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Method for Measuring Glycemic Index of Human-Consumed Food
Method for Measuring Glycemic Index of Human-Consumed Food
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机译:人食用食品血糖指数的测定方法
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摘要
The glycemic index is determined based on the results of blood glucose concentration measurements by evaluating time Δt from the beginning of food-related increase of blood glucose concentration until the peak of glucose concentration is reached, after which maximum increase ΔGmax of said glucose concentration is determined over the given period of time. Thereat, the glycemic index of food is defined as a ratio of maximum increase of blood glucose concentration ΔGmax versus maximum increase of said glucose concentration in case of pure glucose intake in the amount equal to carbohydrate content of the consumed food, which is proportional to the product of ΔGmax by Δt. The invention substantially simplifies the procedure for measuring the glycemic index of real food and facilitates the development of simple personal devices for monitoring carbohydrate metabolism.
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机译:根据血糖浓度测量结果确定血糖指数,方法是评估从食物相关的血糖浓度开始升高到达到葡萄糖浓度峰值为止的时间Δt,此后最大增加ΔG max 在给定的时间段内确定所述葡萄糖浓度的不足。在此,食品的血糖指数定义为血糖摄入量的最大增加量ΔG max Sub>与纯葡萄糖摄入量等于该食物中碳水化合物含量的情况下所述葡萄糖浓度的最大增加量之比。食用食物,它与ΔG max Sub>乘以Δt成正比。本发明实质上简化了测量真实食物的血糖指数的程序,并促进了用于监测碳水化合物代谢的简单个人设备的开发。
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