Jenkins D J, Wolever T M, Wong G S, Kenshole A, Josse R G, Thompson L U, Lam K Y
Am J Clin Nutr. 1984 Nov;40(5):971-81. doi: 10.1093/ajcn/40.5.971.
The effect on the blood glucose response of varying the amount (25 or 50 g) and type (bread or beans) of carbohydrate (CH2O) in test meals and of adding fat and protein was examined in a group of insulin dependent and noninsulin dependent diabetic volunteers. With noninsulin-dependent diabetics, the blood glucose area after a half bread portion was 48% that of the full bread meal (p less than 0.001). White pea beans (50 g CH2O) gave a blood glucose response of 41 +/- 5% (p less than 0.001) that of bread (50 g CH2O). A combined meal of bread (25 g CH2O) and beans (25 g CH2O) gave a blood glucose response of 60 +/- 8% of the full bread meal (p less than 0.005) and similar to that expected. Addition to bread of butter and skim milk cheese either singly or in combination had little effect on the glycemic response although a reduced rise was seen after addition of fat and protein as peanut butter. Insulin-dependent diabetics tended to respond similarly to noninsulin-dependent diabetics but their greater variability indicates that other factors in addition to the nature of the food may also be major determinants of their glycemic responses to foods.
在一组胰岛素依赖型和非胰岛素依赖型糖尿病志愿者中，研究了测试餐中碳水化合物（CH2O）的量（25克或50克）和类型（面包或豆类）以及添加脂肪和蛋白质对血糖反应的影响。对于非胰岛素依赖型糖尿病患者，半份面包后的血糖面积是整份面包餐的48%（p<0.001）。白豌豆（50克CH2O）的血糖反应是面包（50克CH2O）的41±5%（p<0.001）。面包（25克CH2O）和豆类（25克CH2O）的混合餐的血糖反应是整份面包餐的60±8%（p<0.005），与预期相似。单独或联合添加黄油和脱脂牛奶奶酪到面包中对血糖反应影响不大，尽管添加脂肪和蛋白质如花生酱后血糖上升有所降低。胰岛素依赖型糖尿病患者的反应倾向于与非胰岛素依赖型糖尿病患者相似，但他们更大的变异性表明，除食物性质外的其他因素也可能是他们对食物血糖反应的主要决定因素。
