抗性澱粉對血糖的影響及其運用

Effects and Application of Resistant Starch on Blood Sugar

近年來，許多慢性疾病的發生與飲食息息相關。了解食物的營養價值及其特性，並搭配合宜的烹調方法來製備食物，就能提高食物價值且促進人體健康。澱粉是提供人體每日熱量最主要的來源，本篇針對抗性澱粉的功能及特性進行討論，讓民眾了解抗性澱粉對人體健康的影響。 抗性澱粉是一種難以被人體消化酶作用，但能被腸道細菌分解的澱粉，對人體的功能類似膳食纖維。抗性澱粉每公克僅提供2.8大卡的熱量，比一般澱粉每公克提供熱量4大卡為低。除此之外，許多研究指出抗性澱粉可以降低熱量的吸收、延緩血糖的上升、改善血脂代謝以降低心血管疾病、減少便秘及降低罹患大腸癌的風險。 由於抗性澱粉不易被人體消化吸收，可使血糖不致快速增加，進而幫助胰島素的調控。研究發現澱粉中直鏈澱粉含量高者其抗性澱粉含量也高，在小麥製成的麵包中增加直鏈澱粉含量以評 估健康者攝取之飯後血糖值的研究顯示，增加抗性澱粉含量與降低升糖指數有相關性；利用直鏈 澱粉含量高的抗性澱粉製作餅乾以評估健康年輕男性血糖的研究顯示，攝取直鏈澱粉含量高的餅乾可以有較佳的血糖控制。以高含量直鏈澱粉添加於硬麵包中，評估其對第2型糖尿病患者空腹及飯後胰島素影響的研究顯示，攝取高含量直鏈澱粉作為抗性澱粉的來源，能降低胰島素的需要量並改善升糖效應，進而管理第2型糖尿病患者的空腹胰島素敏感性和飯後血糖值。 綜合而論，抗性澱粉不論對健康者或糖尿病患者都會影響飯後的升糖反應及增加胰島素的敏感性，改善飯後的血糖值。然而，如何有效應用在糖尿病患者及一些須限制使用抗性澱粉的對象之飲食中，未來仍需多加評估，並加強對民眾的教育，使抗性澱粉能有效的用於控制血糖平衡。

In recent years, the incidence rate of many chronic diseases is related to diet. To realize the nutritional values and characters of foods with appropriate cooking methods is important for promoting people's health. Starch is the most important energy source for people's daily requirements. In this paper, we will discuss the effects of resistant starch's functions and characters on people's health. Resistant starch is one type of starch that is difficult to be digested by human's digestive enzymes. However, resistant starch can be utilized by gut bacteria. The functions of resistant starch are alike dietary fibers. To compare with the energy supply, starch can supply 4 kcal per gram, but resistant starch just supply 2.8 kcal per gram. Resistant starch supplies lower energy than starch. In addition to that, many researches indicate that resistant starch can lower energy absorption, slow down blood sugar's peak, improve blood lipid metabolism for reducing cardiovascular disease, decrease constipation and lower the incidence risk of colon cancer. Resistant starch has the character of difficult digestion and absorption that can slow down increasing rate of blood sugar, thus to regulate insulin concentration. In starch, high amylose content also has high resistant starch content. The study elevated amylose content in wheat to evaluate the postprandial glucose in healthy subjects. The results indicated that significantly higher resistant starch content was related to lower glycemic index. The study that used higher resistant starch content to make cookies to evaluate the blood sugar in health young men. The results indicated that higher resistant starch content was associated with better glycemic control. The study that added higher resistant starch content in bagel to evaluate the fasting and postprandial glucose in type 2 diabetic patients. The results indicated that consumption of a higher resistant starch content improves glycemic efficiency by reducing the amount of insulin required to manage postprandial glucose while fasting insulin sensitivity in adults at increased risk of type II diabetic patients. In conclusion, resistant starch can affect postprandial glycemic index, increase insulin sensitivity and improve postprandial glucose level both in healthy people and diabetic patients. However, how to effectively utilize resistant starch to control better blood sugar in diabetes patients and some who are restricted persons, also need more evaluation and education on people in the future.