不同黏度魔芋葡甘聚糖对食欲和能量摄入量的影响

Effects of konjac glucomannan with different viscosity on appetite and energy intake

中文关键词:  魔芋葡甘聚糖  黏度  食欲  能量摄入

英文关键词:konjac glucomannan  viscosity  appetite  energy intake

中文摘要:

      目的 探讨食品的黏度特性对受试者餐后食欲和能量摄入量的影响。方法 通过网络发布3因素进食问卷(three-factor eating questionnaire, TFEQ)招募受试者; 以视觉模拟评分法(visual analogue scales, VAS)记录受试者餐后的饥饿感、饱腹感、进食欲望和期望进食量的变化; 计算受试者的平均食欲率(mean appetite ratings, MAR)及其食欲的曲线下面积(area under the curve, AUC), 并以此作为测试餐饱腹性能的评价指标; 为受试者提供随意午餐并记录其进食至完全满足时的能量摄入量。结果 同控制组测试餐相比, 低、中、高黏度测试餐的饱腹感指数(satiety index, SI)依次达到了127.63%、141.81%和178.43%。并且, 与控制组受试者相比, 低、中、高黏度组受试者的饱腹感依次提高了31.50%、46.66%和78.63%, 饥饿感则分别下降了28.54%、42.92%和60.93%。经不同黏度的测试早餐干预后, 在随后的测试午餐实验中, 低、中、高黏度组受试者的能量摄入量相比于控制组依次下降了6.69%、10.40%和12.50%。结论 食物的黏度对受试者的食欲有显著的影响, 一定范围内, 食物的黏度越大, 其饱腹感指数越大, 受试者的饱腹感也随之增加, 而饥饿感随之减小。因此, 利用魔芋葡甘聚糖(konjac glucomannan, KGM)的高黏特性可以显著提升食物的饱腹性能, 从而有效抑制受试者餐后的进食欲望并降低其能量摄入量。

英文摘要:

      Objective To investigate the effects of meal viscosity on postprandial appetite and energy intake. Methods The three-factor eating questionnaires (TFEQ) were published online to recruit volunteers, and their perception of hunger, fullness, desire to eat and prospective consumption (PFC) were recorded with the visual analogue scales (VAS). Besides, subjects’ mean appetite ratings (MAR) and area under the curve (AUC) for appetite were calculated and used as indicators for evaluating the satiating capacity of the test food. Furthermore, by providing them with the ad libitum lunch, energy intake of the volunteers was examined after they were comfortably full. Results Compared with control test meal, the satiety index (SI) of the low viscosity, medium viscosity and high viscosity test meal were 127.63%, 141.81% and 178.43%, respectively. Besides, when making a comparison of low, medium and high viscosity group with the control group, satiety increased 31.50%, 46.66% and 78.63%, respectively. While, their hunger decreased by 28.54%, 42.92% and 60.93%, respectively. What’s more, after being intervened with the test breakfast, subjects’ energy intake of the low, medium and high viscosity group in the ad libitum lunch was respectively lowered by 6.69%, 10.40% and 12.50%, when compared to the control group. Conclusion Subjective appetite are significantly affected by food for the viscosity property. Within a reasonable range, the SI of food increases with the viscosity, and the greater viscosity of the food, the greater satiety and the weaker hunger of the subjective sensation. Therefore, the satiating capacity of food can be elevated significantly, and volunteers’ postprandial eating desire and energy intake can be strongly inhibited by adding the konjac glucomannan (KGM) with high viscosity into the food.