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将白米与糖进行结构化,会降低健康人体的血糖反应

Norah A Alshammari¹, Katherine Riches², Syahrizal Muttakin³

¹Nottingham Digestive Diseases Centre, Translational Medical Sciences, School of Medicine, University of Nottingham, UK; National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK; Clinical Nutrition Department, College of Applied Medical Sciences, Imam Abdulrahman Bin Faisal University, Damam, Saudi Arabia.

Food research international (Ottawa, Ont.)

|November 30, 2024

概括

在白米中添加低酸糖 (LAGG),可显著降低健康成年人的食后血糖反应. 这种简单的修改可能有助于管理血糖影响,并减少与高血糖食品相关的风险.

科学领域:

营养科学营养科学
胃肠病学胃肠病学
食品科学食品科学食品科学

背景情况:

白米的消费与2型糖尿病,肥胖和相关并发症有关,这是由于其高血糖指数.
实验室研究表明,低酸糖 (LAGG) 等食物合物可以改变粉的消化.
对于LAGG对白消化和血糖反应的体内影响,需要进行研究.

研究的目的:

确定添加LAGG给白米对人类食后血糖,胃肠道和食欲反应的影响.
评估LAGG是否在体内改变粉消化动力学.
评估LAGG作为管理血糖反应的饮食干预措施的潜力.

主要方法:

在实验室中对LAGG的表征.
一项随机,受控,交叉研究,涉及12名健康成年人.
消费高能质的莉花白米餐,含有或不含有3% w/干 w LAGG.
连续评估血糖,胃内食的外观,食量和2小时的食欲.
磁共振成像 (MRI) 用于可视化胃排空.

主要成果:

在两小时内血糖曲线下的增量面积 (iAUC2h) 对于米饭+LAGG餐 (93 ± 16 mmol/L·min) 与米饭对照餐 (160 ± 18 mmol/L·min) 相比显著较低 (P=0.0007).
饭后30分钟血糖峰值在对照饭 (7.3 ± 0.2 mmol/L) 中显著高于在米饭+LAGG饭 (6.5 ± 0.2 mmol/L) 中 (P < 0.01).
磁力共振成像显示,在整个消化过程中,米+LAGG饭在胃中存在持续的米块,这表明胃排空延迟了. 没有观察到食欲的显著差异.

结论:

在白米过程中添加LAGG有效降低了健康人群的食后血糖反应.
拉格似乎修改了胃空气,可能是通过保持大米肉囊的完整性.
这一发现表明,LAGG可能是一种简单,具有成本效益的策略,可以减轻白米消费对血糖的影响.

关键词:

血液中的葡萄糖.莉花的米饭是什么意思低乙烯基的凝糖是什么意思这就是为什么MRI是MRI.磁共振成像技术磁共振成像技术这是白米,白米是白米.

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