Re: ale o co chodzi z ta insulina?
Nie stwierdzono istotnej statystycznie zależności między indeksem glikemicznym
a glukozą w przypadku podania pokarmów białkowych i lipidowych. Może w cały
artykule jest coś więcej, ale streszczenie, które znalazłam w Pubmedzie zawiera
Am J Clin Nutr. 1997 Nov;66(5):1264-76.
An insulin index of foods: the insulin demand generated by 1000-kJ portions of
Holt SH, Miller JC, Petocz P.
Department of Biochemistry, University of Sydney, Australia.
The aim of this study was to systematically compare postprandial insulin
responses to isoenergetic 1000-kJ (240-kcal) portions of several common foods.
Correlations with nutrient content were determined. Thirty-eight foods
separated into six food categories (fruit, bakery products, snacks,
carbohydrate-rich foods, protein-rich foods, and breakfast cereals) were fed to
groups of 11-13 healthy subjects. Finger-prick blood samples were obtained
every 15 min over 120 min. An insulin score was calculated from the area under
the insulin response curve for each food with use of white bread as the
reference food (score = 100%). Significant differences in insulin score were
found both within and among the food categories and also among foods containing
a similar amount of carbohydrate. Overall, glucose and insulin scores were
highly correlated (r = 0.70, P < 0.001, n = 38). However, protein-rich foods
and bakery products (rich in fat and refined carbohydrate) elicited insulin
responses that were disproportionately higher than their glycemic responses.
Total carbohydrate (r = 0.39, P < 0.05, n = 36) and sugar (r = 0.36, P < 0.05,
n = 36) contents were positively related to the mean insulin scores, whereas
fat (r = -0.27, NS, n = 36) and protein (r = -0.24, NS, n = 38) contents were
negatively related. Consideration of insulin scores may be relevant to the
dietary management and pathogenesis of non-insulin-dependent diabetes mellitus
and hyperlipidemia and may help increase the accuracy of estimating preprandial