Effects of stevia, aspartame, and sucrose on food intake, satiety, and postprandial glucose and insulin levels.
Effects of stevia, aspartame, and sucrose on food intake, satiety, and postprandial glucose and insulin levels.
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DOI：
10.1016/j.appet.2010.03.009
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发表时间：
2010-08
期刊：
影响因子：
5.4
通讯作者：
Williamson, Donald A.
中科院分区：
文献类型：
--
作者：
Anton, Stephen D.;Martin, Corby K.;Han, Hongmei;Coulon, Sandra;Cefalu, William T.;Geiselman, Paula;Williamson, Donald A.
含糖饮料的消费可能是代谢紊乱（如肥胖）的饮食原因之一。因此，用低热量甜味剂代替糖可能是一种有效的体重管理策略。我们测试了含有甜菊糖、甜菊糖或蔗糖的前负荷对食物摄入、饱腹感和餐后葡萄糖和胰岛素水平的影响。设计图：19名18至50岁的健康瘦型（BMI = 20.0 - 24.9）和12名肥胖型（BMI = 30.0 - 39.9）个体完成了三个单独的食物测试日，在此期间，他们在午餐和晚餐前接受含有甜叶菊（290千卡）、甜菊糖（290千卡）或蔗糖（493千卡）的预负荷。平衡前负荷顺序，并直接计算食物摄入量（kcal）。饥饿和饱腹感的水平在饭前、饭后以及整个下午的每一个小时都有报告。参与者在午餐前和午餐后20分钟提供血液样本。尽管前负荷中的热量差异（290与493千卡），但当参与者在前负荷中食用甜叶菊和甜菊糖与蔗糖时，他们在午餐和晚餐时并没有通过吃更多的食物来补偿（蔗糖和甜叶菊之间全天食物摄入量的平均差异= 301千卡，p <0.01;甜菊糖= 330千卡，p <0.01）。自我报告的饥饿和饱腹感水平没有因条件而异。与蔗糖预负荷相比，甜菊预负荷显著降低餐后葡萄糖水平（p <0.01），与甜菊糖和蔗糖预负荷相比，甜菊预负荷显著降低餐后胰岛素水平（p <0.05）。当摄入甜菊糖和甜菊糖预负荷时，参与者在午餐或晚餐时没有通过吃更多来补偿，并且与摄入更高热量的蔗糖预负荷时相比，他们报告了类似的饱腹感水平。
Consumption of sugar-sweetened beverages may be one of the dietary causes of metabolic disorders, such as obesity. Therefore, substituting sugar with low-calorie sweeteners may be an efficacious weight management strategy. We tested the effect of preloads containing stevia, aspartame, or sucrose on food intake, satiety, and postprandial glucose and insulin levels. Design: 19 healthy lean (BMI = 20.0 – 24.9) and 12 obese (BMI = 30.0 – 39.9) individuals 18 to 50 years old completed three separate food test days during which they received preloads containing stevia (290 kcal), aspartame (290 kcal), or sucrose (493 kcal) before the lunch and dinner meal. The preload order was balanced, and food intake (kcal) was directly calculated. Hunger and satiety levels were reported before and after meals, and every hour throughout the afternoon. Participants provided blood samples immediately before and 20 minutes after the lunch preload. Despite the caloric difference in preloads (290 vs. 493 kcals), participants did not compensate by eating more at their lunch and dinner meals when they consumed stevia and aspartame versus sucrose in preloads (mean differences in food intake over entire day between sucrose and stevia = 301 kcal, p < .01; aspartame = 330 kcal, p < .01). Self-reported hunger and satiety levels did not differ by condition. Stevia preloads significantly lowered postprandial glucose levels compared to sucrose preloads (p < .01), and postprandial insulin levels compared to both aspartame and sucrose preloads (p < .05). When consuming stevia and aspartame preloads, participants did not compensate by eating more at either their lunch or dinner meal and reported similar levels of satiety compared to when they consumed the higher calorie sucrose preload.
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影响因子：
5.4
作者：
KISSILEFF, HR;THORNTON, J;BECKER, E
通讯作者：
BECKER, E
影响因子：
2.7
作者：
Barros, Carlos Magno M. R.;Lessa, Rosane Q.;Bouskela, Eliete
通讯作者：
Bouskela, Eliete
影响因子：
5.4
作者：
ROLLS, BJ;LASTER, LJ;SUMMERFELT, A
通讯作者：
SUMMERFELT, A
DOI：
10.1038/oby.2004.273
发表时间：
2004-11-01
期刊：
OBESITY RESEARCH
影响因子：
--
作者：
Roth, J;Qiang, XL;Lowell, BC
通讯作者：
Lowell, BC
影响因子：
9.8
作者：
Gregersen, S;Jeppesen, PB;Hermansen, K
通讯作者：
Hermansen, K