- 著者
- Bei Zhou Hisami Yamanaka-Okumura Sayaka Seki Hiroshi Tatano Chisaki Adachi Eiji Takeda
- 出版者
- 徳島大学医学部
- 雑誌
- The Journal of Medical Investigation (ISSN:13431420)
- 巻号頁・発行日
- vol.61, no.1.2, pp.118-125, 2014 (Released:2014-04-04)
- 参考文献数
- 25
- 被引用文献数
- 1 4
In general, vegetables are abundantly consumed in a calorie-restricted diet to achieve sufficient satiety through fresh food or various cooking methods. In this study, we examined the effects of different cooking methods on appetite and specific perceptions of the food after consumption; eating approaches were also analyzed by meal duration. A total of 153 individuals aged 20-59 years were assigned to 2 groups: raw vegetable or boiled vegetable meals, including packed meals that were served as test meals with the same energy and vegetable amount. Subjective levels of sensory properties and meal duration were assessed over time using visual analog scales, including questionnaires. Results showed that meal duration was significantly longer for raw vegetable meals than boiled vegetable meals, and there were significantly stronger correlations between meal duration and fullness. A higher degree of fullness was provided by a raw vegetable meal than a boiled vegetable meal, especially in men. However, an excess of raw vegetables led to overall insufficient satisfaction. Taken together, these findings suggest that cooking methods should be altered for different situations with an adequate amount of vegetables, and the meal duration should be recommended to be given as much attention as cooking methods. J. Med. Invest. 61: 118-125, February, 2014