a Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 3E2, Canada.
b Department of Applied Human Nutrition, Mount Saint Vincent University, Halifax, NS B3M 2J6, Canada.
Appl Physiol Nutr Metab. 2017 Nov;42(11):1210-1216. doi: 10.1139/apnm-2017-0210. Epub 2017 Jul 31.
The objective was to compare the effect of liquid, semi-solid, and solid dairy products and a nondairy beverage when consumed with glycemic carbohydrate on subjective appetite, food intake (FI), and post-prandial glycemia (PPG) in healthy older adults. Thirty healthy men and women (14 males and 16 females; age: 64.6 ± 2.4 y; BMI: 25.6 ± 2.5 kg/m) participated in a randomized crossover study. Treatments were one of 250 mL of 2% fat milk and soy beverage, 175 g of 2% Greek yogurt, and 30 g of Cheddar cheese consumed as part of an isocaloric (380 kcal) meal with bread and jam. Water alone served as the energy-free control for subjective appetite. At 180 min after consumption, the participants were fed an ad libitum meal to measure FI. Subjective appetite, blood glucose, and insulin were measured at baseline and at intervals both before (post-treatment) and after the meal (postmeal). Cheese and yogurt resulted in lower post-treatment blood glucose than milk and soy beverage when consumed with carbohydrate (p < 0.0001), but no differences among any treatments were observed postmeal. Treatments led to similar insulin concentrations. Post-treatment appetite was lower than after the water control for all treatments but suppressed more by cheese and yogurt compared with milk (p < 0.0001). There were no differences in FI among treatments. Cheese and yogurt increase satiety and lower PPG more than milk or a soy beverage when consumed with carbohydrate.
目的是比较液体、半固体和固体乳制品以及一种非乳制品饮料与含血糖碳水化合物的食物一起食用时对健康老年人主观食欲、食物摄入量 (FI) 和餐后血糖 (PPG) 的影响。30 名健康男性和女性（14 名男性和 16 名女性；年龄：64.6 ± 2.4 岁；BMI：25.6 ± 2.5 kg/m）参加了一项随机交叉研究。处理方法是将 250 毫升 2%脂肪牛奶和大豆饮料、175 克 2%希腊酸奶和 30 克切达干酪与面包和果酱一起食用，作为热量相等（380 卡路里）的餐的一部分。单独喝水作为主观食欲的无能量对照。在消耗后 180 分钟，参与者可以随意进食，以测量 FI。在基线和餐前（治疗后）和餐后（餐后）的间隔时间测量主观食欲、血糖和胰岛素。与水相比，碳水化合物与奶酪和酸奶一起食用时，治疗后血糖较低（p < 0.0001），但餐后任何治疗之间均无差异。治疗方法导致相似的胰岛素浓度。与水相比，所有治疗方法的治疗后食欲均低于治疗后食欲，但与牛奶相比，奶酪和酸奶的食欲抑制作用更强（p < 0.0001）。治疗之间没有 FI 差异。与牛奶或大豆饮料相比，碳水化合物与奶酪和酸奶一起食用时可增加饱腹感并降低 PPG。
