<原著>砂糖不使用食品摂取に対する血糖および血清インスリンの応答

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The belief that meals containing primarily sugars result in higher blood glucose concentrations than meals containing equivalent amounts of starches persists in the general public. Yet, relationships between meal composition and resulting blood glucose changes is not so simple. After meals, blood glucose and serum insulin levels in normal and diabetic subjects vary markedly and depend on many factors, including the source of carbohydrate, its method of preparation, and the composition of the total meal. In order to investigate these relationships further, effects of the consumption of either a sugar-free biscuit or an equivalent amount of glucose were investigated using postprandial plasma glucose and serum insulin responses. Each carbohydrate load contained 75 gm. of glucose. Seven healthy males participated in this study after an overnight fast. Mean age, height, body weight, body mass index of the subjects were 25.0±1.3 years, 177.0±3.3 cm, 73.5±4.6 kg, 23.4±1.1, respectively. There were significant differences between plasma glucose responses for each of the oral carbohydrate loads. The total area under the plasma glucose curve was greater after glucose ingestion than after eating the sugar-free biscuit. There were no significant differences, however, among the serum IRI responses or among the areas under the serum IRI curves between the oral carbohydrate loads. These findings indicate that the sugar-free biscuit may be a low-glycemic response food, but not a low insulin response food. Confirming previous research, the classification of a carbohydrate as a simple sugar or complex carbohydrate does not predict its post-ingestion effects on blood glucose or serum insulin levels.
九州大学の論文
2001-03-01

著者

斎藤篤司
九州大学健康科学センター

<原著>砂糖不使用食品摂取に対する血糖および血清インスリンの応答

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