調理法の違いがさつまいも摂食後の血糖値に及ぼす影響

DOI Web Site オープンアクセス

書誌事項

タイトル別名
  • Effects of Sweet Potato Cooking Method on Postprandial Plasma Glucose and Glycemic Indices.
  • チョウリホウ ノ チガイ ガ サツマイモ セッショク ゴ ノ ケットウチ ニ オヨボス エイキョウ

この論文をさがす

説明

The rate of postprandial glucose response to sweet potato cooked by various methods was compared. Sweet potato was steamed, mashed after steaming or fried. Blood glucose was measured after fasting, and each subject then ate one of the three different test meals. The change in plasma glucose was examined, each value being compared with the blood glucose level after white bread had been eaten. Sweet potato that had been steamed and that mashed after steaming both elicited a higher peak for plasma glucose than white bread. However, the blood glucose level decreased more rapidly when mashed after steamed sweet potato had been eaten than its level when steamed sweet potato had been eaten. The blood glucose level after eating fried sweet potato increased more slowly than that after eating mashed sweet potato. The glucose index, which is the ratio of the average area under the plasma glucose curve during 120 min to that after eating white bread, for steamed sweet po-tato was the highest of the three, and for fried sweet potato was the lowest. These results indicate an effect of cooking method on the postprandial response of plasma glucose, fried sweet potato having the greatest effect on the postprandial response and glycemic index de-spiteits higher energy value.

収録刊行物

  • 栄養学雑誌

    栄養学雑誌 56 (5), 285-290, 1998

    特定非営利活動法人 日本栄養改善学会

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ