Portion size can be used strategically to increase vegetable consumption in adults
Portion size can be used strategically to increase vegetable consumption in adults
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DOI：
10.3945/ajcn.2009.28801
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发表时间：
2010-04-01
影响因子：
7.1
通讯作者：
Meengs, Jennifer S.
中科院分区：
文献类型：
--
作者：
Rolls, Barbara J.;Roe, Liane S.;Meengs, Jennifer S.
背景：增加膳食中蔬菜的比例有助于达到建议的蔬菜摄入量，并有助于体重管理。目的：我们调查了在一餐中添加或替代其他食物的蔬菜的不同份量和能量密度对食物和能量摄入的影响。设计：在两个交叉设计的实验中，男性和女性被提供蔬菜，谷物和肉类的一餐。在每餐中，通过改变添加脂肪的种类和数量，蔬菜分为三种份量（180、270或360克）和两种能量密度（0.8或0.4千卡/克）。在添加研究（n = 49）中，随着蔬菜部分的增加，谷物和肉类的量保持不变，而在替代研究（n = 48）中，谷物和肉类的量同样减少。结果：在两项研究中，蔬菜份量的增加导致蔬菜摄入量的增加（平均±SE: 60±5 g； P, 0.0001）。添加更多的蔬菜对膳食能量摄入没有显著影响，而以蔬菜替代谷物和肉类降低了膳食能量摄入（40 +/- 10 kcal; P < 0.0001）。蔬菜能量密度的降低降低了膳食能量摄入，与份量无关（55 +/- 9千卡；P < 0.0001）。通过替代与降低能量密度相结合，膳食能量摄入量降低了14 +/- 3%。结论：提供更多的蔬菜，无论是通过添加更多的蔬菜还是用它们代替其他食物，都是增加一餐蔬菜摄入量的有效策略。但要适度膳食能量摄入，蔬菜能量密度应低；此外，用蔬菜代替能量密度更高的食物比简单地添加额外的蔬菜更有效。m J . clinn [2010]；91: 913 - 22所示。
Background: An increase in the proportion of vegetables at meals could help achieve recommended vegetable intakes and facilitate weight management.Objective: We investigated the effects on food and energy intakes of varying the portion size and energy density of a vegetable that was added to a meal or substituted for other foods.Design: In 2 experiments with crossover designs, men and women were served a meal of a vegetable, grain, and meat. Across the meals, the vegetable was served in 3 portion sizes (180, 270, or 360 g) and 2 energy densities (0.8 or 0.4 kcal/g) by altering the type and amount of added fat. In the addition study (n = 49), as the vegetable portion was increased, amounts of the grain and meat were unchanged, whereas in the substitution study (n = 48), amounts of the grain and meat decreased equally.Results: An increase in the vegetable portion size resulted in greater vegetable consumption in both studies (mean +/- SE: 60 +/- 5 g; P, 0.0001). The addition of more of the vegetable did not significantly affect meal energy intake, whereas substitution of the vegetable for the grain and meat decreased meal energy intake (40 +/- 10 kcal; P < 0.0001). A reduction in vegetable energy density decreased meal energy intake independent of portion size (55 +/- 9 kcal; P < 0.0001). By combining substitution with a reduction in energy density, meal energy intake decreased by 14 +/- 3%.Conclusions: Serving more vegetables, either by adding more or substituting them for other foods, is an effective strategy to increase vegetable intake at a meal. However, to moderate meal energy intake, vegetables should be low in energy density; furthermore, the substitution of vegetables for more energy-dense foods is more effective than simply adding extra vegetables. Am J Clin Nutr 2010; 91: 913-22.