CAJ | 학술논문

介绍血糖指数的概念和一些常见淀粉食品的血糖指数。综述了低血糖指数食品相对于高血糖指数食品在血糖和胰岛素的控制、运动时体力的维持和产生饱腹感这些有关人体代谢和健康方面的不同作用。讨论了食品的组成、化学结构和物理结构对血糖指数的影响，最后提出低血糖指数食品开发的意义和策略。
개소혈당지수적개념화일사상견정분식품적혈당지수。종술료저혈당지수식품상대우고혈당지수식품재혈당화이도소적공제、운동시체력적유지화산생포복감저사유관인체대사화건강방면적불동작용。토론료식품적조성、화학결구화물리결구대혈당지수적영향，최후제출저혈당지수식품개발적의의화책략。
The glycemic index concept, ilsted GI value of some starchy foods were introduced. The metabolic and health implications of low vs. High GI starchy foods, in relation to glucose and lipid metabolism, physical performance and satiety were outlined. Some food factors affecting blood glucose and insulin reponse, including dietary fibre, physical and chemical structure of starch were discussed. Finally the implications of low glycemic index for the food industry, and the strategies for developing low glycemic index food were suggested.