Objective:To measure the glycemic index(GI)and glycemic load(GL)for different rice samples to provide scientific guidance and basis for the patients with chronic metabolic diseases in food selection and match. Methods:Ten healthy subjects were recruited and asked to consume reference food and tested foods which contained 50 g of available carbohydrate portions. Their blood glucose were determined before the start of eating( fasting glucose)and at different points within 2 hours after consumption. The GI and GL values of each tested food were calculated based on the algorithms separately. Results:The Japonica rice had high GI and moderate GL values,while synthetic grain rice and mixed rice belonged to low GI and low GL foods. Conclusion:Synthetic grain rice and mixed rice had lower GI and GL values,which would have a less effect on the blood glucose to help maintain blood glucose stable,and then had an important application value in the chronic metabolic disease pre-vention and control.%目的：测定人造五谷米饭、粳米饭和二合米饭的血糖生成指数（ GI）和血糖负荷（ GL）值，为慢性代谢性疾病患者的食物选择和食物搭配提供科学的指导和依据。方法：10名健康志愿者在测定空腹血糖值后进食含有50 g糖类的葡萄糖粉和受试食物，并于进食后的2 h内的不同时间点测定血糖水平。根据相应公式计算GI和GL值。结果：粳米为高GI和中GL的食物，而五谷米饭和二合米饭均为低GI和低GL的食物。结论：五谷米饭和二合米饭具有较低的GI和GL值，食用后有助于维持餐后血糖的稳定，对慢性代谢性疾病的防治具有广阔的应用前景。
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