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富含乳酸酸酵面包对食欲调节的影响:一项随机,双盲控制试验

Georgia Chatonidi¹, Inés Pradal², Luc De Vuyst²

¹Translational Research Center in Gastrointestinal Disorders (TARGID), Department of Chronic Diseases and Metabolism, Medicine, KU Leuven, Leuven, Belgium.

Current research in food science

|January 14, 2025

概括

与酵母面包 (WYB) 相比,全餐酸面包 (WSB) 的消费增强了和感和改善了代谢反应,包括更慢的胃排空和降低的葡萄糖和C-水平. 然而,WSB并没有显著影响后续的能量摄入.

科学领域:

营养科学营养科学
胃肠病学胃肠病学
代谢健康代谢健康

背景情况:

酸面粉发酵产生有机酸,可能会影响葡萄糖和食欲调节.
全面面粉酵母面包 (WSB) 富含乳酸,这是一个关键的发酵产品.
以前的研究表明,酸面粉面包对代谢健康有好处.

研究的目的:

为了比较WSB与全餐酵母面包 (WYB) 对能量摄入,腹感,胃排空以及食后葡萄糖和C反应的影响.
研究富含乳酸的WSB对食欲调节和代谢标志物的急性影响.
评估WSB在调节胃排空和随后的食物消费中的作用.

主要方法:

一个双盲,随机交叉试验,涉及44名正常体重的参与者.
在消费后4小时内测量胃空气,主观食欲,葡萄糖和C度.
在4小时标志上评估随意的能量摄入量.

主要成果:

与WYB相比,WSB的消费导致饥饿感显著降低,腹感更高,食欲降低和未来的食物消费减少.
与WYB相比,WSB表现出较高的胃半排空时间和较低的食后葡萄糖和C-反应.
在WSB和WYB组之间没有观察到随意能量摄入量的显著差异.

结论:

吃全餐酸面粉面包会显著增加腹感,改善食后代谢状况.
WSB中的有机酸可能有助于延迟胃排空和调节葡萄糖和C-反应.
尽管增加了腹感,但在本研究中,WSB并没有导致随后的随意能量摄入量减少.

关键词:

胃口胃口胃口这是一种C-.能量摄入量能量摄入量胃排空胃排空胃排空胃排空葡萄糖的反应反应.牛奶酸是什么牛奶酸是什么酵母面团面包是什么意思酵母面包

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