دراسة مقارنة للمشعر الغلوكوزي لـ (خبز النخالة) و(الخبز الأسمر) من حيث الجدوى السريرية في ضبط سكر الدم
Abstract
لا شك أن عوامل الخطورة القلبية الوعائية المتفق عليها عالمياً في السنوات الأخيرة (السكري, البدانة, ارتفاع التوتر الشرياني ,ارتفاع شحوم ثلاثية وكولسترول …..) مرتبطة بشكل أو بآخر بالأنظمة الغذائية المتبعة, لذلك أخذت تشغل بال المهتمين في كيفية التغلب والسيطرة عليها بالشكل الأمثل دون اللجوء إلى الأدوية ذات التأثيرات الجانبية الكثيرة والغالية الثمن ,و هذا ما أعطى علم التغذية دوراً هاماً ورائداً في تصنيف الأطعمة والأنظمة الغذائية تبعاً لتأثيراتها على الصحة وذلك اعتماداً على ما يعرف بالمشعر الغلوكوزي
(The glycemic index ) للأغذية .
شملت الدراسة (10) أشخاص أصحاء سريرياً ومخبرياً وتم إطعامهم على ثلاثة أيام متتالية جزءاً من الخبز الأسمر الحاوي على (50)غ كربوهيدرات قابلة للامتصاص والهضم وجزءاً من خبز نخالة أيضاً حاوياً على (50)غ كربوهيدرات قابلة للامتصاص والهضم وأيضاً (50)غ غلوكوز صافياً معادلة لـ(50)غ كربوهيدرات, وتم حساب المشعر الغلوكوزي لكل واحد ثم حساب المتوسط الحسابي لهم والانحراف المعياري لنوعي الخبز المستخدمين في الدراسة فكانت النتائج كالتالي:
المشعر الغلوكوزي للخبز الأسمر( 86.59933987 )%, والانحراف المعياري (10.01871869±).
المشعر الغلوكوزي لخبز النخالة ( 86.67509646 )%, والانحراف المعياري (7.885327939±).
It is well established that the cardiovascular risk factors that are widely known and studied in the last few decades (including diabetes mellitus, obesity, hypertention, hypertriglycerimia and hypercholesterolemia) are related in some way or another to the personal diet. It has been in the concern of by researchers to address this risk factors typically without the help of medications which are expensive and have many undesirable side effects. This has given the nutrition science a very important and pioneering role in the process of classification of different nutrition and diets systems according to there effects on the health .The glycemic index for foods has been widely used in this regard.
The study included (10) healthy and well persons (clinical and laboratorical). Every one has been given small amounts of brown, bran bread and pure glucose, (50) gr of absorbable and digestible carbohydrates along three consecutive days.
The (GI) has calculated for both (brown and bran bread) and it was:
(86.59933987 ± 10.01871869) % for brown bread (86.67509646 ± 7.885327939) % for bran bread.
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