5种蔬菜对米饭餐后血糖反应的影响

为研究菜花、冬瓜、油菜、茄子和豆角5 种蔬菜配合白米饭对餐后血糖反应的影响，以上述蔬菜各300 g为试材，测定21 名健康受试者摄入蔬菜-米饭混合餐后4 h的血糖反应。结果表明：菜花、冬瓜、油菜、茄子和豆角混合餐的餐后1 h的血糖分分别为46.26%、63.17%、45.94%、45.49%和54.47%。与单独进食白米饭相比，油菜混合餐的血糖峰值和4 h内最大血糖波动值（MAGE240）显著较低（P＜0.05）。按每克碳水化合物摄入量比较，除冬瓜外，其他4 种蔬菜在餐后1～3 h内的血糖曲线下面积均显著低于白米饭（P＜0.05）。进食时间和血糖曲线下面积、血糖峰值及MAGE240值呈显著负相关（P＜0.05）。进食白米饭时搭配300 g蔬菜可有效延长就餐时间，降低餐后血糖波动幅度，其中油菜、菜花和茄子的效果较好。

Effect of Co-ingestion of Five Vegetables on Postprandial Glycemic Response to Rice Meals

In order to investigate the effect of co-ingestion of 5 vegetables, including pakchoi, cauliflower, eggplant, green bean and wax gourd, on acute glycemic response to rice meals, the postprandial blood glucose level within 4 h were measured in 21 healthy subjects after consuming a mixed meal of 300 g each of above vegetables and rice. The results showed that the glycemic scores of vegetable-rice mixed meal within 1 h were 46.26%, 63.17%, 45.94%, 45.49% and 54.47% for cauliflower and rice meal (C+R), wax gourd and rice meal (W+R), pakchoi and rice meal (P+R), eggplant and rice meal (E+R) and green bean and rice meal (B+R) when taking rice meal (R) as the reference. Compared with R, P+R meal elicited the significantly lower peak value and the maximum amplitude glycemic expedition within 4 h (MAGE240) (P < 0.05). For all vegetable-rice meals except for W+R, the areas under glycemic response curve calculated on per gram of available carbohydrate (iAUCCHO) in the first 1, 2 and 3 hours were significantly lower than that of R (P < 0.05). The intake time was negatively correlated with iAUC, peak value and MAGE240. In conclusion, incorporating 300 g vegetables into rice meals, especially pakchoi, cauliflower and eggplant, could decrease intake time and attenuate glycemic response.