Järvi A E, Karlström B E, Granfeldt Y E, Björck I M, Vessby B O, Asp N G
Department of Geriatrics, Uppsala University, Sweden.
Am J Clin Nutr. 1995 Apr;61(4):837-42. doi: 10.1093/ajcn/61.4.837.
Two natural-food mixed meals composed in accordance with the present dietary recommendations were given to 10 diabetic patients on two occasions. The meals were planned to achieve large differences in glycemic index (GI) by altering the food structure but maintaining an identical nutrient composition. In the first study, two meals were compared that contained either pasta or bread made from durum wheat flour. In the second experiment a meal with parboiled rice, red kidney beans, and bread made from whole-wheat grains was compared with a meal of sticky rice, ground red kidney beans, and bread made from ground wheat. All of the other ingredients in these meals were identical. The area under the curve for blood glucose (BG) and plasma insulin (PI) was significantly lower after the meal with pasta (BG: -35%, P < 0.05; PI: -39%, P < 0.05) and the meal with parboiled rice (BG: -42%, P < 0.001; PI: -39%, P < 0.01), respectively, compared with the corresponding high-GI meals. The results shows the importance of preserved structure in common foods and support the applicability of the GI concept to mixed meals.
按照当前的饮食建议配制了两份天然食物混合餐，分两次提供给10名糖尿病患者。这些餐食通过改变食物结构但保持相同的营养成分，来实现血糖生成指数（GI）的显著差异。在第一项研究中，比较了两份分别含有硬质小麦粉制成的意大利面或面包的餐食。在第二项实验中，将一份含有半熟米饭、红芸豆和全麦谷物制成的面包的餐食，与一份含有糯米、磨碎的红芸豆和磨碎的小麦制成的面包的餐食进行了比较。这些餐食中的所有其他成分都是相同的。与相应的高GI餐食相比，食用意大利面的餐食（血糖：-35%，P<0.05；血浆胰岛素：-39%，P<0.05）和食用半熟米饭的餐食（血糖：-42%，P<0.001；血浆胰岛素：-39%，P<0.01）后，血糖（BG）和血浆胰岛素（PI）的曲线下面积显著更低。结果表明了常见食物中保留结构的重要性，并支持了GI概念在混合餐食中的适用性。
