蛋白棒对健康人餐后血糖、糖耐量影响及其血糖生成指数研究

Effects of protein bars on postprandial blood glucose, glucose tolerance and its glycemic index in healthy people

中文关键词:  蛋白棒  健康人  餐后血糖  糖耐量  血糖生成指数

英文关键词:protein bars  healthy people  postprandial blood glucose  glucose tolerance  glycemic index

中文摘要:

      目的 探讨蛋白棒对健康人餐后血糖、糖耐量的影响及蛋白棒的血糖生成指数。方法 按WS/T 652-2019对符合要求的12名健康志愿者进行了进食蛋白棒后的健康人餐后血糖、糖耐量影响和血糖生成指数的检测分析, 包括3次独立试食实验, 其中葡萄糖2次, 蛋白棒1次。结果 进食蛋白棒餐后2 h内血糖变化很小, 餐后30 min血糖达到峰值5.8 mmol/L, 餐后15 min血糖最低为5.4 mmol/L; 餐后血糖应答曲线平坦, 波幅仅0.4 mmol/L; 且餐后15、30、45、60 min的血糖和血糖应答曲线下面积增幅(increase area under the curve of glucose, IAUC)均明显低于相应的葡萄糖餐后血糖和IAUC, 而餐后120 min血糖则明显高于相应的葡萄糖餐后血糖, 以上差异均有统计学意义(P<0.01或P<0.05)。蛋白棒的血糖生成指数(glycemic index, GI)为23。结论 蛋白棒的GI值为23, 低于55, 属于低GI食物, 具有明显降低健康人餐后血糖波动和糖耐量的作用, 能很好维持餐后血糖稳定。

英文摘要:

      Objective To investigate the effects of protein bars (PB) on postprandial blood glucose, glucose tolerance and its glycemic index (GI) in healthy people. Methods The effects of PB on postprandial blood glucose, glucose tolerance and GI were studied in 12 healthy volunteers according to WS/T 652-2019. There were 3 independent feeding trials, including 2 times for glucose and 1 time for protein bars. Results There was little change in blood glucose within 2 h after eating PB meal. Blood glucose reached a peak value of 5.8 mmol/L at 30 min after meal, and the lowest value was 5.4 mmol/L at 15 min after meal. Glucose response curve of PB was flat, and its amplitude was only 0.4 mmol/L. The postprandial blood glucose at 15, 30, 45, 60 min after eating PB meal and increase area under the curve of glucose (IAUC) of PB were significantly lower than those of eating glucose, while the postprandial blood glucose of PB at 120 min was significantly higher than that of glucose (P<0.01 or P<0.05). The GI of PB was 23. Conclusion The GI value of the protein bar is 23, which is lower than 55, and it is a low GI food. PB can significantly reduce postprandial blood glucose fluctuation and glucose tolerance in healthy people, and maintain postprandial blood glucose stability.