美国营养学杂志—高淀粉糖的小麦面包降低饭后的血糖反应

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近日，发表于美国营养学杂志（JN：the Journal of Nutrition) 的一项研究表明：

高淀粉糖的小麦制作的面包可降低健康成年人的饭后血糖反应。

传统的用小麦制作的食品中含有很高的淀粉含量，会导致成年人有较强烈的饭后血糖反应，并可能导致糖尿病和心血管疾病。

本次的实验研究用高淀粉糖的小麦（HAW）制作出的面包与传统面包对人体中饭后血糖反应的影响。

（The aim of this study was to determine if bread made from high-amylose wheat (HAW) and enriched in resistant starch dampens postprandial glycemia compared with bread made from conventional low-amylose wheat (LAW).）

实验方法： 把用不同小麦做成的面包分给20个健康不患糖尿病的成年人，其中普通面包（LAW）和高淀粉糖面包（HAW）的淀粉糖含量分别为24%和74%。实验员收集参与者饭前和饭后三小时的血液，并对比其中的成分；另外，实验员每隔三十分钟测量参与者的饱腹感。

（This single-center, randomized, double-blinded, crossover controlled study involved 7 consecutive weekly visits. On separate mornings, 20 healthy nondiabetic men and women (mean age 30 ± 3 y; body mass index 23 ± 0.7 kg/m2) consumed a glucose beverage or 4 different bread (each 121 g); LAW-R (refined), LAW-W (wholemeal), HAW-R, or HAW-W. The starch contents of the LAW and HAW bread were 24% and 74% amylose, respectively. Venous blood samples were collected at regular intervals before and for 3 h after the breakfast meal to measure plasma glucose, insulin, ghrelin, and incretin hormone concentrations, and the incremental area under the curve (AUC) was calculated (mmol/L × 3 h). Satiety and cravings were also measured at 30-min intervals during the postprandial period. ）

食用高淀粉糖面包（HAW）后，参与者的血糖反应比普通面包低39% 。

(HAW 39 ± 5 mmol/L × 3 h; LAW 64 ± 5 mmol/L × 3 h; P < 0.0001)

另外，食用高淀粉糖面包后，参与者胰岛素和肠泌素的反应也比食用普通面包后降低了24-30%。

Insulinemic and incretin responses were 24–30% less for HAW bread than for LAW bread (P < 0.05). Processing of the flour (wholemeal or refined) did not affect the glycemic, insulinemic, or incretin response. The HAW bread did not influence plasma ghrelin, or subjective measures of satiety or cravings during the postprandial period.）

实验表明，用高淀粉糖小麦（HAW）替换普通小麦（LAW）制作的面包有利于降低健康成年人的饭后血糖、胰岛素和肠泌素反应。

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来源：美国营养学杂志