Composition and foods for lowering glycemic index

Abstract

A composition for lowering the glycemic index (GI value) of food or feed, comprising bean protein and degraded galactomannan of leguminous plant guar; a low glycemic index food, comprising Polygalactosylmannose and gliadin and glutenin; a low glycemic index food comprising polygalactose and / or polygalactose derivatives and gliadin and glutenin in specific proportions; a low A glycemic index food comprising polygalactosylmannose and amylose and amylopectin in specified proportions; a low glycemic index food comprising specified polygalactose and / or polygalactose derivatives and amylose in specified proportions Starch and amylopectin.

Description

technical field

[0001] The present invention relates to compositions and low glycemic index foods for lowering the glycemic index. Background technique

[0002] According to a survey conducted by the current government department of health, labor and welfare in 1997, the number of people who are seriously suspected of being diabetic is estimated to be about 6.9 million, and the number of people who are definitely diabetic is said to be about 6.8 million. The number of diabetics, including those with potential diabetes, is said to be about 20 million. The reasons for the rise in the number of diabetic patients are attributed to genetic factors and those caused by lifestyle habits such as "obesity, overeating, lack of exercise and irregular lifestyle", and the number of diabetic patients mainly caused by the latter is increasing. raised. The mechanism of disease onset is that in the case of insufficient secretion of insulin associated with postprandial hyperglycemia, or when...