Lopez de Romańa G, Graham G G, Mellits E D, MacLean W C
J Nutr. 1980 Sep;110(9):1849-57. doi: 10.1093/jn/110.9.1849.
The digestibility and protein quality of the white potato were studied in 11 infants, ages 8-35 months, recovering from malnutrition. Seven 9-day dietary periods comprised the study. Digestibility was assessed by metabolic balance during the last 6 days of dietary periods in which potato provided 25%, 50% or 75% of dietary energy. Casein-based control dietary periods preceded and/or followed each potato dietary period. Fecal wet and dry weights, fecal energy, computed fecal carbohydrate and fecal fat during consumption of the 25% potato diet did not differ from control. Analysis of variance showed that consumption of increasing amounts of potatoes produced a significant linear increase in all parameters of digestibility except fecal fat. Fecal wet weight and energy content during the 75% potato period were more than double control values. Regression analysis of data from potato dietary periods showed fecal wet weight to be an excellent predictor of fecal dry weight (r = 0.904), energy content (r = 0.785) and computed fecal carbohydrate (r = 0.770). Protein quality of potato was assessed with N balance studies during the dietary periods in which potato provided all dietary protein (approximately 5% protein kcal). Apparent N retention was 78% of that from an isonitrogenous casein control diet. Decreased apparent N absorption was primarily responsible for the difference; the "biologic value" (percent of absorbed N that was retained) was similar for both diets.
对11名年龄在8至35个月、正在从营养不良中恢复的婴儿，研究了白土豆的消化率和蛋白质质量。该研究包括七个为期九天的饮食阶段。通过在饮食阶段的最后6天进行代谢平衡评估消化率，在此期间土豆提供饮食能量的25%、50%或75%。每个土豆饮食阶段之前和/或之后是基于酪蛋白的对照饮食阶段。在食用25%土豆饮食期间，粪便湿重和干重、粪便能量、计算得出的粪便碳水化合物和粪便脂肪与对照无差异。方差分析表明，食用土豆量增加会使除粪便脂肪外的所有消化率参数显著线性增加。在75%土豆阶段的粪便湿重和能量含量是对照值的两倍多。对土豆饮食阶段数据的回归分析表明，粪便湿重是粪便干重（r = 0.904）、能量含量（r = 0.785）和计算得出的粪便碳水化合物（r = 0.770）的良好预测指标。在土豆提供所有饮食蛋白质（约5%蛋白质千卡）的饮食阶段，通过氮平衡研究评估土豆的蛋白质质量。表观氮保留量是等氮酪蛋白对照饮食的78%。表观氮吸收减少是造成差异的主要原因；两种饮食的“生物价值”（保留的吸收氮百分比）相似。
