Assessment of fat taste in individuals with and without anorexia nervosa.
Assessment of fat taste in individuals with and without anorexia nervosa.
复制标题
评估患有和不患有神经性厌食症的个体的脂肪味道。
DOI：
10.1002/eat.22226
复制
发表时间：
2014
期刊：
影响因子：
--
通讯作者：
Walsh,BTimothy
中科院分区：
文献类型：
--
作者：
Schebendach,JanetE;Klein,DianeA;Mayer,LaurelES;Devlin,MichaelJ;Attia,Evelyn;Walsh,BTimothy
避免膳食脂肪是神经性厌食症（AN）患者的一种高度特征性的饮食行为。到目前为止，还没有研究确定这些人是否比没有AN的人更能感知食物的脂肪含量。本研究的目的是比较AN患者和正常对照（NC）中无脂、低脂和常规奶油奶酪的盲法味觉评级。（NC; n= 25）研究人员向参与者提供了一系列的九种不同脂肪含量的奶油奶酪样品，并要求他们品尝和评价每个样品的脂肪含量。脂肪含量主效应显著，脂肪含量与诊断无交互作用;然而，观察到脂肪含量、诊断和试验之间存在显著的三向相互作用。事后分析显示，在AN组中，脂肪含量与试验之间存在显著的相互作用，这表明，只有在重复试验中，无脂肪样本的检测能力有所提高，才能对无脂肪样本产生显著的试验效应。AN患者品尝脂肪的能力并不比NC明显更强，因此，脂肪避免可能主要基于认知因素。© 2013 Wiley Periodicals，Inc. (Int J Eat Disord 2014; 47：215-218）
ObjectiveAvoidance of dietary fat is a highly characteristic eating behavior of individuals with anorexia nervosa (AN). To date, no study has determined whether these individuals are better able to perceive the fat content of foods than individuals without AN. The goal of this study was to compare blinded taste ratings of fat‐free, low fat, and regular cream cheese in patients with AN and in normal controls (NC).MethodAN (n= 25) and control (NC;n= 25) participants were presented with a series of nine cream cheese samples of three differing fat contents and asked to taste and rate each sample from very low to very high fat.ResultsRepeated measures ANOVA found no significant main effect of fat content and no interaction between fat content and diagnosis; however, a significant three‐way interaction between fat content, diagnosis, and trial was observed.Post hocanalysis revealed a significant fat content by trial interaction within the AN group, suggesting a significant trial effect for the fat‐free samples only with improving ability to detect fat‐free samples over repeated trials.DiscussionThe current study suggests that individuals with AN do not have a markedly greater ability to taste fat than NC, and that; therefore, fat avoidance is likely primarily based on cognitive factors. © 2013 Wiley Periodicals, Inc. (Int J Eat Disord 2014; 47:215–218)