Publication:

不同碳水化合物與運動介入對於脂肪耐受性之影響

攝取高碳水化合物後使胰島素上升，降低脂肪氧化率，長期累積容易導致心血管疾病等慢性病，運動能有效的降低餐後三酸甘油脂濃度，並且搭配低升糖指數的碳水化合物餐能夠有較低的胰島素反應而增加脂肪的使用率，可能可以降低餐後血脂。本研究目的為探討不同碳水化合物與運動介入對於脂肪耐受性之影響。以有規律運動的健康男性8名為受試者，採用交叉隨機實驗設計，受試者完成4次實驗，分別為果糖+運動(F+EX)組、果糖(F)組、葡萄糖(G)組、葡萄糖+運動(G+EX)組，受測者攝取果糖或葡萄糖30分鐘後運動組以強度60% VO2max於跑步機上跑步60分鐘，控制組則安靜休息60分鐘，並於運動後或安靜休息後給予口服脂肪耐受性測試餐(1.2 g/kg 脂肪，1.1 g/kg碳水化合物，0.33 g/kg蛋白質)，收集餐後血液樣本，分析血漿中胰島素(Insulin)、葡萄糖(Glucose)、三酸甘油脂(Triglyceride, TG)、游離脂肪酸(NEFA)、酮體(3-Hydroxybutyrate)、甘油(Glycerol)、脂解酶(Lipase)。結果顯示餐後胰島素、葡萄糖、三酸甘油脂、脂解酶無顯著差異。本研究不同碳水化合物與運動介入對於脂肪耐受性並無顯著影響。

Ingestion of high insulinemic index carbohydrate induced high insulin response and reduced fat oxidation. Consequently, it might increase the risk of cardiovascular diseases. Moderate intensity exercise has been known to be reduced postprandial lipemia effectively. Low glycemic index carbohydrate induced less insulin response and less suppressed fat oxidation during subsequent exercise. Therefore, exercise and low glycemic index carbohydrate might be reduced postprandial lipemia. The aim of this study was investigate the effect of different carbohydrate and exercise on postprandial lipid metabolism. Eight young, male college students participated in this study. Subjects completed 4 experimental trials which were fructose + exercise (F+E), fructose (F), glucose + exercise (F+E) and glucose (G) trials. Subjects were ask to consume either glucose or fructose 30 min before either rest or exercise at 60%VO2max for 1 hour. Thereafter, subjects were asked to ingest oral fat tolerance meal (1.2 g/kg fat, 1.1 g/kg carbohydrate, and 0.33 g/kg protein). Blood samples were collected for observing plasma triacylglycerol (TG), insulin, glucose, non-esterfied fatty acid (NEFA), glycerol, lipase and 3-hydroxybutyrate (3-HB) during 6 h postprandial period. The results showed that there were no significant differences between trials in TG, insulin, glucose, lipase during postprandial period. The current data suggested different carbohydrate and exercise did not alter postprandial lipid profile.