Devi Asika, Chisholm Alexandra, Gray Andrew, Tey Siew Ling, Williamson-Poutama Destynee, Cameron Sonya L, Brown Rachel C
Department of Human Nutrition, University of Otago, P O Box 56, Dunedin, New Zealand.
Department of Preventive and Social Medicine, University of Otago, P O Box 56, Dunedin, New Zealand.
Eur J Nutr. 2016 Oct;55(7):2281-93. doi: 10.1007/s00394-015-1038-3. Epub 2015 Sep 10.
Consuming 30 g of nuts/day is recommended to reduce chronic disease. However, nut consumption appears far from ideal among several populations. A potential strategy to increase consumption is to add nuts to a staple, for example, bread. Whether the health benefits and acceptability of nuts persist in this form is currently unknown. Thus, we examined the effects of consuming three nut-enriched breads on postprandial glycaemia, satiety, gastrointestinal tolerance, dietary intakes, and acceptance.
In this controlled, crossover study, 32 participants were randomly allocated to receive one of four breads for 8 days each. Three breads contained either 30 g of finely sliced hazelnuts, 30 g semi-defatted hazelnut flour, or 15 g of each (amounts per 120 g bread) and were compared with a control nut-free bread. Blood glucose response was measured over 120 min, along with ratings of gastrointestinal discomfort. Appetite ratings and diet diaries were completed during each treatment period.
Area under the blood glucose curve was significantly lower for the nut breads compared to the control bread (all P < 0.001), with no significant differences between the nut breads (all P ≥ 0.130). There were no significant differences in satiety (all P ≥ 0.135) or gastrointestinal symptoms (all P ≥ 0.102) between the breads. Acceptance was highest for the finely sliced hazelnut bread. Furthermore, consuming hazelnut-enriched bread improved diet quality, increasing monounsaturated fat, vitamin E, and dietary fibre intakes.
Bread appears to be an effective and acceptable vehicle for increasing nut consumption, resulting in improved postprandial glycaemia and diet profiles. Long-term studies are now required.
建议每日食用30克坚果以减少慢性病。然而，在一些人群中坚果的摄入量远未达到理想水平。增加摄入量的一个潜在策略是将坚果添加到主食中，例如面包。坚果以这种形式食用时其健康益处和可接受性目前尚不清楚。因此，我们研究了食用三种富含坚果的面包对餐后血糖、饱腹感、胃肠道耐受性、饮食摄入量和接受度的影响。
在这项对照交叉研究中，32名参与者被随机分配，每种面包食用8天。三种面包分别含有30克切碎的榛子、30克半脱脂榛子粉或各15克（每120克面包中的含量），并与不含坚果的对照面包进行比较。在120分钟内测量血糖反应，同时记录胃肠道不适评分。在每个治疗期间完成食欲评分和饮食日记。
与对照面包相比，坚果面包的血糖曲线下面积显著更低（所有P<0.001），坚果面包之间无显著差异（所有P≥0.130）。面包之间在饱腹感（所有P≥0.135）或胃肠道症状（所有P≥0.102）方面无显著差异。切碎榛子面包的接受度最高。此外,食用富含榛子的面包改善了饮食质量，增加了单不饱和脂肪、维生素E和膳食纤维的摄入量。
面包似乎是增加坚果摄入量的一种有效且可接受的载体，可改善餐后血糖和饮食状况。现在需要进行长期研究。
