Type 2 diabetes is increasingly prevalent in Asia, which can be attributed to a carbohydrate‐rich diet, consisting of foods in the form of grains, for example, rice, or a food product made from flours or isolated starch, for example, noodles. Carbohydrates become a health issue when they are digested and absorbed rapidly (high glycemic index), and more so when they are consumed in large quantities (high glycemic load). The principal strategies of glycemic control should thus aim to reduce the amount of carbohydrate available for digestion, reduce the rate of digestion of the food, reduce the rate of glucose absorption, and increase the rate of glucose removal from blood. From a food perspective, the composition and structure of the food can be modified to reduce the amount of carbohydrates or alter starch digestibility and glucose absorption rates via using different food ingredients and processing methods. From a human perspective, eating behavior and food choices surrounding a meal can also affect glycemic response. This review therefore identifies actionable strategies and opportunities across foods and meals that can be considered by food manufacturers or consumers. They are (a) using alternative ingredients, (b) adding functional ingredients, and (c) changing processing methods and parameters for foods, and optimizing (a) eating behavior, (b) preloading or co‐ingestion of other macronutrients, and (c) meal sequence and history. The effectiveness of a strategy would depend on consumer acceptance, compatibility of the strategy with an existing food product, and whether it is economically or technologically feasible. A combination of two or more strategies is recommended for greater effectiveness and flexibility.

中文翻译：

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减少碳水化合物对食物和膳食的血糖影响：食品行业和消费者的战略，特别关注亚洲

2 型糖尿病在亚洲越来越普遍，这可归因于富含碳水化合物的饮食，包括谷物形式的食物，例如大米，或由面粉或分离淀粉制成的食品，例如面条。当碳水化合物被快速消化和吸收（高血糖指数）时，碳水化合物会成为一个健康问题，当它们大量食用（高血糖负荷）时更是如此。因此，血糖控制的主要策略应旨在减少可用于消化的碳水化合物的量，降低食物的消化率，降低葡萄糖吸收率，并增加从血液中去除葡萄糖的速度。从食物的角度来说，通过使用不同的食物成分和加工方法，可以改变食物的成分和结构，以减少碳水化合物的含量或改变淀粉的消化率和葡萄糖的吸收率。从人类的角度来看，围绕一顿饭的饮食行为和食物选择也会影响血糖反应。因此，本次审查确定了食品制造商或消费者可以考虑的跨食品和膳食的可行策略和机会。它们是 (a) 使用替代成分，(b) 添加功能性成分，以及 (c) 改变食品的加工方法和参数，以及优化 (a) 饮食行为，(b) 预加载或共同摄入其他常量营养素，以及 ( c) 进餐顺序和历史。策略的有效性取决于消费者的接受程度，该策略与现有食品的兼容性，以及它在经济或技术上是否可行。建议结合使用两种或多种策略，以提高有效性和灵活性。