Collier G R, Wolever T M, Wong G S, Josse R G
Am J Clin Nutr. 1986 Sep;44(3):349-52. doi: 10.1093/ajcn/44.3.349.
Recent studies suggest the glycemic response of different mixed meals cannot be predicted from the glycemic index (GI) of individual carbohydrate foods. Postprandial glucose levels following five different mixed meals in six noninsulin-dependent diabetic volunteers were therefore assessed. Each meal comprised 50% carbohydrate, 30% fat, and 20% protein, varying only in type of carbohydrate. The carbohydrate exchanged in each meal (potato, white bread, rice, spaghetti, or lentils and barley) contributed 37% of total meal calories. The correlation between predicted glucose response and postprandial glucose area was highly significant; estimated meal GI was virtually proportional to the actual mean glycemic response. These results demonstrate that the relative glycemic effects of mixed meals can be predicted from the GI of their carbohydrate components, again stressing the importance of type of carbohydrate in regulating postprandial blood-glucose levels.
最近的研究表明，不同混合餐食的血糖反应无法根据单一碳水化合物食物的血糖生成指数（GI）来预测。因此，对6名非胰岛素依赖型糖尿病志愿者食用5种不同混合餐食后的餐后血糖水平进行了评估。每餐包含50%的碳水化合物、30%的脂肪和20%的蛋白质，仅碳水化合物类型有所不同。每餐中交换的碳水化合物（土豆、白面包、米饭、意大利面或小扁豆和大麦）占餐食总热量的37%。预测的葡萄糖反应与餐后葡萄糖曲线下面积之间的相关性非常显著；估计的餐食GI实际上与实际平均血糖反应成正比。这些结果表明，混合餐食的相对血糖效应可以根据其碳水化合物成分的GI来预测，再次强调了碳水化合物类型在调节餐后血糖水平方面的重要性。
