Balanço energético em indivíduos saudáveis após consumo de grão, pasta, farinha ou óleo de amendoim

• Ano de defesa: 2006
• Autor(a) principal: Cruz, Ana Cristina Rodrigues Ferreira da
• Orientador(a): Costa, Neuza Maria Brunoro
• Banca de defesa: Monteiro, Márcia Regina Pereira , Franceschini, Sylvia do Carmo Castro
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência da Nutrição
• Departamento: Valor nutricional de alimentos e de dietas; Nutrição nas enfermidades agudas e crônicas não transmis
• País: BR
• Palavras-chave em Português: Amendoim; Balanço energético e absorção
• Palavras-chave em Inglês: Peanut; Energy balance and absorption
• Área do conhecimento CNPq: CNPQ::CIENCIAS DA SAUDE::NUTRICAO::DIETETICA
• Link de acesso: http://locus.ufv.br/handle/123456789/2785

The effects of meals containing peanuts (AM), peanut butter (PA), peanut flour (FA) and peanut oil (OA) were evaluated for macronutrients and energy apparent digestibility and body weight maintenance of 31 healthy adults (16 females and 15 males). Each group was composed by 8 people, except FA group, with 7. During 7 - 9 days, all volunteers received meals without test products, using canola oil as main lipid source. During 2nd stage, volunteers received the same meals with 7og of test products substituting macronutrients and calories partially. All foods consumed in those two stages were supplied and controlled. Both, the totality of feces (collected along the 2 stages) and all meals supplied were analyzed regarding macronutrients and energy, in order to calculate apparent digestibility. A nutritional evaluation was performed in 3 moments: (1) beginning of the 1st stage, (2) end of the 1st stage/beginning of 2nd stage and (3) end of the 2nd stage. FA consumption promoted larger nutrients excretion comparing with control meals. Such effect probably happened due to its greater fiber content, that promoted smaller weight/ caloric ingestion ratio in spite of positive energy balance in 2nd stage (+312,7kcal, against 116,9 in the first). The energy digestibility in OA tests Was greater than in control and AM group. However, in spite of the largest amount of available energy for absorption and calories increase of energy balance esteemed for 2nd stage (+47 5,5kcal), there was no body weight gain. The PA group presented smaller body weight in the 3rd evaluation comparing with the 1st one. PA consumption didn't performed isolated effect in the nutritional state, except for reduction in weight / caloric ingestion ratio, which was observed in all tested products. There was no specific effect of this test product due to the non alteration of nutrients digestibility pattern after its consumption, when compared with control period consumption. AM consumption promoted reduction of body weight, which was also observed after correction for total caloric ingestion. One of the causes for that effect is the lipid digestibility reduction after AM consumption. This reduction was greater than the reduction promoted after consumption of the same amount of PA (similar composition, just differing in processing degree), demonstrating the effect of peanut in kernel consumption reached larger reduction of available lipid for absorption, as well as great effect in body weight control. In spite of its largest caloric ingestion and consequent positive energy balance, the group of products tested presented potential effect in body weight maintenance of the 31 volunteers, and peanuts in grain promoting the most pronounced effect due to its smallest apparent lipid digestibility and consequent reduction in body weight.