减肥饮食期间的常量营养素摄入量、血浆大中性氨基酸与情绪

Macronutrient intake, plasma large neutral amino acids and mood during weight-reducing diets.

作者信息

Schweiger U, Laessle R, Kittl S, Dickhaut B, Schweiger M, Pirke K M

出版信息

J Neural Transm. 1986;67(1-2):77-86. doi: 10.1007/BF01243361.

Abstract

Influence of diet composition on mood during weight-reducing diets was studied in healthy young women of normal weight. A broad range of macronutrient intake was achieved by means of divergent dietary instructions for the composition of a 1,000 kcal per day diet adhered to for six weeks. Global mood during the last three weeks of the diet was significantly better in the "vegetarian" than in the "mixed" diet group. During this time a significant correlation was observed between relative carbohydrate intake and global mood (r = -0.74; p less than 0.01) and between the ratio of plasma tryptophan to other large neutral amino acids (a predictor of tryptophan flow into brain) and global mood (r = -0.52; p less than 0.05). Results suggest that group differences are related to differences in carbohydrate intake. It is hypothesized that impairment of central serotonergic function due to reduced tryptophan availability can prompt mood deterioration in situations of relatively low carbohydrate intake.

摘要

在体重正常的健康年轻女性中，研究了减肥饮食期间饮食组成对情绪的影响。通过对每日1000千卡饮食的组成采用不同的饮食指导，实现了广泛的宏量营养素摄入，该饮食持续六周。在饮食的最后三周，“素食”组的总体情绪明显优于“混合”饮食组。在此期间，观察到相对碳水化合物摄入量与总体情绪之间存在显著相关性（r = -0.74；p < 0.01），以及血浆色氨酸与其他大型中性氨基酸的比率（色氨酸流入大脑的预测指标）与总体情绪之间存在显著相关性（r = -0.52；p < 0.05）。结果表明，组间差异与碳水化合物摄入量的差异有关。据推测，由于色氨酸可用性降低导致中枢5-羟色胺能功能受损，可在碳水化合物摄入量相对较低的情况下促使情绪恶化。