伊朗饮食中碳水化合物主要来源的血糖指数(GI)值。

IF 2.1 Q3 ENDOCRINOLOGY & METABOLISM
International Journal of Endocrinology and Metabolism Pub Date : 2020-06-27 eCollection Date: 2020-07-01 DOI:10.5812/ijem.99793
Fatemeh Kazemi, Goodarz Danaei, Farshad Farzadfar, Vasanti Malik, Mahboubeh Parsaeian, Hamed Pouraram, Negar Zamaninour, Jamal Rahmani, Ahmad Reza Dorosty Motlagh
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引用次数: 2

摘要

背景:主食的血糖指数(GI)值在伊朗没有标准化的方法。目的:本研究的目的是测量典型伊朗饮食中主要碳水化合物来源的GI值。方法:采用国际标准方法测定4种小麦面饼、大麦和黑麦面包、白米和糙米以及白米和糙米混合扁豆的GI值。在整个研究过程中,12名健康成年人被分三次给予50克无水葡萄糖(作为参考碳水化合物)和每次一次的测试食物。使用手指刺血样本,用可靠的血糖仪测量毛细血管血糖。采用梯形法计算GI。结果:大麦面包的GI值为66,Lavash 72, Taftoon 79, Sangak 82,黑麦84,Barbari 99。糙米和白米的GI值分别为65和71。糙米配小扁豆的GI值为55,白米配小扁豆的GI值为79。结论:伊朗最常见的面包和白米具有高GI值。通过鼓励食用大麦面包和糙米,有可能降低伊朗饮食中的总体GI值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Glycemic Index (GI) Values for Major Sources of Dietary Carbohydrates in Iran.

Glycemic Index (GI) Values for Major Sources of Dietary Carbohydrates in Iran.

Background: The glycemic index (GI) values of staple foods are not available in a standardized method in Iran.

Objectives: The aim of this study was to measure the GI values of the major carbohydrate sources in a typical Iranian diet.

Methods: Using the international standard method, the GI values were determined for four wheat flatbreads, barley and rye bread, white and brown rice, as well as white and brown rice mixed with lentils. Twelve healthy adults were given 50 g anhydrous glucose three times (as the reference carbohydrate) and the test foods once each throughout the study. Using finger-prick blood samples, capillary blood glucose was measured using a reliable glucometer. The GI was calculated using the trapezoidal method.

Results: The GI values of the following types of bread were: Barley 66, Lavash 72, Taftoon 79, Sangak 82, rye 84, and Barbari 99. The GI values for brown and white rice were 65 and 71, respectively. The mixture of brown rice with lentils had a GI value of 55, and the mixture of white rice with lentils had a GI of 79.

Conclusions: The most common types of bread and white rice consumed in Iran have high GI values. There is potential to reduce the overall GI values in the Iranian diet by encouraging the consumption of barley bread and brown rice.

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来源期刊
CiteScore
3.10
自引率
4.80%
发文量
0
期刊介绍: The aim of the International Journal of Endocrinology and Metabolism (IJEM) is to increase knowledge, stimulate research in the field of endocrinology, and promote better management of patients with endocrinological disorders. To achieve this goal, the journal publishes original research papers on human, animal and cell culture studies relevant to endocrinology.
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