在心脏病患者的植物食品过程中量化和感官分析
Janete Catarina Martins Corrêa Haider1, Izabele Vian1, Jessica Werpp Bonfante1
1Institute of Cardiology, University Foundation of Cardiology, Av. Princesa Isabel, n. 395 - Bairro Santana, Porto Alegre, Rio Grande do Sul, Brazil.
Clinical nutrition ESPEN
|July 18, 2025
概括
方法显著影响蔬菜和豆类含量,压和沸降低水平最有效. 患者接受是饮食疗法的关键,以成功管理高血症风险.
科学领域:
- 营养科学 营养科学
- 食品科学 食品科学 食品科学
- 临床营养学 临床营养学
背景情况:
- 低 (K) 饮食对于高血症风险的患者至关重要,特别是患有功能障碍或服用影响血清K的药物的患者.
- 饮食K管理对于预防心律失常和风险人群死亡至关重要.
- 慢性病 (CKD) 的营养治疗强调蔬菜,蔬菜和水果,但方法会改变营养成分.
研究的目的:
- 用各种技术准备的蔬菜和豆类中量化含量.
- 评估患者对使用不同方法制备的食物的接受度,以鼓励患者坚持饮食.
- 为需要营养治疗的患者提供适应K-限制饮食的数据.
主要方法:
- 一个随机交叉临床试验,涉及含量分析和感官评估.
- 根据TACO表,选择高的蔬菜和豆类 (201毫克/100克以上).
- 压力,沸 (一/两水),烧和干烤炉方法后的水平的比较,以及感官接受性测试.
主要成果:
- 压力和沸 (一个/两个水) 在减少蔬菜和豆类中的方面最有效.
- 在压力时,菜和 zucchini 显示了最低的 K 值; 豆子始终具有低 K 值.
- 烤和干燥烤箱方法导致含量显著增加,干燥烤箱显示最高值.
结论:
- 技术显著改变营养度,影响饮食中的K水平.
- 感官接受是治疗饮食成功实施的关键因素.
- 虽然并非所有结果都具有统计学意义,但这些发现支持进一步研究优化K限制饮食的方法.
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