What is eaten when all of the foods at a meal are served in large portions?
What is eaten when all of the foods at a meal are served in large portions?
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DOI：
10.1016/j.appet.2016.01.001
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发表时间：
2016-04-01
期刊：
影响因子：
5.4
通讯作者：
Rolls BJ
中科院分区：
文献类型：
--
作者：
Roe LS;Kling SMR;Rolls BJ
分量大小会影响摄入量，但当所有食物都是大分量时，还不清楚是否每种食物都会被大量消耗。我们改变了一餐中所有食物的份量（PS），以研究食物能量密度（艾德）对PS效应以及适口性和受试者特征的影响。在一项交叉设计中，48名女性在实验室里吃了四次午餐。这顿饭有三种中等ED的食物（意大利面，面包，蛋糕）和三种低ED的食物（花椰菜，西红柿，葡萄），这些食物的PS在不同的食物中同时变化（基线量的100%，133%，167%或200%）。结果表明，PS对食物消耗重量的影响在中等ED和低ED食物之间没有差异（p<0.0001）。然而，能量摄入量在很大程度上受食物艾德的影响，在所有的部分服务，与中等艾德食物贡献了86%的能量。将所有食物的比例加倍，平均（±SEM）增加了900±117 kJ（215±28 kcal; 34%）的膳食能量摄入。随着份量的增加，受试者消耗的份量比例会减少;这种反应的特征是二次曲线。食物重量的最强预测因子是食物的重量，包括整餐（p<0.0001）和单个食物（p=0.014）;受试者特征解释的变异性较小。对于受试者在味道上排名较高的食物，对较大份量的食物的摄入量更大（p<0.0001）;排名与食物ED无关。虽然对PS的反应因人而异，但其影响主要取决于所提供的食物量及其与其他可用食物相比的适口性。
Portion size affects intake, but when all foods are served in large portions, it is unclear whether every food will be consumed in greater amounts. We varied the portion size (PS) of all foods at a meal to investigate the influence of food energy density (ED) on the PS effect as well as that of palatability and subject characteristics. In a crossover design, 48 women ate lunch in the laboratory on four occasions. The meal had three medium-ED foods (pasta, bread, cake) and three low-ED foods (broccoli, tomatoes, grapes), which were simultaneously varied in PS across meals (100%, 133%, 167%, or 200% of baseline amounts). The results showed that the effect of PS on the weight of food consumed did not differ between medium-ED and low-ED foods (p<0.0001). Energy intake, however, was substantially affected by food ED across all portions served, with medium-ED foods contributing 86% of energy. Doubling the portions of all foods increased meal energy intake by a mean (±SEM) of 900±117 kJ (215±28 kcal; 34%). As portions were increased, subjects consumed a smaller proportion of the amount served; this response was characterized by a quadratic curve. The strongest predictor of the weight of food consumed was the weight of food served, both for the entire meal (p<0.0001) and for individual foods (p=0.014); subject characteristics explained less variability. Intake in response to larger portions was greater for foods that subjects ranked higher in taste (p<0.0001); rankings were not related to food ED. This study demonstrates the complexity of the PS effect. While the response to PS can vary between individuals, the effect depends primarily on the amounts of foods offered and their palatability compared to other available foods.