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首页> 外文期刊>Appetite >Measures of postprandial wellness after single intake of two protein-carbohydrate meals.
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Measures of postprandial wellness after single intake of two protein-carbohydrate meals.

机译：单次摄入两种蛋白质碳水化合物餐后餐后健康的测量。

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The general feeling of wellness after food consumption may play an important role in regulating food intake. This exploratory study aimed at identifying and evaluating measures of such postprandial wellness, tentatively defined as subjective appreciation of life after food intake. The study had a randomized cross-over, double blind design. Twenty-one healthy men with mean age of 33 + or - 14 years received two liquid breakfasts with either high protein/low carbohydrate (HP/LC) or low protein/high carbohydrate (LP/HC) ratio on separate days with a washout period of one week in between. Subjective reports on satiety and postprandial wellness (pleasantness, satisfaction, relaxation, sleepiness, physical energy and mental alertness) were established using visual analogue scales at regular time points after consumption of the breakfasts up to 240 min. Blood concentrations of CCK, ghrelin, glucose, and insulin were determined at the same time points. The HP/LC breakfast induced higher levels of satiety and specific parameters of postprandial wellness (satisfaction, pleasantness and the pleasantness of these feelings) than the LP/HC breakfast at 3 or 4h after consumption. The corresponding higher CCK and lower ghrelin concentrations at these time points supported these subject reported changes. These results indicate that meal composition influences some parameters of postprandial wellness in line with physiological responses. Further research is warranted to confirm the observed relationships. Also the relevance for food intake behaviour remains to be established.
机译：食物摄入后的总体健康状况可能在调节食物摄入中起重要作用。这项探索性研究旨在确定和评估此类餐后健康的措施，这些措施暂时定义为食物摄入后对生活的主观欣赏。该研究采用随机交叉，双盲设计。 21名平均年龄为33 +或-14岁的健康男性在接受清洗的不同日期接受了两次含高蛋白/低碳水化合物（HP / LC）或低蛋白/高碳水化合物（LP / HC）比的液体早餐之间的一个星期。在食用早餐长达240分钟后的常规时间点，使用视觉模拟量表建立有关饱腹感和餐后健康（愉悦，满意，放松，困倦，体力和精​​神机敏）的主观报告。在相同的时间点测定CCK，生长激素释放肽，葡萄糖和胰岛素的血药浓度。食用后3或4小时，与LP / HC早餐相比，HP / LC早餐诱导的饱腹感和餐后健康的具体参数（满意度，愉悦感和这些感觉的愉悦度）更高。在这些时间点相应较高的CCK和较低的生长素释放肽浓度支持了这些受试者报告的变化。这些结果表明，膳食组成会根据生理反应影响餐后健康的某些参数。必须进行进一步的研究以确认所观察到的关系。与食物摄入行为的相关性还有待建立。

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