Comparing the portion size effect in women with and without extended training in portion control: A follow-up to the Portion-Control Strategies Trial.
Comparing the portion size effect in women with and without extended training in portion control: A follow-up to the Portion-Control Strategies Trial.
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DOI：
10.1016/j.appet.2018.01.012
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发表时间：
2018-04-01
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：
Zuraikat FM;Roe LS;Sanchez CE;Rolls BJ
在一项为期一年的随机对照试验之后，我们测试了不同的食物部分管理目标策略对减肥的影响，我们评估了在受控环境中，与未受过训练的对照组相比，受训参与者的摄入量大小对摄入量的影响是否减弱。研究对象为3组女性：39名超重和肥胖者，34名超重和肥胖对照组，29名正常体重对照组。在交叉设计中，在4种不同的情况下，受试者被提供由7种能量密度(ED)不同的食物组成的一餐。在所有膳食中，所有食物的份量都不同(基准的100%、125%、150%或175%)。结果表明，大份量食物会增加每餐所消耗的食物重量和能量(P<；0.0001)，而且这种影响在不同组之间没有差异。摄入量每增加75%，摄食量平均增加111±10克(27%)，能量摄入量增加126±14千卡(25%)。然而，在所有膳食中，训练组参与者的能量摄入量(506±15比601±12千卡，P=0.006)和膳食ED(1.09±0.02比1.27±0.02千卡/克；P=0.003)低于对照组，后者的摄入量没有体重状况的差异。受训参与者的能量摄入量较低，这是因为与对照组相比，他们进食的食物中含有更多低ED食物。这些结果进一步证明了食物份量效应的强健性质，并强化了减少膳食能量摄入是在大份食物存在的情况下控制能量摄入的有效方法。
Following a 1-year randomized controlled trial that tested how weight loss was influenced by different targeted strategies for managing food portions, we evaluated whether the effect of portion size on intake in a controlled setting was attenuated in trained participants compared to untrained controls. Subjects were 3 groups of women: 39 participants with overweight and obesity from the Portion-Control Strategies Trial, 34 controls with overweight and obesity, and 29 controls with normal weight. In a crossover design, on 4 different occasions subjects were served a meal consisting of 7 foods that differed in energy density (ED). Across the meals, all foods were varied in portion size (100%, 125%, 150%, or 175% of baseline). The results showed that serving larger portions increased the weight and energy of food consumed at the meal (P<0.0001), and this effect did not differ across groups. Increasing portions by 75% increased food intake by a mean (±SEM) of 111±10 g (27%) and increased energy intake by 126±14 kcal (25%). Across all meals, however, trained participants had lower energy intake (506±15 vs. 601±12 kcal, P=0.006) and lower meal ED (1.09±0.02 vs. 1.27±0.02 kcal/g; P=0.003) than controls, whose intake did not differ by weight status. The lower energy intake of trained participants was attributable to consuming meals with a greater proportion of lower-ED foods than controls. These results further demonstrate the robust nature of the portion size effect and reinforce that reducing meal ED is an effective way to moderate energy intake in the presence of large portions.
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影响因子：
7.1
作者：
Rolls, Barbara J.;Roe, Liane S.;Meengs, Jennifer S.
通讯作者：
Meengs, Jennifer S.
影响因子：
5.4
作者：
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影响因子：
6.9
作者：
GARNER, DM;OLMSTED, MP;GARFINKEL, PE
通讯作者：
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影响因子：
2.9
作者：
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影响因子：
4.9
作者：
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通讯作者：
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