FACTORS AFFECTING CALORIC REGULATION IN HUMAN FEEDING

本研究报告和在本供资期间完成的研究报告 代表了第一次对参与的因素进行系统调查 肥胖和瘦肉者脂肪摄入量和脂肪偏好的调节 个人。尽管建议减少脂肪摄入量，因为它在 肥胖、心血管疾病和癌症，人们发现这很难做到 因为适口性是食物选择的主要决定因素，而脂肪 可以改善食物的味道、气味和质地。保持“胖子” 风味和适口性在降低脂肪含量的同时，多了一些脂肪 代用品和脂肪模拟物已经被开发出来。这些产品提供 一种分离脂肪感觉和认知控制的独特工具 摄取来自摄食后的生理对照。我们的方法是 使用严格的基于实验室的程序来隔离和定义变量 会影响人体的卡路里和常量营养素摄入量。 具体地说，我们将在实验1中确定认知信息 (来自指示脂肪含量的标签)和能量含量相互作用 影响饥饿感、饱腹感和食物摄入量 在这些线索之间。尽管这种分离在许多情况下都很常见 新的减脂食品(即在高热量食品上贴上低脂标签 食物)，没有关于它们对饮食行为影响的数据。在……里面 实验2我们将检验这样一种假设，即添加脂肪 低脂肪食物的替代品会影响对能量的了解 当食物被重复食用时，食物的含量。关键问题 是受试者是否会了解到，高脂肪口味的低脂食物不会 如果发生这样的学习，他们会不会不再喜欢 这些食物，多吃它们以获得额外的能量，或多吃 其他食物，包括那些高脂肪的食物。最后，在实验3中，我们 将决定是否可以通过减少对脂肪的偏好 长期的脂肪限制，以及是否通过 脂肪模拟物的使用干扰了这种变化。在所有研究中，我们 将比较肥胖和苗条个体的反应，以测试 肥胖与以下因素有关的预测：1)摄入量调节不力 对饮食脂肪的偏好；2)对脂肪的偏好增强， 变化；以及3)相对更多地依赖认知 生理上的影响。这些研究将提供重要的新的 关于饮食脂肪摄入量和喜好的调节信息， 为后续更多的机械性分析奠定了基础。在……里面 此外，这些研究将建议适当的战略，以 提高瘦人和肥胖者对低脂肪饮食的依从性。

The present studies and those completed during the current funding period represent the first systematic investigation of factors involved in the regulation of fat intake and fat preference in obese and lean individuals. Despite advice to reduce fat intake because of its role in obesity, cardiovascular disease and cancer, people find this difficult because palatability is a major determinant of food selection, and fat can improve the flavor, odor, and texture of foods. To maintain "fatty" flavor and palatability while reducing fat content, a number of fat substitutes and fat mimetics have been developed. These products provide a unique tool for dissociating sensory and cognitive controls of fat ingestion from postingestive physiological controls. Our approach is to use rigorous laboratory-based procedures to isolate and define variables that affect human caloric and macronutrient intake. Specifically, we will determine in Experiment 1 how cognitive information (from labels indicating the fat content) and energy content interact to affect hunger, satiety and food intake when there is a dissociation between these cues. Although such dissociations are common with many of the new reduced-fat foods (i.e. a low-fat label on a calorically-dense food), there are no data as to their effects on eating behavior. In Experiment 2 we will test the hypothesis that addition of a fat substitute to a low-fat food will affect learning about the energy content of that food as the food is eaten repeatedly. The key question is whether subjects will learn that fatty tasting low-fat foods do not satisfy hunger, and if such learning occurs, will they either stop liking these foods, eat more of them to obtain additional energy, or eat more of other foods, including those high in fat. Finally, in Experiment 3, we will determine whether preference for fat can be reduced through long-term fat restriction, and whether preserving fatty flavor through the use of fat mimetics interferes with this change. In all studies we will be comparing the responses of obese and lean individuals to test the predictions that obesity is associated with: 1) poor regulation of intake of dietary fat; 2) an enhanced preference for fat which is resistant to, change; and 3) relatively greater reliance on cognitive compared to physiological influences. These studies will provide important new information on the regulation of dietary fat intake and preference, forming the foundation for more mechanistic analyses to follow. In addition, these studies will suggest appropriate strategies for increasing compliance to low-fat diets in lean and obese individuals.