Bacchetti T, Saturni L, Turco I, Ferretti G
Dipartimento di Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche, Ancona, Italy.
Food Funct. 2014 Nov;5(11):3014-7. doi: 10.1039/c4fo00745j.
The objective of the present paper is to evaluate the post-prandial response to some varieties of gluten free (GF) pasta that are commonly consumed in Italy. The glycaemic responses were compared with a glucose standard in healthy subjects and gluten-free diet celiac subjects. Subjects were served portions of the test foods and a standard food (glucose), on separate occasions, each containing 50 g available carbohydrates. Capillary blood glucose was measured from finger-prick samples in fasted subjects and at 15, 30, 45, 60, 90 and 120 minutes after the consumption of each test food. For each type of pasta, the glycaemic index (GI) was calculated by expressing the incremental area under the blood glucose curve as a percentage of each subject's average incremental area under the blood glucose curve (AUC) for the standard food. Gluten free pasta exhibited a range of GI values from 46 to 66. The glycaemic load (GL) and glycaemic profile (GP) were also calculated. A higher GI value was observed in pasta containing rice flour as the main ingredient. Lower values were observed in pasta obtained using corn or a mixture of corn and rice flour as the main ingredients. The results were confirmed in celiac subjects. The information presented in this paper may be useful in helping celiac people to select low-GI pasta.
本文的目的是评估意大利常见的一些无麸质（GF）面食的餐后反应。将健康受试者和遵循无麸质饮食的乳糜泻患者的血糖反应与葡萄糖标准进行比较。在不同时间分别给受试者提供测试食品和标准食品（葡萄糖）的分量，每份含有50克可利用碳水化合物。对空腹受试者以及食用每种测试食品后15、30、45、60、90和120分钟时采集的手指刺血样本测量毛细血管血糖。对于每种面食，通过将血糖曲线下的增量面积表示为每个受试者食用标准食品时血糖曲线下平均增量面积（AUC）的百分比来计算血糖指数（GI）。无麸质面食的GI值范围为46至66。还计算了血糖负荷（GL）和血糖曲线（GP）。以米粉为主要成分的面食观察到较高的GI值。以玉米或玉米与米粉的混合物为主要成分的面食观察到较低的值。乳糜泻患者的结果得到证实。本文提供的信息可能有助于乳糜泻患者选择低GI面食。
