School of Nutrition, Ryerson University, Toronto, Ontario, Canada.
Faculty of Kinesiology and Health Studies, University of Regina, Regina, Saskatchewan, Canada.
J Am Coll Nutr. 2020 Feb;39(2):147-154. doi: 10.1080/07315724.2019.1620659. Epub 2019 Jul 10.
Short-term studies in adults have shown that white potatoes increase satiety and suppress food intake (FI) compared with several other carbohydrate-containing foods; however, studies are limited in children. The objective was to compare the effects of white potatoes in mixed meals on satiety, FI, and glycemic response in 9-14-year-old children and adolescents. Using a within-subject, repeated-measures design, 21 children completed five counter-balanced test sessions. After an overnight fast, children consumed one of four isocaloric treatment meals (450 kcal) of French fries, mashed potatoes, or white beans served with a fixed portion of egg omelet (30 g of protein), a control meal with cereal, milk, and bread, or continued to fast (i.e., meal skipping). Subjective appetite was measured using visual analogue scales. FI at an ad libitum pizza meal at 180 min and rest of day diet record were used to measure lunch FI and rest of day energy intake, respectively. Total daily energy intake was calculated by adding the energy intake from the treatment meal, the ad libitum pizza lunch, and rest of day food record. Capillary blood samples were collected to assess glycemic response over 180 min. Change from baseline subjective average appetite scores were lower after mashed potatoes compared with all other treatment conditions (p < 0.001), and higher after French fries compared with white beans (p = 0.04). Lunch FI (kcal) was significantly lower (p < 0.001) after French fries (1010±73) and mashed potatoes (1039±74) compared with the control meal (1257±92) and meal skipping (1235±74). Total daily energy intake (kcal) was lower after French fries compared with the control meal (2228±141 vs. 2624±137; p = 0.04). Change from baseline blood glucose was lower after white beans and French fries compared with mashed potatoes (p < 0.05) and the control meal (p < 0.001). In conclusion, white potatoes with eggs increased satiety, decreased short-term FI, and resulted in similar energy intakes compared with meal skipping.
短期的成年人研究表明，与其他几种含碳水化合物的食物相比，白土豆能增加饱腹感并抑制食物摄入（FI）；然而，这些研究在儿童中是有限的。本研究的目的是比较白土豆在混合膳食中对 9-14 岁儿童和青少年的饱腹感、FI 和血糖反应的影响。采用自身对照、重复测量设计，21 名儿童完成了 5 次平衡的试验。在一夜禁食后，儿童们食用了 450 卡路里热量的 4 种等热量处理餐之一，分别是炸薯条、土豆泥或白豆，配以固定分量的煎蛋饼（30 克蛋白质）、含谷物、牛奶和面包的对照餐，或继续禁食（即跳过进餐）。使用视觉模拟量表来测量主观食欲。在 180 分钟时，根据随意披萨餐的进食量和全天剩余时间的饮食记录，来测量午餐的 FI 和全天剩余时间的能量摄入。通过将处理餐、随意披萨午餐和全天剩余时间食物记录的能量摄入相加，计算出全天总能量摄入。在 180 分钟内采集毛细血管血样，以评估血糖反应。与其他所有处理条件相比，土豆泥处理后的平均主观食欲评分变化较低（p<0.001），而炸薯条处理后的评分较高（p=0.04）。与对照餐（1257±92 千卡）和禁食（1235±74 千卡）相比，炸薯条（1010±73 千卡）和土豆泥（1039±74 千卡）的午餐 FI（千卡）明显较低（p<0.001）。与对照餐相比，炸薯条的全天总能量摄入（千卡）较低（2228±141 千卡 vs. 2624±137 千卡；p=0.04）。与土豆泥相比，白豆和炸薯条处理后的血糖变化较低（p<0.05），与对照餐相比（p<0.001）。总之，与跳过进餐相比，白土豆配鸡蛋能增加饱腹感，减少短期 FI，导致能量摄入相似。
