NUTRIENT BALANCE IN HUMANS - EFFECTS OF DIET COMPOSITION
NUTRIENT BALANCE IN HUMANS - EFFECTS OF DIET COMPOSITION
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DOI：
10.1093/ajcn/54.1.10
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发表时间：
1991-07-01
影响因子：
7.1
通讯作者：
GREENE, HL
中科院分区：
文献类型：
--
作者：
HILL, JO;PETERS, JC;GREENE, HL
本研究的目的是研究改变饮食结构对人体能量消耗和营养平衡的影响。根据随机交叉设计，8名成年人（3名男性，5名女性）分别在7天内吃高碳水化合物（60%的卡路里来自碳水化合物）和高脂肪（60%的卡路里来自脂肪）饮食。六名受试者被研究了另外一周的混合饮食（45%的卡路里来自脂肪）。对于每个受试者，所有饮食的总热量摄入是相同的，旨在提供受试者的维持能量需求。所有受试者每周第3天和第7天使用全屋间接量热计。日粮成分不影响日总能量消耗，但通过快速改变底物氧化，更接近地反映日粮成分，从而影响日营养氧化。上述结果表明，日粮组成可以影响底物氧化，但不会对总能量消耗产生可测量的影响。
The purpose of this study was to examine the effect of alterations in diet composition on energy expenditure and nutrient balance in humans. Eight adults (three men, five women) ate a high-carbohydrate (60% of calories from carbohydrate) and a high-fat (60% of calories from fat) diet for 7 d each according to a randomized, crossover design. Six subjects were studied for an additional week on a mixed diet (45% of calories from fat). For each subject, total caloric intake was identical on all diets and was intended to provide the subject's maintenance energy requirements. All subjects spent days 3 and 7 of each week in a whole-room indirect calorimeter. Diet composition did not affect total daily energy expenditure but did affect daily nutrient oxidation by rapidly shifting substrate oxidation to more closely reflect the composition of the diet. These results show that diet composition can affect substrate oxidation without producing measurable effects on total energy expenditure.