Louis-Sylvestre J, Tournier A, Chapelot D, Chabert M
Laboratoire de Neurobiologie de la Nutrition, Université Pierre et Marie Curie, Paris, France.
Appetite. 1994 Apr;22(2):165-72. doi: 10.1006/appe.1994.1016.
A covertly fat-reduced and low-calorie dish was provided at lunchtime once a week to normal-weight human subjects. A normal-calorie version of the dish was served for the first 3 weeks, the low-calorie version for the following 4 weeks and the normal-calorie version again for the last 3 weeks. Participants did not compensate for the 840-kJ (201 kcal) fat reduction of their main dish during the lunchtime meal. This lack of compensation persisted after four successive weekly presentations. When the normal-caloric version was offered again, energy intake at lunch immediately recovered. There was 80% adjustment in 24-h energy intake from the first to the last test day on the low-calorie dish, and a return to the baseline level when the normal energy content of the dish was restored. No compensation specific to fat occurred after the consumption of the low-fat dish and so the proportion of energy intake derived from fat decreased from 39.6% in the period on the normal-caloric dish to 36.1% in the 4 weeks on the low-calorie dish. Thus, fat-reduced dishes seem a good means to improve the composition of the diet.
每周一次在午餐时间为体重正常的受试者提供一道隐性减脂低热量菜肴。该菜肴的正常热量版本在前3周供应，低热量版本在接下来的4周供应，最后3周再次供应正常热量版本。参与者在午餐时并未因主菜减少840千焦（201千卡）的脂肪含量而进行补偿。在连续四周每周一次供应低热量菜肴后，这种不补偿的情况依然存在。当再次提供正常热量版本时，午餐时的能量摄入量立即恢复。在食用低热量菜肴的第一个到最后一个测试日，24小时能量摄入量有80%的调整，而当菜肴恢复正常能量含量时，能量摄入量又回到了基线水平。食用低脂菜肴后，并未出现针对脂肪的补偿情况，因此，来自脂肪的能量摄入比例从食用正常热量菜肴期间的39.6%降至食用低热量菜肴4周期间的36.1%。因此，减脂菜肴似乎是改善饮食结构的一个好方法。
