탄수화물 간식류 식품 및 조리방법에 따른 혈당지수 및 혈당부하지수
경희대학교 동서의학대학원 의학영양학과
Analysis and Evaluation of Glycemic Indices and Glycemic Loads of Frequently
Consumed Carbohydrate-Rich Snacks according to Variety and Cooking Method
This study examined the glycemic indices (GIs) and glycemic loads of carbohydrate-rich snacks in Korea according to variety and cooking method. The most popular carbohydrate snacks (corn, potatoes, sweet potatoes,chestnuts, and red beans) from the Korean National Health and Nutrition Examination Survey nutrient database were cooked using a variety of conventional cooking methods (steaming, baking, porridge, puffing, and frying). The GIs of foods were measured in 60 healthy males after receiving permission from the University Hospital institutional review board (KMC IRB 1306-01). Blood glucose and insulin levels were then measured at 0, 15, 30, 60, 90, and 120 min after consuming glucose and each test food contained 50 g of carbohydrates (corn: 170.0 g, potatoes: 359.7 g, sweet
potatoes: 160.3 g, chestnuts: 134.8 g, red beans: 73.1 g). GI values for test foods were calculated based on the increase in the area under the blood glucose response curve for each subject. Steamed potatoes (93.6±11.6), corn porridge (91.8±19.5), baked sweet potatoes (90.9±9.6), baked potatoes (78.2±14.5), steamed corn (73.4±9.9), and steamed sweet potatoes (70.8±6.1) were shown to be considered high GI foods, whereas baked chestnuts (54.3±6.3), red bean porridge (33.1±5.5), steamed red beans (22.1±3.2), fried potatoes (41.5±7.8), and ground and pan-fried potatoes (28.0±5.1) were considered as low GI foods. The results suggest that the cooking method of carbohydrate-rich snacks is an important determinant of GI values.