燕麥對健康之正面效用己是事實,但以國人之飲食習慣,如何導入燕麥來促進健康是一個值得深思的問題。本研究擬以燕麥製成的麵條部分取代國人的主食—米飯,並評估其對血脂之影響。本研究招募104位35歲以上的志願受試者,依生化血液分析篩選出84位無肝、腎、心臟病、未控制之糖尿病者、懷孕或哺乳、最近一年中風者、精神方面疾病及腸胃道方面的疾病志願者。所有受試者隨機分為兩組,進行為期10週之介入研究,對照組每日攝取100公克一般小麥製的麵條,試驗組每日攝取100公克燕麥製的麵條,所提供之麵條由受試者依其喜好作烹調,並於每日取代部分主食。所有受試者在試驗期間維持平日飲食型態與生活習慣。最終共計74位受試者完成全部試驗,比較對照組與試驗組之結果可知,每日以100公克燕麥麵條取代部分主食並連續兩週以上,對血壓(包括收縮壓及舒張壓)有顯著調降的功效。此外,亦能有效降低血清中總膽固醇與低密度脂蛋白質之膽固醇含量並且於結束後兩週的觀察期仍然能夠維持。
Intake of oat-products is positively associated with health. It is important to induct oat-meal to promote health, especially for the diet custom in Taiwan. In this study, oat noodles was used to replace partially principal cereal—boiled rice and to evaluate its effect on blood lipids. The study recruited 104 volunteers aged over 35 years old. 84 subjects without diseases of liver, kidney, heart, diabetes mellitus, stroke, mental disturbance gastro-intestine and pregnancy or breasting were screened by biochemical analyses. All subjects were randomly assigned into two groups, carries on for 10 weeks of intervention. Subjects of control group and experimental group, intook 100 gram of wheat noodles and oat noodles respectively every day. 74 subjects successfully completed this intervention study. Results clearly showed that boiled rice was partially replaced by oat noodles more than two weeks significantly reduce the levels of serum cholesterol and low density lipoprotein cholesterol. In addition, blood pressure was also significantly down regulated. Keyword: oat noodles, blood lipid, blood pressure, total cholesterol, low density lipoprotein cholesterol
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