部分包装素食食品的血糖生成指数和血糖负荷。

IF 2.7 4区 医学 Q3 NUTRITION & DIETETICS
Nutrition Bulletin Pub Date : 2024-09-01 Epub Date: 2024-06-28 DOI:10.1111/nbu.12692
Aylin Bayindir Gümüş, Alev Keser, Murat Gökgöz, Aşkın Güngüneş
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引用次数: 0

摘要

虽然文献中有关于许多食品的血糖指数(GI)和血糖负荷(GL)的数据,但包装素食类似食品的血糖指数和血糖负荷值此前尚未公布,尽管加工素食食品通常比动物性食品含有更多的碳水化合物。本研究旨在确定在土耳其流行的精选包装素食食品的 GI 和 GL 值。为了确定测试食品的 GI 和 GL 值,12 名健康的女性志愿者参与了这项研究。参与者在每个试验日随机食用试验食品和参考食品(葡萄糖和白面包),并在基线、15、30、45、60、90 和 120 分钟测量毛细血管血糖,测量结果一式两份。素食炸肉排、素食鹰嘴豆汉堡、素食肉馅皮塔饼、素食巧克力、素食点心棒和素食奶酪的 GI 分别为 26.1 ± 19.61(低)、27.1 ± 17.21(低)、65.1 ± 28.60(中)、42.7 ± 22.32(低)、63.6 ± 45.86(中)、36.4 ± 16.根据葡萄糖参考值,分别为 28.2 ± 16.17(低)、34.7 ± 18.26(低)、81.2 ± 31.96(高)、48.8 ± 12.87(低)、82.0 ± 54.05(高)、46.7 ± 28.66(低)。葡萄糖参考值分别为 3.5 ± 2.66(低)、8.6 ± 5.46(低)、26.6 ± 11.67(高)、6.1 ± 3.19(低)、14.2 ± 10.28(中等)、5.7 ± 2.63(低),白面包参考值分别为 3.8 ± 2.19(低)、11.0 ± 5.80(中)、33.1 ± 13.04(高)、7.0 ± 1.84(低)、18.4 ± 12.12(中)、7.3 ± 4.47(低)。这项研究的数据为包装和加工素食食品的 GIs 和 GLs 提供了初步数据,并表明肉类和奶酪类素食食品的 GIs 和 GLs 虽然仍然较低或适中,但往往高于动物性食品,因为动物性食品的血糖反应较低或没有血糖反应。需要对更多素食食品的 GIs 和 GLs 进行进一步研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Glycaemic index and glycaemic load of selected packaged vegan foods.

While there are data regarding the glycaemic index (GI) and glycaemic load (GL) of many foods in the literature, the values for packaged vegan analogue foods have not been previously published, although processed vegan foods usually contain more carbohydrates than their animal-based counterparts. This study was carried out to determine the GI and GL values of a selection of packaged vegan foods popular in Türkiye. To determine the GI and GL of test foods, 12 healthy volunteer females participated in the study. Participants randomly consumed test and reference foods (glucose and white bread) on each trial day, and capillary blood glucose was measured at baseline, 15, 30, 45, 60, 90 and 120 mins in duplicate. The GIs of vegan schnitzel, vegan chickpea burger, vegan mince pita, vegan chocolate, vegan snack bar and vegan cheese were 26.1 ± 19.61 (low), 27.1 ± 17.21 (low), 65.1 ± 28.60 (moderate), 42.7 ± 22.32 (low), 63.6 ± 45.86 (moderate), 36.4 ± 16.85 (low), respectively, according to the glucose reference, and were 28.2 ± 16.17 (low), 34.7 ± 18.26 (low), 81.2 ± 31.96 (high), 48.8 ± 12.87 (low), 82.0 ± 54.05 (high), 46.7 ± 28.66 (low), respectively, according to the white bread reference. GLs were 3.5 ± 2.66 (low), 8.6 ± 5.46 (low), 26.6 ± 11.67 (high), 6.1 ± 3.19 (low), 14.2 ± 10.28 (moderate), 5.7 ± 2.63 (low), respectively, according to the glucose reference, and were 3.8 ± 2.19 (low), 11.0 ± 5.80 (moderate), 33.1 ± 13.04 (high), 7.0 ± 1.84 (low), 18.4 ± 12.12 (moderate), 7.3 ± 4.47 (low), respectively, according to the white bread reference. The data from this study provide preliminary data for the GIs and GLs of packaged and processed vegan foods and show that the GIs and GLs of meat and cheese vegan analogues, while still low or moderate, tend to be higher than their animal-based counterparts which have lower or no glycaemic responses. Further research on the GIs and GLs of more vegan foods is needed.

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来源期刊
Nutrition Bulletin
Nutrition Bulletin NUTRITION & DIETETICS-
CiteScore
4.50
自引率
12.10%
发文量
58
期刊介绍: The Nutrition Bulletin provides accessible reviews at the cutting edge of research. Read by researchers and nutritionists working in universities and research institutes; public health nutritionists, dieticians and other health professionals; nutritionists, technologists and others in the food industry; those engaged in higher education including students; and journalists with an interest in nutrition.
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