Wei Jinjie, Liu Anshu, Fan Zhihong, Peng Xiyihe, Lou Xinling, Lu Xuejiao, Hu Jiahui
College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, Beijing 100083, China.
Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
Foods. 2025 Mar 25;14(7):1142. doi: 10.3390/foods14071142.
Randomised controlled trials involving healthy participants were conducted to investigate the impact of cooking and ingestion patterns on the physiological response and preloading effect of air-dried jujube (AJ). The participants' postprandial glycaemic and insulinemic responses were tested after ingestion of cooked or uncooked air-dried jujube containing 50 g (as a sole food source) or 15 g (as a preload food prior to a rice meal) of available carbohydrates. Compared with the uncooked AJ, the cooked air-dried jujube (CAJ) induced a 34.5% higher glycaemic peak, 57.1% greater glycaemic variability, and a 159.1% larger negative area under the glycaemic response curve when ingested as the only food in a meal. When eaten as a preload prior to a rice meal, the CAJ reduced the postprandial glycaemic peak by 25.17%. The CAJ preload enhanced insulin production in the 15 min after preloading but did not increase the total amount of postprandial insulin secretion. The result suggests that when taken as preload, the loose matrix of cooked fruits may exhibit glycaemic benefits by eliciting early insulin production and may therefore be conducive to the blood glucose management of a carbohydrate-laden meal.
开展了涉及健康参与者的随机对照试验，以研究烹饪和摄入方式对风干枣（AJ）生理反应和预负荷效应的影响。在摄入含有50克（作为唯一食物来源）或15克（作为米饭餐前的预负荷食物）可利用碳水化合物的熟制或生的风干枣后，测试参与者的餐后血糖和胰岛素反应。与未煮过的AJ相比，当作为一餐中的唯一食物摄入时，熟制风干枣（CAJ）导致血糖峰值高34.5%，血糖变异性大57.1%，血糖反应曲线下的负面积大159.1%。当在米饭餐前作为预负荷食物食用时，CAJ使餐后血糖峰值降低了25.17%。CAJ预负荷在预负荷后15分钟内增强了胰岛素分泌，但未增加餐后胰岛素分泌总量。结果表明，当作为预负荷食物时，熟制水果的疏松结构可能通过引发早期胰岛素分泌而具有血糖益处，因此可能有助于对富含碳水化合物餐食的血糖管理。
