Fischer K, Colombani P C, Langhans W, Wenk C
INW Nutrition Biology, Department of Agriculture and Food Science, Swiss Federal Institute of Technology Zurich, CH-8092 Zurich, Switzerland.
Br J Nutr. 2001 Mar;85(3):393-405. doi: 10.1079/bjn2000269.
The effect of carbohydrate, protein and fat ingestion on simple as well as complex cognitive functions and the relationship between the respective postprandial metabolic changes and changes in cognitive performance were studied in fifteen healthy male students. Subjects were tested in three sessions, separated by 1 week, for short-term changes in blood variables, indirect calorimetry, subjective performance and different objective performance tasks using a repeated-measures counterbalanced cross-over design. Measurements were made after an overnight fast before and hourly during 3 h after test meal ingestion. Test meals consisted of either pure carbohydrates, protein or fat and were served as isoenergetic (1670 kJ) spoonable creams with similar sensory properties. Most aspects of subjective performance did not differ between test meals. For all objective tasks, however, postprandial cognitive performance was best after fat ingestion concomitant with an almost constant glucose metabolism and constant metabolic activation state measured by glucagon:insulin (G:I). In contrast, carbohydrate as well as protein ingestion resulted in lower overall cognitive performance, both together with partly marked changes in glucose metabolism and metabolic activation. They also differently affected specific cognitive functions in relation to their specific effect on metabolism. Carbohydrate ingestion resulted in relatively better short-term memory and accuracy of tasks concomitant with low metabolic activation, whereas protein ingestion resulted in better attention and efficiency of tasks concomitant with higher metabolic activation. Our findings support the concept that good and stable cognitive performance is related to a balanced glucose metabolism and metabolic activation state.
在15名健康男学生中研究了碳水化合物、蛋白质和脂肪摄入对简单及复杂认知功能的影响，以及相应的餐后代谢变化与认知表现变化之间的关系。采用重复测量平衡交叉设计，将受试者分三个阶段进行测试，每个阶段间隔1周，以检测血液变量、间接热量测定、主观表现以及不同客观表现任务的短期变化。在空腹过夜后以及摄入测试餐后3小时内每小时进行测量。测试餐分别为纯碳水化合物、蛋白质或脂肪，均以具有相似感官特性的等能量（1670千焦）可勺食乳膏形式提供。测试餐之间主观表现的大多数方面没有差异。然而，对于所有客观任务，摄入脂肪后餐后认知表现最佳，同时通过胰高血糖素：胰岛素（G:I）测量的葡萄糖代谢和代谢激活状态几乎保持恒定。相比之下，摄入碳水化合物和蛋白质后整体认知表现较低，两者都伴随着葡萄糖代谢和代谢激活的部分显著变化。它们对特定认知功能的影响也因其对代谢的特定作用而有所不同。摄入碳水化合物伴随着低代谢激活，导致相对较好的短期记忆和任务准确性，而摄入蛋白质伴随着较高代谢激活，导致较好的注意力和任务效率。我们的研究结果支持这样一种观点，即良好且稳定的认知表现与平衡的葡萄糖代谢和代谢激活状态有关。
