Method for detecting the glycemic level of a nutritional meal

Abstract

The present application relates to the technical field of food detection, and particularly relates to a method for detecting the glycemic level of a nutrition meal, comprising: obtaining a glycemic model corresponding to each component of the nutrition meal and a single food component; collecting physiological data of a plurality of measured objects, monitoring blood glucose data after the measured objects ingest a single component and a single food component in a fasting 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 nutrition meal 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 component and the physiological sensitive component in the nutrition meal. The present application ensures nutrition balance while effectively controlling blood glucose level.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food detection, in particular to a glycemic level detection method of nutritional meal. BACKGROUND

[0002] Glycemic index GI is an index for measuring the speed and amplitude of blood glucose rise after food intake. Low GI food releases sugar slowly during digestion, which helps to stabilize blood glucose levels. Therefore, in the design of nutritional meal, selecting low GI food helps to control blood glucose fluctuations and is suitable for diabetic patients and healthy people.

[0003] Currently, the potential glycemic level of nutritional meal can be determined by fingertip blood sampling method, continuous glucose monitoring system, food composition analysis, nutritional component detection and low GI food identification. However, with the rapid development of the food industry, the composition of nutritional meal often presents complex diversity, and the blood glucose response of different individuals to nutritional meal also differs, which is affected by various factors such as genetics, age, gender, weight, exercise habits and other individual physiological indicators. Therefore, even the same nutritional meal may produce different glycemic levels in different individuals.

[0004] Therefore, there is an urgent need for a glycemic level detection method of nutritional meal, which can detect the potential glycemic level of nutritional meal, and also consider individual physiological differences to adaptively adjust the composition of nutritional meal, help people to better and reasonably diet, and reduce blood glucose. SUMMARY

[0005] Therefore, the present application provides a glycemic level detection method of nutritional meal, which overcomes the problem that the composition of nutritional meal in the prior art is complex and diverse, the accuracy of detecting the glycemic level is low, and the influence of individual physiological differences on the analysis result of the glycemic level of nutritional meal leads to poor accuracy of the glycemic conclusion.

[0006] To achieve the above-mentioned purpose, the present application provides a glycemic level detection method of nutritional meal, comprising:

[0007] obtaining each component of the nutritional meal, and obtaining a glycemic model corresponding to a single food component;

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

[0009] monitoring the blood glucose data of each test subject at a plurality of time points after simultaneously ingesting the single component and the single food component, and determining the digestion rise speed and the digestion fall speed of the single food component after the test subject ingests the nutritional meal according to the blood glucose data;

[0010] determining a single glycemic index of a single component in the nutritional meal product to the single food component according to the glycemic model of the single food component, the physiological data, the digestion rising speed and the digestion falling speed;

[0011] determining a glycemic sensitive component in each component of the nutritional meal product according to the single glycemic index, and determining an individual difference coefficient of the glycemic sensitive component based on the physiological data of each subject and the corresponding single glycemic index;

[0012] classifying the glycemic sensitive component based on the individual difference coefficient to obtain a normal sensitive component and a physiological sensitive component;

[0013] determining a correlation coefficient of the digestion and absorption speed of each physiological sensitive component to each physiological index in the physiological data of the subject, so as to determine a sensitive physiological index corresponding to each physiological sensitive component according to the correlation coefficient;

[0014] determining a grouping of the physiological sensitive component based on the clustering result of each sensitive physiological index to obtain a plurality of physiological sensitive component groups;

[0015] taking a preset first dose of the nutritional meal product as a test group, and taking a preset first dose of the nutritional meal product excluding the glycemic sensitive component as a first control group;

[0016] determining a first blood glucose response index of the nutritional meal product based on the basal blood glucose data of each subject at a plurality of time points after ingesting the test group and the first blood glucose data of each subject at a plurality of time points after ingesting the first control group.

[0017] Further, the digestion and absorption speed of the single food component after the subject ingests the nutritional meal product is determined, comprising:

[0018] constructing a comprehensive blood glucose change curve according to a plurality of time points and corresponding blood glucose data, determining a blood glucose rising stage and a blood glucose falling stage according to the comprehensive blood glucose change curve, determining a digestion rising speed according to the time points and blood glucose data corresponding to the blood glucose rising stage, and determining a digestion falling speed according to the time points and blood glucose data corresponding to the blood glucose falling stage.

[0019] Further, a correction factor is determined according to the glycemic model of the single food component and the physiological data, a blood glucose impact peak value and a blood glucose impact valley value of the single food component are determined according to the glycemic model, and a single glycemic index of a single component in the nutritional meal product to the single food component is determined according to the correction factor, the blood glucose impact peak value, the blood glucose impact valley value, the digestion rising speed and the digestion falling speed.

[0020] Further, the glycemic sensitive component in each component of the nutritional meal product is determined according to the comparison result of the single glycemic index and the preset glycemic index, and the reaction degree of each test subject to each glycemic sensitive component is determined based on the physiological data of each test subject and the single glycemic index, and the individual difference coefficient of each glycemic sensitive component is determined according to the reaction degrees.

[0021] Further, the reference difference coefficient is determined based on the individual difference coefficient of each glycemic sensitive component, and the normal sensitive component and the physiological sensitive component are obtained according to the reference difference coefficient and the individual difference coefficient.

[0022] If the individual difference coefficient is greater than the reference difference coefficient, the glycemic sensitive component is determined as the physiological sensitive component.

[0023] If the individual difference coefficient is less than or equal to the reference difference coefficient, the glycemic sensitive component is determined as the normal sensitive component.

[0024] Further, the basic blood glucose curve is constructed according to the time points and the corresponding basic blood glucose data, the first blood glucose curve is constructed according to the time points and the corresponding first blood glucose data, and the first blood glucose response index of the nutritional meal product is determined according to the basic blood glucose curve and the first blood glucose curve.

[0025] Further, the second control groups of the preset first dose of the nutritional meal product which only retain the group of physiological sensitive components are obtained.

[0026] The second blood glucose response index of the nutritional meal product is determined based on the basic blood glucose data and the second blood glucose data of each test subject after the second control groups are ingested.

[0027] Further, the third control group of the preset first dose of the nutritional meal product which only retains the group of normal sensitive components is obtained.

[0028] The third blood glucose response index of the nutritional meal product is determined based on the basic blood glucose data and the third blood glucose data of each test subject after the third control group is ingested.

[0029] Further, the first glycemic adaptation index of the normal sensitive component in the nutritional meal product is determined according to the first blood glucose response index and the third blood glucose response index, and the adjustment mode of the normal sensitive component in the nutritional meal product is determined according to the comparison result of the first glycemic adaptation index and the preset adaptation index, wherein,

[0030] If the first glycemic adaptation index is greater than the preset adaptation index, the normal sensitive component in the nutritional meal product is retained.

[0031] If the first glycemic adaptation index is less than or equal to the preset adaptation index, the normal sensitive component in the nutritional meal product is removed.

[0032] Further, the second glycemic adaptation indexes of each physiological sensitive component group in the nutritional meal product containing each physiological sensitive component group respectively are determined according to the first blood glucose response index and the second blood glucose response index, and the adjustment mode of the physiological sensitive component in the nutritional meal product is determined according to the comparison result of the second glycemic adaptation index and the preset adaptation index, wherein,

[0033] If the second glycemic adaptation index corresponding to the single group of physiological sensitive components is greater than the preset adaptation index, the corresponding single group of physiological sensitive components in the nutritional meal product is retained.

[0034] If the second glycemic adaptation index corresponding to the 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 nutritional meal product is removed.

[0035] Compared with the prior art, the beneficial effects of the present application are that the influence degree of each component in the nutritional meal product on blood glucose is accurately identified by determining the single glycemic index of each component in the nutritional meal product on a single food component, and the normal sensitive component and the physiological sensitive component of the nutritional meal product are distinguished in combination with physiological data, and a plurality of physiological sensitive component groups are determined in combination with the clustering result of the sensitive physiological index, a first control group is constructed based on the plurality of physiological sensitive component groups, the overall blood glucose influence degree of the glycemic sensitive component on the nutritional meal product is determined under the premise of taking the test group as a reference, and the glycemic effect of the nutritional meal product is further accurately evaluated, thereby providing a scientific basis for further controlling blood glucose level, personalized diet management and optimization of the nutritional meal product.

[0036] Further, the single glycemic index of each component in the nutritional meal product on a single food component is determined according to the correction factor, the blood glucose influence peak value, the blood glucose influence valley value, the digestion rising speed and the digestion falling speed, thereby further accurately evaluating the glycemic effect of the nutritional meal product, and providing a scientific basis for further controlling blood glucose level, personalized diet management and optimization of the nutritional meal product.

[0037] Further, the individual difference coefficients of each glycemic sensitive component on the measured object are determined, the physiological sensitive components with relatively large blood glucose influence difference among different individuals and the normal sensitive components with relatively stable blood glucose influence without difference among different individuals in the nutritional meal product are more accurately identified, thereby further accurately evaluating the glycemic effect of the nutritional meal product, and providing a scientific basis for further controlling blood glucose level, personalized diet management and optimization of the nutritional meal product.

[0038] Further, the present application tests the influence degree of the blood sugar of the individual by the glycemic sensitivity component in the nutritional meal by setting the test group and the first control group, that is, the first blood sugar response index, and further directly evaluates the influence of the nutritional meal on the blood sugar, thereby providing a scientific basis for further controlling the blood sugar level, personalized diet management and optimization of the nutritional meal.

[0039] Further, the present application further determines the second blood sugar response index of the single group of physiological sensitive components on the blood sugar and the third blood sugar response index of the normal sensitive component group on the blood sugar by setting the several second control groups of the preset first dose of the nutritional meal which only retains the single group of physiological sensitive components and the third control group of the preset first dose of the nutritional meal which only retains the normal sensitive component group, thereby further directly evaluating the influence of the nutritional meal on the blood sugar, and providing a scientific basis for further controlling the blood sugar level, personalized diet management and optimization of the nutritional meal.

[0040] Further, the present application effectively distinguishes the specific influence of different glycemic sensitivity components on the blood sugar by determining the second blood sugar response index of the single group of physiological sensitive components on the blood sugar and the third blood sugar response index of the normal sensitive component group on the blood sugar, thereby facilitating the determination of the first glycemic adaptation index and the adjustment mode of the normal sensitive component in the corresponding nutritional meal and the determination of the second glycemic adaptation index and the adjustment mode of the single group of physiological sensitive components in the corresponding nutritional meal, and providing a scientific basis for further controlling the blood sugar level, personalized diet management and optimization of the nutritional meal. BRIEF DESCRIPTION OF DRAWINGS

[0041] Figure 1 The flowchart of the glycemic level detection method of the nutritional meal of the embodiment of the present application;

[0042] Figure 2 The flowchart of determining the digestion and absorption speed of a single food component and a single component after being ingested by a single measured object of the embodiment of the present application;

[0043] Figure 3 The flowchart of determining the single glycemic index of the embodiment of the present application;

[0044] Figure 4 The flowchart of determining the individual difference coefficient of the embodiment of the present application. DETAILED DESCRIPTION

[0045] In order to make the objects and advantages of the present application clearer, the present application is further described below in combination with the embodiments; it should be understood that the specific embodiments described herein are only used to explain the present application, and do not limit the present application.

[0046] The preferred embodiments of the present application will be described below with reference to the accompanying drawings. It should be understood by those skilled in the art that the embodiments are only used to explain the technical principles of the present application and not to limit the protection scope of the present application.

[0047] It should be noted that, in the description of the present application, the terms of direction or position relationship such as "upper", "lower", "left", "right", "inner", "outer" and the like are based on the direction or position relationship shown in the drawings, which is only for the convenience of description and does not indicate or imply that the device or element must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as a limitation on the present application.

[0048] In addition, it should also be noted that, in the description of the present application, unless otherwise explicitly specified and limited, the terms "mounting", "connecting", "connection" should be understood in a broad sense, for example, it can be fixed connection, or detachable connection, or integrally connected; it can be mechanical connection, or electrical connection; it can be directly connected, or indirectly connected through an intermediate medium, or the internal communication of two elements. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0049] As an explanation, the nutritional meal in the present application is a functional health food such as a nutritional improver or a nutritional supplement used with meals, the food components are various components from daily food sources including starch, protein, fat, etc., and the measured objects can be animal donors such as mice in a randomized double-blind test, or samples obtained from the target population of the functional health food, which are all prior art that can be selected by those skilled in the art as needed.

[0050] Please refer to Figure 1 As shown in the figure, it is a flow chart of the method for detecting the glycemic level of the nutritional meal according to the embodiment of the present application; specifically, the embodiment of the present application provides a method for detecting the glycemic level of the nutritional meal, which comprises:

[0051] Step S1, obtaining each component of the nutritional meal, and obtaining the glycemic model corresponding to each single food component;

[0052] Collecting physiological data of a plurality of measured objects, and preparing a preset first dose of a single component of the nutritional meal and a preset second dose of a single food component for the measured objects to be taken in a fasting state;

[0053] Step S2, monitoring the blood glucose data of each measured object at a plurality of time points after taking the single component and the single food component at the same time, and determining the digestion rising speed and the digestion falling speed of the single food component after the measured object takes the nutritional meal according to the blood glucose data;

[0054] Step S3, determining a single glycemic index of a single food component to the single food component in the nutritional meal product according to the glycemic model corresponding to the single food component, the physiological data, the digestion rising speed and the digestion falling speed;

[0055] Step S4, determining a glycemic sensitive component in each component of the nutritional meal product according to the single glycemic index, and determining an individual difference coefficient of the glycemic sensitive component based on the physiological data of each measured object and the corresponding single glycemic index;

[0056] Step S5, classifying the glycemic sensitive component based on the individual difference coefficient to obtain a normal sensitive component and a physiological sensitive component, and determining a correlation coefficient of each physiological sensitive component to each physiological index in the physiological data of the measured object to determine a sensitive physiological index corresponding to each physiological sensitive component according to the correlation coefficient;

[0057] Step S6, determining a grouping of the physiological sensitive component based on the clustering result of each sensitive physiological index to obtain a plurality of physiological sensitive component groups;

[0058] Step S7, taking a preset first dose of the nutritional meal product as a test group, and taking a preset first dose of the nutritional meal product excluding the glycemic sensitive component as a first control group;

[0059] Step S8, determining a first glycemic response index of the nutritional meal product based on the basal glycemic data of each measured object at a plurality of time points after ingesting the test group and the first glycemic data of each measured object at a plurality of time points after ingesting the first control group.

[0060] It can be understood that the purpose of the present application is to provide comprehensive and balanced nutrition while controlling blood glucose fluctuations. First, the components of the nutritional meal product are obtained: the glycemic model corresponding to another single food component (such as an apple) is obtained, which is the blood glucose data of the single food component and the human body after ingesting the single food component at a plurality of time points, and the physiological data of the measured object is collected, and each measured object ingests the single component and the single food component in the nutritional meal product in a fasting state, and the blood glucose data of each measured object is monitored at a plurality of time points after ingestion, and the digestion rising speed and the digestion falling speed are determined, which also symbolize the blood glucose rising speed and the blood glucose falling speed of each measured object after ingesting the single food component and the single food component. Then, the single glycemic index of the single component in the nutritional meal product to the single food component is determined by combining 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, and the single glycemic index can also represent the influence degree of the single component and the single food component in the nutritional meal product on the blood glucose concentration of the human body.

[0061] It can be understood that determining the glycemic-sensitive components in each component of the nutritional meal according to the single glycemic index means that these glycemic-sensitive components affect the components of the nutritional meal that control the blood glucose concentration of the test subject. Based on the physiological data of the test subject and the corresponding single glycemic index, the individual difference coefficient of the glycemic-sensitive components for different individuals is determined, so as to classify the glycemic-sensitive components into normal sensitive components and physiological sensitive components. Further, the physiological sensitive components corresponding to each sensitive physiological index are obtained for subsequent control tests.

[0062] It can be understood that the test group is the preset first dose of the nutritional meal, and the first control group is the preset first dose of the nutritional meal excluding all glycemic-sensitive components. By taking the test group as the reference group, the influence of the glycemic-sensitive components on the blood glucose data of the test subjects is tested, and the first blood glucose response index representing the influence of all glycemic-sensitive components on the human body is determined, thereby providing a basis for evaluating the glycemic level of the nutritional meal.

[0063] In a specific embodiment, the interval time of the plurality of time points is in the range of 5 min to 15 min, preferably, the interval time of the plurality of time points is 10 min. The preset first dose is in the range of 30 g to 60 g, preferably, the preset first dose is 50 g. The preset second dose is in the range of 90 g to 120 g, preferably, the preset second dose is 110 g. The physiological data includes the age, gender, weight, height, and basal blood glucose level of each test subject. In implementation, the value range and preferred value of the interval time of the plurality of time points, the preset first dose, the preset second dose, and the physiological data can be determined according to actual conditions, which are not specifically limited here and will not be described again.

[0064] In a specific embodiment, the correlation coefficient can be determined based on the Pearson correlation coefficient calculation formula and each physiological index of the physiological data of the test subject and the corresponding digestion and absorption speed of each physiological sensitive component. For example, the physiological index includes gender, age, and weight, and the physiological sensitive component includes Hericium erinaceus powder, carrot powder, and Agaricus blazei powder. When the correlation coefficient of gender and Hericium erinaceus powder is close to 1, it indicates that the two variables are strongly positively correlated, and gender is the sensitive physiological index corresponding to Hericium erinaceus powder.

[0065] In a specific embodiment, the sensitive physiological index corresponding to each physiological sensitive component can be clustered, and the grouping of the physiological sensitive components is determined according to the clustering result to obtain a plurality of physiological sensitive component groups. The clustering method can be K-means clustering, DBSCAN clustering, etc. In implementation, the clustering method can be determined according to actual conditions, which is not specifically limited here and will not be described again.

[0066] The present application accurately identifies the influence degree of each component in the nutritional meal on blood glucose by determining the single glycemic index of a single component in the nutritional meal on a single food component, and distinguishes the normal sensitive components and physiological sensitive components of the nutritional meal to the human body in combination with physiological data, and determines a plurality of physiological sensitive component groups in combination with the sensitive physiological index clustering results, constructs a first control group based on the plurality of physiological sensitive component groups, and determines the overall blood glucose influence degree of the glycemic sensitive component on the nutritional meal under the premise of taking the test group as a benchmark reference, further accurately evaluates the glycemic effect of the nutritional meal, and provides a scientific basis for further controlling the blood glucose level, personalized diet management and optimization of the nutritional meal.

[0067] Please refer to Figure 2 as shown, Figure 2 The flow chart for determining the digestion and absorption speed of a single measured object after ingesting a single food component and a single component is determined for the embodiment of the present application.

[0068] Specifically, the digestion and absorption speed of a single food component after the measured object ingests the nutritional meal is determined, including:

[0069] Step S21, constructing a comprehensive blood glucose change curve according to a plurality of time points and corresponding blood glucose data;

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

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

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

[0073] Please refer to Figure 3 as shown, which is the flow chart for determining the single glycemic index of the embodiment of the present application. Specifically, it includes:

[0074] Step S31, determining a correction factor according to the single food component's glycemic model and physiological data;

[0075] Step S32, determining a glycemic impact peak value and a glycemic impact valley value of the single food component according to the glycemic model;

[0076] Step S33, determining a single glycemic index of the single food component in the nutritional meal product according to the correction factor, the glycemic impact peak value, the glycemic impact valley value, the digestion rising speed and the digestion falling speed.

[0077] In a specific embodiment, the glycemic model is a relationship curve of the standard glycemic data of the single food component at a plurality of time points after the human body ingests the single food component, the glycemic impact peak value is a maximum value of the glycemic data at the plurality of time points, the glycemic impact valley value is a minimum value of the glycemic data at the plurality of time points, the correction factor is used to correct the glycemic impact degree of the single food component on different human bodies, and the correction factor is a mean value of the ratio of the maximum value of the glycemic data of a plurality of measured objects at a plurality of time points after ingesting the single food component to the maximum value of the standard glycemic data. The single glycemic index is a ratio of the product of the correction factor, the maximum value and the digestion rising speed to the product of the minimum value and the digestion falling speed. In the implementation, the correction factor, the glycemic impact peak value, the glycemic impact valley value and the single glycemic index can be determined according to the actual situation, which is not limited here and will not be described again.

[0078] The present application determines the single glycemic index of the single food component in the nutritional meal product according to the correction factor, the glycemic impact peak value, the glycemic impact valley value, the digestion rising speed and the digestion falling speed, so as to further accurately evaluate the glycemic effect of the nutritional meal product, and provide a scientific basis for further controlling the blood glucose level, personalized diet management and optimization of the nutritional meal product.

[0079] Please refer to Figure 4 The flow chart for determining the individual difference coefficient of the embodiment of the present application is shown in FIG. 4, which specifically includes the following steps:

[0080] Step S41, determining a glycemic sensitive component in each component of the nutritional meal product according to the comparison result of the single glycemic index and the preset glycemic index;

[0081] Step S42, determining the reaction degree of each measured object to each glycemic sensitive component based on the physiological data and the single glycemic index of each measured object;

[0082] Step S43, determining the individual difference coefficient of each glycemic sensitive component according to a plurality of reaction degrees.

[0083] Specifically, when the single glycemic index is greater than the preset glycemic index, it is determined that the corresponding component is a glycemic sensitive component.

[0084] If 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 component is a component with a relatively large effect on blood glucose, and therefore, the screening of the glycemic-sensitive component in the nutritional meal product is different for different people, and the individual difference coefficient is determined to facilitate subsequent test control.

[0086] In a specific embodiment, the preset glycemic index corresponding to each component of the nutritional meal product is estimated according to the median of the glycemic index calculated from the glycemic data of a plurality of blood glucose normal subjects after eating each component of the nutritional meal product a plurality of times. The value range and preferred value of the preset glycemic index can be determined according to actual conditions, which is not specifically limited here and will not be repeated.

[0087] In a specific embodiment, the physiological data includes the basal blood glucose data of each subject under fasting, the blood glucose change coefficient of a single subject after simultaneously ingesting a single glycemic-sensitive component and a single component is the ratio of the difference between the blood glucose peak data and the basal blood glucose data of the single subject after simultaneously ingesting the single glycemic-sensitive component and the single component to the corresponding basal blood glucose data of the single subject, and the reaction degree of the single glycemic-sensitive component to the single subject is the product of the blood glucose change coefficient and the corresponding single glycemic index. The individual difference coefficient is the ratio of the standard deviation and the mean of the corresponding single glycemic-sensitive component of a plurality of subjects. In implementation, the reaction degree of each subject to each glycemic-sensitive component and the individual difference coefficient of each glycemic-sensitive component can be determined according to actual conditions, which is not specifically limited here and will not be repeated.

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

[0089] If the individual difference coefficient is greater than the reference difference coefficient, the glycemic-sensitive component is determined to be a physiological-sensitive component.

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

[0091] It can be understood that the physiological data can be used to determine the individual difference coefficient of the blood sugar sensitive component for each test subject, and the blood sugar sensitive component is divided into the normal sensitive component and the physiological sensitive component by comparing the individual difference coefficient with the reference difference coefficient. When the blood sugar sensitive component is determined as the normal sensitive component, it indicates that the blood sugar influence degree of the blood sugar sensitive component between different individuals is relatively stable. When the blood sugar sensitive component is determined as the physiological sensitive component, it indicates that the blood sugar influence degree of the blood sugar sensitive component between different individuals is relatively large. For example, a nutritional meal contains three blood sugar sensitive components, pumpkin powder, carrot powder and folic acid. The individual difference coefficients of the pumpkin powder, the carrot powder and the folic acid are 0.25, 0.15 and 0.55 respectively. When the reference difference coefficient is 0.35, the pumpkin powder and the carrot powder are determined as the normal sensitive component, and the folic acid is determined as the physiological sensitive component.

[0092] In a specific embodiment, the reference difference coefficient is the average of the sum of the individual difference coefficients of the blood sugar sensitive components. In the implementation, the value of the reference difference coefficient can be determined according to the actual situation, which is not limited here. As long as the reference difference coefficient is reasonable and can be used to classify the blood sugar sensitive component into the normal sensitive component and the physiological sensitive component by comparing with the individual difference coefficient of each blood sugar sensitive component, the reference difference coefficient is determined.

[0093] The present application can more accurately identify the physiological sensitive component with large blood sugar influence difference between different individuals and the normal sensitive component with relatively stable blood sugar influence between different individuals in the nutritional meal by determining the individual difference coefficient of each blood sugar sensitive component for the test subject, so as to further accurately evaluate the blood sugar effect of the nutritional meal, and provide a scientific basis for further controlling the blood sugar level, personalized diet management and optimization of the nutritional meal.

[0094] Specifically, the basic blood glucose curve is constructed according to the plurality of time points and the corresponding basic blood glucose data, the first blood glucose curve is constructed according to the plurality of time points and the corresponding first blood glucose data, and the first blood glucose response index of the nutritional meal is determined according to the basic blood glucose curve and the first blood glucose curve.

[0095] It can be understood that the glycemic index is generally an index for measuring the postprandial blood glucose response caused by food. It refers to the ratio of the area under the blood glucose time curve caused by the blood glucose rise of food containing 50 grams of carbohydrates and the area under the blood glucose time curve caused by the consumption of an equivalent amount of glucose. This index reflects the speed and ability of a certain food to raise blood glucose compared with glucose, and has an important guiding role for diabetic patients and people who need to control blood glucose. In the implementation of the present application, the basic blood glucose data and the first blood glucose data are both obtained after the intake of the same dose of a certain food, and are measured after the intake of the test group or the control group. The test group is used as the standard group, and the first control group of the pre-set first dose of the nutritional meal product excluding the glycemic-sensitive components is used as the test group.

[0096] In a specific embodiment, the first blood glucose response index is the product of 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 and 100, and the smaller the first blood glucose response index, the greater the impact of the nutritional meal product excluding the glycemic-sensitive components on blood glucose, the better the control effect of the nutritional meal product excluding the glycemic-sensitive components on blood glucose, and it also indicates that the impact of the glycemic-sensitive components in the nutritional meal product on blood glucose is dominant, and the glycemic effect of the nutritional meal product 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 nutritional meal product can reduce the blood glucose level after the intake of the meal food corresponding to the food components, and the smaller the first blood glucose response index, the better the glycemic effect of the nutritional meal product.

[0097] The present application tests the impact of the glycemic-sensitive components in the nutritional meal product on the blood glucose of an individual, i.e., the first blood glucose response index, by setting the test group and the first control group, and further intuitively evaluates the impact of the nutritional meal product on blood glucose, thereby providing a scientific basis for further controlling blood glucose levels, personalized diet management, and optimization of nutritional meal products.

[0098] Specifically, it also includes:

[0099] A plurality of second control groups of the pre-set first dose of the nutritional meal product excluding only the single set of physiological-sensitive component groups are obtained.

[0100] A second blood glucose response index of the nutritional meal product is determined based on the basic blood glucose data and the second blood glucose data of each measured object after the intake of the plurality of second control groups.

[0101] Specifically, a second blood glucose curve is constructed according to a plurality of time points and corresponding second blood glucose data, and a second blood glucose response index is determined based on the basic blood glucose curve and the second blood glucose curve.

[0102] In a specific embodiment, in a single second control group, the second glycemic response index is the product of the ratio of the area under the curve of the second glycemic curve to the area under the curve of the basic glycemic curve and 100, the smaller the second glycemic response index, the greater the influence of the corresponding single group of physiological sensitive ingredients in the nutritional meal on blood glucose, and retaining this group of physiological sensitive ingredients in the nutritional meal can more effectively control blood glucose, and it also indicates that the influence of this group of physiological sensitive ingredients in the nutritional meal on blood glucose is dominant. For example, if the nutritional meal retaining the single group of physiological sensitive ingredients has a second glycemic response index less than 50, it indicates that the nutritional meal retaining the single group of physiological sensitive ingredients can reduce the blood glucose level after eating food containing the corresponding food ingredients, and the smaller the second glycemic response index, the better the blood glucose lowering effect of the nutritional meal.

[0103] Specifically, it also includes:

[0104] A third control group of a preset first dose of nutritional meal retaining only the normal sensitive ingredient group is obtained.

[0105] A third glycemic response index of the nutritional meal is determined based on the basic glycemic data and the third glycemic data of each measured object after ingesting the third control group.

[0106] Specifically, a third glycemic curve is constructed according to a plurality of time points and corresponding third glycemic data, and the third glycemic response index is determined according to the basic glycemic curve and the third glycemic curve.

[0107] In a specific embodiment, the third glycemic response index is the product of the ratio of the area under the curve of the third glycemic curve to the area under the curve of the basic glycemic curve and 100, the smaller the third glycemic response index, the greater the influence of the normal sensitive ingredient on blood glucose in the nutritional meal, and retaining the normal sensitive ingredient in the nutritional meal can more effectively control blood glucose. For example, if the nutritional meal retaining the normal sensitive ingredient has a third glycemic response index less than 50, it indicates that the nutritional meal retaining the normal sensitive ingredient can reduce the blood glucose level after eating food containing the corresponding food ingredients, and the smaller the third glycemic response index, the better the blood glucose lowering effect of the nutritional meal.

[0108] The present application further determines the second glycemic response index of the single group of physiological sensitive ingredients on blood glucose and the third glycemic response index of the normal sensitive ingredient group on blood glucose by setting a plurality of second control groups of a preset first dose of nutritional meal retaining only a single group of physiological sensitive ingredients and a third control group of a preset first dose of nutritional meal retaining only a normal sensitive ingredient group, thereby further intuitively evaluating the influence of the nutritional meal on blood glucose, and providing a scientific basis for further controlling blood glucose level, personalized diet management and optimization of nutritional meal.

[0109] Specifically, the method further comprises: determining a first glycemic adaptation index of the normal-sensitivity component in the nutritional meal according to the first glycemic response index and the third glycemic response index; and determining an adjustment mode of the normal-sensitivity component in the nutritional meal according to a comparison result of the first glycemic adaptation index and a preset adaptation index, wherein

[0110] If the first glycemic adaptation index is greater than the preset adaptation index, the normal-sensitivity component in the nutritional meal is retained.

[0111] If the first glycemic adaptation index is less than or equal to the preset adaptation index, the normal-sensitivity component in the nutritional meal is removed.

[0112] It can be understood that the first glycemic adaptation index reflects the contribution degree of the normal-sensitivity component in the nutritional meal in the overall glycemic control process, and the normal-sensitivity component in the nutritional 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, people with unstable blood glucose, etc.).

[0113] In a specific embodiment, the first glycemic adaptation index is a ratio of the first glycemic response index and the third glycemic response index. If the first glycemic adaptation index is greater and greater than 0.8, it indicates that the contribution degree of the normal-sensitivity component in the nutritional meal in the overall glycemic control process is greater, and the normal-sensitivity component is retained in the nutritional meal. If the first glycemic adaptation index is smaller and smaller than or equal to 0.8, it indicates that the contribution degree of the normal-sensitivity component in the nutritional meal in the overall glycemic control process is smaller, and the normal-sensitivity component is not retained in the nutritional meal. The first glycemic adaptation index and the adjustment mode of the normal-sensitivity component in the nutritional meal can be determined according to actual conditions, which is not limited here and will not be described again.

[0114] Specifically, the method further comprises: determining a second glycemic adaptation index of each physiological-sensitivity component group in the nutritional meal containing each physiological-sensitivity component group respectively according to the first glycemic response index and the second glycemic response index; and determining an adjustment mode of the physiological-sensitivity component in the nutritional meal according to a comparison result of the second glycemic adaptation index and a preset adaptation index, wherein

[0115] If the second glycemic adaptation index corresponding to a single physiological-sensitivity component group is greater than the preset adaptation index, the corresponding single physiological-sensitivity component group in the nutritional meal is retained.

[0116] If the second glycemic adaptation index corresponding to a single physiological-sensitivity component group is less than or equal to the preset adaptation index, the corresponding single physiological-sensitivity component group in the nutritional meal is removed.

[0117] It can be understood that the second glycemic adaptation index reflects the contribution degree of the single group of physiological sensitive components in the nutritional meal to the overall blood glucose control process, and the single group of physiological sensitive components in the nutritional meal can be further adjusted according to the second glycemic adaptation index, which is very important for people who need personalized diet management (such as diabetic patients, blood glucose instability, 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. The greater the second glycemic adaptation index is and greater than 0.8, the greater the contribution degree of the single group of physiological sensitive components in the nutritional meal to the overall blood glucose control process, and the corresponding single group of physiological sensitive components is retained in the nutritional meal. The smaller the second glycemic adaptation index is and less than or equal to 0.8, the smaller the contribution degree of the single group of physiological sensitive components in the nutritional meal to the overall blood glucose control process, and the corresponding single group of physiological sensitive components is not retained in the nutritional meal. The second glycemic adaptation index and the adjustment mode of the physiological sensitive components in the nutritional meal can be determined according to the actual situation, which is not limited here, and will not be repeated.

[0119] The present application can calculate the second blood glucose response index of the 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 setting the second control group and the third control group, effectively distinguish the specific influence of different glycemic sensitive components on blood glucose, facilitate the determination of the first glycemic adaptation index and the adjustment mode of the corresponding normal sensitive components in the nutritional meal, and the determination of the second glycemic adaptation index and the adjustment mode of the corresponding single group of physiological sensitive components in the nutritional meal, which provides a scientific basis for further controlling blood glucose level, personalized diet management and optimization of nutritional meal.

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

[0121] Table 1 Main components of the nutritional meal

[0122]

[0123]

[0124]

[0125] A number of test subjects were randomly selected, and the blood glucose concentration of the test subjects was measured at 0 min, 15 min, 30 min, 45 min, 60 min, 90 min and 120 min after eating the preset first dose of 50g of the nutritional meal (test group) of the present application, as shown in Table 2:

[0126] Table 2 Blood glucose concentration at different times before and after eating the nutritional meal of the present application (mmol / L)

[0127]

[0128]

[0129] In addition, physiological data of a plurality of test subjects are randomly extracted, and a single component ingredient of a preset first dose of 50 g of the nutritional meal product and a single food component (apple) of a preset second dose of 110 g are prepared for the test subjects to be taken in a fasting state. At 0 min, 15 min, 30 min, 45 min, 60 min, 90 min and 120 min after the single component ingredient and the single food component are taken in, blood glucose data of the test subjects are monitored, and the digestion rising speed and the digestion falling speed of the test subjects for taking in the single food component and the single component ingredient are determined according to the technical scheme of the present application and the obtained blood glucose data, and the single glycemic index of each component ingredient of the nutritional meal product to the apple is obtained, as shown in Table 3 below.

[0130] Table 3 Single glycemic index of each component ingredient of the nutritional meal product to the apple

[0131]

[0132]

[0133]

[0134] According to the glycemic level detection method of the nutritional meal product, when the reference difference coefficient is 0.4, pumpkin powder, carrot powder and vitamin B2 are normal sensitive components, and folic acid, nicotinic acid and agaricus blazei murrill powder are physiological sensitive components. The individual difference coefficients corresponding to the glycemic sensitive components are shown in Table 4 below.

[0135] Table 4 Individual difference coefficients corresponding to the glycemic sensitive components

[0136] glycemic sensitive component coefficient of individual difference pumpkin powder 0.27 carrot powder 0.16 vitamin B2 0.13 folic acid 0.56 nicotinic acid 0.34 maitake powder 0.38

[0137] It can be seen that individual physiological differences have an important influence on the analysis results of the glycemic level of the nutritional meal, and the individual difference coefficients corresponding to different glycemic sensitive components are also different, and the present application accurately identifies the influence degree of each component in the nutritional meal on blood glucose by determining the single glycemic index of a single component in the nutritional meal on a single food component, and distinguishes the normal sensitive component and the physiological sensitive component of the nutritional meal to the human body in combination with physiological data. It is convenient for subsequent further clustering of sensitive physiological indexes to determine a plurality of physiological sensitive component groups, to construct a first control group based on the plurality of physiological sensitive component groups, and to determine the overall blood glucose influence degree of the glycemic sensitive component on the nutritional meal under the premise of taking the test group as a benchmark reference, to further accurately evaluate the glycemic effect of the nutritional meal, and to provide a scientific basis for further controlling the blood glucose level, personalized diet management and optimization of the nutritional meal.

[0138] So far, the technical solutions of the present application have been described in combination with the preferred embodiments shown in the drawings, but those skilled in the art can easily understand that the protection scope of the present application is obviously not limited to these specific embodiments. Those skilled in the art can make equivalent changes or replacements to the related technical features without departing from the principles of the present application, and the technical solutions after the changes or replacements will fall within the protection scope of the present application.

[0139] The above description is only the preferred embodiments of the present application and is not intended to limit the present application; for those skilled in the art, the present application can have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application shall be included within the protection scope of the present application.

Claims

1. A method for detecting the glycemic level of a nutritional meal product, characterized by, The method comprises the following steps: acquiring each component of a nutrition meal, and acquiring a single food component corresponding to a blood sugar model; collecting physiological data of a plurality of test subjects, and preparing a preset first dose of a single component of a nutrition meal and a preset second dose of a single food component for the test subjects to intake in a fasting state; monitoring blood glucose data of each test subject at a plurality of time points after the test subjects intake the single component and the single food component, and determining a digestion rising speed and a digestion falling speed of the single food component after the test subjects intake the nutrition meal according to the blood glucose data, wherein a comprehensive blood glucose change curve is constructed according to the plurality of time points and the corresponding blood glucose data, a blood glucose rising stage and a blood glucose falling stage are determined according to the comprehensive blood glucose change curve, the digestion rising speed is determined according to the time points and the blood glucose data corresponding to the blood glucose rising stage, and the digestion falling speed is determined according to the time points and the blood glucose data corresponding to the blood glucose falling stage; determining a single glycemic index of the single component of the nutrition meal to the single food component according to the blood sugar model corresponding to the single food component, the physiological data, the digestion rising speed and the digestion falling speed, comprising, determining a correction factor according to the blood sugar model of the single food component and the physiological data; determining a blood glucose impact peak value and a blood glucose impact valley value of the single food component according to the blood sugar model; determining the single glycemic index of the single component of the nutrition meal to the single food component according to the correction factor, the blood glucose impact peak value, the blood glucose impact valley value, the digestion rising speed and the digestion falling speed; determining a glycemic sensitive component in each component of the nutrition meal according to the single glycemic index, and determining an individual difference coefficient of the glycemic sensitive component based on the physiological data of each test subject and the corresponding single glycemic index; classifying the glycemic sensitive component based on the individual difference coefficient to obtain a normal sensitive component and a physiological sensitive component; determining a correlation coefficient of each physiological sensitive component corresponding to a digestion and absorption speed and each physiological index in the physiological data of the test subjects, so as to determine a sensitive physiological index corresponding to each physiological sensitive component according to the correlation coefficient; determining a grouping of the physiological sensitive component based on a clustering result of each sensitive physiological index to obtain a plurality of physiological sensitive component groups; taking the preset first dose of the nutrition meal as a test group, and taking the preset first dose of the nutrition meal excluding the glycemic sensitive component as a first control group; determining a first blood glucose response index of the nutrition meal based on the basic blood glucose data of each test subject at a plurality of time points after the test subject intakes the test group and the first blood glucose data of each test subject at a plurality of time points after the test subject intakes the first control group.

2. The method of claim 1, wherein the nutritional meal product is a meal replacement product. determining the individual difference coefficient of the glycemic sensitive component, comprising, determining a glycemic sensitive component in each component of the nutrition meal according to a comparison result of the single glycemic index and a preset glycemic index, determining a reaction degree of each test subject to each glycemic sensitive component based on the physiological data of each test subject and the single glycemic index, and determining an individual difference coefficient of each glycemic sensitive component according to a plurality of reaction degrees.

3. The method of glycemic level detection of a nutritional meal according to claim 2, wherein, Determine a reference difference coefficient based on individual difference coefficients of each glucose-sensitivity component, and obtain normal-sensitivity components and physiological-sensitivity components according to the reference difference coefficient and the individual difference coefficients, wherein, If the individual difference coefficient is greater than the reference difference coefficient, determine that the glucose-sensitivity component is a physiological-sensitivity component; If the individual difference coefficient is less than or equal to the reference difference coefficient, determine that the glucose-sensitivity component is a normal-sensitivity component.

4. The method of claim 1, wherein the nutritional meal product is a meal replacement product. Construct a basic blood glucose curve according to a plurality of time points and corresponding basic blood glucose data, construct a first blood glucose curve according to a plurality of time points and corresponding first blood glucose data, and determine a first blood glucose response index of the nutritional meal product according to the basic blood glucose curve and the first blood glucose curve.

5. The method of claim 1, wherein the nutritional meal product is a meal replacement product. Further comprising: Obtain a plurality of second control groups of the nutritional meal product of a preset first dose, which only retain a single group of physiological-sensitivity component groups; Determine a second blood glucose response index of the nutritional meal product based on the basic blood glucose data and second blood glucose data of each measured object after ingesting the plurality of second control groups.

6. The method of glycemic level detection of a nutritional meal according to claim 5, wherein, Further comprising: Obtain a third control group of the nutritional meal product of a preset first dose, which only retains normal-sensitivity components; Determine a third blood glucose response index of the nutritional meal product based on the basic blood glucose data and third blood glucose data of each measured object after ingesting the third control group.

7. The method of glycemic level detection of a nutritional meal according to claim 6, wherein, Further comprising: Determine a first glucose adaptation index of the normal-sensitivity components in the nutritional meal product according to the first blood glucose response index and the third blood glucose response index, and determine an adjustment mode of the normal-sensitivity components in the nutritional meal product according to a comparison result of the first glucose adaptation index and a preset adaptation index, wherein, If the first glucose adaptation index is greater than the preset adaptation index, retain the normal-sensitivity components in the nutritional meal product; If the first glucose adaptation index is less than or equal to the preset adaptation index, remove the normal-sensitivity components in the nutritional meal product.

8. The method of glycemic level detection of a nutritional meal according to claim 7, wherein, Further comprising: Determine a second glucose adaptation index of each physiological-sensitivity component group in the nutritional meal product containing each physiological-sensitivity component group, respectively, according to the first blood glucose response index and the second blood glucose response index, and determine an adjustment mode of the physiological-sensitivity components in the nutritional meal product according to a comparison result of the second glucose adaptation index and a preset adaptation index, wherein, If the second glucose adaptation index corresponding to a single group of physiological-sensitivity components is greater than the preset adaptation index, retain the corresponding single group of physiological-sensitivity components in the nutritional meal product; If the second glucose adaptation index corresponding to a single group of physiological-sensitivity components is less than or equal to the preset adaptation index, remove the corresponding single group of physiological-sensitivity components in the nutritional meal product.

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