Thorburn A W, Brand J C, Truswell A S
Med J Aust. 1986 May 26;144(11):580-2. doi: 10.5694/j.1326-5377.1986.tb112314.x.
The glycaemic index is a measure of the extent to which the carbohydrate in a food can raise the blood glucose concentration and helps to identify foods which may be beneficial to a diabetic patient. This paper reviews the results that have been obtained so far with the glycaemic index approach, the factors that affect the glycaemic response, the problems that are associated with its measurement and its value in planning diabetic diets. Individual variation and variation among individuals in glycaemic responses are also discussed.
血糖生成指数是衡量食物中的碳水化合物能够升高血糖浓度程度的指标，有助于识别可能对糖尿病患者有益的食物。本文综述了迄今为止采用血糖生成指数方法所获得的结果、影响血糖反应的因素、与其测量相关的问题以及其在糖尿病饮食规划中的价值。还讨论了个体差异以及个体之间血糖反应的差异。
