Dietary restraint and heightened reactivity to food
Dietary restraint and heightened reactivity to food
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DOI：
10.1016/j.physbeh.2004.01.001
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发表时间：
2004-03-01
影响因子：
2.9
通讯作者：
Witcomb, GL
中科院分区：
文献类型：
--
作者：
Brunstrom, JM;Yates, HM;Witcomb, GL
以前，研究已经探索了饮食行为和唾液对食物的反应之间的关系。尽管如此，仍不清楚哪些行为与增强的反应性有关。一个问题是，行为的衡量标准没有直接比较。特别是，尚不清楚反应性升高是否与饮食控制措施或饮食控制失败和暴饮暴食的倾向有关。为了解决这个问题，我们比较了唾液反应性和三因素饮食问卷（约束，去抑制和饥饿）的子量表得分之间的关联。反应性的估计值是根据基线唾液测量值和接近热比萨饼时进行的类似测量值之间的差异得出的。我们的第二个目标是探索餐后唾液反应性的变化。女性参与者（N=40）在午餐（奶酪三明治）前后进行测试。所有人都倾向于在午餐前而不是午餐后对比萨饼表现出反应。无显着差异与去抑制或饥饿分量表。然而，午餐前的反应是显着更大的那些参与者与高分数的约束规模。这似乎与午餐前的饥饿程度无关。相反，它可能揭示了限制和不限制进食者对食物的反应之间的内在差异。(C)2004年爱思唯尔公司所有的紧身衣保留。
Previously, studies have explored the relationship between dietary behavior and salivary reactivity to food. Despite this, it remains unclear which behaviors are associated with enhanced reactivity. One problem is that measures of behavior have not been compared directly. In particular, it is unclear whether elevated reactivity is associated with measures of dietary restraint or with measures of failed dietary control and a tendency to overeat. To address this problem, we compared the association between salivary reactivity and scores on the subscales of the Three-Factor Eating Questionnaire (restraint, disinhibition, and hunger). Estimates of reactivity were derived front the difference between a baseline saliva measure and a similar measure taken in close proximity to hot pizza. Our second aim was to explore how salivary reactivity changes after a meal. Female participants (N=40) were tested before and after a lunch (cheese sandwiches). All tended to show reactivity to pizza before but not after lunch. No significant differences were associated with the disinhibition or hunger subscales. However, prelunch reactivity was significantly greater in those participants with high scores on the restraint scale. This does not appear to be related to reported levels of hunger before lunch. Rather, it may reveal an intrinsic difference between the reaction of restrained and unrestrained eaters to food. (C) 2004 Elsevier Inc. All tights reserved.