The use of low glycemic and high satiety index food dishes in Mexico: a low cost approach to prevent and control obesity and diabetes.
The use of low glycemic and high satiety index food dishes in Mexico: a low cost approach to prevent and control obesity and diabetes.
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发表时间：
2006-05
影响因子：
1.2
通讯作者：
A. Jiménez-Cruz;V. Manuel Loustaunau-López;M. Bacardí-Gascón
中科院分区：
文献类型：
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作者：
A. Jiménez-Cruz;V. Manuel Loustaunau-López;M. Bacardí-Gascón
肥胖症和糖尿病是墨西哥的流行病，目前在低收入人群中患病率最高。本研究的目的是比较不同早餐对健康女性的饱腹感和随后的食物摄入量的作用。八名健康的女性参与了这项研究。研究人员给参与者提供了四份实验性早餐。每餐前和餐后每30min完成视觉模拟评分表，持续3h，记录患者的主观满足感。受试者在实验早餐后3小时接受即席自助餐。计算每餐的能量和常量营养素摄入量。白面包的平均+/-SD为355+/-60，大米和香蕉：405+/-108，全麦面包和煮豆子：446+/-83，水果沙拉：585+/-79(表II)。四种试验餐之间的差异有统计学意义(p=0.002)。白面包摄入量最高，为872+/-58千卡，水果沙拉摄入量最低，为461+/-51千卡。每顿早餐后4h的能量摄入差异有统计学意义(p=0.0001)。这些结果表明，有必要推广基于文化的高纤维和低GI的组合食品，以及高容量和高水分的食品。这种方法可能有助于通过增加饱腹感、减少食物消耗和能量摄入来预防肥胖。
Obesity and diabetes are epidemics in Mexico and the prevalence is currently highest among the low-income population. The aim of the present study was to compare the action of different breakfasts on satiety and subsequent food intake among healthy women. Eight healthy women participated in the study. Participants were given four experimental breakfasts. Visual analogue rating scales were completed before and every 30 minutes for 3 hours after each experimental meal to record subjective feelings of satiety. Subjects were exposed to an ad libitum buffet 3 h after the experimental breakfast. Energy and macronutrient intakes were calculated at each meal. Mean +/- SD SAUC for white bread was 355 +/- 60, for rice and bananas: 405 +/- 108, for whole wheat bread and boiled beans: 446 +/- 83, and for fruit salad: 585 +/- 79 (Table II). Statistical differences were observed among the four experimental meals (p = 0,002). After the consumption of white bread, energy intake was the highest with 872 +/- 58 kcal, and after the consumption of fruit salad the intake of calories was the lowest: 461 +/- 51 kcal. Energy intake 4 h after each breakfast shows statistical differences (p = 0,0001). These results suggest the need to promote culturally based combined foods with high fiber and low GI, as well as foods with high volume and water content. This approach might contribute to the prevention of obesity by increasing satiety and reducing food consumption and energy intake.