Wolever T M, Bolognesi C
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Ontario, Canada.
J Nutr. 1996 Nov;126(11):2807-12. doi: 10.1093/jn/126.11.2807.
To see if both the amount and source of carbohydrate consumed determined postprandial glucose and insulin responses of mixed meals, eight nondiabetic subjects took five different mixed meals containing variable energy (1650-2550 kJ), fat (8-24 g), protein (12-25 g) carbohydrate (38-104 g) and glycemic index (43-99). Incremental glucose and insulin responses for the five meals varied over a 2.3-fold range. Amount of carbohydrate alone was not significantly related to the mean glucose and insulin responses. However, using previously derived equations, amount of carbohydrate and glycemic index explained approximately 90% of the variability of the observed mean glucose and insulin responses (P = 0.01). We conclude that both amount and source of carbohydrate determine the glucose and insulin responses of lean, young, nondiabetic subjects after different mixed meals with variable glycemic index. Variation in protein and fat intake, over the range tested here, appears to have a negligible effect on postprandial glucose and insulin.
为了探究摄入碳水化合物的量和来源是否决定了混合餐的餐后血糖及胰岛素反应，8名非糖尿病受试者食用了5种不同的混合餐，这些餐食的能量（1650 - 2550千焦）、脂肪（8 - 24克）、蛋白质（12 - 25克）、碳水化合物（38 - 104克）及血糖生成指数（43 - 99）各不相同。这五餐的血糖和胰岛素增量反应变化范围达2.3倍。仅碳水化合物的量与平均血糖和胰岛素反应无显著相关性。然而，使用先前推导的公式，碳水化合物的量和血糖生成指数可解释约90%的观察到的平均血糖和胰岛素反应变异性（P = 0.01）。我们得出结论，碳水化合物的量和来源均决定了瘦的、年轻的非糖尿病受试者在食用不同血糖生成指数的混合餐后的血糖和胰岛素反应。在此测试范围内，蛋白质和脂肪摄入量的变化对餐后血糖和胰岛素的影响似乎可忽略不计。
