文章基本信息

标题：The Potential of an in Vitro Digestion Method for Predicting Glycemic Response of Foods and Meals
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作者：Konstantina Argyri ; Adelais Athanasatou ; Maria Bouga 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2016
卷号：8
期号：4
页码：209-220
DOI：10.3390/nu8040209
出版社：MDPI Publishing
摘要：Increased interest in glycemic response derives from its linkage with chronic diseases, including obesity and type 2 diabetes. Our objective was to develop an in vitro method that predicts glycemic response. We proposed a simulated gastrointestinal digestion protocol that uses the concentration of dialyzable glucose (glucose in the soluble low molecular weight fraction of digests) as an index for the prediction of glycemic response. For protocol evaluation, dialyzable glucose from 30 foods or meals digested in vitro were compared with published values for their glycemic index (GI) (nine foods), glycemic load (GL) (16 foods) and glycemic response (14 meals). The correlations were significant when comparing dialyzable glucose with GL (Spearman’s rho = 0.953, p < 0.001), GI (Spearman’s rho = 0.800, p = 0.010) and glycemic response (Spearman’s rho = 0.736, p = 0.003). These results demonstrate that despite limitations associated with in vitro approaches, the proposed protocol may be a useful tool for predicting glycemic response of foods or meals.
关键词：glycemic index; glycemic load; glycemic response glycemic index ; glycemic load ; glycemic response