Gustafsson K, Asp N G, Hagander B, Nyman M
Health Sciences Centre, Lund University, Dalby, Sweden.
Eur J Clin Nutr. 1993 Mar;47(3):192-200.
Different vegetables--carrots, peas, Brussels sprouts and spinach--were added to a typical Swedish lunch test meal in portions of 96-164 g. The test and the control meals without vegetables were balanced with respect to digestible carbohydrates (59.7 g) and energy (2000 kJ, 475 kcal), and as far as possible also concerning protein and fat. The added vegetables contained 4.4 g dietary fibre. The meals were prepared by microwave heating and served in the morning after an overnight fast to 10 healthy, male volunteers. Postprandial blood glucose, plasma insulin and C-peptide levels were measured at regular intervals until 210 min. The satiety was graded on a simple scale of 1-10. The meal with spinach elicited significantly lower insulin and C-peptide responses than the control meal, but no significant differences in glucose response or satiety were observed. The other vegetables tested showed no significant effects either on glucose and hormonal responses or on satiety.
将不同的蔬菜——胡萝卜、豌豆、抱子甘蓝和菠菜——以96 - 164克的份量添加到一份典型的瑞典午餐测试餐中。不含蔬菜的测试餐和对照餐在可消化碳水化合物（59.7克）和能量（2000千焦，475千卡）方面保持平衡，并且尽可能在蛋白质和脂肪方面也保持平衡。添加的蔬菜含有4.4克膳食纤维。这些餐食通过微波加热制备，并在禁食一夜后的早晨提供给10名健康男性志愿者。定期测量餐后210分钟内的血糖、血浆胰岛素和C肽水平。饱腹感按照1 - 10的简单量表进行评分。菠菜餐引发的胰岛素和C肽反应明显低于对照餐，但在葡萄糖反应或饱腹感方面未观察到显著差异。测试的其他蔬菜对葡萄糖和激素反应以及饱腹感均未显示出显著影响。
