Faculty of Health Sciences, Universiti Kebangsaan Malaysia (UKM), Kuala Lumpur, Malaysia.
National Institute of Health Research, Nottingham Biomedical Research Centre (BRC) at Nottingham University Hospitals National Health Service Trust and University of Nottingham, Nottingham, United Kingdom.
J Nutr. 2020 Nov 19;150(11):2890-2899. doi: 10.1093/jn/nxaa191.
Whole apples produce greater satiety than processed apples, but the underlying mechanisms remain unclear.
Our aim was to assess the intragastric processing of apple preparations and the associated small and large bowel contents using MRI.
An open label, 3-way crossover, randomized, controlled trial. Eighteen healthy adults (mean ± SD age, 25 ± 4 y; BMI, 22.7 ± 3.5 kg/m2) underwent serial MRI scans on 3 occasions separated by 7 d, after consumption of isocaloric (178 kcal) portions of either whole apples, apple puree, or apple juice. Gastric emptying, small bowel water content (SBWC; primary endpoint), were measured at baseline and at 45 min intervals (0-270 min) postmeal ingestion. Fullness and satiety were also assessed at each time point. Treatment effects between groups were analyzed using ANOVA.
Gastric emptying half-time (GE t50) was greater (P < 0.0001) after participants consumed whole apple (mean ± SEM), 65 (3.3) min compared with when they consumed apple puree (41 [2.8] min) or apple juice (38 [2.9] min), times that did not differ. Postprandial area under the curve (AUC) (135-270 min) SBWC was also greater for whole apples than puree (P = 0.025) and juice (P = 0.0004) but juice and puree did not differ. AUC for fullness and satiety (0-270 min) postingestion was also greater (P = 0.002 and 0.004, respectively) for whole apple compared with juice but juice and puree did not differ.
Gastric emptying is slower after whole apple consumption causing a greater sensation of fullness and satiety than puree or juice in healthy adults. Whole apples increased small bowel and colonic contents during the later phase of the study which may be relevant for subsequent food consumption.This study was registered at clinicaltrials.gov as NCT03714464.
完整的苹果比加工过的苹果能产生更强的饱腹感，但其中的潜在机制尚不清楚。
我们旨在使用 MRI 评估苹果制剂的胃内处理过程以及相关的小肠和大肠内容物。
这是一项开放标签、三向交叉、随机、对照试验。18 名健康成年人（平均年龄±标准差为 25±4 岁；BMI 为 22.7±3.5 kg/m2）在 3 次试验中分别接受了完整苹果、苹果泥或苹果汁等热量（178 千卡）相等的部分，每次试验间隔 7 天。在基线和餐后 45 分钟间隔（0-270 分钟）测量胃排空和小肠水含量（SBWC；主要终点）。在每个时间点还评估了饱腹感和满足感。使用方差分析分析组间的治疗效果。
参与者食用完整苹果后，胃排空半时间（GE t50）更长（P<0.0001），为 65（3.3）分钟，而食用苹果泥或苹果汁的时间分别为 41（2.8）分钟和 38（2.9）分钟，后两者之间没有差异。完整苹果餐后曲线下面积（AUC）（135-270 分钟）的 SBWC 也大于苹果泥（P=0.025）和苹果汁（P=0.0004），但苹果汁和苹果泥之间没有差异。摄入后 0-270 分钟的饱腹感和满足感 AUC 也更大（P=0.002 和 0.004），与苹果汁相比，而苹果汁和苹果泥之间没有差异。
与苹果泥或苹果汁相比，完整苹果的胃排空速度较慢，导致健康成年人在食用后产生更强的饱腹感和满足感。在研究的后期，完整的苹果增加了小肠和结肠的内容物，这可能与随后的食物摄入有关。本研究在 clinicaltrials.gov 注册，编号为 NCT03714464。
