Progress in the Research and Development of Low Glycemic Index Foods
With the continuous improvement of people's living standards and changes in living habits,the incidence of chronic diseases such as diabetes and hypertension etc.among Chinese residents is increasing year by year,endangering health and bringing a heavy social burden.Abnormal blood glucose has been thought to be related to the occurrence and development of chronic diseases,and dietary intervention has become an effective strategy for blood glucose regulation.Thus,the development of low glycemic index(GI)food has become the focus of scientific research and food industry.The intake of low Gl food can prolong the digestion and absorption of starch and sugar,reduce the burden of pancreatic islets,and help in maintaining postprandial blood sugar balance,thereby playing a positive role in weight control and preventing chronic diseases such as diabetes and cardiovascular disease.This review summarizes and compares the current evaluation methods that used for food GI value of food products.The influence of different food components on GI value of food products has been discussed,as well as the involved mechanisms.The changes of food GI value under different processing methods has also been summarized with the current status on the development of low GI food and prospectives.This study will provide guidance for the precise development and design of low GI foods.
low glycemic index foodevaluation methodfood componentsfood processing
万方数据
维普
