Lloyd H M, Rogers P J, Hedderley D I, Walker A F
Consumer Sciences Department, Institute of Food Research, Reading, U.K.
Appetite. 1996 Oct;27(2):151-64. doi: 10.1006/appe.1996.0042.
Sixteen subjects consumed low-fat/high-carbohydrate (LFHC), medium-fat/ medium-carbohydrate (MFMC), high-fat/low-carbohydrate (HFLC) iso-energetic breakfasts and no breakfast in a counterbalanced order on four separate days. The LFHC breakfast was similar in macronutrient composition, though not in meal size (more kcal) and types of foods offered, to the habitual breakfast of the subjects. A battery of cognitive performance tasks together with mood and appetite ratings were completed before and during the 3 h following breakfast. Results showed no clear differences in performance between the four dietary conditions, but significant effects on mood were observed. Mood improved (a decline in fatigue/dysphoria) following the LFHC breakfast compared to the other meals. The findings show that the macronutrient content of breakfast, independent of energy value and oro-sensory qualities, can exert small but reliable effects on subsequent mood, and suggest that deviation from habitual meal composition can produce a relative decline in mood state. These conclusions are supported by results from a previous study of the effects of lunch which found very similar relationships between meal composition, habitual choices and postprandial mood changes.
16名受试者在四个不同的日子里，以平衡的顺序分别食用了低脂/高碳水化合物（LFHC）、中脂/中碳水化合物（MFMC）、高脂/低碳水化合物（HFLC）等能量早餐以及未吃早餐。LFHC早餐在宏量营养素组成上与受试者的日常早餐相似，不过在餐量（热量更高）和提供的食物种类上有所不同。在早餐前以及早餐后的3小时内，完成了一系列认知表现任务以及情绪和食欲评分。结果显示，四种饮食条件下的表现没有明显差异，但观察到对情绪有显著影响。与其他餐相比，LFHC早餐后情绪有所改善（疲劳/烦躁情绪下降）。研究结果表明，早餐的宏量营养素含量，独立于能量值和口腔感官品质，可对随后的情绪产生微小但可靠的影响，并表明偏离日常饮食组成会导致情绪状态相对下降。这些结论得到了先前一项关于午餐影响的研究结果的支持，该研究发现饮食组成、日常选择和餐后情绪变化之间存在非常相似的关系。
