초록

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쌀과 보리의 조리형태가 혈당과 혈청 insulin에 미치는 영향을 알다 보기 위하여 건강한 성인에게 정제 당질인 dextrose와 전분원으로 쌀과 보리를 밥과 죽 형태로 급여했다. 당질부하량은 50g 당질함량으로 계산하였고, 식후 혈청 glucose와 insulin반응을 3시간에 걸쳐 측정하였다. 그 결과 dextrose와 쌀죽 섭취군은 식후 혈당과 insulin반응이 유사하였고. 보리죽과 쌀밥 섭취군은 중정도였으며, 보리밥 섭취군이 가장 낮았다. 전분원에 따라 비교했을 때 쌀은 보리보다 높은 반응을 나타냈으며, 쌀과 보리를 죽 형태로 섭취했을 때가 밥으로 섭취했을 때보다 더욱 유의하게 높은 반응을 나타냈다. 이러한 결과는 당질의 종류뿐만 아니라 조리 형태는 당대사 반응을 결정짓는 주요한 인자임을 제시하고 있다.

Abstract ▼ AI-Helper

To investigate the effect of cooking form of rice and barley on postprandial serum glucose and insulin response in normal subject, five test carbohydrates calculated to contain 50g of glucose were consumed. Oral ingestions were divided into 5 group, i. e. dextrose(control), ground white rice, gr...

To investigate the effect of cooking form of rice and barley on postprandial serum glucose and insulin response in normal subject, five test carbohydrates calculated to contain 50g of glucose were consumed. Oral ingestions were divided into 5 group, i. e. dextrose(control), ground white rice, ground barley, whole white rice, whole barley, Postprandial glucose and insulin responses were measured over 3hr and showed the following pattern. Dextrose and ground white rice elicited similar postprandial serum glucose and insulin responses whereas ground barley and whole white rice intemediate, whole barley gave the lowest responses in the test group. The ground form of rice and barley were significantly higher responses than the unground form of those as well as whole white rice were higher responses whole barley, The results suggested that the cooking form of rice and barley was an important determinant of the postprandial metabolic responses.

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