보리가 혈당 변화와 지질 대사에 미치는 단기영향
Effect of Barley on Variation of Blood Glucose and Lipid Metabolism
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연구배경: 서구화된 식습관과 더불어 전통적으로 탄수화물 을 주요 에너지원으로 하는 현대 우리나라의 식생활은 심혈 관 질환, 당뇨병, 고혈압 등의 만성 생활습관병에 대한 감수성 을 높인다고 생각된다. 이에 따라 낮은 당지수의 탄수화물 에 너지원에 대한 관심이 높아지고 있고, 그 효과를 증명하는 연 구가 많이 발표되고 있다. 최근 보리에 대해 관심도가 증가하 고 있으며, 비만 개선, 대장 기능 개선 등의 여러 효과가 발표되 고 있다. 또한 식이 섬유인 베타 글루칸을 함유하고 있어 혈당 조절에 효과가 있는 것으로 보인다. 따라서 보리 섭취 후 혈당 변화 및 혈중 지질 농도를 밀과 비교하여 보리가 갖는 이점을 평가 하고자 한다. 방법: 특별한 질환력이 없는 건강한 고려대학교 학생 24명을 대상으로 보리빵 식이군(시험군)과 밀가루 빵 식이군(대조 군) 을 각각 1:1로 무작위 배정하였다. 공복 상태에서 각 군에 빵을 제공 하였고, 이 후 4시간 동안 혈당 변화와 혈중 지질 농 도를 매 1시간 마다 측정하여 비교 하였다. 결과: 밀가루 빵 식이 군에 비해 보리빵 식이 군에서 식후 1시 간 혈당이 통계적으로 유의하게 낮았으며, 혈당 곡선의 밑면 적 역시 유의하게 작은 것을 알 수 있었다. 혈중 지질 농도는 두 군 간에 유의한 차이를 보이지 않았다. 결론: 보리를 함유한 음식물 섭취는 식후 혈당 개선을 통해 건강에 이로운 효과를 줄 것으로 보인다.
Abstract
Background: It is regarded that contemporary Korean diet, the combination of carbohydrates-based Korean traditional diet and the Western eating patterns, increases the vulnerability to chronic diseases such as coronary vascular disease, diabetes mellitus, and hypertension. Therefore, there is a rising interest in carbohydrate sources with low glycemic index; many researches have proven the medical benefi ts of low glycemic index diet. Barley has recently drawn attention and various benefi ts of barley, such as improvements of obesity and bowel function, have been suggested. It seems that the beta-glucan, a content of barley helps to lower blood sugar level. This study aimed to evaluate the advantages of barley consumption compared to wheat consumption in blood sugar and blood lipid profi le levels. Methods: Twenty-four healthy Korea University students were randomly assigned to two groups: 12 of barley bread consumption group (treatment group) and 12 of wheat bread consumption group (control group). Both groups took bread on an empty stomach and the changes of their blood sugar and lipid levels were measured, compared, and analyzed every hour for four hours. Results: The blood sugar level one hour later in the barley bread consumption group was statistically low. In addition, the area under curve of the barley bread intake group was found to be statistically smaller. However, the blood lipid profi les between the two groups did not show meaningful difference. Conclusion: This study suggests that the consumption of food containing barley could bring various medical benefi ts to one's health by lowering blood sugar.
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