Jenkins D J, Wolever T M, Jenkins A L, Giordano C, Giudici S, Thompson L U, Kalmusky J, Josse R G, Wong G S
Am J Clin Nutr. 1986 Apr;43(4):516-20. doi: 10.1093/ajcn/43.4.516.
To look at the effect of processing wheat and rye on blood glucose responses with special reference to bulgur and pumpernickel bread, groups of 9-12 Noninsulin-dependent (NIDDM) and 5-6 Insulin-dependent diabetic volunteers (IDDM) were fed test meals containing 50 g carbohydrate portions of four wheat and three rye products. Glycemic indices for IDDM and NIDDM combined, calculated as the incremental area under the blood glucose response curve, where white bread = 100, demonstrated values of 96 +/- 5 for wholemeal wheat bread, 89 +/- 6 for wholemeal rye bread, 78 +/- 3 for pumpernickel bread, 65 +/- 4 for bulgur, 63 +/- 6 for whole wheat kernels and 48 +/- 5 for whole rye kernels. Results for IDDM and NIDDM were similar (r = 0.96, p less than 0.01). It is concluded that traditional processing of cereals, such as parboiling (bulgur) or the use of wholegrains in bread (pumpernickel) may result in the low GI value associated with the unmilled cereal. Cereal foods processed in these ways may form a useful part of the diet where a reduction in postprandial glycemia is required.
为研究加工小麦和黑麦对血糖反应的影响，特别关注碎粒小麦和裸麦粗面包，分别给9至12名非胰岛素依赖型（NIDDM）糖尿病志愿者和5至6名胰岛素依赖型糖尿病志愿者（IDDM）喂食含有50克碳水化合物的四种小麦和三种黑麦产品的测试餐。以血糖反应曲线下的增量面积计算，IDDM和NIDDM合并后的血糖指数（白面包 = 100）显示，全麦小麦面包为96±5，全麦黑麦面包为89±6，裸麦粗面包为78±3，碎粒小麦为65±4，整粒小麦为63±6，整粒黑麦为48±5。IDDM和NIDDM的结果相似（r = 0.96，p < 0.01）。结论是，谷物的传统加工方式，如预煮（碎粒小麦）或在面包中使用全谷物（裸麦粗面包）可能导致与未磨谷物相关的低血糖指数值。以这些方式加工的谷物食品可能成为需要降低餐后血糖的饮食中的有益组成部分。
