Jenkins D J, Wolever T M, Jenkins A L, Thorne M J, Lee R, Kalmusky J, Reichert R, Wong G S
Diabetologia. 1983 Apr;24(4):257-64. doi: 10.1007/BF00282710.
Recently diabetic patients have been encouraged to increase their carbohydrate intake, but exact details of which foods to use are lacking. To determine whether sufficiently large differences existed to justify more specific dietary advice, we compared the glycaemic responses to 50 g carbohydrate portions of different foods, taken as breakfast test meals by groups of five to seven diabetic patients. Two- to threefold differences were seen amongst the 15 foods tested. The glycaemic responses for spaghetti, 'All-bran', rice and beans were significantly below those for bread, while 'Cornflakes' were above. Factors predicted to influence this were without effect, including: substituting wholemeal for white bread, increasing substantially the simple sugars (using 'All-bran' or bananas instead of wholemeal bread) and doubling meal protein by adding cottage cheese to bread. Paired comparisons of the glycaemic response to the five legumes with those of the seven other starchy foods (breads, spaghetti, rice, Cornflakes, oatmeal porridge and potatoes) showed that the mean peak rise in blood glucose concentration and mean area under the glucose curve after beans were 23 and 28% lower, respectively, than the mean for the other foods (p less than 0.001). Such results suggest a potentially valuable role for dried leguminous seeds in carbohydrate exchanges for individuals with impaired carbohydrate tolerance. These large differences in blood glucose response to different food cannot at present be predicted directly from tables of chemical composition. Nevertheless, physiological testing may both aid in understanding the factors responsible and help selection of the appropriate carbohydrate foods for the diabetic diet.
最近，糖尿病患者被鼓励增加碳水化合物的摄入量，但对于具体应食用哪些食物，仍缺乏确切的细节。为了确定不同食物之间是否存在足够大的差异，从而证明更具体的饮食建议是合理的，我们让每组五到七名糖尿病患者将不同食物的50克碳水化合物部分作为早餐测试餐，并比较了它们的血糖反应。在所测试的15种食物中，发现了两到三倍的差异。意大利面、“全麦麸”、米饭和豆类的血糖反应明显低于面包，而“玉米片”则高于面包。预计会影响这一结果的因素，包括用全麦面包替代白面包、大幅增加单糖（用“全麦麸”或香蕉替代全麦面包）以及在面包中添加农家干酪使餐食蛋白质加倍，但均未产生效果。将五种豆类与其他七种淀粉类食物（面包、意大利面、米饭、玉米片、燕麦粥和土豆）的血糖反应进行配对比较后发现，食用豆类后，血糖浓度的平均峰值上升和葡萄糖曲线下的平均面积分别比其他食物的平均值低23%和28%（p小于0.001）。这些结果表明，对于碳水化合物耐量受损的个体，干豆类种子在碳水化合物交换中可能具有潜在的重要作用。目前，无法直接根据化学成分表预测不同食物对血糖反应的这些巨大差异。然而，生理测试可能有助于理解其中的影响因素，并有助于为糖尿病饮食选择合适的碳水化合物食物。
