Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore.
Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore.
Nutr Diabetes. 2020 May 1;10(1):15. doi: 10.1038/s41387-020-0118-5.
A growing body of research over the last decades has shown that diets based on the low glycaemic index (GI) foods reduce the risk of developing diabetes and improve blood glucose control in people with diabetes. The range of inflexion on the glycaemic response of low GI (LGI) foods is an interesting observation that has not been studied by many. LGI 1 (GI 54 ± 3.3) biscuit was formulated using a basic formulation while the LGI 2 (23.8 ± 3.3) biscuits was a modification of LGI 1 recipe, formulated with the inclusion of functional ingredients. Biscuits were formulated to be iso-caloric (kcal/100 g: 521 ± 12). Each participant consumed identical standard meals for lunch and dinner. Biscuits were consumed as breakfast and mid-afternoon snack. Using a randomized, controlled, crossover study, 13 males [(means ± SD) age: 25.3 ± 1.0 years, BMI 21.6 ± 0.5 kg/m, fasting blood glucose 4.7 ± 0.1 mmol/L] wore continuous glucose monitoring systems (CGMS™) for 3 days for each test session. The postprandial glycaemic response and insulin response were compared within participants. Total iAUC for breakfast and standard dinner were significantly lower for LGI 2 treatment (p < 0.05) than LGI 1 treatment. Second-meal glucose tolerance was observed at the dinner meal. The overall iAUC insulin response over 180 min was significantly lower for LGI 2 biscuits (p = 0.01). The postprandial glycaemic response of two types of biscuits that fall within the low GI classification (GI 24 and 54) differed with LGI 2 biscuits (GI 24) showing a more suppressed postprandial glycaemic response. Our study shows that even within the low GI range, the GI value matters in influencing postprandial glucose.
过去几十年的大量研究表明，基于低升糖指数（GI）食物的饮食可以降低患糖尿病的风险，并改善糖尿病患者的血糖控制。低升糖指数（LGI）食物的血糖反应范围是一个有趣的观察结果，但许多人并没有对此进行研究。LGI 1（GI 54±3.3）饼干是使用基本配方制成的，而 LGI 2（23.8±3.3）饼干则是 LGI 1 配方的改良版，其中包含了功能性成分。饼干的热量是相同的（每 100 克 521±12 卡路里）。每个参与者在午餐和晚餐时都吃相同的标准餐。饼干作为早餐和下午的零食食用。采用随机、对照、交叉研究，13 名男性[（平均值±标准差）年龄：25.3±1.0 岁，BMI 21.6±0.5kg/m，空腹血糖 4.7±0.1mmol/L]在每次测试期间连续 3 天佩戴连续血糖监测系统（CGMS™）。对参与者的餐后血糖反应和胰岛素反应进行了比较。LGI 2 治疗的早餐和标准晚餐的餐后血糖总增量 AUC 明显低于 LGI 1 治疗（p<0.05）。在晚餐时观察到第二餐葡萄糖耐量。180 分钟内的总胰岛素 AUC 反应在 LGI 2 饼干时明显较低（p=0.01）。两种低 GI 分类（GI 24 和 54）的饼干的餐后血糖反应不同，LGI 2 饼干（GI 24）表现出更抑制的餐后血糖反应。我们的研究表明，即使在低 GI 范围内，GI 值也会影响餐后血糖。
