Kirk T R, Burkill S, Cursiter M
Centre for Food Research, Queen Margaret College, Edinburgh, UK.
Eur J Clin Nutr. 1997 Jul;51(7):455-61. doi: 10.1038/sj.ejcn.1600426.
To test t he hypothesis that increased consumption of foods in rich in starch, such as breakfast cereals, will enable a substantial reduction in the percentage dietary energy derived from fat.
Parallel experimental design, with matched subjects allocated randomly to an intervention or a control group.
Free-living subjects (mean age 20 y), undergraduate students at a college for higher education.
Sixty-two enrolled, 59 completed the study; 7 d weighed intakes at baseline, 4 weeks and 12 weeks.
The intervention group were required to eat 60 g breakfast cereal daily with semi-skimmed milk. Pre-weighed portions of three types of cereal were distributed without charge at the beginning of each week of the study; subjects were reimbursed for the cost of milk used. No other dietary advice was given.
At baseline, total energy intake and percentage energy from macronutrients was very similar in both the intervention and control group. After four weeks of intervention there was a significant reduction in % energy from fat (-5.4%) in the experimental group, maintained at the 12 weeks follow-up. There was a corresponding rise in energy from CHO: a significant increase of 5.5% after four weeks had reached 6.5% by 12 weeks. Total energy remained virtually unchanged, indicating a replacement of fat energy by carbohydrate energy. These changes were not found in the control group.
A simple dietary intervention to increase consumption of breakfast cereal led to a 5% reduction in % dietary fat energy, with a beneficial effect on micronutrient intakes. The results support the case for positive advice to increase consumption of complex carbohydrate, as a strategy for dietary fat reduction in the wider population.
检验如下假设，即增加富含淀粉食物（如早餐谷物）的摄入量能够大幅降低膳食中来自脂肪的能量百分比。
平行实验设计，将匹配的受试者随机分配至干预组或对照组。
自由生活的受试者（平均年龄20岁），一所高等教育学院的本科生。
62人报名参加，59人完成研究；在基线期、4周和12周时进行了7天的称重饮食摄入量记录。
干预组被要求每天食用60克早餐谷物并搭配半脱脂牛奶。在研究的每周开始时免费发放预先称重的三种谷物；受试者可报销所用牛奶的费用。未提供其他饮食建议。
在基线期，干预组和对照组的总能量摄入量以及来自宏量营养素的能量百分比非常相似。干预四周后，实验组来自脂肪的能量百分比显著降低（-5.4%），在12周随访时保持这一水平。来自碳水化合物的能量相应增加：四周后显著增加5.5%，到12周时达到6.5%。总能量基本保持不变，表明脂肪能量被碳水化合物能量所替代。对照组未出现这些变化。
一项增加早餐谷物摄入量的简单饮食干预措施使膳食脂肪能量百分比降低了5%，对微量营养素摄入量产生了有益影响。结果支持了积极建议增加复合碳水化合物摄入量作为更广泛人群减少膳食脂肪策略的观点。
