低血糖生成指数食品加工关键技术及产品开发现状分析

Analysis on key technologies and product development status of low glycemic index food processing

中文关键词:  血糖生成指数  相互作用  关键技术  产品开发

英文关键词:glycemic index  interaction  key technologies  product development

中文摘要:

      随着生活方式与饮食结构的不断改变, 亚健康和慢性病趋于低龄化、常态化, 糖尿病患者及肥胖者人数激增。高糖类食品引起的剧烈血糖波动是诱发肥胖及慢性病高发的重要原因, 饮食治疗是目前糖尿病的主要辅助治疗手段, 以低血糖生成指数(glycemic index, GI)为基础的饮食可以降低患糖尿病等慢性疾病的风险, 并有效改善糖尿病患者的血糖水平。因而低GI食品的研发倍受关注。本文综述了低GI食品加工的关键技术及国内外产品开发现状, 分析不同加工方式导致食品内部不同成分相互作用从而引起GI值变化的机制, 阐明未来发展趋势, 为低GI食品加工方式的选择提供有效依据, 消费者可结合自身要求选择相应产品, 同时也为未来低GI食品的开发提供参考。

英文摘要:

      With the continuous changes in lifestyle and diet, sub-health and chronic diseases tend to be younger and normalized, the number of diabetics and obese people have increased significantly. The sharp blood sugar fluctuations caused by high-sugar foods are an important cause of obesity and chronic diseases, and diet therapy is the main auxiliary treatment method for diabetes, and diet based on low glycemic index (GI) diet can reduce the risk of chronic diseases such as diabetes, and effectively improve the blood sugar level of diabetics. Therefore, the research and development of low GI foods has attracted much attention. This paper reviewed the key technologies of low GI food processing and the development status of low GI products at home and abroad, analyzed the mechanism of different processing methods leading to the interaction of different components in food and causes the change of GI value, clarified the future development trend, so as to provide an effective basis for the selection of low GI food processing methods, consumers can choose corresponding products according to their own requirements, aiming to provide a reference for the development of low GI foods in the future.