Human Nutrition Unit, Department of Food Science, University of Parma, Parco Area delle Scienze, 95/A, 43124, Parma, PR, Italy.
Eur J Nutr. 2015 Sep;54(6):1021-6. doi: 10.1007/s00394-014-0783-z. Epub 2014 Oct 17.
Gluten-free products present major challenges for the food industry in terms of organoleptic, technological and nutritional characteristics. The absence of gluten has been shown to affect starch digestibility, thus increasing the postprandial glycaemic response. However, in recent years, gluten-free technologies have been improved, thus possibly modifying this quality parameter. We investigated the glycaemic index (GI) of 10 commercial foods aiming to update the GI values of the most common gluten-free products consumed in Italy.
The in vivo GI was evaluated for six bakery products and four types of pasta. The postprandial glucose response was obtained in two groups with 10 healthy volunteers each.
The overall GI values ranged from 37.5 for breakfast biscuits to 66.7 for puffed multigrain cake. Breads and pasta had GI values consistently lower than those previously reported in the literature.
The present study showed that several commercial GF products exhibited low and medium GI values, not confirming the previous observations on the high GI of GF. However, considering the multiple formulations and processes for preparation of these products, further studies are recommended.
无麸质产品在感官、技术和营养特性方面给食品工业带来了重大挑战。已证明麸质的缺失会影响淀粉的消化率，从而增加餐后血糖反应。然而，近年来，无麸质技术得到了改进，从而可能改变了这一质量参数。我们研究了 10 种商业食品的血糖生成指数（GI），旨在更新意大利最常见的无麸质产品的 GI 值。
我们评估了六种面包制品和四种类型的意大利面的体内 GI。两组各有 10 名健康志愿者，分别获得了餐后葡萄糖反应。
总体 GI 值范围从早餐饼干的 37.5 到膨化多谷物蛋糕的 66.7。面包和意大利面的 GI 值明显低于文献中先前报道的值。
本研究表明，几种商业 GF 产品表现出低和中 GI 值，与 GF 高 GI 的先前观察结果不一致。然而，考虑到这些产品的多种配方和制备工艺，建议进行进一步的研究。
