Wolever T M, Jenkins D J, Thompson L U, Wong G S, Josse R G
Hum Nutr Clin Nutr. 1987 Mar;41(2):135-40.
Cooked dried legumes have been shown to stimulate low blood glucose responses, and their consumption by individuals with diabetes has been encouraged. However, canned beans are more convenient to use than dried beans. Since the glycaemic effects of canned beans have not been determined, we fed 50 g carbohydrate portions of five varieties of beans, both cooked dried and canned, to groups of diabetic patients and calculated their glycaemic indices (GI). All canned and dried beans tested had significantly lower GIs than that of white bread, which was ascribed a GI of 100. The mean GI of the five types of canned beans, 71 +/- 4, was less than that of bread, 100 (P less than 0.001), and greater than that of the same five varieties of cooked dried beans, 47 +/- 5 (P less than 0.001). It is concluded that the glycaemic effect of dried legumes is increased by the canning process. Nevertheless, canned beans give lower blood glucose responses than bread and may be of use in low glycaemic index diets.
已证实煮熟的干豆类能刺激血糖产生较低反应，因此鼓励糖尿病患者食用。然而，罐装豆类比干豆更便于使用。由于罐装豆类的血糖效应尚未确定，我们将煮熟的干豆和罐装的五种豆类分别以含50克碳水化合物的量喂食给几组糖尿病患者，并计算其血糖指数（GI）。所有测试的罐装和干豆的血糖指数均显著低于白面包，白面包的血糖指数被设定为100。五种罐装豆类的平均血糖指数为71±4，低于面包的血糖指数100（P<0.001），但高于相同的五种煮熟干豆的血糖指数47±5（P<0.001）。得出的结论是，罐装过程会增加干豆类的血糖效应。尽管如此，罐装豆类引起的血糖反应低于面包，可用于低血糖指数饮食。
