Nutrition Research, Leatherhead Food Research, Randalls Road, Leatherhead, Surrey, UK.
Int J Food Sci Nutr. 2011 Sep;62(6):593-9. doi: 10.3109/09637486.2011.566212. Epub 2011 Apr 18.
The aim of the present work was to investigate the effects of eggs consumed for lunch on satiety, satiation and subsequent energy intake at the next meal. Thirty-one healthy male and female subjects participated in a randomized, three-way, crossover study. Following consumption of a standard breakfast, participants were asked to consume three isocaloric test lunches: omelette, jacket potato and chicken sandwich. Subjective measures of satiety were recorded using visual analog scales at regular intervals throughout the day. Energy intake at the next meal was assessed 4 h after lunch with an ad libitum meal. The egg lunch showed a significantly stronger satiating effect compared with the jacket potato meal. No effect on energy intake was seen. These data indicate that consumption of an omelette meal consumed at lunch could increase satiety to a greater extent than a carbohydrate meal and may facilitate reduction of energy consumption between meals.
本研究旨在探讨午餐时摄入鸡蛋对饱腹感、满足感和下一餐的后续能量摄入的影响。31 名健康的男性和女性受试者参与了一项随机、三向、交叉研究。在早餐后，参与者被要求食用三种等热量的测试午餐：煎蛋卷、土豆皮和鸡肉三明治。在一天中定期使用视觉模拟量表记录饱腹感的主观测量。午餐后 4 小时用随意餐评估下一餐的能量摄入。与土豆皮餐相比，鸡蛋餐的饱腹感更强。对能量摄入没有影响。这些数据表明，在午餐时摄入煎蛋卷餐可能会比摄入碳水化合物餐更能增加饱腹感，并可能有助于减少两餐之间的能量摄入。
