@article{oai:osaka-aoyama.repo.nii.ac.jp:00000002,
 author = {中島, 英洋},
 journal = {大阪青山大学紀要, Journal of Osaka Aoyama University},
 month = {Mar},
 note = {40017377545, Changes in blood glucose were evaluated to investigate influence of indigestible dextrin on postprandial blood glucose after a glucose solution intake and a rice intake.
　One hundred fifty-four healthy adults were divided into four groups; (1)glucose solution without indigestible dextrin(ID), (2)glucose solution with ID, (3)rice without ID and (4)rice with ID. The subjects received glucose solution or rice with/without ID. Blood glucose concentrations were measured in fasting and at 30, 60 and 120min after the test meal.
　There was no difference of the peaks of blood glucose concentrations between the glucose solution group and the rice group, but the blood glucose levels after the rice intake were significantly higher than those after the glucose solution intake at 60 and 120 min postprandially (60min p<0.05, 120min p<0.01). This result indicated that the blood glucose curves could vary with the types of sugar.
　When comparing the blood glucose curves between the test meal with ID and that without ID, no difference of the peaks of blood glucose curves was detected in the glucose solution group and the rice group. However,after the peaks, the blood glucose curves showed rapid decreases in the glucose solution with ID and rice with ID, compared to those without ID.
　The glucose solution with ID showed the significant change in blood glucose within 30-120 min postprandially(p<0.05), compared to that without ID. In contrast, the rice with ID showed the significant change in blood glucose within 30-60 min postprandially, which was the early postprandial phase, compared to that without ID(p<0.05). These suggested that ID impacted on the changes in blood glucose after the glucose solution intake and the rice intake, but a different mechanism might work on the lowering of blood glucose between glucose and rice.},
 pages = {1--8},
 title = {血糖変動におよぼす難消化性デキストリンの影響--ブドウ糖溶液と米飯摂取後の比較},
 volume = {1},
 year = {2009}
}