魔芋食品对人体脂质代谢影响的研究

THE INFLUENCE OF KONJAC FOOD ON HUMAN LIPID METABOLISM

用含极低热能、微量蛋白质、高膳食纤维的魔芋精粉添加制成食品,对110名高血脂者进行研究。实验组加食魔芋食品,对照组食普通食品,实验期45天,实验前、后和停食魔芋食品后45天分别检查血脂一次。结果表明:1.实验组TG、TC、LDL-C水平均比食用前显著降低(P<0.01);HDL-C、apoAI均比食用前显著升高(P<0.01);而对照组各项指标变化无显著意义(P>0.05)。实验组与对照组比较,TG、TC、HDL-C、LDL-C的变化差别显著(P<0.01)。2.魔芋食品对高脂血症者与TG、TC危险临界值者降血脂效应不同,前者TG下降83.8±133.5mg/dl,TC下降42.4±23.4mg/dl;后者TG下降-1.1±23.1mg/dl,TC下降8.3±18.2mg/dl;两者的差异显著(P<0.001)。3.实验期间膳食同日常水平。实验组三大营养素和热能摄入量稍高于对照组,膳食脂肪占总热能35％以上,热能超过供给量1/5以上,但魔芋食品降血脂效果仍显著。

With food containing konjac flour, a 45-day-long feeding trial on 110 old people suffering from hyperlipidemia was conducted to observe the effect of konjac food on lipid metabolism of human beings.The konjac flour was from Amorphophallus konjac, a kind of traditional food, with trace protein and very low energy, but rich in dietary fibre composed mainly of gluco-mannan.The results obtained were as follows;1.After having konjac flour 5g/day as a supplement of their regular meal for 45 days, concentration of TG, TC and LDLC in the serum of the experimental subjects decreased significantly (P<0.01), but those of HDLC and apoAI increased significantly otherwise.2.The effect of konjac food on the subjects suffering from hyperlipide-mia was found to be different from that of the subjects with TG and TC just at the margin of the risk indicator. The concentrations of TG and TC in the serum of the fomer were 83.8 ±133.5mg/dl and 42.4±23.4mg/dl respectively; while those of the latter were -1.1±23.1mg/dl and 8.3±18.2mg/dl respectively.