摘要: 隨著人們對大健康概念的認(rèn)識加深,以及對身體健康重視度的增強,極大程度地促進(jìn)了低血糖指數(shù)(GI)食品的發(fā)展,長期食用低GI食品對降低糖尿病患者餐后血糖水平、減少胰島素需求、改善飽腹感有重要作用。綜述了不同食品組分及加工方式對食品GI的影響,以及低GI食品的常見種類和開發(fā)現(xiàn)狀,并對低GI食品發(fā)展存在的問題進(jìn)行探討,展望了低GI代餐食品的未來發(fā)展趨勢。

Abstract: The foods with low-glycemic index(GI)has been greatly developed,along with the deepening of people's awareness of health and the enhancement of people's attention to physical health. The consumption of low-GI food with long term plays an important role in reducing postprandial blood glucose level,reducing insulin demand and improving satiety in diabetes patients. This paper reviewed the effects of different components and food processing methods on the GI of foods,as well as the research progress on type of production and development present situation for low-GI foods. The problems in the current production and the future development of low-GI foods were also discussed in this paper.

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