Zhou Bei, Yamanaka-Okumura Hisami, Seki Sayaka, Tatano Hiroshi, Adachi Chisaki, Takeda Eiji
Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School.
J Med Invest. 2014;61(1-2):118-25. doi: 10.2152/jmi.61.118.
In general, vegetables are abundantly consumed in a calorie-restricted diet to achieve sufficient satiety through fresh food or various cooking methods. In this study, we examined the effects of different cooking methods on appetite and specific perceptions of the food after consumption; eating approaches were also analyzed by meal duration. A total of 153 individuals aged 20-59 years were assigned to 2 groups: raw vegetable or boiled vegetable meals, including packed meals that were served as test meals with the same energy and vegetable amount. Subjective levels of sensory properties and meal duration were assessed over time using visual analog scales, including questionnaires. Results showed that meal duration was significantly longer for raw vegetable meals than boiled vegetable meals, and there were significantly stronger correlations between meal duration and fullness. A higher degree of fullness was provided by a raw vegetable meal than a boiled vegetable meal, especially in men. However, an excess of raw vegetables led to overall insufficient satisfaction. Taken together, these findings suggest that cooking methods should be altered for different situations with an adequate amount of vegetables, and the meal duration should be recommended to be given as much attention as cooking methods.
一般来说，在限制热量的饮食中大量食用蔬菜，通过新鲜食物或各种烹饪方法来获得足够的饱腹感。在本研究中，我们研究了不同烹饪方法对食欲以及食用后对食物的特定感受的影响；还通过用餐时长分析了进食方式。总共153名年龄在20至59岁之间的个体被分为两组：生食蔬菜餐或水煮蔬菜餐，包括作为测试餐的即食餐，其能量和蔬菜量相同。使用视觉模拟量表（包括问卷）随时间评估感官特性的主观水平和用餐时长。结果表明，生食蔬菜餐的用餐时长显著长于水煮蔬菜餐，并且用餐时长与饱腹感之间的相关性显著更强。生食蔬菜餐比水煮蔬菜餐能提供更高程度的饱腹感，尤其是在男性中。然而，过量食用生蔬菜会导致总体满意度不足。综上所述，这些发现表明，应根据不同情况调整烹饪方法，并搭配适量的蔬菜，同时建议应像关注烹饪方法一样重视用餐时长。
