Postprandial blood glucose response of staple foods with preprandial Shensu black tea
In order to explore the effect of Shensu black tea as a preprandial load to reduce the postprandial blood glucose re-sponse of the staple food,12 healthy volunteers were recruited in this study.Steamed bun and white rice containing 25 g of a-vailable carbohydrates were used as the control food respectively,while Shensu black tea containing one third of the calories of the meal of steamed bun or white rice,was used as preprandial meal,and was intaked at 30 min before intake of steamed bun or white rice.Then,the blood glucose levels within 120 min after the meal were tested.The results showed that the GI values of steamed bun and white rice were 85.8 and 84.1 respectively,the postprandial blood glucose levels of steamed bun and white rice reached the peak at 45 min;The GI values of Shensu black tea+steamed bun and Shensu black tea+white rice were 69.9 and 66.6,and significantly reduced 18.5％(P＜0.05)and 20.8％(P＜0.05),respectively.At 45 min,the postprandial blood glu-cose levels of Shensu black tea+steamed bun and Shensu black tea+white rice reached their peaks,which were lower than the postprandial blood glucose levels of steamed bun and white rice,respectively,with no significant difference(P＞0.05).It can be seen that preprandial Shensu black tea at 30 min before intake of steamed bun and white rice could significantly reduce their postprandial blood glucose response,which showed the response curve is relatively stable response curve,indicating the relatively lower postprandial blood glucose fluctuation.Conclusion:preprandial Shensu black tea at 30 min before meal with steamed bun and white rice was beneficial to stabilizing the postprandial blood glucose response,which indicated that the pre-prandial Shensu black tea with different types of staple food,could better moderate the postprandial blood glucose.
staple foodspreprandial loadblood glucose responseglycemic index
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