Poortvliet Peter C, Bérubé-Parent Sonia, Drapeau Vicky, Lamarche Benoit, Blundell John E, Tremblay Angelo
Department of Social and Preventive Medicine, Laval University, Sainte-Foy, Quebec, Canada.
Br J Nutr. 2007 Mar;97(3):584-90. doi: 10.1017/S000711450738135X.
Many food components can influence satiety or energy intake. Combined together, these food components could represent an interesting dietary strategy in the prevention and treatment of obesity. The aims of this study were: 1) to determine the effect of a functional food in the form of a healthy meal course on subsequent energy intake and satiety; 2) to verify if it is possible to maintain palatability while preserving the satiating effects of the test meal. Thirteen subjects were invited to eat two lunch sessions: healthy and control meal courses (2090 kJ/meal). Anthropometric and ad libitum food intake measurements, and visual analogue scales (VAS) were performed during the two lunch sessions. The healthy main course acutely decreased energy intake during the rest of the meal (-744 kJ, P<or=0 x 0001) and lipid (-6 %, P<or=0 x 0001) compared with the control meal. VAS ratings during the course of the testing showed a meal effect for hunger, desire to eat and prospective food consumption (P<or=0 x 05) and a time effect for all appetite sensations (P<or=0 x 0001). VAS scores on hunger ratings were lower for the healthy meal (P<or=0 x 05), whereas fullness ratings were higher shortly after the healthy main course (P<or=0 x 05). The healthy meal produced a slightly higher palatability rating but this effect was not statistically significant. These results suggest that it is possible to design a healthy meal that decreases spontaneous energy intake and hunger without compromising palatability.
许多食物成分会影响饱腹感或能量摄入。这些食物成分结合在一起，可能代表了一种预防和治疗肥胖的有趣饮食策略。本研究的目的是：1）确定以健康餐食形式存在的功能性食品对后续能量摄入和饱腹感的影响；2）验证在保持试验餐饱腹感的同时是否能够维持适口性。邀请了13名受试者参加两顿午餐：健康餐和对照餐（每餐2090千焦）。在两顿午餐期间进行了人体测量、随意食物摄入量测量以及视觉模拟量表（VAS）评估。与对照餐相比，健康主餐在餐食剩余时间内使能量摄入急性减少（-744千焦，P≤0.0001），脂肪摄入减少（-6%，P≤0.0001）。测试过程中的VAS评分显示，饥饿、进食欲望和预期食物摄入量方面存在餐食效应（P≤0.05），所有食欲感觉方面存在时间效应（P≤0.0001）。健康餐的饥饿评分VAS得分较低（P≤0.05），而在健康主餐之后不久饱腹感评分较高（P≤0.05）。健康餐的适口性评分略高，但这一效应无统计学意义。这些结果表明，有可能设计出一种健康餐，在不影响适口性的情况下减少自发能量摄入和饥饿感。
