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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
著者
足立, 知咲 徳島大学大学院栄養生命科学教育部(人間栄養科学専攻)
片山, 貴文 University of Hyogo
キーワード
energy density
vegetable volume
Visual Analog Scale
satiety
dietary guidelines
能量密度
蔬菜卷
视觉模拟评分
饱腹感
膳食指南
資料タイプ
学位論文
抄録
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.
掲載誌名
Asia Pacific Journal of Clinical Nutrition
ISSN
09647058
cat書誌ID
AA11057399
出版者
HEC Press
25
3
開始ページ
478
終了ページ
486
発行日
2016-09-01
備考
内容要旨・審査要旨・論文本文の公開:
内容要旨・審査要旨 : LID201606151003.pdf
論文本文 : LID201611081001.pdf
著者の申請により要約(2016-06-15公開)に替えて論文本文を公開(2016-11-08)
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。
EDB ID
出版社版DOI
出版社版URL
フルテキストファイル
言語
eng
著者版フラグ
博士論文全文を含む
文科省報告番号
甲第2946号
学位記番号
甲栄第234号
学位授与年月日
2016-03-23
学位名
博士(栄養学)
学位授与機関
徳島大学
部局
医学系