晚餐或应避免摄入高GI餐食
创作:szx 审核:szx 05月10日
  • 纳入34名中国老年健康志愿者(平均年龄56.8±0.83岁)进行一项随机交叉试验,首先摄入测试饮食(TM)——包括高GI早餐、低GI早餐、高GI晚餐及低GI晚餐,随后摄入标准饮食(SSM),餐后3小时抽取血样进行分析;
  • 无论摄入的GI高低,相比于早餐TM,晚餐TM的餐后血糖显著升高;
  • 无论是早餐还是晚餐,相比于低GI TM,高GI TM的餐后血糖显著升高;
  • GI与进食时间对餐后血糖的影响是互相独立的。
主编推荐语
szx
BMJ Open Diabetes Research and Care上发表的一项RCT研究,在健康志愿者中对比了不同进食时间及不同升糖指数(GI)餐食对餐后血糖的影响,发现晚餐后的餐后血糖总是高于早餐后,而高GI餐食后的餐后血糖总是高于低GI餐食。考虑到高GI晚餐后的餐后血糖是最高的,晚餐可能应考虑避免摄入高GI餐食,以预防2型糖尿病及相关心血管疾病。
关键字
延伸阅读本研究的原文信息和链接出处,以及相关解读和评论文章。欢迎读者朋友们推荐!

High or low glycemic index (GI) meals at dinner results in greater postprandial glycemia compared with breakfast: a randomized controlled trial

高/低升糖指数晚餐与早餐相比可导致更高的餐后血糖:一项随机对照试验

10.1136/bmjdrc-2019-001099

03-09, Article

Abstract & Authors:展开

Abstract:收起
Introduction: While circadian control of glucose metabolism is well known, how glycemic index (GI) of carbohydrate-rich meals interacts with time of consumption (breakfast or dinner) to influence postprandial (PP) glucose homeostasis is less well established. The objective of the study was to assess markers of PP glucose homeostasis following high or low GI test meals (TM) consumed either at breakfast or at dinner and following consumption of the subsequent standardized meals (SSM).
Research design and methods: Randomized crossover trial in 34 healthy, Chinese, elderly volunteers (mean±SEM age, 56.8±0.83 years), who completed 4 separate study sessions per-protocol, consisting of a high-GI breakfast, low-GI breakfast, high-GI dinner and low-GI dinner TM, followed by a SSM at the subsequent eating occasion. Blood samples were taken for 3 hours after each TM and SSM for glucose, insulin, glucagon, free fatty acids (FFA) and triglycerides (TG) measurements.
Results: Consuming TM at dinner produced greater PP glycemia than breakfast both after TM and SSM (both p<0.0001), irrespective of GI. High-GI TM also produced greater PP glycemia than low-GI TM, both after TM and SSM (both p<0.01), irrespective of time of consumption. No interaction between GI and time were found on PP glycemia, indicating parallel, but independent effects. Combined total areas under the curve of TM+SSM for PP glucose (p<0.0001), PP TG (p<0.0001) and PP FFA (p<0.0001) were all greater when TM taken during dinner compared with breakfast.
Conclusions: Carbohydrate-rich meals consumed at dinner leads to significantly worse PP glucose homeostasis than when consumed at breakfast, on top of the independent GI effect of the meal. This may have implications to future type 2 diabetes risk. Moreover, future studies investigating GI/glycemic load (GL) and disease risk associations should factor in timing of GL consumption as an additional variable.

First Authors:
Sumanto Haldar

Correspondence Authors:
Christiani Jeyakumar Henry

All Authors:
Sumanto Haldar,Leonie Egli,Carlos Antonio De Castro,Shia Lyn Tay,Melvin Xu Nian Koh,Christian Darimont,Katherine Mace,Christiani Jeyakumar Henry

评论