Dietary variety within food groups: association with energy intake and body fatness in men and women.
Dietary variety within food groups: association with energy intake and body fatness in men and women.
复制标题
DOI：
10.1093/ajcn/69.3.440
复制
发表时间：
1999-03
期刊：
影响因子：
--
通讯作者：
M. McCrory;P. Fuss;Joy E McCallum;M. Yao;Angela G Vinken;N. Hays;S. Roberts
中科院分区：
文献类型：
--
作者：
M. McCrory;P. Fuss;Joy E McCallum;M. Yao;Angela G Vinken;N. Hays;S. Roberts
短期实验研究表明，饮食多样性可能会影响身体肥胖，但没有长期的人类研究报告。目的本研究的目的是确定食物组内的饮食变化是否影响能量摄入和体脂。设计71名健康男性和女性（年龄20-80岁），提供准确的膳食摄入报告并完成身体成分评估。结果10个食物组中，食物种类与能量摄入量均呈正相关（r = 0.27-0.56，P < 0.05）。在控制年龄和性别的多元回归分析中，甜食、零食、调味品、主菜和碳水化合物的饮食种类（作为一个群体）与身体肥胖呈正相关蔬菜品种与营养成分呈负相关（部分r =-0.31，P = 0.01）（R2 = 0.46，P < 0.0001）。在单独的模型中，品种比（蔬菜品种/糖果、零食、调味品、主菜和碳水化合物品种）和膳食脂肪百分比都是体脂的显著预测因子（控制年龄和性别，偏r分别为-0.39和0.31，P < 0.01）。然而，当品种比和膳食脂肪被纳入同一模型时，膳食脂肪不再与体脂显著相关。我们的数据，加上之前的短期研究，表明大量的糖果，零食，调味品，主菜和碳水化合物加上少量的蔬菜，促进了能量摄入和身体脂肪的长期增加。这些发现可能有助于解释肥胖患病率的上升。
BACKGROUND Short-term experimental studies suggest that dietary variety may influence body fatness but no long-term human studies have been reported. OBJECTIVE The purpose of this study was to determine whether dietary variety within food groups influences energy intake and body fatness. DESIGN Seventy-one healthy men and women (aged 20-80 y), who provided accurate reports of dietary intake and completed a body-composition assessment, were studied. RESULTS Dietary variety was positively associated with energy intake within each of 10 food groups (r = 0.27-0.56, P < 0.05). In multiple regression analysis with age and sex controlled for, dietary variety of sweets, snacks, condiments, entrées, and carbohydrates (as a group) was positively associated with body fatness (partial r = 0.38, P = 0.001) whereas variety from vegetables was negatively associated (partial r = -0.31, P = 0.01) (R2 = 0.46, P < 0.0001). In separate models, both a variety ratio (variety of vegetables/variety of sweets, snacks, condiments, entrées, and carbohydrates) and percentage dietary fat were significant predictors of body fatness (controlled for age and sex, partial r = -0.39 and 0.31, respectively, P < 0.01). However, dietary fat was no longer significantly associated with body fatness when the variety ratio and dietary fat were included in the same model. CONCLUSIONS Our data, coupled with those of previous short-term studies, suggest that a high variety of sweets, snacks, condiments, entrées, and carbohydrates coupled with a low variety of vegetables promotes long-term increases in energy intake and body fatness. These findings may help explain the rising prevalence of obesity.