Sv: Ang. søtstoffer
Jeg fant en oversikt over GI og II (Insulin Index) på sukkeralkoholer her:
http://www.ingentaconnect.com/conten...00002/art00003
Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties
Polyols are hydrogenated carbohydrates used as sugar replacers. Interest now arises because of their multiple potential health benefits. They are non-cariogenic (sugar-free tooth-friendly), low-glycaemic (potentially helpful in diabetes and cardiovascular disease), low-energy and low-insulinaemic (potentially helpful in obesity), low-digestible (potentially helpful in the colon), osmotic (colon-hydrating, laxative and purifying) carbohydrates. Such potential health benefits are reviewed. A major focus here is the glycaemic index (GI) of polyols as regards the health implications of low-GI foods.
The literature on glycaemia and insulinaemia after polyol ingestion was analysed and expressed in the GI and insulinaemic index (II) modes, which yielded the values:
erythritol 0, 2; (Sukrin)
xylitol 13, 11; (Bjørkesøt)
sorbitol 9, 11;
mannitol 0, 0;
maltitol 35, 27;
isomalt 9, 6;
lactitol 6, 4;
polyglycitol 39, 23.
These values are all much lower than sucrose 65, 43 or glucose 100, 100. |