Jenkins D J, Wolever T M, Jenkins A L
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Ontario, Canada.
Diabetes Care. 1988 Feb;11(2):149-59. doi: 10.2337/diacare.11.2.149.
Different starchy foods produce different glycemic responses when fed individually, and there is some evidence that this also applies in the context of the mixed meal. A major reason appears to relate to the rate at which the foods are digested and the factors influencing this. A similar ranking in terms of glycemic response to specific foods is seen independent of the carbohydrate tolerance status of the groups tested. Potentially clinically useful starchy foods producing relatively flat glycemic responses have been identified. Many of these are considered ethnic or traditional and include legumes; pasta; grains such as barley, parboiled rice, and bulgur (cracked wheat); and whole-grain breads such as pumpernickel. Specific incorporation of these foods into diets has been associated with reductions in low-density lipoprotein cholesterol and triglyceride levels in hyperlipidemia and with improved blood glucose control in insulin-dependent diabetic patients. To facilitate identification of such foods, it has been suggested that the glycemic response should be indexed to a standard (e.g., white bread) to allow comparisons to be made between the glycemic index of foods tested in different groups of subjects. The scope of application of this principle is subject to further investigation. It may be used to expand the range of possibly useful starchy foods for trial in the diets of diabetic patients.
不同的淀粉类食物单独食用时会产生不同的血糖反应，并且有证据表明在混合餐的情况下也是如此。一个主要原因似乎与食物的消化速度以及影响这一速度的因素有关。在对特定食物的血糖反应方面，无论测试组的碳水化合物耐受状况如何，都会出现类似的排名。已经确定了一些产生相对平稳血糖反应的、可能具有临床用途的淀粉类食物。其中许多被认为是民族特色或传统食物，包括豆类；面食；谷物，如大麦、半熟米和碎粒小麦；以及黑麦面包等全麦面包。将这些食物具体纳入饮食与高脂血症患者低密度脂蛋白胆固醇和甘油三酯水平的降低以及胰岛素依赖型糖尿病患者血糖控制的改善有关。为了便于识别这类食物，有人建议血糖反应应以一种标准（如白面包）为参照进行指数化，以便能够对在不同受试者组中测试的食物的血糖指数进行比较。这一原则的适用范围有待进一步研究。它可用于扩大可能对糖尿病患者饮食进行试验的有用淀粉类食物的范围。
