低血糖生成指數(shù)食品的研究與開發(fā)

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摘 要：隨著現(xiàn)代生活節(jié)奏的加快和飲食習(xí)慣的變化，低GI食品越來越受到控糖、控脂、控體重等人群的歡迎。本文介紹了血糖生成指數(shù)（Glycemic Index，GI），分析了影響食物GI值的因素和低GI食品的開發(fā)方向，闡述了低GI飲食的健康優(yōu)勢(shì)。

關(guān)鍵詞：血糖生成指數(shù)；低GI食品；加工；抗性淀粉

Research and Development of Low Glycemic Index Foods

ZHU Xingtong

（Nanjing Institute of Tourism and Hospitality Jiangsu Key Laboratory of Cuisine and Nutrition Conferred by Jiangsu Provincial Department of Culture and Tourism， Nanjing 211100， China）

Abstract： With the accelerated pace of modern life and changes in dietary habits， low GI foods are becoming increasingly popular among people who control sugar， fat and weight. This paper introduces the glycemic index （GI）， analyzes the factors that affect the GI value of food and the development direction of low GI food， the health advantages of low GI foods were summarized.

Keywords： glycemic index; low GI foods; process; resistant starch

隨著現(xiàn)代生活節(jié)奏的加快和生活習(xí)慣的變化，肥胖、心血管疾病、糖尿病等慢性病逐漸成為威脅居民身體健康的危險(xiǎn)因素。（剩余4725字）