豆类对粥食血糖反应和饱腹感的影响

通过测定红小豆粥、红小豆粳米粥、小黑豆粥、小黑豆粳米粥、粳米粥的血糖生成指数和饱腹感指数，探讨我国常见的谷豆类混合烹调对血糖应答和饱腹感应答的影响。根据等能量1255.2kJ(300kcal)的食物量，以葡萄糖为对照，测定和记录各样品在240min 内各时间点的血糖水平及饱腹感水平，计算10 名受试者的血糖指数和饱腹感指数。小黑豆粥和红小豆粥的血糖指数分别为16 和24，豆米混合粥在70 左右，粳米粥高达102。血糖指数和饱腹感指数呈显著负相关性(r = － 0.924，P ＜ 0.01)，且饱腹感指数与进食时间有显著正相关性(r =0.908，P ＜ 0.05)。结果表明，谷豆混合粥为中等血糖指数食物，其饱腹感较高，需要控制血糖者和控制体质量者可以适量食用。

Effect of Bean Porridge on Glycemic Response and Satiety in Human Body

In order to explore the effect of mixed cooking for common grains and beans on response of blood glucose and satiety, glycemic index and satiety index of adzuki bean porridge (A), adzuki bean-rice mixed porridge (AR), black bean porridge (B), black bean-rice mixed porridge (BR) and rice porridge (R) were determined. Ten healthy human subjects were given iso-energy (300 kcal) food to determine and record blood glucose and satiety levels of these food samples during 240 min with glucose as the control sample....