| Autor: |
Mills BM; Department of Human Nutrition, University of Otago, Dunedin9054, New Zealand., Keesing CT; Department of Human Nutrition, University of Otago, Dunedin9054, New Zealand., Haszard JJ; Department of Human Nutrition, University of Otago, Dunedin9054, New Zealand., Venn BJ; Department of Human Nutrition, University of Otago, Dunedin9054, New Zealand. |
| Jazyk: |
angličtina |
| Zdroj: |
The British journal of nutrition [Br J Nutr] 2020 Jul 28; Vol. 124 (2), pp. 225-231. Date of Electronic Publication: 2020 Apr 24. |
| DOI: |
10.1017/S0007114520000884 |
| Abstrakt: |
Generating feelings of satiety may be important in maintaining weight control. It has been hypothesised that the circulating concentration of glucose is a major determinant of satiety, yet the relationship between postprandial glycaemia and satiety is inconclusive. Our aim was to assess satiety following ingestion of beverages differing in glycaemic index (GI) containing either 50 g of sucrose (GI 65) or isomaltulose (Palatinose TM ) (GI 32). The beverages were matched for sweetness using a triangle sensory test. Seventy-seven participants were randomised to the order in which they received each beverage, 2 weeks apart. A standard lunch was given at 12.00 hours. Satiety was measured using 100-mm visual analogue scales (VAS) administered at 14.00 hours (baseline) and at 30, 60, 90, 120, 150 and 180 min after ingesting the beverage. Weighed diet records were kept from 17.00 to 24.00 hours. Mean differences for isomaltulose compared with sucrose AUC VAS were 'How hungry do you feel?' 109 (95 % CI -443, 661) mm × min; 'How satisfied do you feel?' 29 (95 % CI -569, 627) mm × min; 'How full do you feel?' -91 (95 % CI -725, 544) mm × min and 'How much do you think you can eat?' 300 (95 % CI -318, 919) mm × min. There was no between-treatment difference in satiety question responses or in dietary energy intake -291 (95 % CI -845, 267) kJ over the remainder of the day. In this experiment, feelings of satiety were independent of the GI of the test beverages. Any differences in satiety found between foods chosen on the basis of GI could be attributable to food properties other than the glycaemic-inducing potential of the food. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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