What influences appetite more: eating approaches or cooking methods?

DOI 機関リポジトリ Web Site PubMed 被引用文献1件 参考文献19件 オープンアクセス
  • Zhou Bei
    Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
  • Yamanaka-Okumura Hisami
    Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
  • Seki Sayaka
    Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
  • Tatano Hiroshi
    Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
  • Adachi Chisaki
    Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
  • Takeda Eiji
    Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School

この論文をさがす

説明

In general, vegetables are abundantly consumed in a calorie-restricted diet to achieve sufficient satiety through fresh food or various cooking methods. In this study, we examined the effects of different cooking methods on appetite and specific perceptions of the food after consumption; eating approaches were also analyzed by meal duration. A total of 153 individuals aged 20-59 years were assigned to 2 groups: raw vegetable or boiled vegetable meals, including packed meals that were served as test meals with the same energy and vegetable amount. Subjective levels of sensory properties and meal duration were assessed over time using visual analog scales, including questionnaires. Results showed that meal duration was significantly longer for raw vegetable meals than boiled vegetable meals, and there were significantly stronger correlations between meal duration and fullness. A higher degree of fullness was provided by a raw vegetable meal than a boiled vegetable meal, especially in men. However, an excess of raw vegetables led to overall insufficient satisfaction. Taken together, these findings suggest that cooking methods should be altered for different situations with an adequate amount of vegetables, and the meal duration should be recommended to be given as much attention as cooking methods. J. Med. Invest. 61: 118-125, February, 2014

収録刊行物

被引用文献 (1)*注記

もっと見る

参考文献 (19)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ