Jenkins D J, Ghafari H, Wolever T M, Taylor R H, Jenkins A L, Barker H M, Fielden H, Bowling A C
Diabetologia. 1982 Jun;22(6):450-5. doi: 10.1007/BF00282589.
The amount of carbohydrate released at 1 and 5 h by digestion in vitro of 2 g carbohydrate portions of 14 foods by human digestive juices was compared with the area under the 2-h blood glucose response curve when 50 g carbohydrate portions were fed to groups of five to ten healthy volunteers. A significant relationship was found between the amounts of sugars and oligosaccharides liberated at 1 and 5 h and the food blood glucose area expressed as a percentage of the blood glucose area for 50 g glucose (r = 0.8627 and 0.8618, p less than 0.001). A significant relationship was also found between the glycaemic index and the food fibre content (p less than 0.02) and between the glycaemic index and the glucose trapping capacity of the foods (p less than 0.05). Legumes as a group liberated 56% less sugars and oligosaccharides (p less than 0.01) than the eight cereal foods over 5 h. It is suggested that such studies in vitro may help to identify food of use for diabetic patients, and at the same time throw further light on factors which affect post-prandial glycaemia.
将14种食物2克碳水化合物部分用人体消化液进行体外消化，在1小时和5小时释放的碳水化合物量，与向每组5至10名健康志愿者喂食50克碳水化合物部分后2小时血糖反应曲线下的面积进行了比较。发现1小时和5小时释放的糖和寡糖量与以50克葡萄糖血糖面积百分比表示的食物血糖面积之间存在显著关系（r = 0.8627和0.8618，p小于0.001）。血糖指数与食物纤维含量之间（p小于0.02）以及血糖指数与食物的葡萄糖捕获能力之间（p小于0.05）也存在显著关系。豆类作为一个整体，在5小时内释放的糖和寡糖比8种谷物食物少56%（p小于0.01）。建议此类体外研究可能有助于识别对糖尿病患者有用的食物，同时进一步阐明影响餐后血糖的因素。
