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很长时间以来,对糖尿病人的饮食控制一直以食物中食糖(碳水化合物)的量来计算,但各种食物摄人人体后减去不能利用的淀粉和非淀粉性多糖,其生成血糖的量并不相同,形成血糖生成指数也不相同。血糖生成指数是指一种食物摄入后的血糖反应测定结果。它反映的是碳水化合物生物利用率的动力学过程。测定方法是:依据Jenkins制订
Dietary control of diabetics has long been based on the amount of sugar (carbohydrates) in the diet, but the amount of non-starchy and non- Not the same, the formation of blood glucose index is not the same. The glycemic index refers to the result of measuring blood glucose after a food is taken in. It reflects the kinetics of carbohydrate bioavailability. The method of determination is: based on Jenkins