比較燕麥高纖代餐和傳統飲食對減重成效之不同

Differential Effects of High-Fiber Oats-Containing Meal Replacements and Traditional Diet on Weight Management.

張雅君(Ya-Jun Zhang)

指導教授 ： 楊素卿

臺北醫學大學/公共衛生暨營養學院/保健營養學研究所/碩士(2005年)

摘要

本研究的主要目的是探討使用含燕麥的高纖代餐是否比傳統飲食方式對體重管理更有效益。共21位肥胖受試者(body mass index:BMI≧30 kg/ m2)完成全程的實驗，其中Group1組(n=10 ,平均年齡 44.3±11.6歲,BMI 31.1±2.9kg/m2)前期6週以代餐飲食方式介入體重控制計劃，後期6週以傳統飲食方式進行體重控制；Group2組(n=11, 平均年齡 42.1±12.7歲,BMI 30.8±3.6kg/m2)前期則以傳統飲食方式，後期再以代餐飲食方式進行實驗。比較前6週兩組之間體位測量的差異，即代餐飲食與傳統飲食食用6週後的前後不同值，發現Group1經過6週代餐飲食介入後，在體重、體脂率、BMI及腰臀比與實驗開始前比較都有顯著降低的情形(p＜0.001)，而Group2在傳統飲食方式介入下來則只有體重及BMI有顯著降低( p＜0.01)，在血脂質的部分，兩組的膽固醇值均比實驗前顯著降低(p＜0.05)。另外，肝功能指標GOT、GPT活性及收縮壓在Group1組進行6週代餐飲食後也有明顯地下降(p＜0.05)。由本研究成果得知，將含燕麥代餐應用於減重初期可得到較顯著的成效。

關鍵字

含燕麥代餐 ； 傳統飲食 ； 體重 ； 體脂肪 ； BMI ； 腰臀比

並列摘要

The aim of this study is to investigate whether high fiber oats-containing meal replacements intervention is more effective than traditional foods on weight management.Twenty-one obese subjects (Body Mass Index: BMI≧30kg/m2) were recruited and divided into 2 groups. Subjects in group 1-G1(n=10, age 44.8±11.2 yrs, BMI 31.0±2.8 Kg/ m2)experienced 6 weeks meal replacement(MR) in the first phase , and traditional low-calorie diet(TF) in the second phase. Subjects in group2-G2(N=11, age 42.1±12.7 yrs, BMI 30.8±3.6 Kg/ m2) were treated traditional low-calorie diet(TF) at first 6wks, continuously were treated meal replacements at the last 6 wks.When compared the differences of anthropometric data during the first 6 weeks, subjects in G1 showed the significantly decreased in body weight, body fat percentage, BMI and WHR (waist-hip- ratio) (p＜0.001). However, only the body weight and BMI were significantly reduced in G2 at the first 6 weeks (p＜0.01). Furthermore, the plasma cholesterol content was also significantly lower than that of beginning in both groups. Besides, GOT,GPT and systolic blood pressures (p＜0.05) significantly decreased were founded in G1 at the first 6 weeks. In conclusion, high fiber oats-containing meal replacements are more effective than traditional foods on weight management at the beginning period. Key words: oats-containing meal replacements, traditional low-calorie diet, body weight, body fat percentage, BMI, WHR

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