Gustafsson K, Asp N G, Hagander B, Nyman M
Health Sciences Centre, Lund University, Dalby, Sweden.
Eur J Clin Nutr. 1994 Jun;48(6):386-96.
To evaluate the effect of dosage on the metabolic response to vegetables added to a mixed lunch meal, and to relate the amounts to the tripartite plate model. Carrots were chosen as an example, and the carrots were blanched, frozen and boiled to include possible effects of processing and cooking. The effects of carrots steeped in lactic acid, as produced at fermentation, were also studied.
The test meals with carrots, and the control meal without vegetables, were balanced regarding energy (2000 kJ) and digestible carbohydrates (60 g) and similar in fat (17 g) and protein (16-19 g) content. The carrot portions of 100, 200 and 300 g contained 2.9, 5.8 and 8.7 g dietary fibre respectively. The meals were served in the morning after an overnight fast and in random order. Blood samples for the analysis of blood glucose, plasma insulin and C-peptide were collected and satiety was graded until 210 min postprandially.
The study was performed at the research laboratory, Dalby Health Sciences Centre (primary care).
The 10 healthy, male volunteers, around 40 years of age, were recruited at random from the district's population list. None dropped out.
The larger the carrot portion the lower were the glucose and insulin/C-peptide responses and the higher the satiety scores. The minimum amount causing significant effects was 200 g. According to the plate model, 200 g of boiled carrots was the most that could be included on half the plate. Addition of lactic acid to 200 g carrots augmented the effects on satiety scores and hormonal response.
The addition of generous amounts of vegetables to a mixed meal improves the metabolic response.
评估添加到混合午餐中的蔬菜剂量对代谢反应的影响，并将其数量与三方餐盘模型相关联。以胡萝卜为例，将胡萝卜进行焯水、冷冻和水煮处理，以纳入加工和烹饪可能产生的影响。还研究了发酵产生的乳酸浸泡过的胡萝卜的效果。
含胡萝卜的测试餐和不含蔬菜的对照餐在能量（2000千焦）和可消化碳水化合物（60克）方面保持平衡，脂肪（17克）和蛋白质（16 - 19克）含量相似。100克、200克和300克的胡萝卜份分别含有2.9克、5.8克和8.7克膳食纤维。这些餐食在禁食过夜后的早晨随机顺序提供。采集血样用于分析血糖、血浆胰岛素和C肽，并在餐后210分钟内对饱腹感进行评分。
该研究在达尔比健康科学中心（初级保健）的研究实验室进行。
从该地区的人口名单中随机招募了10名年龄约40岁的健康男性志愿者。无人退出。
胡萝卜份量越大，葡萄糖和胰岛素/C肽反应越低，饱腹感评分越高。产生显著影响的最小量为200克。根据餐盘模型，200克水煮胡萝卜是餐盘一半所能容纳的最多量。向200克胡萝卜中添加乳酸增强了对饱腹感评分和激素反应的影响。
在混合餐中添加大量蔬菜可改善代谢反应。
