不同粮食加工方式对餐后血糖影响的研究
Study on the Effects of Different Grain Processing Methods on Postprandial Blood Glucose
朱旭东1
作者信息
- 1. 辽宁省粮食和物资储备事务服务中心,辽宁 沈阳 110032
- 折叠
摘要
本研究采用随机对照试验方法,选取 100 名成年志愿者,持续观察 6 个月,旨在探讨不同粮食加工方式对餐后血糖的影响.结果显示,长期摄入全谷物加工粮食的个体,表现出更稳定的血糖水平.因此,本研究结果对于糖尿病预防和健康饮食指导,具有重要意义.
Abstract
This study used a randomized controlled trial method and selected 100 adult volunteers for continuous observation for 6 months,aiming to explore the effects of different grain processing methods on postprandial blood glucose.The results showed that individuals who consumed whole grain processed grains for a long time exhibited more stable blood sugar levels.Therefore,the results of this study are of great significance for diabetes prevention and healthy diet guidance.
关键词
粮食加工方式/血糖影响/精加工粮食/全谷物/餐后血糖Key words
grain processing mode/blood glucose influence/refined grain/whole grain/postprandial blood glucose引用本文复制引用
出版年
2024
NETL
NSTL
万方数据