Method for detecting glycemic level of nutritious food

Abstract

The invention relates to the technical field of food detection, in particular to a method for detecting the glycemic level of a nutritious food, which comprises the following steps: acquiring each component of the nutritious food and a glycemic model corresponding to a single food component; the method comprises the following steps: collecting physiological data of a plurality of tested objects, monitoring blood glucose data after the tested objects intake a single component and a single food component in an empty stomach state, determining a digestion rising speed and a digestion falling speed of the single food component, and determining a single glycemic index; determining a glycemic sensitive component in each component of the nutritious food and a corresponding individual difference coefficient to obtain a normal sensitive component and a physiological sensitive component; determining a plurality of physiological sensitive component groups and setting an experimental group, a first control group, a second control group and a third control group for experimental control, so as to adjust the composition of the normal sensitive components and the physiological sensitive components in the nutritious food. According to the invention, the blood sugar level is effectively controlled while nutrition balance is ensured.

Description

Technical Field

[0001] The present invention relates to the technical field of food detection, and in particular to a method for detecting the blood sugar level of a nutritious meal. Background Art

[0002] The glycemic index (GI) is an indicator that measures the speed and magnitude of blood sugar rise after food intake. Low-GI foods release sugar more slowly during digestion, which helps stabilize blood sugar levels. Therefore, in the design of nutritional meals, choosing low-GI foods helps control blood sugar fluctuations and is suitable for both diabetic patients and healthy people.

[0003] Currently, the potential glycemic level in nutritional meals can be determined through fingertip blood sampling, continuous blood glucose monitoring systems, food composition analysis, nutrient composition testing, and low GI food identification. However, with the rapid development of the food industry, the composition of nutritional meals is often complex and diverse, and different individuals have different blood sugar responses to nutritional meals, which are affected by individual physiological indicators such as genetics, age, gender, weight, exercise habits and other factors. Therefore, even the same nutritional meal may produce different glycemic levels in different individuals.

[0004] Therefore, there is an urgent need for a method for detecting the glycemic level of nutritional meals, which can detect the potential glycemic level in nutritional meals and adaptively adjust the composition of nutritional meals by considering individual physiological differences, so as to help people eat more rationally and lower blood sugar. Summary of the invention

[0005] To this end, the present invention provides a method for detecting the glycemic level of a nutritional meal, so as to overcome the problems in the prior art that the components of the nutritional meal are complex and diverse, the accuracy of detecting the glycemic level is low, and the influence of individual physiological differences on the analysis results of the glycemic level of the nutritional meal is not considered, resulting in poor accuracy of the glycemic conclusion.

[0006] To achieve the above object, the present invention provides a method for detecting the blood sugar level of a nutritious meal, comprising:

[0007] Obtain the components of nutritional meals and obtain the glycemic model corresponding to a single food component;

[0008] Collecting physiological data of several test subjects, and preparing a single component of a preset first dose of a nutritional meal and a single food component of a preset second dose for the test subjects to ingest in a fasting state;

[0009] Monitoring blood sugar data of each subject at several time points after simultaneously ingesting a single component and a single food component, and determining the digestion increase rate and digestion decrease rate of the single food component after the corresponding subject ingests the nutritional meal based on the blood sugar data;

[0010] Determine the single glycemic index of each individual component in the nutritious meal for the single food component based on the glycemic model corresponding to the single food component, the physiological data, the digestion increase rate, and the digestion decrease rate;

[0011] Determine the glycemic-sensitive components in each component of the nutritious meal based on the single glycemic index, and determine the individual difference coefficient of the glycemic-sensitive components based on the physiological data of each measured object and the corresponding single glycemic index;

[0012] Classify the glycemic-sensitive components based on the individual difference coefficient to obtain normal-sensitive components and physiological-sensitive components;

[0013] Determine the correlation coefficient between the digestion and absorption rate corresponding to each physiological-sensitive component and each physiological index in the physiological data of the measured object, and respectively determine the sensitive physiological index corresponding to each physiological-sensitive component according to the correlation coefficient;

[0014] Determine the grouping of physiological-sensitive components based on the clustering results of each sensitive physiological index to obtain several physiological-sensitive component groups;

[0015] Take the preset first dose of the nutritious meal as the experimental group, and take the preset first dose of the nutritious meal excluding the glycemic-sensitive components as the first control group;

[0016] Determine the first blood glucose response index of the nutritious meal based on the basal blood glucose data of each measured object at several time points after ingesting the experimental group and the first blood glucose data of each measured object at several time points after ingesting the first control group.

[0017] Further, determine the digestion and absorption rate of a single food component after the corresponding measured object ingests the nutritious meal, including:

[0018] Construct a comprehensive blood glucose change curve based on several time points and the corresponding blood glucose data, determine the blood glucose increase stage and the blood glucose decrease stage according to the comprehensive blood glucose change curve, determine the digestion increase rate according to the time points and blood glucose data corresponding to the blood glucose increase stage, and determine the digestion decrease rate according to the time points and blood glucose data corresponding to the blood glucose decrease stage.

[0019] Further, determine the correction factor according to the glycemic model of the single food component and the physiological data, determine the blood glucose impact peak value and the blood glucose impact valley value of the single food component according to the glycemic model, and determine the single glycemic index of each individual component in the nutritious meal for the single food component according to the correction factor, the blood glucose impact peak value, the blood glucose impact valley value, the digestion increase rate, and the digestion decrease rate.

[0020] Further, determine the glycemic-sensitive components in each component of the nutritious meal according to the comparison result between the single glycemic index and the preset glycemic index, determine the response degree of each measured object to each glycemic-sensitive component based on the physiological data of each measured object and the single glycemic index, and determine the individual difference coefficient of each glycemic-sensitive component according to a number of response degrees.

[0021] Further, determine the benchmark difference coefficient based on the individual difference coefficients of each glycemic-sensitive component, and obtain the normal-sensitive components and physiological-sensitive components according to the benchmark difference coefficient and the individual difference coefficient;

[0022] Among them, if the individual difference coefficient is greater than the benchmark difference coefficient, it is determined that the glycemic-sensitive component is a physiological-sensitive component;

[0023] If the individual difference coefficient is less than or equal to the benchmark difference coefficient, it is determined that the glycemic-sensitive component is a normal-sensitive component.

[0024] Further, construct a basic blood glucose curve according to a number of time points and the corresponding basic blood glucose data, construct a first blood glucose curve according to a number of time points and the corresponding first blood glucose data, and determine the first blood glucose response index of the nutritious meal according to the basic blood glucose curve and the first blood glucose curve.

[0025] Further, obtain a number of second control groups of the nutritious meal with a preset first dose that only retains a single group of physiological-sensitive components;

[0026] Determine the second blood glucose response index of the nutritious meal based on the basic blood glucose data and the second blood glucose data of each measured object after ingesting the number of second control groups.

[0027] Further, obtain a third control group of the nutritious meal with a preset first dose that only retains the normal-sensitive component group;

[0028] Determine the third blood glucose response index of the nutritious meal based on the basic blood glucose data and the third blood glucose data of each measured object after ingesting the third control group.

[0029] Further, determine the first glycemic adaptation index of the normal-sensitive components in the nutritious meal according to the first blood glucose response index and the third blood glucose response index, and determine the adjustment method of the normal-sensitive components in the nutritious meal according to the comparison result between the first glycemic adaptation index and the preset adaptation index, where

[0030] If the first glycemic adaptation index is greater than the preset adaptation index, retain the normal-sensitive components in the nutritious meal;

[0031] If the first glycemic adaptation index is less than or equal to the preset adaptation index, remove the normal-sensitive components in the nutritious meal.

[0032] Further, the second glycemic adaptation index of each physiological sensitive component group in the nutritious meal products containing each physiological sensitive component group is determined according to the first glycemic response index and the second glycemic response index. The adjustment method of the physiological sensitive components in the nutritious meal products is determined according to the comparison result between the second glycemic adaptation index and the preset adaptation index, wherein,

[0033] if the second glycemic adaptation index corresponding to a single group of physiological sensitive components is greater than the preset adaptation index, the single group of physiological sensitive components corresponding in the nutritious meal products is retained;

[0034] if the second glycemic adaptation index corresponding to a single group of physiological sensitive components is less than or equal to the preset adaptation index, the single group of physiological sensitive components corresponding in the nutritious meal products is removed.

[0035] Compared with the prior art, the beneficial effects of the present invention are as follows. By determining the single glycemic index of a single component in the nutritious meal products on a single food component, the influence degree of each component in the nutritious meal products on blood glucose is accurately identified. At the same time, combining physiological data to distinguish the normal sensitive components and physiological sensitive components of the nutritious meal products on the human body, and determining several physiological sensitive component groups based on the clustering results of sensitive physiological indexes. A first control group is constructed based on several physiological sensitive component groups. On the premise that the experimental group is used as a reference, the overall blood glucose influence degree of the glycemic sensitive components on the nutritious meal products is determined, and the glycemic effect of the nutritious meal products is further accurately evaluated, providing a scientific basis for further controlling blood glucose levels, personalized diet management and the optimization of nutritious meal products.

[0036] Further, the present invention determines the single glycemic index of a single component in the nutritious meal products on a single food component according to the correction factor, the peak value of blood glucose influence, the trough value of blood glucose influence, the digestion rising speed and the digestion falling speed, so as to further accurately evaluate the glycemic effect of the nutritious meal products, providing a scientific basis for further controlling blood glucose levels, personalized diet management and the optimization of nutritious meal products.

[0037] Further, the present invention determines the individual difference coefficient of each glycemic sensitive component on the measured object, more accurately identifies the physiological sensitive components with relatively large differences in blood glucose influence among different individuals and the normal sensitive components with relatively stable and no differences in blood glucose influence among different individuals in the nutritious meal products, so as to further accurately evaluate the glycemic effect of the nutritious meal products, providing a scientific basis for further controlling blood glucose levels, personalized diet management and the optimization of nutritious meal products.

[0038] Furthermore, by setting up an experimental group and a first control group, the present invention tests the degree of influence of the glycemic-sensitive components in the nutritious meal on an individual's blood glucose, that is, the first blood glucose response index, and further visually evaluates the influence of the nutritious meal on blood glucose, providing a scientific basis for further controlling blood glucose levels, personalized diet management, and the optimization of nutritious meals.

[0039] Furthermore, the present invention further determines the second blood glucose response index of a single group of physiological sensitive components to blood glucose and the third blood glucose response index of the normal sensitive component group to blood glucose by establishing several second control groups of the preset first dose of nutritious meals that only retain the single group of physiological sensitive component group and a third control group of the preset first dose of nutritious meals that only retain the normal sensitive component group, so as to further visually evaluate the influence of the nutritious meal on blood glucose, providing a scientific basis for further controlling blood glucose levels, personalized diet management, and the optimization of nutritious meals.

[0040] Furthermore, by determining the second blood glucose response index of a single group of physiological sensitive components to blood glucose and the third blood glucose response index of the normal sensitive component group to blood glucose, the present invention effectively differentiates the specific influence of different glycemic-sensitive components on blood glucose, facilitating the determination of the first glycemic adaptation index and the adjustment method of the normal sensitive components in the corresponding nutritious meal, and the determination of the second glycemic adaptation index and the adjustment method of the single group of physiological sensitive components in the corresponding nutritious meal, providing a scientific basis for further controlling blood glucose levels, personalized diet management, and the optimization of nutritious meals. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 It is a flowchart of the method for detecting the blood glucose rising level of the nutritious meal in the embodiment of the present invention;

[0042] Figure 2 It is a flowchart of the method for determining the digestion and absorption rate of a single food component and a single composition component ingested by a single tested object in the embodiment of the present invention;

[0043] Figure 3 It is a flowchart of the method for determining a single glycemic index in the embodiment of the present invention;

[0044] Figure 4 It is a flowchart of the method for determining the individual difference coefficient in the embodiment of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0045] In order to make the objectives and advantages of the present invention clearer, the present invention will be further described below in conjunction with embodiments; it should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0046] The preferred embodiments of the present invention will be described below with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are only used to explain the technical principles of the present invention and do not limit the protection scope of the present invention.

[0047] It should be noted that in the description of the present invention, the terms indicating directions or positional relationships such as "upper", "lower", "left", "right", "inner", "outer", etc. are based on the directions or positional relationships shown in the drawings. This is only for convenience of description and does not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the present invention.

[0048] In addition, it should also be noted that in the description of the present invention, unless otherwise clearly specified and limited, the terms "installation", "connection", and "connection" should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be directly connected or indirectly connected through an intermediate medium, and it can be the communication inside two elements. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific situations.

[0049] As an explanation, the nutritious meal products in the present invention are functional health foods such as nutritional improvers or nutritional supplements for use with meals. The food components are the components of daily food sources, including starch, protein, fat, etc. The test subjects can be animal donors for randomized double-blind trials such as mice, etc., or samples of the applicable population of functional health foods, which are all prior arts that can be selected by those skilled in the art according to needs.

[0050] Please refer to Figure 1 as shown, which is a flowchart of the method for detecting the blood sugar rising level of the nutritious meal products in the embodiments of the present invention; specifically, the embodiments of the present invention provide a method for detecting the blood sugar rising level of the nutritious meal products, including:

[0051] Step S1, obtaining the components of the nutritious meal products and obtaining the blood sugar rising models corresponding to single food components;

[0052] Collecting the physiological data of several test subjects and preparing a single component of the nutritious meal product with a preset first dose and a single food component with a preset second dose for the test subjects to ingest on an empty stomach;

[0053] Step S2, monitoring the blood sugar data of each test subject at several time points after simultaneously ingesting the single component and the single food component, and determining the digestion rising speed and digestion falling speed of the single food component after the test subject ingests the nutritious meal product according to the blood sugar data;

[0054] Step S3: Determine the single glycemic index of a single component in the nutritious meal for a single food component based on the glycemic model corresponding to the single food component, physiological data, digestion rising speed, and digestion falling speed.

[0055] Step S4: Determine the glycemic-sensitive components in each component of the nutritious meal based on the single glycemic index, and determine the individual difference coefficient of the glycemic-sensitive components based on the physiological data of each measured object and the corresponding single glycemic index.

[0056] Step S6: Classify the glycemic-sensitive components based on the individual difference coefficient to obtain normal-sensitive components and physiological-sensitive components; determine the correlation coefficient between the digestion and absorption speed corresponding to each physiological-sensitive component and each physiological index in the physiological data of the measured object, and respectively determine the sensitive physiological indexes corresponding to each physiological-sensitive component according to the correlation coefficient.

[0057] Step S9: Determine the grouping of the physiological-sensitive components based on the clustering results of each sensitive physiological index to obtain several groups of physiological-sensitive components.

[0058] Step S7: Use the preset first dose of the nutritious meal as the experimental group, and use the preset first dose of the nutritious meal excluding the glycemic-sensitive components as the first control group.

[0059] Step S8: Determine the first blood glucose response index of the nutritious meal based on the basal blood glucose data of each measured object at several time points after ingesting the experimental group and the first blood glucose data of each measured object at several time points after ingesting the first control group.

[0060] It can be understood that the purpose of the present invention is to provide comprehensive and balanced nutrition while controlling blood glucose fluctuations. First, obtain the components of the nutritious meal: obtain the glycemic model corresponding to another single food component (such as an apple), which is the glycemic data of the single food component and the human body after ingesting the single food component at several time points. At the same time, collect the physiological data of the measured objects, and let each measured object ingest the single component in the nutritious meal and the single food component on an empty stomach at the same time. Monitor the blood glucose data of each measured object at several time points after ingestion, and determine the digestion rising speed and digestion falling speed. The digestion rising speed and digestion falling speed also symbolize the blood glucose rising speed and blood glucose falling speed of each measured object after ingesting the single food component and the single food component from another aspect. Then, combine the glycemic model corresponding to the single food component, the physiological data of the measured object, the digestion rising speed, and the digestion falling speed to determine the single glycemic index of a single component in the nutritious meal for a single food component. The single glycemic index can also represent the influence degree on the human blood glucose concentration after the single component in the nutritious meal and the single food component are eaten together from another aspect.

[0061] It is understandable that determining the glycemic-sensitive components in each component of the nutritious meal based on a single glycemic index means that these glycemic-sensitive components affect the components in the nutritious meal that control the blood glucose concentration of the measured object. Based on the physiological data of the measured object and the corresponding single glycemic index, the individual difference coefficient of the glycemic-sensitive components for different individuals is determined, and the glycemic-sensitive components are classified into normal-sensitive components and physiological-sensitive components accordingly. Furthermore, the physiological-sensitive components corresponding to each sensitive physiological index are obtained for subsequent control experiments.

[0062] It is understandable that the experimental group is a nutritious meal with a preset first dose, and the first control group is a nutritious meal with a preset first dose excluding all glycemic-sensitive components. By taking the experimental group as the reference group, the influence of the glycemic-sensitive components on the blood glucose data of several measured objects is tested, and the first blood glucose response index representing the influence of all glycemic-sensitive components on the human body is determined, providing a basis for evaluating the glycemic level of the nutritious meal.

[0063] In a specific embodiment, the value range of the time interval between several time points is 5 min to 15 min. Preferably, the value range of the time interval between several time points is 10 min. The value range of the preset first dose is 30 g to 60 g. Preferably, the preset first dose is 50 g. The value range of the preset second dose is 90 g to 120 g. Preferably, the preset second dose is 110 g. The physiological data includes the age, gender, weight, height, basic blood glucose level, etc. of each measured object. In practice, the value range and preferred values of the time interval between several time points, the preset first dose, the preset second dose, and the physiological data can be determined according to the actual situation, and no specific limitation is made here and will not be elaborated further.

[0064] In a specific embodiment, based on the Pearson correlation coefficient calculation formula and the digestion and absorption rates corresponding to each physiological-sensitive component and each physiological index of the physiological data of the measured object, the correlation coefficient can be determined, and the sensitive physiological index corresponding to each physiological-sensitive component can be determined according to the correlation coefficient. For example, the physiological indexes include gender, age, and weight, and the physiological-sensitive components include Hericium erinaceus powder, carrot powder, and Agrocybe aegerita powder. When the correlation coefficient between gender and Hericium erinaceus powder is close to 1, it indicates that the two variables show a strong positive correlation, and gender is the sensitive physiological index corresponding to Hericium erinaceus powder.

[0065] In a specific embodiment, the sensitive physiological indexes corresponding to each physiological-sensitive component can be clustered, and the grouping of the physiological-sensitive components can be determined according to the clustering results to obtain several physiological-sensitive component groups. The clustering method can be K-means clustering, DBSCAN clustering, etc. In practice, the clustering method can be determined according to the actual situation, and no specific limitation is made here and will not be elaborated further.

[0066] The present invention determines the single glycemic index of each individual component in a nutritious meal for a single food component, accurately identifies the impact of each component in the nutritious meal on blood glucose, and at the same time combines physiological data to distinguish the normal sensitivity components and physiological sensitivity components of the nutritious meal for the human body. By combining the clustering results of sensitive physiological indicators, several physiological sensitivity component groups are determined. Based on several physiological sensitivity component groups, a first control group is constructed. On the premise that the experimental group is used as a reference, the overall impact of glycemic-sensitive components on the blood glucose of the nutritious meal is determined, further accurately evaluating the glycemic effect of the nutritious meal, providing a scientific basis for further controlling blood glucose levels, personalized diet management, and optimization of nutritious meals.

[0067] Please refer to Figure 2 as shown in Figure 2 which is a flowchart for determining the digestion and absorption rate of a single food component and a single composition component after a single measured object in an embodiment of the present invention ingests them;

[0068] Specifically, determining the digestion and absorption rate of a single food component after a measured object ingests a nutritious meal includes:

[0069] Step S21, constructing a comprehensive blood glucose change curve based on several time points and corresponding blood glucose data;

[0070] Step S22, determining the blood glucose rising stage and the blood glucose falling stage according to the comprehensive blood glucose change curve;

[0071] Step S23, determining the digestion rising rate according to the time points and blood glucose data corresponding to the blood glucose rising stage, and determining the digestion falling rate according to the time points and blood glucose data corresponding to the blood glucose falling stage.

[0072] In a specific embodiment, after a human body ingests food, blood glucose will experience a process from low to high and then from high to low. Therefore, for a single measured object, the peak value of blood glucose data is determined according to the blood glucose change curve. The time before the time point corresponding to the peak value of blood glucose data is the blood glucose rising stage, and the time after the time point corresponding to the peak value of blood glucose data is the blood glucose falling stage. The digestion rising rate is the ratio of the difference between the peak value of blood glucose data and the minimum value in the blood glucose rising stage to the duration of the blood glucose rising stage, and the digestion falling rate is the ratio of the difference between the peak value of blood glucose data and the minimum value in the blood glucose falling stage to the duration of the blood glucose falling stage. In practice, the determination methods of the blood glucose rising stage, the blood glucose falling stage, the digestion rising rate, and the digestion falling rate can be selected according to the actual situation, which is not specifically limited here and will not be elaborated further.

[0073] Please refer to Figure 3 as shown in

[0074] Step S31: Determine a correction factor according to the glycemic model of a single food component and physiological data;

[0075] Step S32: Determine the peak glycemic impact and the trough glycemic impact of a single food component according to the glycemic model;

[0076] Step S33: Determine the single glycemic index of a single constituent in a nutritious meal product on a single food component according to the correction factor, the peak glycemic impact, the trough glycemic impact, the digestion rising rate, and the digestion falling rate.

[0077] In a specific embodiment, the glycemic model is a relationship curve between a single food component and the standard blood glucose data at several time points after the human body ingests the single food component. The peak glycemic impact is the maximum value of the blood glucose data at several time points, and the trough glycemic impact is the minimum value of the blood glucose data at several time points. The correction factor is used to correct the degree of blood glucose impact of a single food component on different human bodies, and the correction factor is the mean value of the ratio of the maximum value of the blood glucose data at several time points after several tested subjects ingest the single food component to the maximum value of the standard blood glucose data. The single glycemic index is the ratio of the product of the correction factor, the maximum value, and the digestion rising rate to the product of the minimum value and the digestion falling rate. In practice, the correction factor, the peak glycemic impact, the trough glycemic impact, and the single glycemic index can be determined according to the actual situation, and no specific limitation is made here and will not be elaborated further.

[0078] The present invention determines the single glycemic index of a single constituent in a nutritious meal product on a single food component according to the correction factor, the peak glycemic impact, the trough glycemic impact, the digestion rising rate, and the digestion falling rate, thereby further accurately evaluating the glycemic effect of the nutritious meal product, and providing a scientific basis for further controlling blood glucose levels, personalized diet management, and optimization of nutritious meal products.

[0079] Please refer to Figure 4 as shown, which is a flowchart for determining the individual difference coefficient in an embodiment of the present invention; specifically, it includes:

[0080] Step S41: Determine the glycemic-sensitive components in each constituent of the nutritious meal product according to the comparison result between the single glycemic index and the preset glycemic index;

[0081] Step S42: Determine the response degree of each tested subject to each glycemic-sensitive component based on the physiological data of each tested subject and the single glycemic index;

[0082] Step S43: Determine the individual difference coefficient of each glycemic-sensitive component according to several response degrees.

[0083] Specifically, if the single glycemic index is greater than the preset glycemic index, it is determined that the corresponding constituent is a glycemic-sensitive component;

[0084] When the single glycemic index is less than or equal to the preset glycemic index, it is determined that the corresponding component is not a glycemic-sensitive component.

[0085] It can be understood that the glycemic-sensitive components are those with a relatively large impact on blood sugar. Therefore, when screening for glycemic-sensitive components in nutritional meals, different people have different reactions to glycemic-sensitive components. Thus, an individual difference coefficient is determined to facilitate subsequent experimental control.

[0086] In a specific embodiment, the preset glycemic index corresponding to each component of the nutritional meal is estimated based on the median glycemic index calculated from the glycemic data after a number of blood sugar-normal tested subjects consumed each component of the nutritional meal. The value range and preferred value of the preset glycemic index can be determined according to the actual situation, and no specific limitation is made here, nor will it be elaborated further.

[0087] In a specific embodiment, the physiological data includes the basic blood sugar data of each tested subject on an empty stomach. The blood sugar change coefficient of a single tested subject after simultaneously ingesting a single glycemic-sensitive component and a single component is the ratio of the difference between the blood sugar peak data and the basic blood sugar data after the single tested subject simultaneously ingests a single glycemic-sensitive component and a single component to the basic blood sugar data corresponding to the single tested subject. The reaction degree of a single tested subject to a single glycemic-sensitive component is the product of the blood sugar change coefficient and the corresponding single glycemic index. The individual difference coefficient is the ratio of the standard deviation and the mean value of the single glycemic-sensitive components corresponding to a number of tested subjects. In practice, the reaction degree of each tested subject to each glycemic-sensitive component and the individual difference coefficient of each glycemic-sensitive component can be determined according to the actual situation, and no specific limitation is made here, nor will it be elaborated further.

[0088] Specifically, a reference difference coefficient is determined based on the individual difference coefficients of each glycemic-sensitive component, and normal-sensitive components and physiological-sensitive components are obtained according to the reference difference coefficient and the individual difference coefficient;

[0089] Among them, if the individual difference coefficient is greater than the reference difference coefficient, it is determined that the glycemic-sensitive component is a physiological-sensitive component;

[0090] If the individual difference coefficient is less than or equal to the reference difference coefficient, it is determined that the glycemic-sensitive component is a normal-sensitive component.

[0091] It can be understood that according to physiological data, the differential impact degree of the blood sugar-raising sensitive components on each measured object can be determined, that is, the individual difference coefficient. By comparing the individual difference coefficient with the benchmark difference coefficient, the blood sugar-raising sensitive components are classified into normal sensitive components and physiological sensitive components. When it is determined that the blood sugar-raising sensitive component is a normal sensitive component, it indicates that the blood sugar impact degree of this blood sugar-raising sensitive component is relatively stable among different individuals; when it is determined that the blood sugar-raising sensitive component is a physiological sensitive component, it indicates that the blood sugar impact degree of this blood sugar-raising sensitive component varies greatly among different individuals. For example, a nutritional meal contains three blood sugar-raising sensitive components: pumpkin powder, carrot powder, and folic acid. The individual difference coefficients corresponding to pumpkin powder, carrot powder, and folic acid are 0.25, 0.15, and 0.55 respectively. When the benchmark difference coefficient is 0.35, pumpkin powder and carrot powder are determined to be normal sensitive components, and folic acid is determined to be a physiological sensitive component.

[0092] In a specific embodiment, the benchmark difference coefficient is the mean value of the sum of the individual difference coefficients of several blood sugar-raising sensitive components. In practice, the value of the benchmark difference coefficient can be determined according to the actual situation and is not specifically limited here. As long as the benchmark difference coefficient is reasonably determined and the blood sugar-raising sensitive components are classified into normal sensitive components and physiological sensitive components by comparing with the individual difference coefficients of each blood sugar-raising sensitive component, it will not be elaborated here.

[0093] By determining the individual difference coefficient of each blood sugar-raising sensitive component on the measured object, the present invention can more accurately identify the physiological sensitive components with a large difference in blood sugar impact among different individuals and the normal sensitive components with relatively stable and no difference in blood sugar impact among different individuals in the nutritional meal, thereby further accurately evaluating the blood sugar-raising effect of the nutritional meal and providing a scientific basis for further controlling blood sugar levels, personalized diet management, and optimization of the nutritional meal.

[0094] Specifically, a basic blood sugar curve is constructed based on several time points and the corresponding basal blood sugar data, a first blood sugar curve is constructed based on several time points and the corresponding first blood sugar data, and the first blood sugar response index of the nutritional meal is determined based on the basic blood sugar curve and the first blood sugar curve.

[0095] It is understandable that the glycemic index is generally an indicator for measuring the postprandial blood glucose response of foods. It refers to the ratio of the area under the blood glucose time curve caused by a food containing 50 grams of carbohydrates to the area under the blood glucose time curve caused by consuming an equivalent amount of glucose. This indicator reflects the speed and ability of a certain food to raise blood glucose compared to glucose, and has important guiding significance for diabetic patients and people who need to control blood glucose. In the implementation of the present invention, the obtained basic blood glucose data and the first blood glucose data are both measured after ingesting the same dose of a certain food, corresponding to the test group or the control group. The first control group of the nutritious meal with a preset first dose excluding the glycemic-sensitive components is used as the test group with the test group as the standard group.

[0096] In a specific embodiment, the first blood glucose response index is the product of 100 and the ratio of the area under the curve of the first blood glucose curve to the area under the curve of the basic blood glucose curve. The smaller the first blood glucose response index, the greater the impact of the nutritious meal excluding the glycemic-sensitive components on blood glucose, the better the control effect of the nutritious meal excluding the glycemic-sensitive components on blood glucose, and it also indicates that the glycemic-sensitive components in the nutritious meal play a dominant role in the impact on blood glucose, and the glycemic effect of the nutritious meal can be evaluated according to the impact of each glycemic-sensitive component on blood glucose. For example, if the first blood glucose response index is less than 50, it indicates that the nutritious meal can reduce the blood glucose level after consuming the corresponding food components, and the smaller the first blood glucose response index, the better the hypoglycemic effect of the nutritious meal.

[0097] By setting up the test group and the first control group, the present invention measures the degree of influence of the glycemic-sensitive components in the nutritious meal on the individual's blood glucose, that is, the first blood glucose response index, and further intuitively evaluates the impact of the nutritious meal on blood glucose, providing a scientific basis for further controlling blood glucose levels, personalized diet management, and optimization of nutritious meals.

[0098] Specifically, it further includes:

[0099] Obtaining a number of second control groups of the nutritious meal with a preset first dose that only retains a single group of physiologically sensitive components;

[0100] Based on the basic blood glucose data and the second blood glucose data of each subject after ingesting a number of second control groups, determining the second blood glucose response index of the nutritious meal.

[0101] Specifically, constructing a second blood glucose curve according to a number of time points and the corresponding second blood glucose data, and determining the second blood glucose response index according to the basic blood glucose curve and the second blood glucose curve.

[0102] In a specific embodiment, in a single second control group, the second blood glucose response index is the product of 100 and the ratio of the area under the curve of the second blood glucose curve to the area under the curve of the basic blood glucose curve. The smaller the second blood glucose response index, the greater the impact of the corresponding single-group physiologically sensitive ingredient group in the nutritious meal on blood glucose. Retaining this group of physiologically sensitive ingredients in the nutritious meal can more effectively control blood glucose, and it also indicates that the impact of this group of physiologically sensitive ingredients in the nutritious meal on blood glucose is dominant. For example, if the second blood glucose response index corresponding to the nutritious meal with a single-group physiologically sensitive ingredient retained is less than 50, it indicates that the nutritious meal with this group of physiologically sensitive ingredients retained can reduce the blood glucose level after consuming the corresponding food ingredients, and the smaller the second blood glucose response index, the better the blood glucose lowering effect of the nutritious meal.

[0103] Specifically, it further includes:

[0104] Obtain a third control group of the nutritious meal with a preset first dose that only retains the normal sensitive ingredient group;

[0105] Based on the basic blood glucose data and the third blood glucose data of each subject after ingesting the third control group, determine the third blood glucose response index of the nutritious meal.

[0106] Specifically, construct a third blood glucose curve according to several time points and the corresponding third blood glucose data, and determine the third blood glucose response index based on the basic blood glucose curve and the third blood glucose curve.

[0107] In a specific embodiment, the third blood glucose response index is the product of 100 and the ratio of the area under the curve of the third blood glucose curve to the area under the curve of the basic blood glucose curve. The smaller the third blood glucose response index, the greater the impact of the normal sensitive ingredients in the nutritious meal on blood glucose. Retaining the normal sensitive ingredients in the nutritious meal can more effectively control blood glucose. For example, if the third blood glucose response index corresponding to the nutritious meal with normal sensitive ingredients retained is less than 50, it indicates that the nutritious meal with normal sensitive ingredients retained can reduce the blood glucose level after consuming the corresponding food ingredients, and the smaller the third blood glucose response index, the better the blood glucose lowering effect of the nutritious meal.

[0108] The present invention further determines the second blood glucose response index of a single-group physiologically sensitive ingredient to blood glucose and the third blood glucose response index of the normal sensitive ingredient group to blood glucose by setting up several second control groups of the nutritious meal with a preset first dose that only retains a single-group physiologically sensitive ingredient group and a third control group of the nutritious meal with a preset first dose that only retains the normal sensitive ingredient group, thereby further intuitively evaluating the impact of the nutritious meal on blood glucose, and providing a scientific basis for further controlling blood glucose levels, personalized diet management, and optimization of the nutritious meal.

[0109] Specifically, it further includes determining the first glycemic adaptation index of the normal sensitive components in the nutritious meal based on the first glycemic response index and the third glycemic response index, and determining the adjustment method of the normal sensitive components in the nutritious meal according to the comparison result between the first glycemic adaptation index and the preset adaptation index. Among them,

[0110] If the first glycemic adaptation index is greater than the preset adaptation index, the normal sensitive components in the nutritious meal are retained;

[0111] If the first glycemic adaptation index is less than or equal to the preset adaptation index, the normal sensitive components in the nutritious meal are removed.

[0112] It can be understood that the first glycemic adaptation index reflects the contribution degree of the normal sensitive components in the nutritious meal during the overall blood glucose control process. The normal sensitive components in the nutritious meal can be further adjusted according to the first glycemic adaptation index, which is very important for people who need personalized diet management (such as diabetic patients, those with unstable blood glucose, etc.).

[0113] In a specific embodiment, the first glycemic adaptation index is the ratio of the first glycemic response index to the third glycemic response index. If the first glycemic adaptation index is larger and greater than 0.8, it indicates that the contribution degree of the normal sensitive components in the nutritious meal during the overall blood glucose control process is greater, then the normal sensitive components are retained in the nutritious meal. If the first glycemic adaptation index is smaller and less than or equal to 0.8, it indicates that the contribution degree of the normal sensitive components in the nutritious meal during the overall blood glucose control process is smaller, then the normal sensitive components are not retained in the nutritious meal. The first glycemic adaptation index and the adjustment method of the normal sensitive components in the nutritious meal can be determined according to the actual situation, and no specific limitation is made here, nor will it be elaborated further.

[0114] Specifically, it further includes determining the second glycemic adaptation index of each physiological sensitive component group in the nutritious meal containing each physiological sensitive component group based on the first glycemic response index and the second glycemic response index, and determining the adjustment method of the physiological sensitive components in the nutritious meal according to the comparison result between the second glycemic adaptation index and the preset adaptation index. Among them,

[0115] If the second glycemic adaptation index corresponding to a single group of physiological sensitive components is greater than the preset adaptation index, the corresponding single group of physiological sensitive components in the nutritious meal are retained;

[0116] If the second glycemic adaptation index corresponding to a single group of physiological sensitive components is less than or equal to the preset adaptation index, the corresponding single group of physiological sensitive components in the nutritious meal are removed.

[0117] It is understandable that the second glycemic adaptation index reflects the contribution degree of a single group of physiologically sensitive components in the nutritious meal during the overall blood glucose control process. According to the second glycemic adaptation index, the group of physiologically sensitive components in the nutritious meal can be further adjusted, which is very important for people who need personalized diet management (such as diabetic patients, those with unstable blood glucose, etc.).

[0118] In a specific embodiment, the second glycemic adaptation index is the ratio of the first blood glucose response index to the second blood glucose response index. If the second glycemic adaptation index is larger and greater than 0.8, it indicates that the contribution degree of a single group of physiologically sensitive components in the nutritious meal during the overall blood glucose control process is greater, then the corresponding single group of physiologically sensitive components is retained in the nutritious meal. If the second glycemic adaptation index is smaller and less than or equal to 0.8, it indicates that the contribution degree of a single group of physiologically sensitive components in the nutritious meal during the overall blood glucose control process is smaller, then the corresponding single group of physiologically sensitive components is not retained in the nutritious meal. The adjustment method of the second glycemic adaptation index and the physiologically sensitive components in the nutritious meal can be determined according to the actual situation, and no specific limitation is made here and will not be elaborated further.

[0119] By setting up the second control group and the third control group, the present invention can calculate the second blood glucose response index of a single group of physiologically sensitive components to blood glucose and the third blood glucose response index of the normal sensitive component group to blood glucose respectively, effectively distinguishing the specific effects of different glycemic sensitive components on blood glucose, facilitating the determination of the first glycemic adaptation index and the adjustment method of the normal sensitive components in the corresponding nutritious meal, and the determination of the second glycemic adaptation index and the adjustment method of the single group of physiologically sensitive components in the corresponding nutritious meal, providing a scientific basis for further controlling blood glucose levels, personalized diet management, and the optimization of nutritious meals.

[0120] In a specific embodiment, the components of the selected nutritious meal are shown in Table 1 below:

[0121] Table 1 Main components of the nutritious meal

[0122]

[0123]

[0124]

[0125] A number of test subjects are randomly selected, and the blood glucose concentrations of the test subjects are measured at 0 min, 15 min, 30 min, 45 min, 60 min, 90 min, and 120 min after consuming the nutritious meal (experimental group) with a preset first dose of 50 g of the present invention, as shown in Table 2:

[0126] Table 2 Blood glucose concentrations at different times before and after consuming the nutritious meal of the present invention (mmol / L)

[0127]

[0128]

[0129] In addition, physiological data of several randomly selected subjects are obtained, and single components of a nutritious meal with a preset first dose of 50 g and a single food component (apple) with a preset second dose of 110 g are separately prepared for the subjects to ingest on an empty stomach. At 0 min, 15 min, 30 min, 45 min, 60 min, 90 min, and 120 min after simultaneously ingesting the single component and the single food component, the blood glucose data of the subjects are monitored, and according to the technical solution of the present invention and the obtained blood glucose data, the digestion increase rate and digestion decrease rate of the single food component and the single component ingested by each subject are determined, and the single glycemic index of each component in the nutritious meal with respect to the apple is obtained, as shown in Table 3 below.

[0130] Table 3 Single glycemic index of each component in the nutritious meal with respect to the apple

[0131]

[0132]

[0133]

[0134] Determined by the blood glucose level detection method of the nutritious meal described in the present invention, when the reference difference coefficient is 0.4, pumpkin powder, carrot powder, and vitamin B2 are normal sensitive components, and folic acid, niacin, and Agaricus blazei powder are physiological sensitive components. The individual difference coefficients corresponding to these blood glucose sensitive components are shown in Table 4 below:

[0135] Table 4 Individual difference coefficients corresponding to blood glucose sensitive components

[0136] Blood sugar sensitive ingredient Individual difference coefficient Pumpkin powder 0.27 Carrot powder 0.16 Vitamin B2 0.13 Folic acid 0.56 Niacin 0.34 Agaricus blazei powder 0.38

[0137] It can be seen that individual physiological differences have an important impact on the analysis results of the blood sugar-rising levels of nutritious meal products, and the individual difference coefficients corresponding to different blood sugar-sensitive components are also different. The present invention accurately identifies the degree of influence of each component in the nutritious meal product on blood sugar by determining the single glycemic index of a single component in the nutritious meal product on a single food component, and at the same time combines physiological data to distinguish the normal-sensitive components and physiological-sensitive components of the nutritious meal product on the human body. It is convenient to further determine several physiological-sensitive component groups according to the clustering results of sensitive physiological indicators, construct a first control group based on the several physiological-sensitive component groups, and on the premise that the experimental group is used as a reference, determine the overall blood sugar influence degree of the blood sugar-sensitive components on the nutritious meal product, further accurately evaluate the blood sugar-rising effect of the nutritious meal product, and provide a scientific basis for further controlling blood sugar levels, personalized diet management, and optimization of nutritious meal products.

[0138] So far, the technical solution of the present invention has been described in combination with the preferred embodiments shown in the accompanying drawings. However, it is easy for those skilled in the art to understand that the protection scope of the present invention is obviously not limited to these specific embodiments. Without departing from the principle of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will fall within the protection scope of the present invention.

[0139] The above are only the preferred embodiments of the present invention and are not used to limit the present invention; for those skilled in the art, the present invention can have various changes and modifications. Any modification, equivalent substitution, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for detecting the glycemic level of a nutritious meal, characterized in that: include: Obtain the components of nutritional meals and obtain the glycemic model corresponding to a single food component; Collecting physiological data of several test subjects, and preparing a single component of a preset first dose of a nutritional meal and a single food component of a preset second dose for the test subjects to ingest in a fasting state; Monitoring the blood glucose data of each subject at several time points after the single component and the single food component are ingested simultaneously, and determining the digestion increase rate and digestion decrease rate of the single food component after the corresponding subject ingests the nutritional meal according to the blood glucose data; Determine a single glycemic index of a single component in the nutritional meal to the single food component according to the glycemic model corresponding to the single food component, the physiological data, the digestion rise rate and the digestion fall rate; Determining the glycemic sensitive components in each component of the nutritional meal according to the single glycemic index, and determining the individual difference coefficient of the glycemic sensitive components based on the physiological data of each subject and the corresponding single glycemic index; Classifying the glycemic sensitive components based on the individual difference coefficients to obtain normal sensitive components and physiological sensitive components; Determine the correlation coefficient between the digestion and absorption rate corresponding to each physiological sensitive component and each physiological index in the physiological data of the measured object, so as to respectively determine the sensitive physiological index corresponding to each physiological sensitive component according to the correlation coefficient; Determine the grouping of physiological sensitive components based on the clustering results of each sensitive physiological index to obtain a number of physiological sensitive component groups; The preset first dose of the nutritional meal is used as the test group, and the preset first dose of the nutritional meal excluding the glycemic sensitive ingredients is used as the first control group; The first blood glucose response index of the nutritional meal is determined based on the basal blood glucose data of each subject at several time points after consuming the test group and the first blood glucose data of each subject at several time points after consuming the first control group.

2. The method for detecting the glycemic level of a nutritional meal according to claim 1, characterized in that: Determining the digestion and absorption rate of a single food component after the subject ingests the nutritional meal, including: A comprehensive blood sugar change curve is constructed based on several time points and corresponding blood sugar data, and the blood sugar rising stage and blood sugar falling stage are determined based on the comprehensive blood sugar change curve. The digestion rising speed is determined based on the time points and blood sugar data corresponding to the blood sugar rising stage, and the digestion falling speed is determined based on the time points and blood sugar data corresponding to the blood sugar falling stage.

3. The method for detecting the glycemic level of a nutritional meal according to claim 2, characterized in that: Determining the single glycemic index includes: determining a correction factor based on the glycemic model for a single food component and the physiological data; Determine the peak value and trough value of blood sugar impact of a single food component according to the glycemic model; A single glycemic index of a single component in the nutritional meal to the single food component is determined according to the correction factor, the blood sugar impact peak value, the blood sugar impact trough value, the digestion rise rate and the digestion fall rate.

4. The method for detecting the glycemic level of a nutritional meal according to claim 3, characterized in that: Determine the individual variation coefficients of glycemic sensitive components, including, The glycemic sensitive components in the various components of the nutritional meal are determined based on the comparison result of the single glycemic index and the preset glycemic index, and the reaction degree of each tested subject to each glycemic sensitive component is determined based on the physiological data of each tested subject and the single glycemic index, and the individual difference coefficient of each glycemic sensitive component is determined based on several reaction degrees.

5. The method for detecting the glycemic level of a nutritional meal according to claim 4, characterized in that: Based on the individual difference coefficients of each glucose-sensitive component, a reference difference coefficient is determined, and the normal sensitive component and the physiological sensitive component are obtained according to the reference difference coefficient and the individual difference coefficient, wherein: If the individual difference coefficient is greater than the reference difference coefficient, the glucose-sensitive component is determined to be a physiologically sensitive component; If the individual difference coefficient is less than or equal to the reference difference coefficient, the glucose-sensitive component is determined to be a normal-sensitive component.

6. The method for detecting the glycemic level of a nutritional meal according to claim 1, characterized in that: A basic blood glucose curve is constructed according to several time points and corresponding basic blood glucose data, a first blood glucose curve is constructed according to several time points and corresponding first blood glucose data, and a first blood glucose response index of the nutritional meal is determined according to the basic blood glucose curve and the first blood glucose curve.

7. The method for detecting the glycemic level of a nutritional meal according to claim 1, characterized in that: Also includes: obtaining a plurality of second control groups of nutritional meals containing only a single group of physiologically sensitive components and a preset first dose; The second blood glucose response index of the nutritional meal is determined based on the basal blood glucose data and the second blood glucose data of each subject after taking the plurality of second control groups.

8. The method for detecting the glycemic level of a nutritional meal according to claim 7, characterized in that: Also includes: Obtaining a third control group of nutritional meals containing only the preset first dose of the normal sensitive component group; A third glycemic response index of the nutritional meal is determined based on the basal blood sugar data and the third blood sugar data of each subject after taking the third control group.

9. The method for detecting the glycemic level of a nutritional meal according to claim 8, characterized in that: Also includes: Determine a first glycemic adaptation index of a normal sensitive component in a nutritional meal according to the first glycemic response index and the third glycemic response index, and determine an adjustment method of the normal sensitive component in the nutritional meal according to a comparison result between the first glycemic adaptation index and a preset adaptation index, wherein: If the first glycemic adaptation index is greater than the preset adaptation index, retaining the normal sensitive component in the nutritional meal; If the first glycemic adaptation index is less than or equal to the preset adaptation index, the normal sensitive component in the nutritional meal is removed.

10. The method for detecting the glycemic level of a nutritional meal according to claim 9, characterized in that: Also includes: According to the first blood sugar response index and the second blood sugar response index, a second glycemic adaptation index of each physiologically sensitive component group in the nutritional meal containing each physiologically sensitive component group is determined, and according to the comparison result between the second glycemic adaptation index and the preset adaptation index, an adjustment method of the physiologically sensitive components in the nutritional meal is determined, wherein: If the second glycemic adaptation index corresponding to a single group of physiologically sensitive components is greater than the preset adaptation index, retaining the corresponding single group of physiologically sensitive components in the nutritional meal; If the second glycemic adaptation index corresponding to a single group of physiologically sensitive components is less than or equal to the preset adaptation index, the corresponding single group of physiologically sensitive components is removed from the nutritional meal.

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