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http://hdl.handle.net/11173/45
2024-03-29T15:48:04ZVegetable juice preload ameliorates postprandial blood glucose concentration in healthy women : A randomized cross-over trial
http://hdl.handle.net/11173/3554
タイトル: Vegetable juice preload ameliorates postprandial blood glucose concentration in healthy women : A randomized cross-over trial
著者: Iehara, Risa; Imai, Saeko; Kajiyama, Shizuo; Yamamoto, Mai; Miyawaki, Takashi; Matsumoto, Shinya; Hashimoto, Yoshitaka; Ozasa, Neiko; Kajiyama, Shintaro; Fukui, Michiaki
抄録: Background and Objectives: The aim of this study was to evaluate the acute effect of drinking vegetable juice 20 min before carbohydrate on postprandial blood glucose concentrations in young healthy women. Method: In this randomized controlled cross-over study, 24 women (age 21.3 ±0.6 years, HbA1c 5.4 ±0.2 %, mean ± SD) consumed either 200 g of vegetable juice, vegetable (150 g of tomato and 40 g of broccoli), or water at 20 min before consuming 200 g of boiled white rice for 3 separate days. The blood glucose concentrations were measured by self-monitoring blood glucose pre- and post-breakfast at -20, 0, 15, 30, 45, 60, 120, and 180 min. The glycemic parameters were compared among 3 days. Results: The incremental glucose peak at 45 min (vegetable juice 48.3 ± 4.1, vegetable 47.4 ± 3.3 vs. water 66.8 ± 4.3 mg/dl, respectively, both p < 0.01, mean ± SEM) and large amplitude of glycemic excursion (LAGE; vegetable juice 57.1 ± 3.1, vegetable 58.3 ± 3.6 vs. water 78.3 ± 4.3 mg/dl, respectively, both p < 0.05) in consuming vegetable juice and vegetable at 20 min before carbohydrate intake were all significantly lower than those of water. There was no significant difference between glycemic parameters of vegetable juice and vegetable. Conclusions: Drinking vegetable juice 20 min before carbohydrate ameliorates the postprandial blood glucose concentrations as well as vegetable preload, despite total amounts of energy and carbohydrate of vegetable juice or vegetable are higher than those of water.2022-12-30T15:00:00Z清涼飲料水中のカフェイン含有量について
http://hdl.handle.net/11173/3553
タイトル: 清涼飲料水中のカフェイン含有量について
著者: 川添, 禎浩; 松下, 百花; 松尾, 芽來; 山田, 淑美; 大淵, 瑠菜; 坂口, 裕子; 一川,暢宏
抄録: カナダ保健省は健康な成人におけるカフェインの1 日あたりの悪影響のない最大摂取量を400mgとしている。近年,清涼飲料水にはカフェインを多く含むものもあり,わが国でも過剰摂取に関する注意喚起がされている。清涼飲料水中のカフェイン含有量を調べたところ,エナジードリンク(5製品)が0.14~0.37mg/mL,緑茶(一般飲料3製品,機能性表示食品4製品,特定保健用食品4製品)が0.05~0.21mg/mL,コーヒー(一般飲料3製品,特定保健用食品2製品)が0.22~0.47mg/mL,コーラ(一般飲料4製品,特定保健用食品3製品)が0.04~0.13mg/mLであった。エナジードリンクと一般飲料の1製品(1本)あたりのカフェイン量は,エナジードリンク(容量:250 ~500mL)が65~131mg,緑茶(525~600mL)が58~72mg,コーヒー(275~600mL)が112~204mg,コーラ(350~1500mL)が21~78mgであった。機能性表示食品と特定保健用食品の一日摂取目安量あたりのカフェイン量は,緑茶(350~1200mL)が39~216mg,コーヒー(185~280mL)が57~62mg,コーラ(470~490mL)が20~53mgであった。エナジードリンクや一般飲料のコーヒーは,2,3 本飲むことで400mg 前後のカフェイン摂取量になる製品があり,過剰摂取には注意が必要と考えられる。We investigated by HPLC the caffeine content of beverages. The contents of caffeine in energy drinks (5 products), green teas (green tea: 3 products, food with functional health claims: 4 products, foods for specified health use: 4 products), coffees (coffee: 3 products, foods for specified health use: 2 products) and cola drinks (cola: 4 products, foods for specified health use: 3 products) were 0.14~0.37, 0.05~0.21, 0.22~0.47 and 0.04~0.13 mg/ mL, respectively. The intakes of caffeine from energy drinks (250~500 mL/bottle), green teas (525~600 mL/ bottle), coffees (275~600 mL/bottle) and colas (350~1500 mL/bottle) are estimated to be 65~131, 58~72 , 112~204 and 21~78 mg, respectively. When the food with functional health claims and foods for specified health use were consumed as indicated on the label, the daily intakes of caffeine from green tea (350~1200 mL), coffee (185~280 mL) and cola drink (470~490 mL) were 39~216, 57~62 and 20~53 mg, respectively. In Canada, the recommended maximum caffeine intake for healthy adults is 400 mg/day. Therefore, the possibility of excessive intake of caffeine from energy drinks and coffees should be considered.2022-12-30T15:00:00Z食物学会誌の体裁一新によせて
http://hdl.handle.net/11173/3550
タイトル: 食物学会誌の体裁一新によせて
著者: 中山, 玲子2022-12-30T15:00:00Z要食事介護者向けアイスクリームのとろみの評価
http://hdl.handle.net/11173/3551
タイトル: 要食事介護者向けアイスクリームのとろみの評価
著者: 樹山, 敦子
抄録: アイスクリームは冷たく滑らかな舌触りから,食欲減退時にも好まれる食品の一つであり,その栄養価の高さから低栄養状態の改善に用いられることが多い。しかし,室温で溶けやすく,嚥下機能低下者では誤嚥の危険性が伴いやすく,喫食に時間を要する場合には食べる楽しみが減じてしまうことが難点である。そこで考案した室温においても液状化せず,口腔内の温度によりゆっくりと溶解する『要食事介護者向けアイスクリーム』の物性について,嚥下調整食分類に基づきとろみの評価を行った。Line Spread Test によるLST 値でのとろみの評価と室温静置での形状変化の観察より,アイスクリームに0.5%以上の濃度でゼラチンを添加することで室温約25℃に30 分間おいても液状化がみられず固形を保ち,口腔内で溶解した際に「薄いとろみ」を保つことが示された。また,室温に30 分間静置後のアイスクリームの温度は0℃以下を保っていた。以上の結果より,要食事介護者向けアイスクリームはゼラチン濃度0.5%を基準に,喫食者の嚥下機能に応じてゼラチンを増減することで,食介助を必要とする場合に広く活用できる可能性が見いだせた。Ice cream is one of the most popular foods for people with decreased appetite due to its cool and smooth texture, and is often used to improve low nutritional status due to its high nutritional value. However, ice cream is easy to dissolve at room temperature, and people with impaired swallowing function are at risk of aspiration, and if it takes time to eat, the enjoyment of eating ice cream is reduced. Therefore, we devised an “ice cream for people who need dietary care” that does not liquefy at room temperature and slowly melts in the mouth, and examined the “degree of thickness” of the ice cream. As a result of the line spread test, when ice cream with 0.4% to 0.6% gelatin melted in the mouth, these were judged to be “mildly thick”. Ice cream to which gelatin was added by 0.5% or more remained solid without liquefying even after 30 minutes at a room temperature of about 25°C., and the temperature of the ice cream remained below 0°C. These results suggest that this ice cream should be based on a gelatin concentration of 0.5%,and that it may be widely used when dietary assistance is required by increasing or decreasing the amount of gelatin added according to the swallowing function of the eater.2022-12-30T15:00:00Z