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首页> 外文期刊>Proceedings of the National Academy of Sciences of the United States of America >Energetic consequences of thermal and nonthermal food processing
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Energetic consequences of thermal and nonthermal food processing

机译：热和非热食品加工的能量后果

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摘要

Processing food extensively by thermal and nonthermal techniques is a unique and universal human practice. Food processing increases palatability and edibility and has been argued to increase energy gain. Although energy gain is a well-known effect from cooking starch-rich foods, the idea that cooking meat increases energy gain has never been tested. Moreover, the relative energetic advantages of cooking and nonthermal processing have not been assessed, whether for meat or starch-rich foods. Here, we describe a system for characterizing the energetic effects of cooking and nonthermal food processing. Using mice as a model, we show that cooking substantially increases the energy gained from meat, leading to elevations in body mass that are not attributable to differences in food intake or activity levels. The positive energetic effects of cooking were found to be superior to the effects of pounding in both meat and starch-rich tubers, a conclusion further supported by food preferences in fasted animals. Our results indicate significant contributions from cooking to both modern and ancestral human energy budgets. They also illuminate a weakness in current food labeling practices, which systematically overestimate the caloric potential of poorly processed foods.
机译：通过热和非热技术广泛加工食物是一种独特且普遍的人类实践。食品加工提高了可口性和可食用性，并被认为可以增加能量获取。尽管从烹饪富含淀粉的食物中获得的能量增加是众所周知的效果，但是烹饪肉类增加能量获取的想法从未得到验证。此外，对于肉类或富含淀粉的食物，烹饪和非热处理的相对能量优势尚未得到评估。在这里，我们描述了一个用于表征烹饪和非热食品加工的能量效应的系统。使用小鼠作为模型，我们表明烹饪会大大增加从肉类中获得的能量，从而导致体重增加，而这并不归因于食物摄入或活动水平的差异。人们发现，在肉类和富含淀粉的块茎中，烹饪的积极能量效果均优于捣碎效果，这一结论进一步得到了禁食动物的食物偏好的支持。我们的结果表明，烹饪对现代和祖先的人类能源预算都做出了重大贡献。它们还说明了当前食品标签做法中的一个弱点，该做法系统地高估了加工不良食品的热量潜力。

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