低血糖生成指数食品的研究与开发

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摘 要：随着现代生活节奏的加快和饮食习惯的变化，低GI食品越来越受到控糖、控脂、控体重等人群的欢迎。本文介绍了血糖生成指数（Glycemic Index，GI），分析了影响食物GI值的因素和低GI食品的开发方向，阐述了低GI饮食的健康优势。

关键词：血糖生成指数；低GI食品；加工；抗性淀粉

Research and Development of Low Glycemic Index Foods

ZHU Xingtong

（Nanjing Institute of Tourism and Hospitality Jiangsu Key Laboratory of Cuisine and Nutrition Conferred by Jiangsu Provincial Department of Culture and Tourism， Nanjing 211100， China）

Abstract： With the accelerated pace of modern life and changes in dietary habits， low GI foods are becoming increasingly popular among people who control sugar， fat and weight. This paper introduces the glycemic index （GI）， analyzes the factors that affect the GI value of food and the development direction of low GI food， the health advantages of low GI foods were summarized.

Keywords： glycemic index; low GI foods; process; resistant starch

随着现代生活节奏的加快和生活习惯的变化，肥胖、心血管疾病、糖尿病等慢性病逐渐成为威胁居民身体健康的危险因素。（剩余4725字）