| GI值的测定方法和影响因素及低GI食品生理学功能的研究进展 |
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| 引用本文： | 靳玉龙. GI值的测定方法和影响因素及低GI食品生理学功能的研究进展[J]. 现代食品科技, 2024, 40(3): 350-360 |
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| 作者姓名： | 靳玉龙 |
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| 作者单位： | （西藏自治区农牧科学院农产品开发与食品科学研究所，西藏拉萨 850000） |
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| 基金项目： | 国家自然科学基金地区基金项目（32060532）；西藏自治区财政厅专项项目（XZNKYSPS-2023-C-045）；西藏自治区拉萨市达孜区科技计划项目（XZDZKJ-2021-01）；国家重点研发计划项目（2021YFD1000305） |
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| 摘 要： | 食物血糖生成指数（Glycemic Index,GI）是反应食物消化吸收速率及餐后血糖应答的重要指标，能够确切地反映食物摄入一段时间后人体血糖的波动状态。根据GI的数值，一般将食物分为：高GI食物（GI>70）、中GI食物（55
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| 关 键 词： | 血糖生成指数 影响因素 生理学 检测方法 研究进展 |
| 收稿时间： | 2023-01-06 |
Research Progress on Determination Methods and Influencing Factors of GI Value and the Physiological Functions of Low GI Foods |
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| JIN Yulong. Research Progress on Determination Methods and Influencing Factors of GI Value and the Physiological Functions of Low GI Foods[J]. Modern Food Science & Technology, 2024, 40(3): 350-360 |
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| Authors: | JIN Yulong |
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| Affiliation: | (Institute of Agricultural Products Development and Food Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China) |
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| Abstract: | Food Glycemic Index (GI) is an important index reflecting food digestion and absorption rates and postprandial glycemic response, which can accurately reflect the fluctuation of human blood glucose after food intake for a period of time. According to the value of GI, foods are generally divided into three categories: high GI food (GI>70), medium GI food (55
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| Keywords: | glycemic index influence factor physiological detection method research progress |
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