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首页> 外文期刊>European journal of clinical nutrition >Effects of a low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjects.
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Effects of a low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjects.

机译：低血糖指数的意大利面条餐对健康受试者在其后的餐后对葡萄糖耐量和血脂的影响。

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OBJECTIVE: The aim of the study was to evaluate the impact of a low glycaemic index (GI) breakfast on glucose tolerance and lipaemia at a subsequent lunch meal. DESIGN: A low GI spaghetti meal and a high-GI white wheat bread (WWB) reference meal were served in the morning after an overnight fast in random order. Four hours after the breakfast, the subjects were given a second meal-a standardized high-GI lunch-and the blood glucose, insulin and lipid responses were measured after the lunch meal. SETTING: The study was performed at the Department of Applied Nutrition and Food Chemistry, Lund University, Sweden. SUBJECTS: Ten healthy volunteers, eight women and two men, aged 25-51 y, with normal body mass indices, were recruited. RESULTS: Lowered glucose and insulin responses and reduced serum triglyceride (TG) level were found at the subsequent lunch meal when the low-GI spaghetti meal was given as a breakfast. No differences in total serum cholesterol or HDL cholesterol were seen after lunch, when preceded by the WWB reference breakfast or the spaghetti breakfast, respectively. CONCLUSIONS: Improved glucose tolerance and lowered serum TG levels can appear in the course of a single day. As insulin resistance and raised postprandial TG concentration are known risk factors for cardiovascular disease, the present study adds evidence for a beneficial role of a low-GI diet. SPONSORSHIP: Cerealia Foundation for Research and Development (project no. 232) and the Swedish Council for Forestry and Agricultural Research. European Journal of Clinical Nutrition (2000) 54, 24-28
机译：目的：本研究的目的是评估低血糖指数（GI）早餐对随后午餐时的葡萄糖耐量和血脂的影响。设计：隔夜禁食后，于早晨提供低GI意大利面餐和高GI白小麦面包（WWB）参考餐。早餐后四小时，为受试者提供第二餐-标准的高GI午餐-在午餐后测量血糖，胰岛素和脂质反应。地点：这项研究是在瑞典隆德大学应用营养与食品化学系进行的。研究对象：十名健康志愿者，八名女性和两名男性，年龄在25-51岁，体重指数正常。结果：低GI意大利粉餐作为早餐时，在随后的午餐中发现血糖和胰岛素反应降低，血清甘油三酸酯（TG）水平降低。午餐后，分别在WWB参考早餐或意大利面条早餐之前，总血清胆固醇或HDL胆固醇没有差异。结论：改善的葡萄糖耐量和降低的血清TG水平可以在一天的过程中出现。由于胰岛素抵抗和餐后TG浓度升高是心血管疾病的已知危险因素，因此本研究为低胃肠道饮食的有益作用提供了证据。赞助：塞雷利亚研究与发展基金会（项目编号232）和瑞典林业与农业研究理事会。欧洲临床营养学杂志（2000）54，24-28

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