Raben Anne, Agerholm-Larsen Lisa, Flint Anne, Holst Jens J, Astrup Arne
Research Department of Human Nutrition, Center for Advanced Food Studies, The Royal Veterinary and Agricultural University, Frederiksberg, Denmark.
Am J Clin Nutr. 2003 Jan;77(1):91-100. doi: 10.1093/ajcn/77.1.91.
It has been suggested that the satiating power of the 4 macronutrients follows the oxidation hierarchy: alcohol > protein > carbohydrate > fat. However, the experimental evidence for this is still scarce.
The goal was to investigate the effects on appetite, energy intake and expenditure, and substrate metabolism of meals rich in 1 of the 4 macronutrients.
Subjective appetite sensations, ad libitum food intake, energy expenditure, substrate metabolism, and hormone concentrations were measured for 5 h after breakfast meals with similar energy density and fiber contents but rich in either protein (32% of energy), carbohydrate (65% of energy), fat (65% of energy), or alcohol (23% of energy). Subjects were normal-weight, healthy women (n = 9) and men (n = 10) studied in a crossover design.
There were no significant differences in hunger or satiety sensations or in ad libitum energy intake after the 4 meals. Diet-induced thermogenesis was larger after the alcohol meal (by 27%; P < 0.01), whereas protein produced an intermediary response (17%; NS) compared with carbohydrate and fat (meal effect: P < 0.01). After the alcohol meal, fat oxidation and leptin concentrations were greatly suppressed (meal effects, P < 0.0001 and P < 0.05) and triacylglycerol concentrations were as high as after the fat meal.
Intake of an alcohol-rich meal stimulates energy expenditure but suppresses fat oxidation and leptin more than do isoenergetically dense meals rich in protein, carbohydrate, or fat. Despite differences in substrate metabolism and hormone concentrations, satiety and ad libitum energy intake were not significantly different between meals. Our data, therefore, do not support the proposed relation between the macronutrient oxidation hierarchy and the satiety hierarchy.
有人提出4种宏量营养素的饱腹感能力遵循氧化等级：酒精＞蛋白质＞碳水化合物＞脂肪。然而，对此的实验证据仍然很少。
本研究旨在探讨富含4种宏量营养素之一的餐食对食欲、能量摄入与消耗以及底物代谢的影响。
在早餐后5小时测量主观食欲感受、随意食物摄入量、能量消耗、底物代谢和激素浓度，早餐的能量密度和纤维含量相似，但分别富含蛋白质（能量的32%）、碳水化合物（能量的65%）、脂肪（能量的65%）或酒精（能量的23%）。研究对象为体重正常的健康女性（n = 9）和男性（n = 10），采用交叉设计。
4餐之后的饥饿或饱腹感感受以及随意能量摄入量均无显著差异。酒精餐之后的饮食诱导产热更大（增加27%；P < 0.01），而与碳水化合物和脂肪相比，蛋白质产生的是中等反应（增加17%；无显著性差异）（餐食效应：P < 0.01）。酒精餐之后，脂肪氧化和瘦素浓度受到极大抑制（餐食效应，P < 0.0001和P < 0.05），三酰甘油浓度与脂肪餐之后一样高。
摄入富含酒精的餐食会刺激能量消耗，但比等能量密度的富含蛋白质、碳水化合物或脂肪的餐食更能抑制脂肪氧化和瘦素。尽管底物代谢和激素浓度存在差异，但餐食之间的饱腹感和随意能量摄入量并无显著差异。因此，我们的数据不支持所提出的宏量营养素氧化等级与饱腹感等级之间的关系。
