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本研究旨在澄清膳食烹调方法对胃排空、血糖及餐后饥饿、上腹饱胀感的影响。 8名平均体重指数为21.5且未服用抗生素、干扰胃肠动力或影响血糖药物的健康无症状志愿者(男5名,28～41岁),妇女在黄体前期进入本研究。实验前晚进低纤维、低糖指数食物,志愿者空腹、在不同场合随机吃成份完全一致、仅烹调方法(即油炸、或不油炸)不同的两种膳食(全麦面糊、土豆、牛肉、胡罗卜、橄榄油、橙汁)。膳食为男性提供870千卡,女性700千卡
This study aimed to clarify the impact of dietary cooking methods on gastric emptying, blood glucose and postprandial hunger, abdominal fullness. Eight healthy asymptomatic volunteers (5 males and 28 to 41 years old) with an average body mass index of 21.5 and who did not take antibiotics, interfere with gastrointestinal motility, or influence blood sugar medications were enrolled and women entered the study in early luteal phase. Before the experiment late into the low-fiber, low-glycemic index food, volunteers fasting, eat ingredients in different occasions exactly the same, only cooking methods (ie, fried or not fried) different two kinds of diet (whole wheat flour, , Carrot, olive oil, orange juice). The diet provided 870 kcal for men and 700 kcal for women