【营养证据】吃什么饼干可以降血糖?
创作:M.P. 审核:JIAN 剑 2018年01月17日
  • 这是用来自土豆的双淀粉磷酸酯(一种4型抗性淀粉,RS4)制作的饼干,总膳食纤维含量高达90%。
  • 随机、对照、双盲、交叉试验(n=28)发现,健康成人进食高纤维饼干后,餐后两小时血糖曲线下面积减小44%,最高浓度下降8%;餐后两小时胰岛素曲线下面积减小46%,最高浓度下降23%。
  • 对糖尿病前期及糖尿病患者混合饮食后的血糖和胰岛素反应的影响如何?什么时间吃这个饼干对血糖管理最好?仍需更多研究。
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Nutrients [IF:4.546]

A High Fiber Cookie Made with Resistant Starch Type 4 Reduces Post-Prandial Glucose and Insulin Responses in Healthy Adults

一种含4型抗性淀粉(RS4)的高纤维饼干:降低健康成人的餐后血糖和胰岛素反应

10.3390/nu9030237

2017-03-05, Article

Abstract & Authors:展开

Abstract:收起
Distarch phosphate is a resistant starch type 4 (RS4) containing phosphodiester cross-links within and between starch molecules. This study examined the glycemic effects of VERSAFIBE 1490™ resistant starch, a distarch phosphate derived from potato, containing 90% total dietary fiber (TDF, AOAC 991.43 method). In this double-blind, randomized, placebo-controlled, cross-over study, 28 healthy adults consumed a cookie containing 24 g fiber from distarch phosphate (fiber cookie) or a control cookie containing 0.5 g fiber that was matched for fat, protein, and total carbohydrate content. Intravenous blood glucose, intravenous blood insulin, and capillary glucose were measured for two hours after cookie consumption. The fiber cookie reduced the post-prandial blood glucose incremental area under the curve from 0 to 120 minutes (iAUC) by 44% ( = 0.004) and reduced the maximum glucose concentration (C) by 8% ( = 0.001) versus the control cookie. Consumption of the fiber cookie resulted in a significant 46% reduction of the post-prandial serum insulin iAUC ( < 0.001) and a 23% reduction in Cmax ( = 0.007) versus the control cookie. This study shows that distarch phosphate RS4 can be incorporated into a cookie and significantly reduce post-prandial glucose and insulin responses in healthy adults.

First Authors:
Maria L Stewart

Correspondence Authors:
Maria L Stewart , J Paul Zimmer

All Authors:
Maria L Stewart,J Paul Zimmer

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