Age and food preferences influence dietary intakes of breast care patients.
Age and food preferences influence dietary intakes of breast care patients.
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DOI：
10.1037//0278-6133.18.6.570
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发表时间：
1999-11
期刊：
影响因子：
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通讯作者：
A. Drewnowski;S. A. Henderson;Clayton Hann;Anne Barratt-Fornell;M. Ruffin
中科院分区：
文献类型：
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作者：
A. Drewnowski;S. A. Henderson;Clayton Hann;Anne Barratt-Fornell;M. Ruffin
确定食物选择的主要影响因素是营养干预研究的重要组成部分。在329名女性乳房护理患者中检查了对6-n-丙基硫氧嘧啶（PROP）苦味的敏感性和自我报告的对肉类、脂肪、蔬菜和水果的偏好。脂肪、饱和脂肪、纤维、叶酸和维生素C的摄入量是主要的健康结果变量。食物偏好最强的预测因素是年龄。偏好与食物摄入量有关。与年轻女性相比，老年女性消耗的能量和饱和脂肪更少，膳食纤维和维生素C更多。对PROP的味觉敏感性下降与对苦味十字花科蔬菜的喜好增加有关。与癌症相关的食物偏好和饮食习惯的变化对癌症预防和控制的饮食方法有影响。
Identifying major influences on food choice is an important component of nutrition intervention research. Sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) and self-reported preferences for meats, fats, vegetables, and fruit were examined in 329 female breast care patients. Intakes of fat, saturated fat, fiber, folate, and vitamin C, established using 4-day food diaries, were the chief health outcome variables. The strongest predictor of food preferences was age. Preferences were linked to food intakes. Older women consumed less energy and saturated fat and more dietary fiber and vitamin C than did younger women. Age-related decline in taste sensitivity to PROP was associated with increased liking for bitter cruciferous vegetables. Age-associated changes in food preferences and eating habits have implications for the dietary approach to cancer prevention and control.