Exploring relationships between expected satiation, eating topography and actual satiety across a range of meals
Exploring relationships between expected satiation, eating topography and actual satiety across a range of meals
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探索一系列膳食的预期饱腹感、饮食结构和实际饱腹感之间的关系
DOI：
10.1016/j.appet.2013.06.021
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发表时间：
2013
期刊：
影响因子：
5.4
通讯作者：
Ferriday D
中科院分区：
文献类型：
--
作者：
Ferriday D
越来越多的证据表明，口腔加工行为对人类的能量摄入有显著影响。例如，在受控条件下，以较慢的速度进食会促进自我报告的饱腹感，并减少能量摄入。此外，据报道，当肥胖儿童接受训练，使用“体重计”来调节他们的进食速度时，体重指数显著且持久（治疗后12个月）下降。为了理解这些关系，我们开发了一种“进食地形”的测量方法（例如，进食速度、咬间间隔和咬大小）。我们的目标是确定饮食地形的具体方面，可以进行修改，以实现持续减少能量摄入。采用主题内设计，女性参与者参加了20多个午餐时间的实验室活动。在每次实验中，他们吃不同种类的400千卡的食物。在食用之前，评估预期的饱腹感。在每顿饭中，进食地形使用；(i)口腔录像，（ii）实时测量盘子重量。饥饿感和饱腹感评分是在食用前和食用后得出的。我们的研究结果表明，测试餐有自己的饮食地形“签名”。此外，进食率与预期饱腹感显著相关。总之，这些发现表明，饮食地形对饱腹感的影响是后天习得的，并表现在对食物份量的决定中。本研究由BBSRC-LINK资助（参考号：BB/J005622/1）。
There is mounting evidence that oral processing behaviours can have a marked effect on energy intake in humans. For example, under controlled conditions, eating at a slower rate is found to promote self-reported fullness and to reduce energy intake. Moreover, significant and lasting (12 months post-treatment) reductions in BMI have been reported when obese children are trained to moderate their rate of eating using a “mandometer.” To understand these relationships, we have developed a measure of “eating topography” (e.g., eating rate, inter-bite interval, and bite size). Our objective is to identify specific aspects of eating topography that might be modified in order to achieve a sustained reduction in energy intake. Using a within-subjects design, female participants attended the laboratory over 20 lunchtime sessions. In each session they consumed a 400-kcal portion of a different meal. Prior to consumption, expected satiation was assessed. During each meal, eating topography was characterised using; (i) video-recordings of the mouth, and (ii) real-time measures of plate weight. Hunger and fullness ratings were elicited pre- and post-consumption. Our results show that the test meals have their own eating topography “signature”. Moreover, eating rate correlates significantly with expected satiation. Together, these findings suggest that effects of eating topography on satiation are learned and expressed in decisions about portion size. This research was supported by a BBSRC-LINK grant (ref: BB/J005622/1).