麵條式代餐在減重上之應用

The application of noodle-style meal replacement in weight reduction

劉伯恩(Po-En Liu)

指導教授 ： 謝明哲

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(2004年)

摘要

麵食類食物一直是東方人主要的飲食主餐之一，在商業減重的代餐中，大部分沿用外國的粉狀模式，即以液態沖泡式的低卡代餐，做為降低熱量的訴求，然而從臨床經驗來看，要減重者長期食用液態流質的食物，不但沒有飽足感，而且和傳統的飲食習慣有很大的不同，因此能夠忍耐完成減重計劃者，實在少之又少，為了讓減肥生活化，又能適合東方人口感，本研究計劃中，研發出特殊固態式代餐，即A3泡麵，讓參與減重者能夠輕鬆快樂的完成減重計劃。 本實驗篩選了三十位BMI平均為28±3公斤/(公尺)2之健康成年人，攝食了四週的A3泡麵後，比較治療前和治療後在血液生化值、BMI值、體脂肪值及毛髮中微量元素含量之變化，分別進行體位測定(身高與體重)，飲食調查(包括24小時飲食回憶法；三天飲食紀錄法及食物頻率問卷法)，並抽血，檢驗血液中基本生化值及一般血液常規成份之濃度，並做了固態式代餐及液態式代餐在基礎代謝率之不同點。 實驗之結果發現，參與實驗者在單次使用固態式代餐A3麵後，在2小時後之飽足感應上，A3麵條式代餐比液態式代餐高出25個百分點，而在四週的實驗後，參與者平均減輕了4.5公斤，而且在血液生化值中之膽固醇、尿酸值均有顯著的改善，另外，總膽固醇降低33.67mg/dL、Triglyceride降低63.97mg/dL、LDL-C平均降低8.28mg/dL，因此使用此麵條式代餐，在臨床實驗中確實具有較佳之減重成效。

關鍵字

代餐 ； 營養成分估計 ； 減重

並列摘要

The wheaten foods and pastry, such as noodles, spaghetti, vermicelli, are of the favorite foods and main dishes in the oriental culture. Most of commercial diet to lose weight are powder diets, According to clinical experiemental diet therapy view, the long term to use fluid form diet to lose weight that not only can not provide satisfaction of stuffed with food but also different from the traditional habit to drink and food. It is very few people that can patiently go throughout the fluid diet plan successfully. In order to let lose weight diet plan to fit the ways of daily living life and the taste and flavor of the oriental food style,We developed the dietotheropy plan that is a solid state diet plan. The A3-to infuse noodle is to heat cooked noodle with boiling water for eating. The A3 solid state diettotherapy plan can make the participant in the losing weight program to complete the diet plan easily and happily success. We selected thirty health adults who had the average BMI value at 28±3kg/m2. Nutrition assessment including height, weight, biochemical data dietary analysis were examined before and after weight loss. Also, we compared the difference of basal metabolism rate of solid state dietotherapy and liquid form of diet plan on them. The average weight loss was 1.1kg/week. After four weeks, serum total cholesterol , LDL-C, and uric acid had significantly decreased(p<0.05). research result after four weeks solid dietotherapy, they lost 4.5kg. Their blood cholesterol, fat, uric acid value were obvious improvement. We concluded that subjects experienced effective weight loss after using the commercial A3-noodle packages in these programs.

並列關鍵字

wheaten foods ； nutrition assessment ； weight loss

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