喱鸡为110.1 mmol·min⁻¹·L⁻¹，单独的薄饼为183.6 mmol·min⁻¹·L⁻¹（P = 0.002）。