| Project/Area Number |
22500635
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Applied health science
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| Research Institution | University of Shizuoka |
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Principal Investigator |
ICHIKWA Yoko 静岡県立大学, 食品栄養科学部, 准教授 (50269495)
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| Co-Investigator(Kenkyū-buntansha) |
GODA Toshinao 静岡県立大学, 食品栄養科学部, 教授 (70195923)
SANO Ayami 静岡県立大学, 食品栄養科学部, 助教 (20563399)
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| Project Period (FY) |
2010 – 2012
|
| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2012: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2011: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2010: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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| Keywords | 栄養学 / 生活習慣病 / バイオマーカー / 糖質吸収抑制 / レジスタントスターチ / GI / グライセミックインデックス |
|---|
| Research Abstract |
In this trial, we compared the effects of the two diets: the lowGI diet prepared with low GI foods and preparation methods, considering energy content and energy ratio of macronutrients as recommended by dietary reference intakes for Japanese, and the usual diet as control, on anthropometric indices and clinical variables. During five weeks intervention, the low- GI diet decreased mean body weight, BMI and waist circumference（p
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