満腹感と満足感を得るために、脂質に代わりかつ同等の影響のある単一野菜の含有量 : 日本人女性における無作為化試験
Minimum vegetable amount for satiety
单一蔬菜膳食含量作为脂肪替代物的饱腹感等效性 : 一项在日本女性中的随机试验
Adachi, Chisaki Tokushima University
Katayama, Takafumi University of Hyogo
Taketani, Yutaka Tokushima University Tokushima University Educator and Researcher Directory KAKEN Search Researchers
Takeda, Eiji Tokushima University Tokushima University Educator and Researcher Directory KAKEN Search Researchers
Visual Analog Scale
Thesis or Dissertation
Background: Although high energy density foods are highly palatable, their overconsumption leads to obesity because of high fat content. Low energy density foods are more effective for preventing individuals from becoming overweight.We investigated how different amounts of a single vegetable affect the sensory properties of meals with different energy densities.
Methods: In a randomized crossover design, 40 young Japanese women consumed controland high-fat (HF) lunches. Control meals contained the same amount of rice and hamburger and 80 g (C80), 120 g (C120), 160 g (C160), 200 g (C200), 240 g (C240), or 280 g (C280) of broccoli. HF meals were control meals to which 38.1 g of oil was added (HF80, HF120, HF160, HF200, HF240, and HF280). Sensory propertiesbefore intake and 0.5, 1, 2, 3, 4, and 5 h after meals were assessed using a visual analog scale.
Results: Fullness was significantly lower with C80 than with C200 and C280 at 0.5 h and all time points, respectively, after consumption. In contrast, satisfaction with all HF meals was similar at all time points. Fullness and satisfaction were higher with almost all HF meals than withcontrol meals; however, fullness and satisfaction were similar between HF200 and all control meals 1–4 h after consumption.
Conclusions: Fat increases satiety when a single vegetable is included in the meal; however, at least of 200 g of vegetable in a 500-kcal meal with low fat content provides fullness and satisfaction similar to those provided by an HF meal.
Asia Pacific Journal of Clinical Nutrition
内容要旨・審査要旨 : LID201606151003.pdf
論文本文 : LID201611081001.pdf
本論文は, 著者Chisaki Adachiの学位論文として提出され, 学位審査・授与の対象となっている。
|DOI (Published Version)|
|URL ( Publisher's Version )|
LID201606151003.pdf 281 KB
LID201611081001.pdf 435 KB
|MEXT report number||
Doctor of Nutritional Science