Vargas-Alvarez M Ángeles, Brunstrom Jeffrey M, Díaz Alma E, Navas-Carretero Santiago, Martínez J Alfredo, Almiron-Roig Eva
University of Navarra, Faculty of Pharmacy and Nutrition, Department of Nutrition, Food Science and Physiology, Pamplona, Spain; University of Navarra, Center for Nutrition Research, Pamplona, Spain.
University of Bristol, School of Psychological Science, Nutrition and Behaviour Unit, Bristol, United Kingdom.
Appetite. 2023 Jun 1;185:106542. doi: 10.1016/j.appet.2023.106542. Epub 2023 Mar 20.
Portion control tableware has been described as a potentially effective approach for weight management, however the mechanisms by which these tools work remain unknown. We explored the processes by which a portion control (calibrated) plate with visual stimuli for starch, protein and vegetable amounts modulates food intake, satiety and meal eating behaviour. Sixty-five women (34 with overweight/obesity) participated in a counterbalanced cross-over trial in the laboratory, where they self-served and ate a hot meal including rice, meatballs and vegetables, once with a calibrated plate and once with a conventional (control) plate. A sub-sample of 31 women provided blood samples to measure the cephalic phase response to the meal. Effects of plate type were tested through linear mixed-effect models. Meal portion sizes (mean ± SD) were smaller for the calibrated compared with the control plate (served: 296 ± 69 vs 317 ± 78 g; consumed: 287 ± 71 vs 309 ± 79 g respectively), especially consumed rice (69 ± 24 vs 88 ± 30 g) (p < 0.05 for all comparisons). The calibrated plate significantly reduced bite size (3.4 ± 1.0 vs 3.7 ± 1.0 g; p < 0.01) in all women and eating rate (32.9 ± 9.5 vs 33.7 ± 9.2 g/min; p < 0.05), in lean women. Despite this, some women compensated for the reduced intake over the 8 h following the meal. Pancreatic polypeptide and ghrelin levels increased post-prandially with the calibrated plate but changes were not robust. Plate type had no influence on insulin, glucose levels, or memory for portion size. Meal size was reduced by a portion control plate with visual stimuli for appropriate amounts of starch, protein and vegetables, potentially because of the reduced self-served portion size and the resulting reduced bite size. Sustained effects may require the continued use of the plate for long-term impact.
定量餐具已被描述为一种潜在有效的体重管理方法，然而这些工具起作用的机制仍不清楚。我们探究了一种带有淀粉、蛋白质和蔬菜量视觉刺激的定量（校准）盘子调节食物摄入量、饱腹感和进餐行为的过程。65名女性（34名超重/肥胖）参与了一项在实验室进行的平衡交叉试验，她们在试验中分别使用校准盘子和传统（对照）盘子各一次，自行取用并食用一顿包括米饭、肉丸和蔬菜的热餐。31名女性的子样本提供了血样以测量进餐的头期反应。通过线性混合效应模型测试盘子类型的影响。与对照盘子相比，校准盘子的进餐分量大小（均值±标准差）更小（提供量：296±69克对317±78克；摄入量：287±71克对309±79克），尤其是摄入的米饭（69±24克对88±30克）（所有比较p<0.05）。校准盘子显著减小了所有女性的一口量（3.4±1.0克对3.7±1.0克；p<0.0）和瘦女性的进食速度（32.9±9.5克/分钟对33.7±9.2克/分钟；p<0.05）。尽管如此，一些女性在餐后8小时内对减少的摄入量进行了补偿。使用校准盘子后餐后胰多肽和胃饥饿素水平升高，但变化不明显。盘子类型对胰岛素、葡萄糖水平或分量大小记忆没有影响。带有淀粉、蛋白质和蔬菜适量视觉刺激的定量盘子减小了进餐量，这可能是因为自行取用的分量大小减小以及由此导致的一口量减小。持续的效果可能需要长期持续使用该盘子。
