不同膳食结构影响餐后困倦感研究

了解不同膳食结构或类型对就餐后困倦感的影响，为改善或者避免餐后困倦提供科学依据和解决办法。

采用4种不同的膳食（日常膳食、高脂膳食、高碳水化合物膳食和均衡健康膳食）对20名志愿者进行了为期6 d的膳食干预试验。

4种膳食餐后均会导致困倦感增加，但是健康均衡膳食组的困倦感在餐后30 min后就开始下降，而高碳水、高脂肪和日常膳食（对照）组的困倦感则持续增加到60 min以后才开始回落。在餐后60 min时，健康均衡膳食组的困倦感最弱，高碳水化合物膳食组的困倦感最强，而日常膳食和高脂膳食组则介于其间（P<0.000 1）。餐后困倦感与碳水化合物和锰的摄入量均呈显著正相关关系；与蛋白质、部分矿物元素和维生素的摄入量均呈显著负相关。

控制碳水化合物和脂肪摄入量，而适当增加摄入矿物元素和维生素的健康均衡膳食结构，对餐后困倦感具有显著的改善和预防的作用。

Effects of normal meals rich in carbohydrates or proteins on plasma tryptophan and tyrosine ratios

To find the type of dietary structure that can effectively prevent or improve postprandial sleepiness in the Chinese population， and provide scientific basis and solutions for improving or avoiding postprandial sleepiness.In this study， a six-day dietary intervention trial was conducted for 20 volunteers on four different diets （normal diet， high-fat diet， high-carbohydrate diet and healthy diet）.The results showed that sleepiness increased after all four types of meals， but decreased after 30 minutes in the healthy balanced diet group； meanwhile， it increased for 60 minutes before it declined in the high-carbohydrate， high-fat， and normal diet （control） group. At 60 minutes after meal， the drowsiness of the healthy balanced diet group was the weakest， and that of the high carbohydrate diet groups was the strongest， while that of the normal diet group and the high fat diet group was intermediate （P<0.000 1）. Postprandial sleepiness was positively correlated with intake of carbohydrate and manganese， and negatively correlated with intake of protein， some mineral elements and vitamins.These results suggest that controlling carbohydrate and fat intake and appropriately increasing the intake of mineral elements and vitamins in a healthy and balanced diet can significantly improve and prevent postprandial sleepiness.