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Glycemic index of boiled BARLEYmax® in healthy Japanese subjects
Journal of Cereal Science ( IF 3.8 ) Pub Date : 2020-05-01 , DOI: 10.1016/j.jcs.2020.102959
Naoki Nomura , Takanori Miyoshi , Yusuke Hamada , Eiichi Kitazono

Abstract BARLEYmax® is a unique barley rich in dietary fiber and resistant starch, which are considered to decrease the risk of developing type II diabetes mellitus. In this study, we evaluated the postprandial glycemic response for boiled BARLEYmax and determined its glycemic index in a Japanese population. Eleven healthy subjects were administered a 50 g/150 mL glucose drink twice and boiled BARLEYmax containing 50 g available carbohydrate after a wash-out period. Postprandial blood glucose, its change from baseline over 90 min, and the incremental area under the curve for BARLEYmax were statistically lower than those for the glucose drink. The glycemic index of the BARLEYmax was 24.3 (standard error of the mean, 3.5). These results suggest that in Japanese individuals, boiled BARLEYmax contributes to improving the postprandial glycemic response, which is one of the possible risk factors for the development of type II diabetes mellitus.

中文翻译:

日本健康受试者煮沸 BARLEYmax® 的血糖指数

摘要 BARLEYmax® 是一种独特的大麦,富含膳食纤维和抗性淀粉,被认为可以降低患 II 型糖尿病的风险。在这项研究中,我们评估了煮沸 BARLEYmax 的餐后血糖反应,并确定了日本人群的血糖指数。11 名健康受试者被给予两次 50 g/150 mL 葡萄糖饮料,并在冲洗期后煮沸含有 50 g 可用碳水化合物的 BARLEYmax。餐后血糖、其在 90 分钟内相对于基线的变化以及 BARLEYmax 曲线下的增量面积在统计学上低于葡萄糖饮料。BARLEYmax 的血糖生成指数为 24.3(平均值的标准误差,3.5)。这些结果表明,在日本人中,煮沸的 BARLEYmax 有助于改善餐后血糖反应,
更新日期:2020-05-01
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