Jenkins D J, Wolever T M, Taylor R H, Barker H, Fielden H, Baldwin J M, Bowling A C, Newman H C, Jenkins A L, Goff D V
Am J Clin Nutr. 1981 Mar;34(3):362-6. doi: 10.1093/ajcn/34.3.362.
The determine the effect of different foods on the blood glucose, 62 commonly eaten foods and sugars were fed individually to groups of 5 to 10 healthy fasting volunteers. Blood glucose levels were measured over 2 h, and expressed as a percentage of the area under the glucose response curve when the same amount of carbohydrate was taken as glucose. The largest rises were seen with vegetables (70 +/- 5%), followed by breakfast cereals (65 +/- 5%), cereals and biscuits (60 +/- 3%), fruit (50 +/- 5%), dairy products (35 +/- 1%), and dried legumes (31 +/- 3%). A significant negative relationship was seen between fat (p less than 0.01) and protein (p less than 0.001) and postprandial glucose rise but not with fiber or sugar content.
为确定不同食物对血糖的影响，将62种常见食用食物和糖类分别喂给每组5至10名健康的空腹志愿者。在2小时内测量血糖水平，并以摄入等量碳水化合物时葡萄糖反应曲线下面积的百分比表示。蔬菜的血糖上升幅度最大（70±5%），其次是早餐谷物（65±5%）、谷物和饼干（60±3%）、水果（50±5%）、乳制品（35±1%）和干豆类（31±3%）。脂肪（p<0.01）和蛋白质（p<0.001）与餐后血糖升高之间存在显著负相关，但与纤维或糖含量无关。
