引用本文:钟雪婷,康建平,华苗苗,张星灿.基于血糖生成指数的最新应用研究进展[J].粮油食品科技,2020,28(2):66-72.
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基于血糖生成指数的最新应用研究进展
钟雪婷1, 康建平2, 华苗苗1, 张星灿2
1.四川东方主食产业技术研究院,四川 成都 611130;2.四川食品发酵工业研究设计院,四川 成都 611130
摘要:
血糖生成指数(glycemic index,GI)由加拿大的Dr.Jekins提出,是一个衡量食物升血糖能力的参数。近年来研究表明血糖生成指数对Ⅱ型糖尿病人的治疗和体重控制方面有积极作用。通过介绍血糖生成指数的概念、根据GI分级的各类食材原料、GI与食物营养组分的关系、人体分别摄入高GI和低GI食物后的生理反应、GI在Ⅱ型糖尿病防治中的应用,为现代医学中的糖尿病治疗与糖尿病病人的营养配餐提供科学依据。
关键词:  血糖生成指数  Ⅱ型糖尿病防治  应用研究进展
DOI:
分类号:
基金项目:
The latest application and research progress of Glycemic Index
Abstract:
Glycemic Index, proposed by Dr.Jekins in 1970, was an index that measured blood sugar capacity of food. Recent research indicated that glycemic index had positive effects on therapy of diabetic patients and weight management for the overweight. In this paper, the author introduced the concept of glycemic index, food materials grading based on GI, the relationships between GI and food components, the physiological reaction of human separately consuming high GI or low GI food, the application of GI in prevention and cure of diabetes. The review will provided scientific evidences for medical treatment and designing nutritional meal for diabetic patients in comtemporary medical science.
Key words:  glycemic Index, prevention and treatment of type-2 diabetes, application and research progress