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食物的血糖生成指数(GI)是碳水化合物升高血糖能力的指标。流行病学调查表明,GI与冠心病的危险性呈正相关。美国的学者们在美国成年人中进行了食物GI值与HDL-C关系的研究.研究人员回顾了13907名20岁以上参加第3次美国国家健康与营养调查(1988-1994年)的数据,观察食物GI值、血糖负荷水平与HDL-C之间的关系。结果显示。校正年龄后的平均HDL-C浓度对应5个逐渐升高的食物Gl值分别为1.38、132、1.30、1.26和1.27mmol/L(P<0.001)。在校正性别、种族、教育程度、吸烟情况、体质指
The glycemic index (GI) of foods is an indicator of the carbohydrate’s ability to increase blood glucose. Epidemiological studies have shown that GI and coronary heart disease risk was positively correlated. American researchers conducted a study of the relationship between GI values and HDL-C among American adults.The researchers reviewed data from 13,907 people over the age of 20 attending the Third National Health and Nutrition Survey (1988-1994) The relationship between food GI value, blood glucose level and HDL-C was observed. The results show. The mean HDL-C concentrations after correctional age for the five escalated foods were 1.38, 132, 1.30, 1.26, and 1.27 mmol / L, respectively (P <0.001). Correct gender, race, education level, smoking status, body mass index