低血糖指数食品的研究进展

摘要: 随着人们对大健康概念的认识加深,以及对身体健康重视度的增强,极大程度地促进了低血糖指数(GI)食品的发展,长期食用低GI食品对降低糖尿病患者餐后血糖水平、减少胰岛素需求、改善饱腹感有重要作用。综述了不同食品组分及加工方式对食品GI的影响,以及低GI食品的常见种类和开发现状,并对低GI食品发展存在的问题进行探讨,展望了低GI代餐食品的未来发展趋势。

Abstract: The foods with low-glycemic index(GI)has been greatly developed,along with the deepening of people's awareness of health and the enhancement of people's attention to physical health. The consumption of low-GI food with long term plays an important role in reducing postprandial blood glucose level,reducing insulin demand and improving satiety in diabetes patients. This paper reviewed the effects of different components and food processing methods on the GI of foods,as well as the research progress on type of production and development present situation for low-GI foods. The problems in the current production and the future development of low-GI foods were also discussed in this paper.

[1]

OJO O, OJO O O, ADEBOWALE F, et al. The effect of dietary glycaemic index on glycaemia in patients with type 2 diabetes: a systematic review and meta-analysis of randomized controlled trials[J]. Nutrients, 2018, 10(3): 373.

[2] 刘珊珊. 基于CGM的Ⅰ型与Ⅱ型糖尿病分类算法的研究[D]. 郑州: 郑州大学, 2018. [3]

FEDERATION D. IDF diabetes atlas[M]. 10th ed. Brussels, Belgium: International Diabetes Federation, 2021.

[4]

RIZKALLA S W, TAGHRID L, LAROMIGUIERE M, et al. Improved plasma glucose control, whole-body glucose utilization, and lipid profile on a low-glycemic index diet in type 2 diabetic men[J]. Diabetes care, 2004, 27(8): 1866-1872.

[5]

WILLETT W, MANSON J, LIU S M. Glycemic index, glycemic load, and risk of type 2 diabetes[J]. The American journal of clinical nutrition, 2002, 76(1): 274S-280S.

[6]

MCKEOWN N M, MEIGS J B, LIU S M, et al. Carbohydrate nutrition, insulin resistance, and the prevalence of the metabolic syndrome in the Framingham offspring cohort[J]. Diabetes care, 2004, 27(2): 538-546.

[7]

WILD S H, ROGLIC G, GREEN A, et al. Global prevalence of diabetes: estimates for the year 2000 and projections for 2030[J]. Diabetes care, 2004, 27(10): 2569.

[8]

SACKS F M, CAREY V J, ANDERSON C A M, et al. Effects of high vs low glycemic index of dietary carbohydrate on cardiovascular disease risk factors and insulin sensitivity[J]. JAMA, 2014, 312(23): 2531.

[9]

GAO R R, DUFF W, CHIZEN D, et al. The effect of a low glycemic index pulse-based diet on insulin sensitivity, insulin resistance, bone resorption and cardiovascular risk factors during bed rest[J]. Nutrients, 2019, 11(9): 2012.

[10]

HU Z G, TAN R S, JIN D, et al. A low glycemic index staple diet reduces postprandial glucose values in Asian women with gestational diabetes mellitus[J]. Journal of investigative medicine, 2014, 62(8): 975-979.

[11] 张晴, 周建超, 赵妍娟, 等. 低血糖指数糖尿病膳食对2型糖尿病患者代谢及营养状况的影响研究[J]. 中国全科医学, 2012, 15(12): 1319-1321. [12]

LI D, ZHANG P W, GUO H H, et al. Taking a low glycemic index multi-nutrient supplement as breakfast improves glycemic control in patients with type 2 diabetes mellitus: a randomized controlled trial[J]. Nutrients, 2014, 6(12): 5740-5755.

[13]

WANG Q, XIA W, ZHAO Z G, et al. Effects comparison between low glycemic index diets and high glycemic index diets on HbA1c and fructosamine for patients with diabetes: a systematic review and meta-analysis[J]. Primary care diabetes, 2015, 9(5): 362-369.

[14]

BOTERO D, EBBELING C B, BLUMBERG J B, et al. Acute effects of dietary glycemic index on antioxidant capacity in a nutrient-controlled feeding study[J]. Obesity, 2009, 17(9): 1664-1670.

[15]

MIAO M, HAMAKER B R. Food matrix effects for modulating starch bioavailability[J]. Annual review of food science and technology, 2021, 12: 169-191.

[16]

TESTER R F, KARKALAS J, QI X. Starch structure and digestibility enzyme-substrate relationship[J]. World's poultry science journal, 2004, 60(2): 186-195.

[17]

SINGH J, DARTOIS A, KAUR L. Starch digestibility in food matrix: a review[J]. Trends in food science & technology, 2010, 21(4): 168-180.

[18]

TESTER R F, QI X, KARKALAS J. Hydrolysis of native starches with amylases[J]. Animal feed science and technology, 2006, 130(1/2): 39-54.

[19]

MIAO M, JIANG B, CUI S W, et al. Slowly digestible starch:a review[J]. Critical reviews in food science and nutrition, 2015, 55(12): 1642-1657.

[20]

GALLANT D J, BOUCHET B, BALDWIN P M. Microscopy of starch: evidence of a new level of granule organization[J]. Carbohydrate polymers, 1997, 32(3/4): 177-191.

[21]

WANG S J, LI P Y, ZHANG T, et al. In vitro starch digestibility of rice flour is not affected by method of cooking[J]. LWT-food science and technology, 2017, 84: 536-543.

[22]

BUTARDO V M, FITZGERALD M A, BIRD A R, et al. Impact of down-regulation of starch branching enzyme IIb in rice by artificial microRNA-and hairpin RNA-mediated RNA silencing[J]. Journal of experimental botany, 2011, 62(14): 4927-4941.

[23]

SRIKAEO K, SANGKHIAW J. Effects of amylose and resistant starch on glycaemic index of rice noodles[J]. LWT-food science and technology, 2014, 59(2): 1129-1135.

[24]

FU Z, GILBERT E R, LIU D M. Regulation of insulin synthesis and secretion and pancreatic beta-cell dysfunction in diabetes[J]. Current diabetes reviews, 2013, 9(1): 25-53.

[25]

ODENIGBO A, RAHIMI J, NGADI M, et al. Starch digestibility and predicted glycemic index of fried sweet potato cultivars[J]. Functional foods in health and disease, 2012, 2(7): 280.

[26]

YANG C H, ZHONG F, DOUGLAS GOFF H, et al. Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends[J]. Food chemistry, 2019, 280: 51-58.

[27]

PARRY S A, ROSQVIST F, MOZES F E, et al. Intrahepatic fat and postprandial glycemia increase after consumption of a diet enriched in saturated fat compared with free sugars[J]. Diabetes care, 2020, 43(5): 1134-1141.

[28]

TELLE-HANSEN V H, GAUNDAL L, MYHRSTAD M C W. Polyunsaturated fatty acids and glycemic control in type 2 diabetes[J]. Nutrients, 2019, 11(5): 1067.

[29]

SMART C E M, EVANS M, O'CONNELL S M, et al. Both dietary protein and fat increase postprandial glucose excursions in children with type 1 diabetes, and the effect is additive[J]. Diabetes care, 2013, 36(12): 3897-3902.

[30] 崔亚楠. 低血糖指数原料(谷物、豆类)及工艺筛选和配方冲调粉的研究[D]. 无锡: 江南大学, 2017. [31]

REN X, CHEN J, MOLLA M M, et al. In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products[J]. Food & function, 2016, 7(1): 372-379.

[32]

SHU X L, JIA L M, YE H X, et al. Slow digestion properties of rice different in resistant starch[J]. Journal of agricultural and food chemistry, 2009, 57(16): 7552-7559.

[33]

FARDET A. Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods[J]. Food & function, 2016, 7(5): 2338-2346.

[34]

WOLEVER T M S, JENKINS D J A, KALMUSKY J, et al. Comparison of regular and parboiled rices: explanation of discrepancies between reported glycemic responses to rice[J]. Nutrition research, 1986, 6(4): 349-357.

[35]

JUNG E Y, SUH H J, HONG W S, et al. Uncooked rice of relatively low gelatinization degree resulted in lower metabolic glucose and insulin responses compared with cooked rice in female college students[J]. Nutrition research, 2009, 29(7): 457-461.

[36]

REED M O, AI Y F, LEUTCHER J L, et al. Effects of cooking methods and starch structures on starch hydrolysis rates of rice[J]. Journal of food science, 2013, 78(7): H1076-H1081.

[37]

HE M, QIU C, LIAO Z H, et al. Impact of cooking conditions on the properties of rice: combined temperature and cooking time[J]. International journal of biological macromolecules, 2018, 117: 87-94.

[38]

TRAN T T B, SHELAT K J, TANG D, et al. Milling of rice grains. the degradation on three structural levels of starch in rice flour can be independently controlled during grinding[J]. Journal of agricultural and food chemistry, 2011, 59(8): 3964-3973.

[39]

SHOBANA S, JAYANTHAN M, SUDHA V, et al. Glycaemic properties of brown rice[M]//Brown rice. Cham: Springer International Publishing, 2017: 123-133.

[40]

FAROOQ A M,LI C,CHEN S Q,et al.Particle size affects structural and in vitro digestion properties of cooked rice flours[J]. International journal of biological macromolecules, 2018, 118: 160-167.

[41]

GURAYA H S, JAMES C, CHAMPAGNE E T. Effect of cooling, and freezing on the digestibility of debranched rice starch and physical properties of the resulting material[J]. Starch-stärke, 2001, 53(2): 64-74.

[42]

YANG Y, ZHENG S S, LI Z, et al. Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough[J]. Food hydrocolloids, 2021, 115: 106619.

[43] 张丽娟, 李燕, 周剑丽, 等. 一种降糖代餐粉的配方研究及质量评价[J]. 食品研究与开发, 2019, 40(9): 95-100. [44]

SHI L F, HOPFER H, ZIEGLER G R, et al. Starch-menthol inclusion complex: structure and release kinetics[J]. Food hydrocolloids, 2019, 97: 105183.

[45]

LIU Y F, CHEN L, XU H S, et al. Understanding the digestibility of rice starch-Gallic acid complexes formed by high pressure homogenization[J]. International journal of biological macromolecules, 2019, 134: 856-863.

[46] 陈雪华, 陈山, 陈旭, 等. 玉米淀粉-脂质复合物对曲奇饼干体外消化和血糖生成指数的影响[J]. 食品安全质量检测学报, 2022, 13(8): 2680-2686. [47]

DI CAIRANO M, CONDELLI N, CELA N, et al. Formulation of gluten-free biscuits with reduced glycaemic index: focus on in vitro glucose release, physical and sensory properties[J]. LWT-food science and technology, 2022, 154: 112654.

[48] 袁漢思, 肖元涛. 一种适合糖尿病人群食用的低血糖生成值(GI)的饼干: CN108174900A[P]. 2018-06-19. [49]

SHIROSAKI M, KOYAMA T, YAZAWA K. Anti-hyperglycemic activity of kiwifruit leaf (Actinidia deliciosa) in mice[J]. Bioscience, biotechnology, and biochemistry, 2008, 72(4): 1099-1102.

[50] 任向楠, 周瑾, 何梅, 等. 燕麦配方代餐粉对成人的饱腹感影响研究[J]. 营养学报, 2020, 42(2): 115-121, 129. [51]

LI Y L, WANG S, QUAN K Y, et al. Co-administering yeast polypeptide and the probiotic, Lacticaseibacillus casei Zhang, significantly improves exercise performance[J]. Journal of functional foods, 2022, 95: 105161.

[52] 梁天姣. 壳寡糖的制备及其在酵母多肽分离纯化上的应用研究[D]. 湛江: 广东海洋大学, 2015. [53]

DAMBROVA M, LIEPINSH E. Risks and benefits of carnitine supplementation in diabetes[J]. Experimental and clinical endocrinology & diabetes, 2014, 123(2): 95-100.

[54] 王诗琪, 郭昆全. 左旋肉毒碱与2型糖尿病[J]. 中国糖尿病杂志, 2017, 25(11): 1051-1053. [55] 赵可心, 段盛林, 韩诗雯, 等. 酵母肽体重控制代餐粉调节糖脂代谢功能评价[J]. 中国食物与营养, 2019, 25(5): 46-51. [56] 任昱灿, 姚波, 郭雨, 等. 苦荞叶荷叶排毒保健代餐粉的研究及工艺优化[J]. 农产品加工, 2017(4): 25-28. [57] 王静, 刘丁丽, 罗丹, 等. 体外模拟消化对藜麦抗氧化活性、α-葡萄糖苷酶和α-淀粉酶抑制活性影响研究[J]. 中国粮油学报, 2021, 36(4): 51-58. [58] 金慧敏, 党斌, 张文刚, 等. 低GI烤制杂粮复合馒头工艺配方优化及品质分析[J]. 中国粮油学报, 2022, 37(3): 148-156. [59]

ASBAGHI O, FATEMEH N, MAHNAZ R K, et al. Effects of chromium supplementation on glycemic control in patients with type 2 diabetes: a systematic review and meta-analysis of randomized controlled trials[J]. Pharmacological research, 2020, 161: 105098.

[60]

CHEN W Y, MAO F C, LIU C H, et al. Chromium supplementation improved post-stroke brain infarction and hyperglycemia[J].Metabolic brain disease, 2016, 31(2): 289-297.

[61] 陈颖, 王风雷, 陈秋平. 南瓜绿豆馒头的研制及其对血糖值的影响研究[J]. 食品研究与开发, 2016, 37(20): 86-88. [62] 刘士伟, 王成祥, 段盛林, 等. 基于模糊数学感官评价的杂粮馒头配方优化及低GI验证[J]. 食品工业科技, 2022, 43(21): 375-380. [63] 张三杉, 余梦玲, 雷激, 等. 低血糖生成指数杂粮馒头的研制[J]. 食品工业科技, 2022, 43(22): 214-220. [64]

CLEMENTE A, OLIAS R. Beneficial effects of legumes in gut health[J]. Current opinion in food science, 2017, 14: 32-36.

[65]

YOSHIMOTO J, KATO Y, BAN M, et al. Palatable noodles as a functional staple food made exclusively from yellow peas suppressed rapid postprandial glucose increase[J]. Nutrients, 2020, 12(6): 1839.

[66] 华燕菲. 低GI小米绿豆面条配方优化及其品质特性的研究[D]. 石家庄: 河北经贸大学, 2020. [67] 王润, 党斌, 杨希娟, 等. 青稞低GI挤压面条制作工艺优化及营养与抗氧化活性分析[J]. 中国粮油学报, 2019, 34(6): 37-44. [68]

ADEMOSUN A O, ODANYE O S, OBOH G. Orange peel flavored unripe plantain noodles with low glycemic index improved antioxidant status and reduced blood glucose levels in diabetic rats[J].Journal of food measurement and characterization, 2021, 15(4): 3742-3751.

[69] 王小月.代餐市场有待标准规范[N]. 消费日报, 2021-08-09(A2). [70]

DALIU P, SANTINI A, NOVELLINO E. From pharmaceuticals to nutraceuticals: bridging disease prevention and management[J]. Expert review of clinical pharmacology, 2019, 12(1): 1-7.

相关知识

我国富硒食品的研究进展
DASH饮食模式治疗高血压的研究进展与挑战
妊娠期糖尿病和糖尿病合并妊娠的研究进展
低聚果糖与婴幼儿健康关系的研究进展
饮食疗法干预糖尿病的研究进展
低碳水化合物饮食用于营养治疗中的研究进展.pdf
分娩镇痛期间饮食管理的研究进展
国内大数据与膳食营养健康的研究及应用进展
研究进展
植物蛋白肉研究进展

网址: 低血糖指数食品的研究进展 https://www.trfsz.com/newsview438925.html