Protein Valuation in Food Choice Is Positively Associated with Lean Mass in Older Adults
Protein Valuation in Food Choice Is Positively Associated with Lean Mass in Older Adults
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DOI：
10.1093/jn/nxz124
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发表时间：
2019-11-01
影响因子：
4.2
通讯作者：
Brunstrom, Jeffrey M.
中科院分区：
文献类型：
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作者：
Buckley, Charlotte M.;Austin, Sophie;Brunstrom, Jeffrey M.
背景：以卡路里计算，蛋白质比碳水化合物或脂肪更容易产生饱腹感。然而，目前尚不清楚的是，人类是否会平等地感知来自这些常量营养素的卡路里，以及在做出饮食决定时，瘦体重是否与“重视”蛋白质的倾向有关。目的：本研究旨在确定一种量化人类志愿者宏量营养素评估的新方法的重测可靠性，并确定“蛋白质评估”是否与老年人较高的无脂质量指数（FFMI）相关。方法：在两项研究中进行了两种选择，在300个试验中比较了25种食物。在研究1中，参与者（年龄范围19-71岁，n = 92）参加了两次测试，间隔一周。在研究2中，年龄在40-85岁之间的老年人（n = 91）完成了食物选择任务，并对测试食物的喜好、预期饱腹感和感知健康度进行了评估。两项研究都评估了身体成分和习惯性蛋白质摄入量。数据分析通过使用个体二项逻辑回归和多水平二项逻辑回归。结果：在研究1中，宏量营养素评价指标具有良好的重测信度；强迫选择任务中的反应高度相关（第1周与第2周比较；蛋白质，r = 0.83, P < 0.001；碳水化合物，r = 0.90, P < 0.001；脂肪，r = 0.90, P < 0.001）。卡路里对卡路里、蛋白质和碳水化合物是比脂肪更强的预测因素（P < 0.001）。在研究2中，蛋白质是比碳水化合物（P = 0.039）和脂肪（P = 0.003）更强的预测因子，蛋白质评价与FFMI之间存在正交互作用（OR = 1.64; 95% CI: 1.38, 1.95; P < 0.001）。这是在控制了年龄、性别、对食物的喜好和习惯性蛋白质摄入之后的结果。结论：综上所述，这些发现表明，成年人对来自蛋白质、碳水化合物和脂肪的卡路里的价值不同，而对蛋白质的价值倾向与老年人更瘦的体重有关。
Background: Calorie for calorie, protein is more satiating than carbohydrate or fat. However, it remains unclear whether humans perceive calories derived from these macronutrients equally and whether lean mass is associated with a tendency to "value" protein when dietary decisions are made.Objectives: This study aimed to determine the test-retest reliability of a novel method for quantifying macronutrient valuations in human volunteers and to determine whether "protein valuation" is associated with a higher fat-free mass index (FFMI) in older adults.Methods: A 2-alternative, forced-choice task in which 25 foodswere compared in 300 trialswas undertaken in 2 studies. In study 1, participants (age range 19-71 y, n = 92) attended 2 test sessions, spaced 1 wk apart. In study 2, older adults (age range 40-85 y; n = 91) completed the food-choice task and assessed the test foods for liking, expected satiety, and perceived healthiness. Body composition and habitual protein intake were assessed in both studies. Data were analyzed through the use of individual binomial logistic regressions and multilevel binomial logistic regressions.Results: In study 1, measures of macronutrient valuation showed excellent test-retest reliability; responses in the forced-choice task were highly correlated (week 1 compared with week 2; protein, r = 0.83, P < 0.001; carbohydrate, r = 0.90, P < 0.001; fat, r = 0.90, P < 0.001). Calorie for calorie, protein and carbohydrate were stronger predictors of choice than fat (P < 0.001). In study 2, protein was a stronger predictor than both carbohydrate (P = 0.039) and fat (P = 0.003), and a positive interaction was observed between protein valuation and FFMI (OR = 1.64; 95% CI: 1.38, 1.95; P < 0.001). This was the case after controlling for age, gender, liking for foods, and habitual protein consumption.Conclusions: Together, these findings demonstrate that adult humans value calories derived from protein, carbohydrate, and fat differently, and that the tendency to value protein is associated with greater lean mass in older adults.