营养成分对血糖反应的影响不大。

Nutrient composition is a poor determinant of the glycaemic response.

Sud S, Siddhu A, Bijlani R L, Karmarkar M G

Department of Physiology, All India Institute of Medical Sciences, New Delhi.

Br J Nutr. 1988 Jan;59(1):5-12. doi: 10.1079/bjn19880004.

Abstract

The glycaemic response of healthy males to potato, bread, rice and green gram (Phaseolus aureus Roxb.) was compared with that to meals equivalent to these foods in terms of carbohydrate, protein, fat and fibre content, but made up of maize flour, casein, maize oil and ispaghula husk. 2. Natural foods led to a higher postprandial glycaemia than their respective equivalents, but the difference was significant only in the case of potato at 0.5 h (P less than 0.05). 3. The insulin response, studied only in the case of rice and green gram, followed a trend similar to the glycaemic response but the differences between natural foods and equivalents were even more marked. 4. A food is more than the sum of its major nutrients. Several poorly understood factors may contribute to the glycaemic response to a food. In addition to the quantity of nutrients, the response may be the result of the specific type of nutrients, non-nutrient chemicals and anti-nutrients composing the food, and their unique physical arrangement within the food.

摘要

比较了健康男性对马铃薯、面包、大米和绿豆（金甲豆）的血糖反应，以及对碳水化合物、蛋白质、脂肪和纤维含量与这些食物相当，但由玉米粉、酪蛋白、玉米油和车前草籽壳制成的餐食的血糖反应。2. 天然食物导致的餐后血糖水平高于各自的等效物，但差异仅在0.5小时时马铃薯的情况中显著（P小于0.05）。3. 仅对大米和绿豆进行了胰岛素反应研究，其趋势与血糖反应相似，但天然食物与等效物之间的差异更为明显。4. 一种食物不仅仅是其主要营养素的总和。几个尚未充分理解的因素可能导致对一种食物的血糖反应。除了营养素的数量外，这种反应可能是构成食物的特定类型的营养素、非营养化学物质和抗营养物质以及它们在食物中独特的物理排列的结果。