Latner J D, Schwartz M
Yale University, USA.
Appetite. 1999 Aug;33(1):119-28. doi: 10.1006/appe.1999.0237.
This study compared the satiating properties of three liquid lunches (450 kcal each), one dominant in protein (71.5% of energy), a second in carbohydrates (99% of energy) and a third containing an equal mixture of the first two formulations, in a within-subjects, repeated measures design. At an ad libitum dinner meal, 12 women consumed 31% more kilocalories in the high-carbohydrate lunch condition than in the high-protein lunch condition and 20% more kilocalories than in the mixture lunch condition. Similar results emerged for the amounts of protein and fat ingested at dinner. Subjects also reported significantly greater pre-dinner hunger and excitement about eating in the carbohydrate lunch condition than in the protein lunch condition. Greater enjoyment of dinner was also found after the carbohydrate lunch than after the mixture and protein lunches.
本研究采用受试者内重复测量设计，比较了三种液体午餐（每份450千卡）的饱腹感特性，一种以蛋白质为主（能量的71.5%），第二种以碳水化合物为主（能量的99%），第三种包含前两种配方的等量混合物。在随意晚餐时，12名女性在高碳水化合物午餐条件下摄入的千卡热量比高蛋白午餐条件下多31%，比混合午餐条件下多20%。晚餐时摄入的蛋白质和脂肪量也出现了类似结果。受试者还报告说，与蛋白质午餐条件相比，在碳水化合物午餐条件下，晚餐前的饥饿感和对进食的兴奋感明显更强。与混合午餐和蛋白质午餐后相比，碳水化合物午餐后对晚餐的享受程度也更高。
