Effect of postprandial gum chewing on diet-induced thermogenesis
Effect of postprandial gum chewing on diet-induced thermogenesis
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DOI：
10.1002/oby.21421
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发表时间：
2016-04-01
期刊：
影响因子：
6.9
通讯作者：
Hayashi, Naoyuki
中科院分区：
文献类型：
--
作者：
Hamada, Yuka;Miyaji, Akane;Hayashi, Naoyuki
目的研究餐后咀嚼口香糖对饮食诱导产热（DIT）的影响。方法12名健康正常体重男性在4个不同的日子里完成了4项试验。在慢食试验中，他们尽可能长时间地咀嚼621千卡的测试餐，并尽可能多地咀嚼，而在快食试验中，他们尽可能快地食用同一餐。在咀嚼口香糖的试验中，他们在饭后咀嚼3千卡的口香糖15分钟。在不咀嚼口香糖的试验中，他们在测试餐中摄入3千卡的糖，而不是咀嚼口香糖。DIT计算的基础上的摄氧量，体重，和餐后增量的能量消耗高于基线之前，每个trial.ResultsDIT是显着更大的口香糖咀嚼试验比在非口香糖咀嚼试验的快速进食和缓慢进食试验。快速进食和缓慢进食的试验之间的差异在DIT大于非口香糖咀嚼和口香糖咀嚼trials.ConclusionsPostprandial口香糖咀嚼增强DIT，但口香糖咀嚼的影响DIT没有超过慢吃时消耗一餐。
ObjectiveTo examine the effect of postprandial gum chewing on diet-induced thermogenesis (DIT).MethodsTwelve healthy normal-weight males completed four trials on four different days. They chewed a 621-kcal test meal for as long as possible and as many times as possible in the slow-eating trials, while they consumed the same meal as rapidly as possible in the rapid-eating trials. In the gum-chewing trials, they chewed a 3-kcal gum for 15 min after the meal. In the non-gum-chewing trials, they consumed 3 kcal of sugar with the test meal instead of chewing the gum. DIT was calculated based on the oxygen uptake, body mass, and postprandial increments in energy expenditure above the baseline as measured before each trial.ResultsDIT was significantly greater in the gum-chewing trials than in the non-gum-chewing trials for both rapid-eating and slow-eating trials. The difference in DIT between rapid-eating and slow-eating trials was greater than that between non-gum-chewing and gum-chewing trials.ConclusionsPostprandial gum chewing enhanced DIT, but the effect of gum chewing on DIT did not exceed that of slow eating when consuming a meal.