摄入未经加工的饮食会减少能量摄入:对RCT的后期分析揭示了人类"营养智能"的作用
Jeffrey M Brunstrom1, Mark Schatzker2, Peter J Rogers3
1Nutrition and Behaviour Unit, School of Psychology and Neuroscience, University of Bristol, Bristol, United Kingdom; National Institute for Health and Care Research (NIHR) Bristol Biomedical Research Centre: Nutrition Theme, University of Bristol, University Hospitals Bristol Education & Research Centre, Bristol, United Kingdom.
The American journal of clinical nutrition
|December 31, 2025
概括
选择未经加工的食物可以通过促进选择低能量密度的食和不太平衡的宏观营养素混合物来降低卡路里摄入量. 这表明一种形式的营养智能影响能源消耗.
科学领域:
- 营养科学 营养科学
- 饮食行为研究 饮食行为研究
- 代谢研究 代谢研究
背景情况:
- 以前的研究表明,超加工饮食与未加工饮食相比,每日能量摄入量增加约500千卡.
- 了解影响这种能量摄入差异的特定饮食特征对于公共健康至关重要.
研究的目的:
- 调查参与者在提供未加工与超加工饮食时是否选择具有独特营养特征的餐食成分.
- 确定这些选定的营养特征如何影响总体能量摄入量.
主要方法:
- 一个随机交叉试验,涉及20名成年人,他们每人每人两周消费超加工和未加工饮食.
- 用了包括ANOVA和t测试在内的统计分析来比较饮食效应,并使用线性混合模型确定了餐食大小的预测因素.
主要成果:
- 未经加工的饮食导致选择具有碳水化合物与脂肪能量比较不平衡的食成分 (较低的混合指数).
- 参与者选择了低能量密度的食物 (<1.0 kcal/g,主要是水果和蔬菜) 与未经加工的饮食,导致更大的食量 (57%以上),但总体能量含量较低.
- 与超加工饮食 (829.5 kcal) 相比,未经加工饮食 (719.4 kcal) 的饮食能量摄入量显著降低.
结论:
- 未加工的食物可能会减少能量摄入,因为它们的宏观营养素成分不太平衡,并促进"微量营养素减负",即卡路里和微量营养素摄入之间的权衡.
- 在未经加工的食物中选择的饮食反映了营养智能,它平衡了能量消耗和微量营养素的获取.
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