Method for determining GI value of medium- / low-carbohydrate beverage on the basis of mixed diet method

Abstract

The present application belongs to the technical field of food chemistry. Provided is a method for determining a GI value of a medium- / low-carbohydrate beverage on the basis of a mixed diet method. In the method, a glycemic load experiment is performed on a mixed diet consisting of a medium- / low-carbohydrate beverage, a GI value of which needs to be determined, and glucose; and experimental data is collected for calculation of the GI value of the medium- / low-carbohydrate beverage. During the determination of a GI value of a medium- / low-carbohydrate beverage by means of the method, a mixed diet is used during an experimental process, and volunteers do not need to take a large amount of medium- / low-carbohydrate beverages in a fasting state, such that the data accuracy is improved and the discomfort and potential harm to the bodies of the volunteers are reduced; and the method is conductive to better guiding people to make healthier decisions in terms of their dietary choices.

Description

Method for determining the GI value of medium- and low-carbohydrate beverages based on the mixed diet method

[0001] This application claims priority to the Chinese patent application filed with the China Patent Office on May 27, 2024, with application number 202410660960.4, the entire contents of which are incorporated by reference into this application. Technical Field

[0002] The present application belongs to the technical field of food chemistry, and in particular relates to a method for determining the GI value of medium- and low-carb drinks based on a mixed diet method. Background Art

[0003] The GI (GI) is the ratio of the area under the blood glucose response curve (AUC) of a food within a specific timeframe (generally within 2 hours) after a meal to the area under the AUC of a standard food (glucose or white bread). It reflects the rate at which carbohydrates in a food increase blood glucose levels after a meal. Foods with a GI of less than 55 are considered low-GI foods, and their blood glucose levels rise slowly after ingestion. Foods with a GI between 55 and 70 are considered medium-GI foods. Foods with a GI greater than 70 are considered high-GI foods, and their ingestion can easily cause a rapid rise in blood glucose levels, leading to a hyperglycemic response and an increased risk of chronic diseases such as diabetes and cardiovascular disease. In recent years, the determination of GI values ​​and the development of low-GI foods have garnered significant attention from researchers and consumers. Some countries have also established food GI labeling standards to help consumers make informed dietary choices. The dairy industry has pioneered the low-GI era, with many high-quality dairy products using low-GI labels to attract consumers.

[0004] In 1981, Dr. Jenkins first proposed the concept of the GI (glycemic index) and measured the GI values ​​of 62 foods using a method involving 5-10 healthy subjects. Since then, GI has gradually garnered widespread attention. The GI method for human subjects is as follows: GI is defined as the ratio of the area under the blood glucose response curve (AUC) after consuming a food containing 50g of available carbohydrates (25 or 10g for foods with less carbohydrate) and an equivalent amount of a reference food (glucose or white bread) over a specified time period (within 2 hours) (National Standard Method). The general procedure is: 10 or more subjects first measure fasting blood glucose. Blood glucose is then measured 15, 30, 45, 60, 90, and 120 minutes after consuming either a reference or test food. The blood glucose response (the increase compared to fasting) is plotted, and the area under the curve is calculated. The AUC for the test food is divided by the AUC for the reference food containing the same amount of available carbohydrates (the glycemic index of the reference food is set as 100). The GI value is expressed as a percentage. Currently, standardized methods exist for measuring GI in humans: an international standard promulgated in 2010 and a Chinese health industry standard implemented in 2019. Many researchers have used this method to study and determine the GI of various grain foods, such as macaroni, mung bean noodles, highland barley products, and eight-treasure porridge. Obtaining accurate data on the available carbohydrate content of a food is a crucial step in these standardized GI methods.

[0005] As mentioned above, when conducting human trials, we need to calculate the human dosage of the test substance based on 25g-50g of available carbohydrates. For example, glucose contains 100% available carbohydrates, so the dosage for human trials is 25g-50g. Rice contains 76.6% available carbohydrates, so the dosage for human trials is 32.64g-65.27g. The question, then, is how to measure the GI value of low- to medium-carb beverages? For example, the available carbohydrate content in tea beverages ranges from 2.5% to 5%. If we produce a beverage with a carbohydrate content of 3%, the amount of tea used in human trials would be 1000ml-1667ml. This is a very high liquid content, and we would have to instruct volunteers to consume 1000ml-1667ml of the beverage at once after fasting for 10 hours. This would result in extreme satiety and errors in blood sugar measurements. This is particularly problematic for low- and medium-carb beverages, such as juices, plant-based beverages, teas, coffee, and dairy products. Therefore, it is imperative to propose a new solution for GI testing of medium and low carbohydrate beverages.

[0006] Summary of the Invention

[0007] In order to address at least one of the shortcomings of the prior art, the present application provides a method for determining the GI value of a medium-low carbohydrate beverage based on a mixed meal method. A glycemic load test is performed on a mixed meal consisting of a medium-low carbohydrate beverage and glucose for which the GI value is to be determined. The GI value of the medium-low carbohydrate beverage is calculated using the following formula:

[0008] I G,t =(GI 中低碳水饮品1 +GI 中低碳水饮品2 ) / 2, where: GI 中低碳水饮品1 =AUC 中低碳水饮品1 AUC test2.1 , AUC 中低碳水饮品1 =(AUC 混 -meanAUC test2.2 )×100 / D i GI 中低碳水饮品2 =AUC 中低碳水饮品2 AUC test2.1 , AUC 中低碳水饮品2 =(AUC 混 -geomeanAUC test2.2 )×100 / D i ;

[0009] In the above formula, I G,t is the GI value of the low-carb drink measured by the t-th volunteer, and the final GI of the low-carb drink is the GI of all volunteers I G,t The average value, AUC 混 Represents the blood glucose response area of ​​each volunteer in the low-carbohydrate drink and glucose mixed meal blood glucose load test, AUC test2.1 Represents the blood glucose response area of ​​the standard glucose reference blood glucose load experiment, meanAUC test2.2 Represents the arithmetic mean of the blood glucose response area of ​​the glucose reference blood glucose load experiment, geomeanAUC test2.2 The geometric mean of the blood glucose response area in the glucose load experiment with the reference glucose supplementation, D i It represents the mass percentage of carbohydrates in medium- and low-carb drinks in a mixed diet to the total carbohydrates in the mixed diet.

[0010] In some embodiments, the low-to-medium carbohydrate drinks include low-carbohydrate drinks and medium-carbohydrate drinks, divided by the amount of carbohydrates contained per 100 mL of the low-to-medium carbohydrate drinks.

[0011] In some embodiments, per 100 mL, the low-carbohydrate drink contains 1-5 g of carbohydrates, and the moderate-carbohydrate drink contains 6-15 g of carbohydrates.

[0012] In some embodiments, the low-carbohydrate beverage includes at least one of purified water, unsweetened tea, unsweetened and milk-free coffee, and sugar-free carbonated water; the medium-carbohydrate beverage includes at least one of unsweetened or low-sugar carrot juice, sports drinks, low-sugar tea drinks, drinks containing artificial sweeteners, and sugar substitute drinks.

[0013] In some embodiments, the carbohydrates contained in the mixed meal containing the low-carbohydrate beverage are: i The applicable range is 5%-10%, and the mass percentage of the supplemented glucose reference is 90%-95%;

[0014] For the mixed meal containing moderate carbohydrate drinks, D i The applicable range is 10%-50%, and the mass percentage of the supplemented glucose reference is 50%-90%.

[0015] In some embodiments, the blood glucose response area of ​​the low-carbohydrate drink and glucose mixed meal glycemic load test is determined by the following method:

[0016] Recruit 10 volunteers, do not eat the night before, and drink a mixed solution of low-carb drinks and glucose after resting for 10 minutes the next morning. In this mixed solution, the mass ratio of carbohydrates in the low-carb drinks is D i The mass ratio of carbohydrates is 5%-50%, and the mass ratio of glucose is 50%-95%. Therefore, the mixed solution contains a medium-low carbohydrate beverage in the range of 20-500g, and the corresponding amount of glucose added is in the range of 15-47.5g;

[0017] Blood glucose levels at 0, 15, 30, 45, 60, 90, and 120 minutes were recorded using a blood glucose meter. The blood glucose data at each time point were integrated with the baseline level at 0 minutes using the calculation method provided by the ISO 26642 standard to calculate the blood glucose response area (AUC). 混 .

[0018] In some embodiments, the blood glucose response area of ​​a standard glucose reference glycemic load test is determined by the following method:

[0019] Ten volunteers were recruited. They did not eat the night before and drank a 250 mL aqueous solution containing 30g-50g of pure glucose after a 10-minute rest the next morning.

[0020] Blood glucose levels at 0, 15, 30, 45, 60, 90, and 120 minutes were recorded using a blood glucose meter. The blood glucose data at each time point were integrated with the baseline level at 0 minutes using the calculation method provided by the ISO 26642 standard to calculate the blood glucose response area (AUC). test2.1 .

[0021] In some embodiments, the blood glucose response area of ​​the glucose supplemented reference glycemic load experiment is determined by the following method:

[0022] Ten volunteers were recruited, fasted the night before, and drank a 250 mL aqueous solution containing 1 g to 49 g of supplemental glucose the next morning after a 10-minute rest.

[0023] Blood glucose levels at 0, 15, 30, 45, 60, 90, and 120 minutes were recorded using a blood glucose meter. The blood glucose data at each time point were integrated with the baseline level at 0 minutes using the calculation method provided by the ISO 26642 standard to calculate the blood glucose response area (AUC). test2.2 .

[0024] Compared with the prior art, the advantages and positive effects of this application are:

[0025] 1. Ensure the health and safety of volunteers: By adopting mixed meals instead of requiring volunteers to consume large amounts of medium- and low-carb drinks on an empty stomach, we effectively reduce the discomfort and potential damage to the volunteers' bodies and ensure their health and safety.

[0026] 2. Improve data accuracy: Consuming a large amount of liquid at one time may lead to inaccurate GI data, while using mixed meals can help to more accurately determine the GI value of food, which helps the reliability of research and experiments and makes the results more scientifically valuable.

[0027] 3. More realistic reflection of daily life: Using mixed meals is more in line with people’s actual eating habits in daily life, so the GI value obtained is more representative, which helps to better guide people to make healthier decisions in their dietary choices.

[0028] 4. Using mixed meals to determine the GI value of food has obvious beneficial effects in protecting the health of volunteers, improving data accuracy and providing a more realistic dietary reflection. This is an international gap and is expected to have a positive impact on research, clinical trials and health guidance. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] FIG1 is an area graph showing the blood glucose response of ten volunteers after drinking reference glucose in Experiment 1 of Example 1 of the present application;

[0030] FIG2 is an area graph showing the blood glucose response of ten volunteers after drinking fermented carrot juice in Experiment 1 of Example 1 of the present application;

[0031] FIG3 is an area graph showing the blood glucose response of ten volunteers after drinking reference glucose in Experiment 2 of Example 1 of the present application;

[0032] FIG4 is an area graph showing the blood glucose response of ten volunteers drinking glucose-supplemented drinks in Experiment 2 of Example 1 of the present application;

[0033] FIG5 is an area graph showing the blood glucose response of ten volunteers who drank a fermented carrot juice beverage and a glucose mixed meal in Experiment 2 of Example 1 of the present application. DETAILED DESCRIPTION

[0034] The following is a clear and complete description of the technical solutions in the embodiments of this application. Obviously, the embodiments described are only part of the embodiments of this application, not all of them. Based on the embodiments of this application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.

[0035] There is an important principle in nutrition that the GI values ​​of mixed foods can be accumulated. The formula is: i =GI i ×D i (1) GI 混 =∑V i (2)

[0036] The GI of each food i Multiply it by the mass ratio of carbohydrates in a meal D i , which is the total GI value of this food for a meal 混 Contribution value V i Then, calculate the GI of each food to a meal. 混 Contribution value V i Add them together to get the total GI value of the mixed food 混 Based on this, we proposed a method for determining the GI value of medium- and low-carb drinks based on the mixed diet method.

[0037] Experimental principle: By testing the GI value of pure drinks and the GI value of mixed meals, a mathematical model is established and a formula for the GI of low-carb drinks in mixed meal GI tests is proposed.

[0038] Experimental steps:

[0039] Human experiments were conducted in accordance with the international standard ISO 26642. Ten participants aged 25-45 with a BMI (body mass index) between 18.5 and 23.9 were selected. Volunteers were required to fast for at least 10 hours, avoid all alcoholic beverages and food the night before, and avoid strenuous exercise the morning of the test.

[0040] According to international standards, the GI value of pure fermented carrot juice is calculated as follows:

[0041] Among them A t is the AUC value of the test food; A ref is the mean AUC of the reference food. G is the GI value of the test food for each volunteer; the subscript t represents the tth subject. The final GI of the test food is expressed as the mean GI ± standard deviation of 10 or more subjects.

[0042] Example 1

[0043] Experiment 1: Standard GI test of carrot fermented juice beverage

[0044] 1.1. Standard glucose reference material blood glucose load test:

[0045] a. Experimental test: In this experiment, we recruited 10 volunteers and asked them not to eat the night before. The next morning, after resting for 10 minutes, they drank a 250ml aqueous solution containing 30g-50g pure glucose. The blood glucose levels at 0, 15, 30, 45, 60, 90 and 120 minutes were recorded using a blood glucose meter.

[0046] b. Data Calculation: To calculate the glycemic index (GI) of foods, we used the calculation method provided by the ISO 26642 standard. This involves integrating the blood glucose data at each time point with the baseline level at 0 minutes to plot a blood glucose curve (as shown in Figure 1) and calculate the blood glucose response area (AUC), as shown in the test 1.1 data in Table 1.

[0047] 1.2. Glycemic Load Experiment of Fermented Carrot Juice Drink

[0048] a. Experimental Test: In this experiment, the 10 volunteers from Experiment 1.1 were recruited and asked not to eat the night before. The next morning, after a 10-minute rest, they consumed a serving of 291.26g of a commercially available fermented carrot juice drink (the carbohydrate content of which was listed on the nutrition label as 10.3g / 100g). The drink contained approximately 30g of carbohydrates. Blood glucose levels were recorded using a blood glucose meter at 0, 15, 30, 45, 60, 90, and 120 minutes. The total carbohydrate content of the fermented carrot juice drink must be consistent with the pure glucose content in the glucose reference test, which ranges from 30g to 50g. In this example, 30g was selected for the experiment.

[0049] b. Data Calculation: To calculate the glycemic index (GI) of foods, we used the calculation method provided by the ISO 26642 standard. This involves integrating the blood glucose data at each time point with the baseline level at 0 minutes to plot a blood glucose curve (as shown in Figure 2) and calculate the blood glucose response area (AUC) (as shown in the test 1.2 data in Table 1) as well as the GI value of the fermented carrot juice drink.

[0050] Table 1 Blood glucose response area of ​​the human blood glucose load test with reference glucose and carrot fermented juice beverages in Experiment 1

[0051] According to international standards, the GI value of pure beverage carrot fermented juice is calculated as follows:

[0052] Among them A t is the AUC value of the test food (fermented carrot juice drink); is the mean AUC of the reference food (glucose). G is the GI value of the test food for each volunteer. The final GI of the test food is expressed as the average GI of the 10 subjects. So we can calculate the GI of this experiment 胡萝卜发酵汁 =66.37.

[0053] Experiment 2: Mixed Meal Drink Experiment

[0054] 2.1. Standard glucose reference glucose load test:

[0055] a. Experimental test: In this experiment, we recruited 10 volunteers and asked them not to eat the night before. After resting for 10 minutes the next morning, they drank a 250 mL aqueous solution containing 30g-50g pure glucose. The blood glucose levels at 0, 15, 30, 45, 60, 90 and 120 minutes were recorded using a blood glucose meter.

[0056] b. Data Calculation: To calculate the glycemic index (GI) of foods, we used the calculation method provided by the ISO 26642 standard. This involves integrating the blood glucose data at each time point with the baseline level at 0 minutes to plot a blood glucose curve (as shown in Figure 3) and calculate the blood glucose response area (AUC), as shown in the test 2.1 data in Table 2.

[0057] 2.2. Glucose Supplementation Reference Glycemic Load Experiment

[0058] a. Experimental Test: In this experiment, the 10 volunteers from Experiment 2.1 were recruited and asked not to eat the previous night. The next morning, after a 10-minute rest, they drank a 250 mL glucose-supplemented aqueous solution. The glucose mass was the same as that used in the mixed meal experiment in 2.3. A blood glucose meter was used to record blood glucose levels at 0, 15, 30, 45, 60, 90, and 120 minutes. It should be noted that the glucose mass M applicable to all beverage experiments ranged from 1g to 49g. During the specific experiment, the glucose mass M could be selected within this range depending on the experimental beverage selected.

[0059] b. Data Calculation: To calculate the glycemic index (GI) of foods, we used the calculation method provided by the ISO 26642 standard. This involves integrating the blood glucose data at each time point with the baseline level at 0 minutes to plot a blood glucose curve (as shown in Figure 4) and calculate the blood glucose response area (AUC), as shown in the test 2.2 data in Table 2.

[0060] 2.3 Glycemic Load Experiment of Carrot Fermented Juice Drink and Glucose Mixed Meal

[0061] a. Experimental Test: In this experiment, the 10 volunteers from Experiment 2.1 were recruited and asked not to eat the night before. They were asked to drink a mixed solution of fermented carrot juice and glucose after resting for 10 minutes the next morning.

[0062] According to formula (1)-(2), we use the mass ratio of carbohydrates in the mixed solution (D i ) is 10%-50%, and the mass proportion of glucose (1-D i ) is 50%-90%. i When D is 10%, the lower limit of the content of carrot fermented juice is 30g×10% / 0.103=29.1g. iWhen the content of carrot fermented juice is 50%, the upper limit of the content of carrot fermented juice is 50g×50% / 0.103=242.7g. Therefore, the mixed solution of carrot fermented juice drink and glucose contains carrot fermented juice in the range of 29.1g-242.7g, and the added amount of glucose is in the range of 45g-15g. The blood glucose levels at 0, 15, 30, 45, 60, 90 and 120 minutes were recorded using a blood glucose meter.

[0063] b. Data Calculation: To calculate the glycemic index (GI) of foods, we used the calculation method provided by the ISO 26642 standard. This involves integrating the blood glucose data at each time point with the baseline level at 0 minutes to plot a blood glucose curve (as shown in Figure 5) and calculate the blood glucose response area (AUC) (as shown in the test 2.3 data in Table 2) as well as the GI value of the beverage.

[0064] Table 2 Blood glucose response area of ​​10 volunteers in the human blood glucose load test in Experiment 2

[0065] Method for deriving GI of mixed meals containing medium- and low-carb beverages

[0066] According to the mixed food GI test formula (1) and formula (2) in nutrition, the GI of each food is i Multiply it by the mass ratio of carbohydrates in a meal D i , which is the total GI value of this food for a meal 混 Contribution value V i Then, calculate the GI of each food to a meal. 混 Contribution value V i Add them together to get the total GI value of the mixed food 混 .

[0067] Since the calculation of the average method involves two methods, namely the arithmetic average method and the geometric average method, in order to more accurately derive the GI value of a certain food in a mixed diet, we take the average value calculated by the two average methods. Therefore, for this patent, we use carrot fermented juice and glucose mixed diet, and the GI derivation formulas (3)-(7) of carrot fermented juice are as follows: AUC 中低碳水饮品1 =(AUC 混 -meanAUC test2.2 )×100 / D i (3) GI 中低碳水饮品1 =AUC 中低碳水饮品1 AUC test2.1 (4)

[0068] According to formula (3), AUC is first calculated 中低碳水饮品1, which consists of the blood glucose response area AUC of the mixed meal test Test2.3 carrot fermented juice and glucose mixed meal blood glucose load test 混 Subtract the arithmetic mean meanAUC of the blood glucose response area of ​​the glucose reference blood glucose load experiment in Test2.2 test2.2 The composition of the present invention is that the mass ratio of carbohydrates in the mixed solution is 10% to 50% (D i ). Secondly, according to formula (4), it is the AUC calculated by formula (3) 中低碳水饮品1 and the blood glucose response area AUC of the standard glucose reference glucose load test in Test2.1 test2.1 Calculate GI 中低碳水饮品1 , which represents the GI value of the drink derived from the arithmetic mean. AUC 中低碳水饮品2 =(AUC 混 -geomeanAUC test2.2 )×100 / D i (5) GI 中低碳水饮品2 =AUC 中低碳水饮品2 AUC test2.1 (6) I G,t =(GI 中低碳水饮品1 +GI 中低碳水饮品2 ) / 2 (7)

[0069] According to formula (5), AUC is first calculated 中低碳水饮品2 , which is composed of the blood glucose response area AUC of the blood glucose load test of Test2.3 carrot fermented juice and glucose mixed meal 混 Subtract the geometric mean AUC of the blood glucose response area from the glucose reference blood glucose load experiment in Test 2.2 test2.2 The composition of the present invention is that the mass ratio of carbohydrates in the mixed solution is 10% to 50% (D i ). Secondly, according to formula (6), it is the AUC calculated by formula (5) 中低碳水饮品2 and the blood glucose response area AUC of the standard glucose reference glucose load test in Test2.1 test2.1 Calculate GI 中低碳水饮品2 , which represents the GI value of the drink derived from the geometric mean.

[0070] Finally, according to formula (7), GI 中低碳水饮品1 GI 中低碳水饮品2 The average of the two is the I of low-carb drinks measured by each volunteer. G,tThe final GI of low-carb drinks is then calculated using the following formula.

[0071] According to the above formula, we calculated GI = 64.39.

[0072] In the above scheme, according to the carbohydrate content in each 100 mL of carbohydrate drinks, the carbohydrate drinks include low carbohydrate drinks (1-5g), medium carbohydrate drinks (6-15g) and high carbohydrate drinks (greater than 15g).

[0073] Among them, the low-carbohydrate beverages include at least one of purified water, tea (no sugar), coffee (no sugar, no milk), and sugar-free carbonated water; the medium-carbohydrate beverages include at least one of unsweetened or low-sugar fruit juice, sports drinks, low-sugar tea drinks, drinks containing artificial sweeteners, and sugar substitutes.

[0074] In the above scheme, for the carbohydrates in the mixed meal containing low carbohydrate drinks (carbohydrate content of 1-5g per 100ml), D i The applicable range is 5%-10%, that is, the addition range is 30-500g, and the mass percentage of the supplemented glucose reference is 90%-95%, that is, the addition range is 27g-47.5g.

[0075] For mixed meals containing moderate carbohydrate drinks (6-15g carbohydrate per 100ml), D i The applicable range is 10%-50%, that is, the addition range is 20-416.67g, and the mass percentage of the supplemented glucose reference is 50%-90%, that is, the addition range is 15-45g.

[0076] For mixed meals containing high carbohydrate drinks (carbohydrate content greater than 15g per 100ml), D i The applicable range is 50%-80%, that is, the addition range is 15-266.67g, and the mass percentage of the supplemented glucose reference is 20%-50%, that is, the addition range is 6-25g.

[0077] This method is not suitable for ultra-low-carb or zero-carb drinks with a carbohydrate content of less than 1%. For high-carb drinks, either the traditional method or this method can be used, but this method is more suitable for medium- and low-carb drinks.

[0078] Comparison of the differences between the derived GI results and the actual values ​​of mixed meals with medium and low carbohydrate beverages

[0079] There was no significant difference between the GI of fermented carrot juice derived from the mixed diet and the true value of pure fermented carrot juice. We used SPSS (Statistical Package for the Social Sciences) software to calculate the between-group differences between the two models. Using Generalized Linear Models, the results are shown in Table 3 below, showing a significant difference between the two GI measurement methods: sig = 0.903 (significant when sig < 0.05). Therefore, there was no significant difference between the derived GI of the mixed diet with low- and medium-carb beverages and the true value.

[0080] Table 3 Test of inter-subject effect of carrot fermented juice

[0081] Based on the experimental steps and derived formula described above, this application successfully calculated the glycemic index (GI) of fermented carrot juice. Compared with pure fermented carrot juice, the GI value obtained by the method of this application is very unlikely to be significantly different. A general linear model was used to test the significance of the difference between the groups, and the results showed that there was no significant difference between the two methods of measuring GI. This experimental result provides strong support for the accurate calculation of the GI values ​​of different foods in a mixed diet. The experimental method and results of this application provide an accurate and feasible way to determine the GI value of low-carb drinks.

[0082] Example 2

[0083] The GI values ​​of coconut water (a low-carbohydrate drink with a carbohydrate content of 5%), Coca-Cola (a medium-carbohydrate drink with a carbohydrate content of 11%), and Yakult (a high-carbohydrate drink with a carbohydrate content of 16%) were calculated using the same mixed dietary drink experimental method as in Example 1 and the formula of the present application. The GI values ​​were compared with the GI values ​​in the literature. The results are shown in Table 4 below.

[0084] Table 4 Comparison of experimentally calculated GI values ​​with those in the literature

[0085] Through our validation experiments, we found that the GI values ​​calculated using this method and calculation formula were not significantly different from the GI values ​​measured in the literature.

[0086] [1]Fiona S Atkinson,Jennie C Brand-Miller,Kaye Foster-Powell,Anette E Buyken,Janina Goletzke,International tables of glycemic index and glycemic load values 2021:a systematic review,The American Journal of Clinical Nutrition,Volume 114,Issue 5,2021,Pages 1625-1632.

Claims

1. A method for determining the GI value of medium- and low-carb drinks based on a mixed diet method, characterized in that: A blood glucose load test is performed on a mixed meal consisting of a medium-low carbohydrate drink and glucose for which the GI value needs to be determined. The GI value of the medium-low carbohydrate drink is calculated using the following formula: I G,t =(GI 中低碳水饮品1 +GI 中低碳水饮品2 ) / 2, where: GI 中低碳水饮品1 =AUC 中低碳水饮品1 / AUC test2.1 , AUC 中低碳水饮品1 =(AUC 混 -meanAUC test2.2 )×100 / D i GI 中低碳水饮品2 =AUC 中低碳水饮品2 / AUC test2.1 , AUC 中低碳水饮品2 =(AUC 混 -geomeanAUC test2.2 )×100 / D i ; In the above formula, I G,t is the GI value of the low-carb drink measured by the t-th volunteer. The final GI of the low-carb drink is the GI of all volunteers I G,t The average value, AUC 混 Represents the blood glucose response area of ​​each volunteer in the low-carb drink and glucose mixed meal blood glucose load test, AUC test2.1 Represents the blood glucose response area of ​​the standard glucose reference blood glucose load experiment, meanAUC test2.2 Represents the arithmetic mean of the blood glucose response area of ​​the glucose reference blood glucose load experiment, geomean AUC test2.2 represents the geometric mean of the blood glucose response area in the glucose load test with reference glucose supplementation, D i It represents the mass percentage of carbohydrates in medium- and low-carb drinks in a mixed diet to the total carbohydrates in the mixed diet.

2. The method according to claim 1, characterized in that: According to the amount of carbohydrates contained in each 100 mL of medium-low carbohydrate drinks, the medium-low carbohydrate drinks include low carbohydrate drinks and medium carbohydrate drinks.

3. The method according to claim 2, characterized in that In each 100 mL, the low-carbohydrate drink contains 1-5 g of carbohydrates, and the medium-carbohydrate drink contains 6-15 g of carbohydrates.

4. The method according to claim 2 or 3, characterized in that: The low-carbohydrate beverage includes at least one of purified water, unsweetened tea, unsweetened and unmilked coffee, and sugar-free carbonated water; the medium-carbohydrate beverage includes at least one of unsweetened or low-sugar carrot juice, sports drinks, low-sugar tea drinks, drinks containing artificial sweeteners, and sugar substitutes.

5. The method according to claim 4, characterized in that For the carbohydrates contained in the mixed meal containing low-carbohydrate drinks, D i The applicable range is 5%-10%, and the mass percentage of the supplemented glucose reference is 90%-95%; For the mixed meal with a moderate carbohydrate drink, D i The applicable range is 10%-50%, and the mass percentage of the supplemented glucose reference is 50%-90%.

6. The method according to claim 5, characterized in that The blood glucose response area of ​​the mixed meal glycemic load test of low-carbohydrate drinks and glucose was determined by the following method: Ten volunteers were recruited. They did not eat the night before and drank a mixed solution of low-carb drinks and glucose after resting for 10 minutes the next morning. The mass ratio of carbohydrates in the low-carb drinks to glucose in the mixed solution was D i The mass ratio of glucose is 5%-50%, and the mass ratio of glucose is 50%-95%. Therefore, the mixed solution contains 20-500g of medium-low carbohydrate beverages, and the corresponding amount of glucose added is in the range of 15-47.5g; Blood glucose levels at 0, 15, 30, 45, 60, 90 and 120 minutes were recorded using a blood glucose meter. The blood glucose data at each time point were integrated with the baseline level at 0 minutes using the calculation method provided by the ISO 26642 standard to calculate the blood glucose response area AUC. 混 .

7. The method according to claim 5, characterized in that The blood glucose response area of ​​the standard glucose reference glucose load test was determined by the following method: Ten volunteers were recruited. They did not eat the night before and drank a 250 mL aqueous solution containing 30 g to 50 g of pure glucose after resting for 10 minutes the next morning. Blood glucose levels at 0, 15, 30, 45, 60, 90 and 120 minutes were recorded using a blood glucose meter. The blood glucose data at each time point were integrated with the baseline level at 0 minutes using the calculation method provided by the ISO 26642 standard to calculate the blood glucose response area AUC. test2.1 .

8. The method according to claim 5, characterized in that The blood glucose response area of ​​the glucose reference glycemic load test was determined by the following method: Ten volunteers were recruited, who did not eat the night before and drank a 250 mL aqueous solution containing 1 g to 49 g of supplemental glucose after resting for 10 minutes the next morning; Blood glucose levels at 0, 15, 30, 45, 60, 90 and 120 minutes were recorded using a blood glucose meter. The blood glucose data at each time point were integrated with the baseline level at 0 minutes using the calculation method provided by the ISO 26642 standard to calculate the blood glucose response area AUC. test2.2 .

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