Food Glycemic Index(GI)is an important index reflecting food digestion and absorption rates and postprandial glycemic response,which can accurately reflect the fluctuation of human blood glucose after food intake for a period of time.According to the value of GI,foods are generally divided into three categories:high GI food(GI>70),medium GI food(55<GI≤70)and low GI food(GI≤55).A large number of evidence-based medical studies have shown that low GI foods can effectively prevent the impairments of fasting blood glucose regulation and glucose tolerance,thereby reducing the risk of diabetes and the burden of islet cells and avoiding the vigorous fluctuation of blood sugar,which is more conducive to maintaining the stability of blood sugar so as to prevent the occurrence of diabetes,control obesity,counteract hypertension and other complications.These effects of low GI foods are important to keeping the body healthy.In this paper,research progress on the determination methods of blood GI and GI products is reviewed,the factors affecting GI and the physiological functions of low GI foods were presented,and the application prospects of GI determination methods and low GI foods are provided.
维普
万方数据
