Slama G, Rossi F, Bellisle F, Casassus P, Fiquet P, Chappuis A S, Desplanque N, Laffitte A
Department of Diabetes, Hôtel-Dieu, Paris, France.
Appetite. 1995 Oct;25(2):119-25. doi: 10.1006/appe.1995.0048.
Decreasing fat intake in subjects at risk of cardiovascular diseases and particularly diabetics is a major issue. To investigate whether low-fat (41%) butter (LFB) is of any benefit compared to regular butter (RB), 97 hospitalized diabetics (41 insulin-dependent) were studied on four consecutive days. Breakfast (bread, butter and drink) was served at 0830 hrs, on successive mornings. LFB and RB were presented ad libitum, on alternate days. Satiety was assessed at 10 and 12 h, using line rating scales. At 1230 hrs lunch was served, with large servings corresponding to 130% of the recommended lunch intake, so that carry-over effects from the breakfast manipulation could be measured. At breakfast, LFB was consumed in higher amounts, 27 vs. 21 g, F(1,96) = 33.24, p < 0.0001, than RB; however, the energy intake was significantly lower (by about -38%) on LFB days, F(1,96) = 158.3, p = 0.0001. Hunger at 10 h but not at 12 h was affected by breakfast conditions. Lunch intake was comparable following LFB and RB breakfasts. In conclusion, LFB utilization under acute conditions seems to benefit diabetics by reducing caloric and fat intake.
降低心血管疾病高危人群尤其是糖尿病患者的脂肪摄入量是一个重大问题。为了研究与普通黄油（RB）相比，低脂（41%）黄油（LFB）是否有任何益处，对97名住院糖尿病患者（41名依赖胰岛素）进行了连续四天的研究。在连续的早晨0830时供应早餐（面包、黄油和饮料）。LFB和RB隔天随意供应。使用线性评分量表在10小时和12小时评估饱腹感。1230时供应午餐，大量供应相当于推荐午餐摄入量的130%，以便能够测量早餐操作的残留效应。早餐时，LFB的摄入量更高，为27克，而RB为21克，F(1,96)=33.24，p<0.0001；然而，在食用LFB的日子里，能量摄入量显著降低（约-38%），F(1,96)=158.3，p=0.0001。10小时时的饥饿感受早餐情况影响，但12小时时不受影响。LFB和RB早餐后午餐摄入量相当。总之，在急性条件下使用LFB似乎通过减少热量和脂肪摄入使糖尿病患者受益。
