为解决年轻人肥胖问题,并提供理论依据和实际指导,该文针对营养蛋白代餐和传统大米粉在饱腹感、血糖应答变化的差异进行比较.以符合一定身体质量指数(body mass index,BMI)和体脂率标准的 10 名超重 18～35 岁女性为研究对象,采用随机、双盲、交叉设计,先后测试相同体积和能量的营养蛋白代餐和大米粉,并利用视觉模拟评分(visual analogue scale,VAS)法和血糖仪持续 240 min评估两种测试餐的饱腹感评分和血糖水平.结果表明,营养蛋白代餐组在 120～240 min时饱腹感水平变化量显著高于大米粉组(P<0.05,P<0.01,P<0.001).营养蛋白代餐组的血糖峰值明显低于大米粉组,0～90 min和 0～240 min血糖曲线下增量面积(incremental area under the curve,IAUC)显著低于大米粉组(P<0.05).综上,营养蛋白代餐相较大米粉能够提供更持续的饱腹感水平,且血糖应答更加平稳.
Effect of Nutritional Protein Meal Replacement on Satiety and Blood Glucose
To provide theoretical basis and practical guidance for solving the obesity problem of young people,this study compared the differences in satiety and blood glucose response changes between nutritional protein meal replacement and traditional rice flour.The study subjects were 10 overweight women aged 18-35 years who met certain body mass index(BMI)and body fat percentage standards.With a randomized,double-blind,crossover design,nutritional protein meal replacement and rice flour having the same volume and energy were tested successively,and the visual analogue scale(VAS)method and a glucose meter were utilized to evaluate the satiety scores and blood glucose responses of the two test meals for 240 min.The results showed that the change in satiety level was significantly higher in the nutritional protein meal replacement group than in the rice flour group from 120 to 240 min(P<0.05,P<0.01,P<0.001).The peak blood glucose level in the nutri-tional protein meal replacement group was significantly lower than that in the rice flour group,and the incre-mental area under the curve(IAUC)in the nutritional protein meal replacement group was significantly lower than that in the rice flour group at 0-90 min and 0-240 min(P<0.05).In conclusion,the nutritional protein meal replacement was able to provide a more sustained level of satiety and a smoother blood glucose response than the rice flour.
万方数据
维普
