Duarte Moreira Alves Raquel, Boroni Moreira Ana Paula, Silva Macedo Viviane, Brunoro Costa Neuza Maria, Gonçalves Alfenas Rita de Cássia, Bressan Josefina
Registered dietitian, MSc., Ph.D in Nutrition Science. Universidade Federal de Viçosa..
Registered dietitian, MSc in Nutrition Science. Universidade Federal de Viçosa..
Nutr Hosp. 2014 May 1;29(5):1024-32. doi: 10.3305/nh.2014.29.5.7235.
Evidences suggest that nuts consumption can improve energy metabolism.
This study aimed to compare the effects of acute ingestion of high-oleic and conventional peanuts on appetite, food intake, and energy metabolism in overweight and obese men.
Seventy one subjects (29.8 ± 2.4 kg/m2) were assigned to the groups: control (CT, n = 24); conventional peanuts (CVP, n = 23); high-oleic peanuts (HOP, n = 24). Subjects consumed 56 g of peanuts (CVP and HOP) or control biscuits (CT) after overnight fasting. Thereafter, energy metabolism was evaluated over 200 minutes, during which diet-induced thermogenesis (DIT) and substrate oxidation were analyzed. Appetite sensation was recorded for 3 hours. Statistical analyses were performed using the SAS software considering 5% as the significance level.
Postprandial energy expenditure and DIT were significantly higher in HOP than in CVP. Substrate oxidation did not differ between groups. Only HOP presented score below 100 indicating incomplete compensation. CT and CVP showed a complete caloric compensation (scores > 100). Regarding appetite sensation, CVP group felt less "full" than HOP and CT. After 3 hours, satiety score of CVP returned to baseline, whereas HOP and CT remained significantly higher. Hunger scores returned to baseline in CVP and CT and they were maintained significantly lowered in HOP.
High-oleic peanuts contributed to higher DIT, higher sensation of fullness and incomplete compensation for energy intake compared to conventional peanuts and may be useful to dietary intervention to reduce body weight.
有证据表明食用坚果可改善能量代谢。
本研究旨在比较急性摄入高油酸花生和传统花生对超重及肥胖男性食欲、食物摄入量及能量代谢的影响。
71名受试者（体重指数为29.8±2.4kg/m²）被分为以下几组：对照组（CT，n = 24）；传统花生组（CVP，n = 23）；高油酸花生组（HOP，n = 24）。受试者在空腹过夜后食用56克花生（CVP和HOP）或对照饼干（CT）。此后，在200分钟内评估能量代谢，期间分析饮食诱导产热（DIT）和底物氧化情况。记录3小时内的食欲感觉。使用SAS软件进行统计分析，将5%作为显著性水平。
HOP组餐后能量消耗和DIT显著高于CVP组。各组间底物氧化无差异。只有HOP组得分低于100，表明补偿不完全。CT组和CVP组显示出完全的热量补偿（得分>100）。关于食欲感觉，CVP组比HOP组和CT组感觉“饱腹感”更低。3小时后，CVP组的饱腹感评分恢复到基线水平，而HOP组和CT组仍显著更高。CVP组和CT组的饥饿评分恢复到基线水平，而HOP组的饥饿评分仍显著降低。
与传统花生相比，高油酸花生导致更高的DIT、更强的饱腹感以及能量摄入补偿不完全，可能有助于饮食干预以减轻体重。
