著者

坂口 名菜 山下 義昭 森 政博 逸見 幾代

出版者

特定非営利活動法人 日本栄養改善学会

雑誌

栄養学雑誌 (ISSN:00215147)

巻号頁・発行日

vol.67, no.1, pp.9-13, 2009 (Released:2011-05-26)

参考文献数

16

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It is well known that milk and dairy products have an effect of controlling the rise of blood sugar level after eating, but the effective ingredients have not previously been analyzed. We compared and analyzed the blood sugar reaction after eating a diet with milk containing different amounts of milk fat. The results show that, by combining rice with milk, the reduction of blood sugar level tended to be more rapid. The insulin response was significantly high with all types of milk. The glycemic index (GI) was significantly decreased in combination with low-fat milk, mixed milk, and high-fat milk, but there was no significant effect in combination with no-fat milk. Although there was a small effect on the fall of GI with no-fat milk, suggesting the participation of an ingredient other than milk fat, it seems that the presence of fat in milk increased the relaxation action of the milk on the blood sugar rise.