Why do we like fat?
Why do we like fat?
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DOI：
10.1016/s0002-8223(97)00732-3
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发表时间：
1997-07-01
影响因子：
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通讯作者：
Drewnowski, A
中科院分区：
文献类型：
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作者：
Drewnowski, A
食物的味道和质地对饮食选择有很大的影响。脂肪对许多食物的感官特性负责，并极大地促进了饮食的快感。尽管富含脂肪的饮食往往更美味、更多样，但它们也含有很高的能量。由于过量摄入脂肪与肥胖和冠心病的高发病率相关，营养教育工作的重点是用谷物、蔬菜和水果取代膳食脂肪。然而，对高脂肪食物的偏好似乎是人类的普遍特征，在缺乏有效的生理机制来调节脂肪摄入量的情况下，脂肪摄入量似乎只是由食物供应中可获得的脂肪数量决定。国家层面的脂肪消费在很大程度上由城市化或收入等经济变量决定。问题是，是否可以通过适当的营养教育和干预计划来克服这些障碍。
Dietary choices are strongly influenced by the taste and texture of foods. Fats are responsible for the sensory properties of many foods and greatly contribute to eating pleasure. Although diets rich in fats tend to be more flavorful and varied, they also are high in energy. Because excessive fat consumption has been associated with higher rates of obesity and coronary heart disease, nutrition education efforts have focused on replacing dietary fats with grains, vegetables, and fruit. However, preference for high-fat foods appear to be a universal human trait, and in the absence of efficient physiologic mechanisms regulating fat intake, fat consumption appears to be determined simply by the amount of fat available in the food supply. Fat consumption at national levels is determined largely by economic variables such as urbanization or income. The question is whether these barriers can be surmounted by appropriate nutrition education and intervention programs.