Characterization of postprandial blood glucose fluctuations following consumption of slow-release carbohydrate staple foods by continuous glucose monitoring

Authors

LI Kai, College of Horticulture , Hunan Agricultural University , Changsha , Hunan 410128 , China;State Key Laboratory of Subhealth Intervention Technology , Changsha , Hunan 410128 , China
WANG Shilong, College of Horticulture , Hunan Agricultural University , Changsha , Hunan 410128 , China;State Key Laboratory of Subhealth Intervention Technology , Changsha , Hunan 410128 , China
ZHU Ling, College of Horticulture , Hunan Agricultural University , Changsha , Hunan 410128 , China;State Key Laboratory of Subhealth Intervention Technology , Changsha , Hunan 410128 , China
YIN Zhuoming, College of Horticulture , Hunan Agricultural University , Changsha , Hunan 410128 , China;State Key Laboratory of Subhealth Intervention Technology , Changsha , Hunan 410128 , China
WANG Lei, Changsha Nengfeng Biotechnology Co ., Ltd., Changsha , Hunan 410128 , China
LIU Dongbo, College of Horticulture , Hunan Agricultural University , Changsha , Hunan 410128 , China;State Key Laboratory of Subhealth Intervention Technology , Changsha , Hunan 410128 , ChinaFollow

Corresponding Author(s)

刘东波（1970—），男，湖南农业大学教授，博士。E-mail：chinasaga@163.com

Abstract

［Objective］ To investigate the effects and characteristics of the continuous glucose monitoring system (CGMS ) on postprandial blood glucose fluctuations following the consumption of slow -release carbohydrate staple foods.［Methods］ This study enrolls eight healthy adult participants for 15-day continuous glucose monitoring (CGM ) and collects postprandial venous blood samples to observe blood glucose fluctuations.During the trial,participants consume control food (glucose solution ) in the morning on days 2 and 14 after 引用格式：李凯，王世龙，朱令，等.基于动态血糖监测技术的糖缓释主食餐后血糖波动特性研究 ［J］.食品与机械，2025，41（6）：144-149.C itation:LI Kai,WANG Shilong,ZHU Ling,et al.Characterization of postprandial blood glucose fluctuations following consumption of slow-release carbohydrate staple foods by continuous glucose monitoring [J].Food & Machinery,2025,41(6):144-149.|fasting and slow -release carbohydrate staple foods,regular rice,and low -GI high -resistant starch rice on days 5,8,and 11,respectively.Postprandial 4 h blood glucose changes and venous blood glucose levels are monitored.Key metrics include time in range within 4 h postprandial (TIR4h),time to return to fasting blood glucose levels within 4 h postprandial (Tb4h),4 h postprandial glycemic index (GI4h),and 4 h postprandial glycemic load (GL4h).［Results］］ Among the five food tests,the control food (glucose solution ) shows the TIR4h of 85.6%,while the slow -release carbohydrate staple foods achieves the TIR4h of 100%,which is higher than that of glucose solution (P<0.05) and superior to the other two food types.The average Tb4h of the glucose solution is 112 min,whereas that of the slow -release carbohydrate staple foods is 167 min,longer than the control (P<0.05).CGMS -derived GL4h values for the three test foods are 55,60,and 47,with regular rice and slow -release carbohydrate staple foods showing higher GL4h than low -GI high -resistant starch rice.Venous blood measurements yield GL4h values of 52,64,and 40,with regular rice and slow -release carbohydrate staple foods showing higher GL4h than low-GI high -resistant starch rice (P<0.05).These findings indicate that the slow -release carbohydrate staple foods exhibit higher TIR4h (100%),Tb4h (167 min ),and GL4h than low -GI high -resistant starch rice.［Conclusion］ Slow -release carbohydrate staple foods significantly attenuate postprandial blood glucose fluctuations while achieving sustained energy provision in the human body.

Publication Date

7-3-2025

First Page

144

Last Page

149

DOI

10.13652/j.spjx.1003.5788.2025.80062

Recommended Citation

Kai, LI; Shilong, WANG; Ling, ZHU; Zhuoming, YIN; Lei, WANG; and Dongbo, LIU (2025) "Characterization of postprandial blood glucose fluctuations following consumption of slow-release carbohydrate staple foods by continuous glucose monitoring," Food and Machinery: Vol. 41: Iss. 6, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2025.80062
Available at: https://www.ifoodmm.cn/journal/vol41/iss6/20

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