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Double blind randomized clinical trial controlled by placebo with a FOS enriched cookie on saciety and cardiovascular risk factors in obese patients
被引:11
|作者:
de Luis, D. A.
[1
,2
]
de la Fuente, B.
[1
,2
]
Izaola, O.
[1
,2
]
Aller, R.
[1
,2
]
Gutierrez, S.
[3
]
Morillo, Maria
[4
]
机构:
[1] Univ Valladolid, Fac Med, Inst Endocrinol & Nutr, Simancas 47130, Valladolid, Spain
[2] Univ Valladolid, Hosp Rio Hortega, Unidad Apoyo Invest, Simancas 47130, Valladolid, Spain
[3] CARTIF, Div Invest Gullon SA, Valladolid, Spain
[4] CARTIF, Div Aliment, Valladolid, Spain
关键词:
Cardiovascular risk factors;
Cookies;
FOS;
Satiety;
Obesity;
OLIGOFRUCTOSE PROMOTES SATIETY;
MEAL INTAKE;
HIGH-FAT;
APPETITE;
ENERGY;
FOOD;
SNACK;
DIET;
AIR;
D O I:
10.3305/nh.2013.28.1.6255
中图分类号:
R15 [营养卫生、食品卫生];
TS201 [基础科学];
学科分类号:
100403 ;
摘要:
Introduction: It is essential to determine which snack foods are most affective for appetite control. The objective of the current study was to assess the responses of two different cookies on satiety and cardiovascular risk factors. Material and Methods: 38 patients were randomized: group I (FOS enriched cookie, n=19) and group II (control cookie, n=19). Previous and after 1 month, the subjects rated their feelings of satiety/hunger with a test meal of 5 cookies. Results: After the test meal, the basal area under curve of the first hunger/satiety score was higher with satiety cookie than with control cookie, the data after 1 month of treatment was higher with satiety cookie than with control cookie, too. The score was higher than the fasting level for 20 minutes with satiety cookie and for 40 minutes with the same cookie, too. In satiety group, these scores (20 min and 40 min) were higher than control group before and after 1 month of treatment. The results were in the same way with the 100 mm 5-point visual satiety scale. Cardiovascular risk factors and dietary intake remained unchanged after dietary intervention. Conclusion: A FOS enriched cookie produced greater ratings of satiety than a control cookie, without effects on cardiovascular risk factors or dietary intakes. (Nutr Hosp. 2013;28:78-85) DOI:10.3305/nh.2013.28.1.6255
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页码:78 / 85
页数:8
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