无质面包的经验:在参与随机对照试验的病患者中进行的定性研究
Lisa Garnweidner-Holme1, Monica Hellmann2, Christine Henriksen3
1Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, P.O. Box 4 St. Olavs Plass, 0130 Oslo, Norway.
Foods (Basel, Switzerland)
|January 17, 2024
概括
患有心脏病 (CeD) 的人通常会因为质地和味道不佳而避免无质面包. 这项研究发现,富含纤维的无质面包更受青,突出了对CeD患者的和,美味的选择的需求.
科学领域:
- 饮食科学 饮食科学
- 胃肠病学 胃肠病学
- 食品科学 食品科学 食品科学
背景情况:
- 结肠病 (CeD) 需要严格的无质饮食,不包括小麦,麦和大麦.
- 与传统面包相比,无质面包往往表现出低于最佳的营养特征和质地.
- 纤维摄入量至关重要,全谷物面包可以成为重要的纤维来源.
研究的目的:
- 探索患者在随机对照试验 (RCT) 之前和期间对无质面包的体验.
- 评估CeD患者对纤维丰富的无质面包与标准无质面包的看法.
主要方法:
- 在RCT中对10名患有CeD的参与者进行了个别采访.
- 参与者被分配到对照组 (标准无质面包) 或干预组 (含纤维丰富的无质面包).
- 采访被数字记录并进行主题分析.
主要成果:
- 参与者经常避免面包,因为商业可用的选择的味道不佳和质地.
- 观察到,富含纤维的干预面包比市场上可用的无质面包更受青.
- 一些参与者需要时间来适应富含纤维的全谷物面包的质地.
结论:
- 患有CeD的人表示,他们对高纤维,和和具有可取质感的无质面包产品有需求.
- 开发美味,富含纤维的无质面包可以显著提高CeD患者的食纤维摄入量.
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