外的な砂糖は,ダイエット脂肪の媒介者ですか?
1University Department of Medicine, Bristol Royal Infirmary, UK.
Lancet (London, England)
|June 17, 1995
まとめ
精製糖の摂取量を減らすことは,食事中の脂肪の消費を増加させる可能性は低い. 外的な砂糖は,特にケーキやビスケットのような食品を通して,食欲を高めることによって,脂肪の摂取を実際に向上させる可能性があります.
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- 食事の習慣について
- 心血管の健康についてです.
背景:
- 健康的な食事のガイドラインは,しばしば,精製糖の摂取量を減らすことを推奨しています.
- 砂糖の制限は,食事中の脂肪の増加につながり,潜在的に心血管疾患のリスクを高めると懸念されています.
研究 の 目的:
- 外部糖の摂取量と食中の脂肪の摂取量との関係を調査する.
- 精製された砂糖の制限が全体の脂肪摂取に影響するかどうかを判断する.
主な方法:
- レグレッション分析は,食事中の脂肪摂取の決定因子を調べるために使用されました.
- 食事の摂取量は,1つの研究で4日間の体重計の記録を介して評価されました.
- 大規模な人口調査で,男女の食事習慣を分析した.
主要な成果:
- 男女ともに,外部糖と脂肪の総摂取量との正の相関が観察されました.
- 外部糖の摂取量の増加は,主にケーキやビスケットからの甘味脂肪の消費量の増加と関連していました.
- 砂糖消費者の最高四分位は,最低四分位と比較して,毎日の脂肪摂取量が著しく高かった.
結論:
- 外部糖の摂取量を減らすことは,脂肪の摂取量増加と関連している可能性は低い.
- 外的な砂糖は脂肪の媒介として機能し,味覚を高め,消費を奨励する可能性があります.
- 精製糖の減少に焦点を当てた食事介入は,脂肪の摂取量を増やすことによって心血管疾患のリスクを伴わない場合があります.
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