随机交叉膳食研究发现豆类比肉类更增加饱腹感，有助于减重

　　2016年10月19日，美国《食品与营养研究》在线发表丹麦哥本哈根大学、诺和诺德、辉凌医药的研究报告，发现高豆类蛋白质膳食比高肉类蛋白质膳食更令人有饱腹感。

　　许多现代饮食建议鼓励高蛋白质摄入，以帮助减重或防止年龄相关的肌肉减少。此外，推荐多食用来自豆类和豌豆的植物蛋白质以及少食用来自猪肉、小牛肉和牛肉蛋白质，因为肉类生产对环境的影响比蔬菜栽培更大。

　　在该随机双盲安慰剂对照交叉研究中，43位体重正常的健康年轻男性被提供三种总能量相同（3.5MJ，约836.52kcal）、蛋白质不同的膳食：肉类高蛋白质膳食（小牛肉和猪肉）、豆类高蛋白质膳食（豆类和豌豆）、豆类低蛋白质膳食。

　　结果发现，豆类高蛋白质膳食与肉类高蛋白质膳食、豆类低蛋白质膳食相比，复合食欲评分、饥饿感、摄食量较低，饱腹感较高（P＜0.05）。

　　当排除口感因素影响后，豆类高蛋白质膳食与肉类高蛋白质膳食相比，复合食欲评分、饥饿感、摄食量仍较低，饱腹感仍较高（P＜0.05）。

　　此外，豆类高蛋白质膳食与肉类高蛋白质膳食、豆类低蛋白质膳食相比，能量摄入分别减少12%和13%（P＜0.01）。

　　由豆科植物组成的高蛋白质膳食比猪肉和小牛肉的高蛋白质膳食含有更多的纤维，这可能有助于增加饱腹感。

　　该研究还表明，基于豆类和豌豆的高蛋白质膳食与基于小牛肉和猪肉的高蛋白质膳食一样令人满意和可口，因此可以作为减重的可持续饮食习惯。

Food Nutr Res. 2016 Oct 19;60:32634.

Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) - a randomized cross-over meal test study.

Kristensen MD, Bendsen NT, Christensen SM, Astrup A, Raben A.

University of Copenhagen, Copenhagen, Denmark; Novo Nordisk A/S, Bagsvaerd, Denmark; Ferring Farmaceuticals A/S, Copenhagen, Denmark.

BACKGROUND: Recent nutrition recommendations advocate a reduction in protein from animal sources (pork, beef) because of environmental concerns. Instead, protein from vegetable sources (beans, peas) should be increased. However, little is known about the effect of these vegetable protein sources on appetite regulation.

OBJECTIVE: To examine whether meals based on vegetable protein sources (beans/peas) are comparable to meals based on animal protein sources (veal/pork) regarding meal-induced appetite sensations.

DESIGN: In total, 43 healthy, normal-weight, young men completed this randomized, double-blind, placebo-controlled, three-way, cross-over meal test. The meals (all 3.5 MJ, 28 energy-% (E%) fat) were either high protein based on veal and pork meat, HP-Meat (19 E% protein, 53 E% carbohydrate, 6 g fiber/100 g); high protein based on legumes (beans and peas), HP-Legume (19 E% protein, 53 E% carbohydrate, 25 g fiber/100 g); or low-protein based on legumes, LP-Legume (9 E% protein, 62 E% carbohydrate, 10 g fiber/100 g). Subjective appetite sensations were recorded at baseline and every half hour using visual analog scales until the ad libitum meal 3 h after the test meal. Repeated measurements analyses and summary analyses were performed using ANCOVA (SAS).

RESULTS: HP-Legume induced lower composite appetite score, hunger, prospective food consumption, and higher fullness compared to HP-Meat and LP-Legume (p<0.05). Furthermore, satiety was higher after HP-Legume than HP-Meat (p<0.05). When adjusting for palatability, HP-Legume still resulted in lower composite appetite scores, hunger, prospective consumption, and higher fullness compared to HP-Meat (p<0.05). Furthermore, HP-Legume induced higher fullness than LP-Legume (p<0.05). A 12% and 13% lower energy intake, respectively, was seen after HP-Legume compared to HP-Meat or LP-Legume (p<0.01).

CONCLUSION: Vegetable-based meals (beans/peas) influenced appetite sensations favorably compared to animal-based meals (pork/veal) with similar energy and protein content, but lower fiber content. Interestingly, a vegetable-based meal with low protein content was as satiating and palatable as an animal-based meal with high protein content.

KEYWORDS: ad libitum; appetite; dietary fiber; fullness; hunger; legumes

PMID: 27765144

PMCID: PMC5073301

DOI: 10.3402/fnr.v60.32634