Salt Promotes Passive Overconsumption of Dietary Fat in Humans
Salt Promotes Passive Overconsumption of Dietary Fat in Humans
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DOI：
10.3945/jn.115.226365
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发表时间：
2016-04-01
影响因子：
4.2
通讯作者：
Keast, Russell S. J.
中科院分区：
文献类型：
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作者：
Bolhuis, Dieuwerke P.;Costanzo, Andrew;Keast, Russell S. J.
背景：过量的脂肪摄入与肥胖的发展有关。脂肪和盐是食物中常见的令人食欲大增的组合；然而，两者对食物摄入的影响尚不清楚。脂肪味觉敏感度与膳食脂肪摄入量呈负相关，但据我们所知，还没有研究过脂肪味觉敏感度如何影响膳食中脂肪的摄入量。目的：我们的目的是，首先，研究脂肪和盐对随意食物摄入的影响，其次，研究脂肪味觉敏感性对脂肪饱腹反应的影响，以及这是否受到盐的影响。方法：招募48名健康成人[男16名，女32名，年龄18-54岁，体重指数（kg/m(2)）： 17.8-34.4]，通过测定油酸检测阈值（18:1 n-6）测定其脂肪味觉敏感性。在随机交叉设计中，参与者在标准化早餐后参加了4次午餐。三餐包括肘部通心面（56%）和酱汁（44%）；酱汁被处理成1)低脂（0.02%脂肪，wt: wt）/低盐（0.06% NaCl, wt: wt）， 2)低脂/高盐（0.5% NaCl, wt: wt）， 3)高脂（34%脂肪，wt:/wt）/低盐，或4)高脂/高盐。测量了随意摄入量（主要结果）和进食率、愉悦度以及饥饿和饱腹感的主观评分（次要结果）。结果：盐增加了11%的食物和能量摄入量，与脂肪浓度无关（P = 0.022）。脂肪对食物摄入没有影响（P = 0.6），但高脂肪食物使能量摄入增加了60% （P < 0.001）。性别与脂肪的相互作用被发现（P = 0.006），女性摄入的高脂肪食物比低脂肪食物少15%。脂肪味觉敏感性与高脂肪膳食的摄入量呈负相关，但仅在低盐存在的情况下（脂肪味觉3盐对高脂肪-低脂肪膳食摄入量的相互作用；P = 0.012）。结论：结果表明，盐促进成年人被动过度消耗能量，并且盐可能会在对脂肪味道敏感的个体中取代脂肪介导的饱腹感。该试验在澳大利亚新西兰临床试验注册中心（www.anzctr.org.au）注册为ACTRN12615000048583。
Background: Excess fat consumption has been linked to the development of obesity. Fat and salt are a common and appetitive combination in food; however, the effect of either on food intake is unclear. Fat taste sensitivity has been negatively associated with dietary fat intake, but how fat taste sensitivity influences the intake of fat within a meal has, to our knowledge, not yet been investigated.Objectives: Our objectives were, first, to investigate the effects of both fat and salt on ad libitum food intake and, second, to investigate the effects of fat taste sensitivity on satiation responses to fat and whether this was affected by salt.Methods: Forty-eight healthy adults [16 men and 32 women, aged 18-54 y, bodymass index (kg/m(2)): 17.8-34.4] were recruited and their fat taste sensitivity was measured by determination of the detection threshold of oleic acid (18: 1n-6). In a randomized 2 3 2 crossover design, participants attended 4 lunchtime sessions after a standardized breakfast. Meals consisted of elbow macaroni (56%) with sauce (44%); sauces were manipulated to be 1) low-fat (0.02% fat, wt: wt)/low-salt (0.06% NaCl, wt: wt), 2) low-fat/high-salt (0.5% NaCl, wt: wt), 3) high-fat (34% fat, wt:/wt)/low-salt, or 4) high-fat/high-salt. Ad libitum intake (primary outcome) and eating rate, pleasantness, and subjective ratings of hunger and fullness (secondary outcomes) were measured.Results: Salt increased food and energy intakes by 11%, independent of fat concentration (P = 0.022). There was no effect of fat on food intake (P = 0.6), but high-fat meals increased energy intake by 60% (P < 0.001). A sex X fat interaction was found (P = 0.006), with women consuming 15% less by weight of the high-fat meals than the low-fat meals. Fat taste sensitivity was negatively associated with the intake of high-fat meals but only in the presence of low salt (fat taste 3 salt interaction on delta intake of high-fat - low-fat meals; P = 0.012).Conclusions: The results suggest that salt promotes passive overconsumption of energy in adults and that salt may override fat-mediated satiation in individuals who are sensitive to the taste of fat. This trial was registered at the Australian New Zealand Clinical Trials Registry (www.anzctr.org.au) as ACTRN12615000048583.