Charles Perkins Centre, University of Sydney, Sydney, New South Wales, Australia; School of Biological Sciences, University of Sydney, Sydney, New South Wales, Australia.
Obes Rev. 2014 Mar;15(3):183-91. doi: 10.1111/obr.12131. Epub 2013 Oct 28.
Increased energy intakes are contributing to overweight and obesity. Growing evidence supports the role of protein appetite in driving excess intake when dietary protein is diluted (the protein leverage hypothesis). Understanding the interactions between dietary macronutrient balance and nutrient-specific appetite systems will be required for designing dietary interventions that work with, rather than against, basic regulatory physiology. Data were collected from 38 published experimental trials measuring ad libitum intake in subjects confined to menus differing in macronutrient composition. Collectively, these trials encompassed considerable variation in percent protein (spanning 8-54% of total energy), carbohydrate (1.6-72%) and fat (11-66%). The data provide an opportunity to describe the individual and interactive effects of dietary protein, carbohydrate and fat on the control of total energy intake. Percent dietary protein was negatively associated with total energy intake (F = 6.9, P < 0.0001) irrespective of whether carbohydrate (F = 0, P = 0.7) or fat (F = 0, P = 0.5) were the diluents of protein. The analysis strongly supports a role for protein leverage in lean, overweight and obese humans. A better appreciation of the targets and regulatory priorities for protein, carbohydrate and fat intake will inform the design of effective and health-promoting weight loss diets, food labelling policies, food production systems and regulatory frameworks.
能量摄入的增加是导致超重和肥胖的原因之一。越来越多的证据表明，当膳食蛋白质被稀释时，蛋白质食欲在驱动过量摄入方面发挥作用（蛋白质杠杆假说）。为了设计出与基本调节生理学相配合而不是对抗的饮食干预措施，需要了解膳食宏量营养素平衡与营养素特异性食欲系统之间的相互作用。从 38 项已发表的实验性试验中收集了测量限制饮食摄入的受试者的自由摄入量的数据，这些试验的饮食菜单在宏量营养素组成上存在差异。总的来说，这些试验涵盖了相当大的蛋白质（占总能量的 8-54%）、碳水化合物（1.6-72%）和脂肪（11-66%）的百分比变化。这些数据提供了一个机会来描述膳食蛋白质、碳水化合物和脂肪对总能量摄入控制的个体和交互作用。无论碳水化合物（F=0，P=0.7）还是脂肪（F=0，P=0.5）是蛋白质的稀释剂，膳食蛋白质的百分比与总能量摄入呈负相关（F=6.9，P<0.0001）。分析强烈支持蛋白质杠杆在瘦体重、超重和肥胖人群中的作用。更好地了解蛋白质、碳水化合物和脂肪摄入的目标和调节优先级，将为设计有效的促进健康的减肥饮食、食品标签政策、食品生产系统和监管框架提供信息。
