低血糖生成指数食品的研究现状与进展OA
Current Research Status and Advances in Low Glycemic Index Foods
低血糖生成指数(GI)食品在控制血糖水平及改善健康状况方面表现出巨大的市场潜力,逐渐受到研究者和公众的关注.论文应用CiteSpace V软件对低GI食品的研究进行了热点分析,并综述其研究现状与进展.大量研究表明,低GI食品有助于减少胰岛素抵抗性,显著改善相关人群的血糖水平.淀粉结构、膳食纤维、脂肪、蛋白质及多酚等添加物及其组合可以显著降低食品的GI值,物理加工、生物加工及烹饪和储存方法均能够改变食物的GI值.因此,通过选择合适的原料组合与加工方式,能够研发出不同种类的低GI食品.未来应注重食品成分的组合优化与现代技术的应用,同时加强政策支持和公众教育,以促进低GI食品的推广和普及.
Foods with a low glycemic index(GI)show great market potential in controlling blood sugar levels and improving health conditions,and gradually attracting the attention of researchers and the public.This paper applies the CiteSpace V software to analyze the hotspots of research on low-GI foods,and reviewes their research status and progress.A large number of studies have shown that low-GI foods can help reduce insulin resistance and significantly improve the blood glucose levels of people with diabetes.Factors such as starch structure,dietary fiber,fat,protein,and polyphenols,as well as their combinations,can significantly reduce the GI value of foods.Physical processing,biological processing,cooking,and storage methods can all change the GI value of foods.Therefore,different types of low-GI foods can be developed by selecting appropriate raw material combinations and processing methods.In the future,research should focus on optimizing combinations of food ingredients and integrating modern technologies,while strengthening policy support and public education on the promotion and popularization of low-GI foods.
DING Yan;WANG Yuxing;YANG Yuchan;LIN Jiacong;WANG Dongxu;GUO Yuanxin
School of Grain,Jiangsu University of Science and Technology,Jiangsu Grain Bioprocessing Engineering Research Centre,Zhenjiang 212100,ChinaSchool of Grain,Jiangsu University of Science and Technology,Jiangsu Grain Bioprocessing Engineering Research Centre,Zhenjiang 212100,ChinaSchool of Grain,Jiangsu University of Science and Technology,Jiangsu Grain Bioprocessing Engineering Research Centre,Zhenjiang 212100,ChinaJiangsu Harun Shijia Green Food Co.,Ltd.,Zhenjiang 212100,ChinaSchool of Grain,Jiangsu University of Science and Technology,Jiangsu Grain Bioprocessing Engineering Research Centre,Zhenjiang 212100,ChinaSchool of Grain,Jiangsu University of Science and Technology,Jiangsu Grain Bioprocessing Engineering Research Centre,Zhenjiang 212100,China
轻工纺织
低血糖生成指数食品成分加工方式血糖水平低GI食品
low glycemic indexfood ingredientsprocessing methodsblood sugar levelslow-GI foods
《食品工业科技》 2026 (2)
470-479,10
镇江市科技计划项目(NY2024015)江苏省研究生实践创新计划项目(SJCX25_2628).
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