アミロース含有率が糖質食後の血糖応答に及ぼす影響

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The belief that meals containing simple sugars result in higher blood glucose concentrations than meals containing equivalent amounts of starches persists in the general public. Because it was believed that starchy food digest slowly and result in low blood glucose. 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 amylose content of starch in diet. In order to investigate the differences in glucose and insulin response to rice and rice cake which containing different levels of amylose. 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 no significant differences between plasma glucose responses and the total area under the plasma glucose curve for each of the oral carbohydrate loads. Moreover, there were no significant differences between the rate of area under the plasma glucos curve for each carbohydrate to glucose. These findings indicate that both of the carbohydrates may not be a low-glycemic response food for Japanese. Confirming previous research, the classification of a carbohydrate as complex carbohydrate does not predict its post-ingestion effects on blood glucose or serum insulin levels.
九州大学の論文
2003-03-25

アミロース含有率が糖質食後の血糖応答に及ぼす影響

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