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http://www.sciencedaily.com/releases/2007/05/070501142326.htm
[I]Date:May 2, 2007
Eating low-calorie soup before a meal can help cut back on how much food and calories you eat at the meal, a new Penn State study shows. Results show that when participants in the study ate a first course of soup before a lunch entree, they reduced their total calorie intake at lunch (soup + entrée) by 20 percent, compared to when they did not eat soup.
"This study expands on previous studies about consuming lower-calorie soup as a way to reduce food intake," says co-author Dr. Barbara Rolls, who holds the Guthrie Chair of Nutrition at Penn State. "Earlier work suggests that chunky soup may be the most filling type of soup, so the purpose of this study was to determine whether different forms of soup might have different effects on food intake. "
The study tested whether the form of soup and the blending of its ingredients also affected food intake and satiety. All of the soups tested in the study were made from identical ingredients: chicken broth, broccoli, potato, cauliflower, carrots and butter. However, the methods used to blend the ingredients varied, so that the form of the soup changed. Soups tested included separate broth and vegetables, chunky vegetable soup, chunky-pureed vegetable soup, and pureed vegetable soup.
While researchers thought that increasing the thickness or the amount of chewing required may have made certain forms of soup more filling, results of the study show that low-calorie soup is filling regardless of its form.
Julie Flood, a doctoral student in nutritional sciences at Penn State, and Rolls presented their findings today (May 1, 2007) at the Experimental Biology Conference in Washington, D.C.
"Consuming a first-course of low-calorie soup, in a variety of forms, can help with managing weight, as is shown in this research and earlier studies. Using this strategy allows people to get an extra course at the meal, while eating fewer total calories," says Flood. "But make sure to choose wisely, by picking low-calorie, broth-based soups that are about 100 to 150 calories per serving. Be careful of higher-calorie, cream-based soups that could actually increase the total calories consumed."
The research was supported by a grant from the National Institutes of Health.
Eating low-calorie soup before a meal can help cut back on how much food and calories you eat at the meal, a new Penn State study shows. Results show that when participants in the study ate a first course of soup before a lunch entree, they reduced their total calorie intake at lunch (soup + entrée) by 20 percent, compared to when they did not eat soup.
Penn州的一项新研究发现，饭前喝碗低热量的汤可以帮你在吃饭的时候吃的更少而且摄入更低的热量。实验结果显示，当志愿者在吃中饭前先喝一道汤，他们最后摄入的热量（汤+中饭）与没喝汤相比减少了20%。
"This study expands on previous studies about consuming lower-calorie soup as a way to reduce food intake," says co-author Dr. Barbara Rolls, who holds the Guthrie Chair of Nutrition at Penn State. "Earlier work suggests that chunky soup may be the most filling type of soup, so the purpose of this study was to determine whether different forms of soup might have different effects on food intake. "
"这个实验印证了了先前关于喝低热量的汤是一种减少食物摄入的一种方法。"，实验的合作者，Penn周的营养专家，Barbara Rolls说。"早前的实验建议喝大碗汤可能最有效，因此这个实验的目的就是要研究喝大碗汤和喝小碗汤它们所得出的对于食物摄入量的结果到底有什么不同。"
The study tested whether the form of soup and the blending of its ingredients also affected food intake and satiety. All of the soups tested in the study were made from identical ingredients: chicken broth, broccoli, potato, cauliflower, carrots and butter. However, the methods used to blend the ingredients varied, so that the form of the soup changed. Soups tested included separate broth and vegetables, chunky vegetable soup, chunky-pureed vegetable soup, and pureed vegetable soup.
这个实验测试了汤碗的大小和汤里同样影响影响食物摄入量和让人感觉肚子饱的汤里的原料。所有的汤里都采用了相同的原料：鸡汁，马铃薯，花椰菜，胡萝卜和黄油。但是，混合这些原料的方法是不一样的，因而这些汤互相之间也就不一样了。测试里包含了经过处理的鸡汁蔬菜汤，大块蔬菜汤，大块蔬菜浓汤，和一般的蔬菜浓汤。
While researchers thought that increasing the thickness or the amount of chewing required may have made certain forms of soup more filling, results of the study show that low-calorie soup is filling regardless of its form.
当研究者认为增加汤里原料的厚度，或者说是增加咀嚼可能是判定哪个汤更适合减少正餐的摄入量时候，研究结果却显示它们的作用是一样的。
Julie Flood, a doctoral student in nutritional sciences at Penn State, and Rolls presented their findings today (May 1, 2007) at the Experimental Biology Conference in Washington, D.C.
Penn州营养学博士生Julie Flood和Rolls今天在华盛顿生物实验会议上发表了他们的研究。
"Consuming a first-course of low-calorie soup, in a variety of forms, can help with managing weight, as is shown in this research and earlier studies. Using this strategy allows people to get an extra course at the meal, while eating fewer total calories," says Flood. "But make sure to choose wisely, by picking low-calorie, broth-based soups that are about 100 to 150 calories per serving. Be careful of higher-calorie, cream-based soups that could actually increase the total calories consumed."
"餐前第一道程序，随便喝一碗低热量的汤，可以帮助你控制自己的体重，这个结果已经由我们这个实验和先前一些研究结果证明了。用这个方法，让人们在用餐时多一道程序，但又使人们整顿饭摄入的卡路里总量减少，"Flood说。"但是还是要选择好喝什么汤，每份肉汤内包含了100到150卡路里的热量。当心那些高卡路里的奶油汤，它会增加你这一餐卡路里的摄入量。"
The research was supported by a grant from the National Institutes of Health.
这个研究是国家健康协会赞助支持的。
Penn州的一项新研究发现，饭前喝碗低热量的汤可以帮你在吃饭的时候吃的更少而且摄入更低的热量。实验结果显示，当志愿者在吃中饭前先喝一道汤，他们最后摄入的热量（汤+中饭）与没喝汤相比减少了20%。
"这个实验印证了了先前关于喝低热量的汤是一种减少食物摄入的一种方法。"，实验的合作者，Penn周的营养专家，Barbara Rolls说。"早前的实验建议喝大碗汤可能最有效，因此这个实验的目的就是要研究喝大碗汤和喝小碗汤它们所得出的对于食物摄入量的结果到底有什么不同。"
这个实验测试了汤碗的大小和汤里同样影响影响食物摄入量和让人感觉肚子饱的汤里的原料。所有的汤里都采用了相同的原料：鸡汁，马铃薯，花椰菜，胡萝卜和黄油。但是，混合这些原料的方法是不一样的，因而这些汤互相之间也就不一样了。测试里包含了经过处理的鸡汁蔬菜汤，大块蔬菜汤，大块蔬菜浓汤，和一般的蔬菜浓汤。
当研究者认为增加汤里原料的厚度，或者说是增加咀嚼可能是判定哪个汤更适合减少正餐的摄入量时候，研究结果却显示它们的作用是一样的。
Penn州营养学博士生Julie Flood和Rolls今天在华盛顿生物实验会议上发表了他们的研究。
"餐前第一道程序，随便喝一碗低热量的汤，可以帮助你控制自己的体重，这个结果已经由我们这个实验和先前一些研究结果证明了。用这个方法，让人们在用餐时多一道程序，但又使人们整顿饭摄入的卡路里总量减少，"Flood说。"但是还是要选择好喝什么汤，每份肉汤内包含了100到150卡路里的热量。当心那些高卡路里的奶油汤，它会增加你这一餐卡路里的摄入量。"
这个研究是国家健康协会赞助支持的。
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发表于 2007-5-2 15:44:06
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