Różańska Dorota, Mikoś Katarzyna, Regulska-Ilow Bożena
Department of Dietetics, Wroclaw Medical University, Wrocław, Poland
Students Scientific Club at the Department of Dietetics, Wroclaw Medical University, Wrocław, Poland
Rocz Panstw Zakl Hig. 2020;71(1):81-87. doi: 10.32394/rpzh.2020.0101.
Glycemic index (GI) and glycemic load (GL) are often used to assess diet quality in relation to the risk of diabetes, cardiovascular diseases and cancer development. Taking into account differences in nutritional value of food products in different countries it is often suggested to used national databases to assess dietary intake in different populations.
To assess the glycemic index and glycemic load of the selected groats available on the Polish food market.
GI of the following groats available on the Polish food market was assessed: couscous, buckwheat (roasted) groats, millet groats, spelt groats, barley (hulled) groats and bulgur groats. The GI was assessed as the incremental area under the blood glucose response curve of a 50g carbohydrate portion of a test food expressed as a percent of the response to the same amount of carbohydrate from a standard food taken by the same subject. GL was calculated for the 100 g of the cooked product.
The lowest GI was found for buckwheat (34.7±8.2%) and barley (31.3±13.4%) groats. The GL for these groats was 8.1±1.9 and 8.0±3.4, respectively. The GI for millet, spelt and bulgur groats amounted to 56.2±20.6%, 69.8±35.0%, 64.5±36.8%, respectively, while for couscous amounted to 99.0± 36.0%. The highest GL was observed for couscous (24.7±9.0).
The groats tested in this study can be classified as follows: barley and buckwheat as a low GI food, millet and bulgur as a medium GI food, spelt and couscous as a high GI food. Buckwheat and barley groats should be chosen the most often among these products, while the intake of couscous should be limited especially by people with diabetes.
血糖生成指数（GI）和血糖负荷（GL）常用于评估与糖尿病、心血管疾病及癌症发生风险相关的饮食质量。考虑到不同国家食品营养价值的差异，常建议使用国家数据库来评估不同人群的饮食摄入量。
评估波兰食品市场上所选碎粒谷物的血糖生成指数和血糖负荷。
对波兰食品市场上以下几种碎粒谷物的血糖生成指数进行评估：蒸粗麦粉、荞麦（烤制）碎粒、小米碎粒、斯佩尔特小麦碎粒、大麦（带壳）碎粒和碾碎干小麦碎粒。血糖生成指数的评估方法是，将50克碳水化合物含量的测试食品的血糖反应曲线下的增量面积表示为同一受试者摄入相同量碳水化合物的标准食品反应的百分比。计算100克煮熟产品的血糖负荷。
荞麦（34.7±8.2%）和大麦（31.3±13.4%）碎粒的血糖生成指数最低。这些碎粒的血糖负荷分别为8.1±1.9和8.0±3.4。小米、斯佩尔特小麦和碾碎干小麦碎粒的血糖生成指数分别为56.2±20.6%、69.8±35.0%、64.5±36.8%，而蒸粗麦粉的血糖生成指数为99.0±36.0%。蒸粗麦粉的血糖负荷最高（24.7±9.0）。
本研究中测试的碎粒谷物可分类如下：大麦和荞麦为低GI食物，小米和碾碎干小麦为中等GI食物，斯佩尔特小麦和蒸粗麦粉为高GI食物。在这些产品中，应最常选择荞麦和大麦碎粒，而糖尿病患者尤其应限制蒸粗麦粉的摄入量。
