Nunez Maria Fernanda, Mollard Rebecca C, Luhovyy Bohdan L, Wong Christina L, Anderson G Harvey
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, 150 College Street, Toronto, ON M5S 3E2, Canada.
Appl Physiol Nutr Metab. 2013 Jul;38(7):746-52. doi: 10.1139/apnm-2012-0342. Epub 2013 Feb 4.
The high intake of dietary sodium (Na(+)) has been associated with obesity and insulin resistance, sparking the hypothesis that the consumption of salty foods affects food intake (FI) and postprandial blood glucose (BG) response. Therefore, we conducted 2 randomized repeated-measures experiments to examine the acute effects of the Na(+) content of solid food and beverage on FI, water intake (WI), subjective appetite, thirst, and BG. FI and WI were measured at ad libitum pizza test meals; appetite, thirst, and BG were measured at baseline and at regular intervals before and after meals. In the first experiment, 16 males (mean body mass index (BMI), 22.2 kg·m(-2)) consumed a low-Na(+) (71 mg) bean preload (300 kcal) with or without 740 mg or 1480 mg of added Na(+) 120 min prior to the pizza meal. Participants ate 116 kcal more at the test meal after consuming beans with 740 mg of added Na(+) than after beans with 1480 mg of added Na(+). In the second experiment, 19 males (mean BMI, 23.2 kg·m(-2)) consumed a low-Na(+) (62 mg) tomato beverage (73 kcal) with or without 500, 1000, 1500, or 2000 mg of added Na(+) 30 min prior to a pizza meal. The beverage with 2000 mg of added Na(+) led to higher WI during the pizza meal than the beverage with 500 mg of added Na(+). However, compared with the control conditions (no added Na(+)), added Na(+) treatments had no effect on dependent measures in either experiment. In conclusion, the acute intake of Na(+), in a solid or liquid form, did not affect short-term subjective ratings of appetite or thirst, ad libitum FI or WI, or BG in healthy young men.
高膳食钠（Na⁺）摄入量与肥胖和胰岛素抵抗有关，这引发了一种假说，即食用咸味食物会影响食物摄入量（FI）和餐后血糖（BG）反应。因此，我们进行了两项随机重复测量实验，以研究固体食物和饮料中Na⁺含量对FI、水摄入量（WI）、主观食欲、口渴感和BG的急性影响。在随意进食披萨测试餐时测量FI和WI；在基线以及用餐前后的固定时间间隔测量食欲、口渴感和BG。在第一个实验中，16名男性（平均体重指数（BMI）为22.2 kg·m⁻²）在披萨餐前120分钟食用低钠（71毫克）豆类预负荷食物（300千卡），添加或不添加740毫克或1480毫克Na⁺。与食用添加1480毫克Na⁺的豆类后相比，参与者在食用添加740毫克Na⁺的豆类后，测试餐时多摄入了116千卡热量。在第二个实验中，19名男性（平均BMI为23.2 kg·m⁻²）在披萨餐前30分钟饮用低钠（62毫克）番茄饮料（73千卡），添加或不添加500、1000、1500或2000毫克Na⁺。添加2000毫克Na⁺的饮料在披萨餐期间导致的WI高于添加500毫克Na⁺的饮料。然而，与对照条件（不添加Na⁺）相比，添加Na⁺处理在两个实验中对相关测量指标均无影响。总之，健康年轻男性短期摄入固态或液态Na⁺，对食欲或口渴感的主观评分、随意FI或WI以及BG均无影响。
