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頁籤選單縮合
題 名 | 白米、糙米及添加聚糊精的白米飲食對青年男子代謝的影響 |
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作 者 | 鄭心嫻; 謝明哲; 朱哲輝; | 書刊名 | 中華民國營養學會雜誌 |
卷 期 | 16:3/4 民80.10 |
頁 次 | 頁157-175 |
分類號 | 411.3 |
關鍵詞 | 代謝; 白米; 男子; 青年; 添加聚糊精白米; 飲食; 糙米; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗的目的在探討稻米中醣類、膳食纖維及聚糊精對人體代謝的影響。以省產台農67號梗米做為主食類來源,設計2750大卡的均衡飲食,三天為一循環。受試著為五名台北醫學院的男性學生,實驗時間前後共五十一天,分為三個階段:糙米、白米和白米添加聚糊精。實驗每階段開始和結束時抽血做血液分析;每階段最後七天收集糞便;每日飲食均保留相同的一份。以上糞便及飲食樣品均依據AOAC之標準方法分析水份、灰份、粗脂肪、粗蛋白和粗纖維,另再分析樣品中之總膳食織維和糞便中膽酸含量。實驗結果發現:一、實驗飲食對於糞便重量的影響:糙米飲食和聚糊精飲食皆可顯著增加糞便的重量(糙米飲食階段增加42.6,聚糊精飲食階段增加36.7)。糙米飲食並可顯著提高糞便的保水率。二、實驗飲食對糞便組成的影響:糙米飲食階段可顯著增加糞便中粗脂質的排泄量,糙米飲食產生糞便中粗纖維含量約為白米飲食約兩倍,但是沒有統計上顯著差異。食用聚糊精飲食可顯著增加糞便中非氮抽出物含量,推測應為飲食中添加的聚糊精所致。而白米飲食階段則可顯著提高糞便中的膽酸含量,印證了受試者食用白米飲食使血清膽固醇降低的實驗結果。三、實驗飲食對於消化率的影響:糙米飲食可顯著降低飲食中粗織維的消化率;聚糊精飲食則可顯著降低醣質的消化率並提高總膳食纖維之消化率。與實驗飲食對於血清膽固醇達22.8mg/dl;食用糙米飲食可降低血清三甘油酯16.8mg/dl,但皆未具統計上的顯著差異。 |
英文摘要 | This study investigated the effect of dietary fiber in rice and that of polydextrose onmetabolic status. A 3-day cycle menu which contained TNG 67 rice grains as staplefood and supplied total calories of 2750 Kcal per day was utilized in the experiment. Five male college students participated in the experiment through three dietary stages;brown rice (BR), polished rice (PR), and polished rice adding polydextrose (PP) diets,respectively. Samples from the diet, blood, urine, and feces were collected and analyzed. The main findings of this study were: In both stages of BR and PP, the wetweight of feces increased significantly; in the BR stage by 42.6 and , in the PP stage, by 36.7. Water holding capacity increased significantly in BR stage. There was a significant increace in fecal fat in the PR stage. Although crude fiber content of feces inthe BP stage was higher than in the PR stage by double, it was not significantly different. Fecal non-nitrogen extract increased significantly in the PP stage. In addition, thefecal bile acids increased significantly in the PR stage. This may contribute to the lowering of the serum cholesterol in the PR stage. There was a significant decrease in digestibility of dietary crude fiber in the BR stage. In addition, a significant decrease incarbohydrate digestibility and an increase in total dietary fiber digestibility were observed in the PP stage. All measurements for each subjects were in the normal range.A decrease in serum cholesterol (average 22.8mg/dl) was observed during the PR stage,and a decrease in serum triglyceride level (average 16.8mg/dl) during the BR stage.However, neither result was not statistically significant. |
本系統中英文摘要資訊取自各篇刊載內容。