Food cravings and energy regulation: the characteristics of craved foods and their relationship with eating behaviors and weight change during 6 months of dietary energy restriction
Food cravings and energy regulation: the characteristics of craved foods and their relationship with eating behaviors and weight change during 6 months of dietary energy restriction
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DOI：
10.1038/sj.ijo.0803672
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发表时间：
2007-12-01
影响因子：
4.9
通讯作者：
Roberts, S. B.
中科院分区：
文献类型：
--
作者：
Gilhooly, C. H.;Das, S. K.;Roberts, S. B.
目的：检查高血糖负荷 (HG) 和低血糖负荷 (LG) 饮食中与饮食能量限制 (ER) 相关的渴望食物的特征。设计：在 HG 和 LG 饮食的随机对照试验之前和期间对食物渴望进行评估，为期 6 个月。受试者：32 名 20-42 岁的健康超重女性。测量：自我报告的食物渴望和饮食 结果：基线时渴望的食物的能量密度是习惯饮食的两倍多（3.7 +/- 1.5 vs 1.7 +/- 0.3 kcal/g；P < 0.001），平均蛋白质含量较低（P < 0.001）和纤维（P < 0.001），脂肪含量较高（P = 0.002）。 ER 6 个月后，渴望食物的营养特征没有统计学上的显着变化。基线时所报告的渴望食物的份量与终生高体重指数之间存在显着关系（r=0.49，P=0.005）。此外，基线时对饥饿的敏感性和渴望频率之间存在显着相关性，并且饥饿评分、渴望频率、强度和 ER 6 个月后产生渴望的时间百分比之间也存在显着关系。在多元回归模型中，体重减轻比例较高的受试者在 ER 第 6 个月时渴望更高能量密度的食物，但也报告称，屈服于食物渴望的频率较低（调整后的 R-2 = 0.31，P=0.009）。结论：高能量密度和脂肪含量以及低蛋白质和纤维含量是渴望食物的特征。渴望变量与饥饿评分之间的关系表明，饥饿敏感性对渴望的相对影响在 ER 之前尤其是之后可能很重要。渴望食物的份量和满足食物渴望的频率似乎是长期减肥生活方式改变计划的重点关注领域。
Objective: To examine characteristics of craved foods in relation to dietary energy restriction ( ER) with high (HG) and low glycemic load (LG) diets.Design: Assessments of food cravings before and during a randomized controlled trial of HG and LG diets provided for 6 months.Subjects: Thirty-two healthy, overweight women aged 20-42 years.Measurements: Self-reported food cravings and dietary intake, body weight, weight history and measures of eating behaviors.Results: Foods craved at baseline were more than twice as high in energy density as the habitual diet (3.7 +/- 1.5 vs 1.7 +/- 0.3 kcal/g; P < 0.001), and on average were lower in protein (P < 0.001) and fiber (P < 0.001) and higher in fat (P=0.002). There were no statistically significant changes in nutritional characteristics of craved foods after 6 months of ER. There was a significant relationship between reported portion size of craved food consumed at baseline and lifetime high body mass index (r=0.49, P=0.005). Additionally, there was a significant association between susceptibility to hunger and craving frequency at baseline, and there were significant relationships between hunger score, craving frequency, strength and percentage of time that cravings are given in to after 6 months of ER. In multiple regression models, subjects who lost a greater percentage of weight craved higher energy-dense foods at month 6 of ER, but also reported giving in to food cravings less frequently (adjusted R-2 = 0.31, P=0.009).Conclusion: High energy density and fat content, and low protein and fiber contents were identifying characteristics of craved foods. The relationships between craving variables and hunger score suggest that the relative influence of hunger susceptibility on cravings may be important before and especially after ER. Portion size of craved foods and frequency of giving in to food cravings appear to be important areas for focus in lifestyle modification programs for long-term weight loss.