正常人和糖尿病患者的食物消化速率及餐后血糖水平
Rate of digestion of foods and postprandial glycaemia in normal and diabetic subjects.
作者信息
Jenkins D J, Wolever T M, Taylor R H, Ghafari H, Jenkins A L, Barker H, Jenkins M J
出版信息
Br Med J. 1980 Jul 5;281(6232):14-7. doi: 10.1136/bmj.281.6232.14.
Carbohydrate portions (2 g) of lentils, soya beans, and wholemeal bread were incubated for three hours with human digestive juices and the effect of digestibility on blood glucose examined. Lentils and soya beans released only 39% and 8% respectively of the sugars and oligosaccharides liberated from bread. In healthy volunteers 50 g carbohydrate portions of cooked lentils and soya beans raised blood glucose concentrations by only 42% (p < 0.001) and 14% (p < 0.001) of the bread value. There was a similar response in diabetics. These results suggest that rate of digestion might be a important factor determining the rise in blood glucose concentration after a meal and that supplementing chemical analysis with in-vitro and in-vivo food testing might permit identification of especially useful foods for diabetics.
将小扁豆、大豆和全麦面包的碳水化合物部分（2克）与人的消化液一起孵育三小时，并检测消化率对血糖的影响。小扁豆和大豆释放的糖和寡糖分别仅为面包释放量的39%和8%。在健康志愿者中，50克碳水化合物含量的煮熟小扁豆和大豆使血糖浓度仅升高至面包值的42%（p<0.001）和14%（p<0.001）。糖尿病患者也有类似反应。这些结果表明，消化速度可能是决定餐后血糖浓度升高的一个重要因素，并且用体外和体内食物测试补充化学分析可能有助于识别对糖尿病患者特别有用的食物。
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