Division of Human Nutrition, Wageningen University and Research Centre, Wageningen, Netherlands; and
Division of Human Nutrition, Wageningen University and Research Centre, Wageningen, Netherlands; and.
Am J Clin Nutr. 2016 Jul;104(1):73-80. doi: 10.3945/ajcn.115.129064. Epub 2016 Jun 8.
Stomach fullness is a determinant of satiety. Although both the viscosity and energy content have been shown to delay gastric emptying, their relative importance is not well understood.
We compared the relative effects of and interactions between the viscosity and energy density on gastric emptying and perceived satiety.
A total of 15 healthy men [mean ± SD age: 22.6 ± 2.4 y; body mass index (in kg/m(2)): 22.6 ± 1.8] participated in an experiment with a randomized 2 × 2 crossover design. Participants received dairy-based shakes (500 mL; 50% carbohydrate, 20% protein, and 30% fat) that differed in viscosity (thin and thick) and energy density [100 kcal (corresponding to 0.2 kcal/mL) compared with 500 kcal (corresponding to 1 kcal/mL)]. After ingestion, participants entered an MRI scanner where abdominal scans and oral appetite ratings on a 100-point scale were obtained every 10 min until 90 min after ingestion. From the scans, gastric content volumes were determined.
Overall, the gastric emptying half-time (GE t50) was 54.7 ± 3.8 min. The thin 100-kcal shake had the lowest GE t50 of 26.5 ± 3.0 min, followed by the thick 100-kcal shake with a GE t50 of 41 ± 3.9 min and the thin 500-kcal shake with a GE t50 of 69.5 ± 5.9 min, and the thick 500-kcal shake had the highest GE t50 of 81.9 ± 8.3 min. With respect to appetite, the thick 100-kcal shake led to higher fullness (58 points at 40 min) than the thin 500-kcal shake (48 points at 40 min).
Our results show that increasing the viscosity is less effective than increasing the energy density in slowing gastric emptying. However, the viscosity is more important to increase the perceived fullness. These results underscore the lack of the satiating efficiency of empty calories in quickly ingested drinks such as sodas. The increase in perceived fullness that is due solely to the increased viscosity, which is a phenomenon that we refer to as phantom fullness, may be useful in lowering energy intake. This trial was registered at www.trialregister.nl as NTR4573.
饱腹感是饱腹感的决定因素。尽管已证明粘度和能量含量均能延迟胃排空，但它们的相对重要性尚不清楚。
我们比较了粘度和能量密度对胃排空和饱腹感的相对影响及其相互作用。
总共 15 名健康男性[平均±SD 年龄：22.6±2.4 y；体重指数（kg/m2）：22.6±1.8]参加了一项实验，采用随机 2×2 交叉设计。参与者接受了不同粘度（稀薄和浓稠）和能量密度[500 kcal（对应于 0.2 kcal/mL）与 100 kcal（对应于 0.2 kcal/mL）]的基于乳制品的奶昔（500 mL；50％碳水化合物，20％蛋白质和 30％脂肪）。摄入后，参与者进入 MRI 扫描仪，每 10 分钟进行一次腹部扫描和 100 点口腔食欲评分，直到摄入后 90 分钟。从扫描中确定胃内容物的体积。
总体而言，胃排空半衰期（GE t50）为 54.7±3.8 分钟。稀薄的 100 kcal 奶昔的 GE t50 最短，为 26.5±3.0 分钟，其次是浓稠的 100 kcal 奶昔，GE t50 为 41±3.9 分钟，稀薄的 500 kcal 奶昔的 GE t50 为 69.5±5.9 分钟，浓稠的 500 kcal 奶昔的 GE t50 为 81.9±8.3 分钟。关于食欲，浓稠的 100 kcal 奶昔在 40 分钟时的饱腹感（58 分）高于稀薄的 500 kcal 奶昔（48 分）。
我们的结果表明，增加粘度比增加能量密度更能有效减缓胃排空。但是，粘度对于增加饱腹感更为重要。这些结果强调了快速摄入的饮料（例如苏打水）中无饱腹感的空卡路里缺乏饱腹感的效率。由于仅增加粘度而导致的饱腹感增加，这是我们称为虚拟饱腹感的现象，可能有助于降低能量摄入。这项试验在 www.trialregister.nl 上注册为 NTR4573。
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