HEDONICS AND DIETARY INTAKE OF FAT

享乐和膳食脂肪摄入量

• 批准号: 2144510
• 负责人: RICHARD D MATTES
• 金额: $ 11.34万
• 依托单位: PURDUE UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 1992
• 资助国家: 美国
• 起止时间: 1992-09-30 至 1997-09-29
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/2144510
• 关键词: appetite; blood chemistry; blood lipid; body composition; body weight; cholesterol; diet; dietary control; dietary lipid; dietary supplements; digestion; electrical impedance; human subject; lipid metabolism; nutrient intake activity; nutrition education; nutrition related tag; pleasure; preference; taste; triglycerides; urinalysis

The decrement of food palatability associated with adoption of a reduced fat diet is a significant obstacle to attainment of the widely endorsed goal of moderating fat intake in the population. This proposed project will explore the relationship between fat intake and hedonic responses to foods with the aim of developing a strategy to ameliorate the loss of food acceptability and thereby improve adherence to a reduced fat diet. Work with salt and our preliminary studies with fat indicate that the sensory exposure to a food constituent, rather than its level of intake, is a primary determinant of the preferred level of the constituent in foods. To document this effect with fat, hedonic and intensity judgements of foods will be monitored in 128 healthy adults (50% female; at least 15% minority) randomly assigned to one of four diets: a) high fat intake-high sensory exposure, b) high intake-low exposure, c) low intake-high exposure and d) low intake-low exposure. To explore the amount of time these dietary manipulations must be enforced to elicit a maximal hedonic shift and to establish one that is persistent, responses of subjects on diets enforced for 3 or 6 months will be monitored. All subjects will be retested 6 months after diet termination. Hedonic responses will be obtained on an array of measures that address various aspects of hedonics (e.g., preferred concentration of fat in foods, preferred frequency of intake of various foods, overall responses to items with varying fat levels). Dietary compliance will be determined by diet records, urinary excretion values, levels of plasma constituents, changes in body weight and composition and the use of labeled foods. The effect of food familiarity and a potential influence of fat metabolism on sensory responsiveness will be explored as two possible mechanisms underlying a diet-induced hedonic shift. It is hypothesized that a hedonic shift for fats in foods can be established and exploited to promote long-term adherence to a reduced fat diet.

减少食物的适口性与采用减少的 脂肪饮食是实现广泛认可的 目标是减少人群的脂肪摄入量。 本拟议项目 将探讨脂肪摄入量和享乐反应之间的关系， 目的是制定一项战略， 可接受性，从而提高对减脂饮食的坚持。 工作 我们对脂肪的初步研究表明， 暴露于食物成分，而不是其摄入量，是一个 食品中该成分的首选水平的主要决定因素。 到 用食物的脂肪、享乐和强度判断来证明这一效应 将在128名健康成人（50%女性;至少15%少数民族）中进行监测 随机分配到四种饮食之一：a）高脂肪摄入-高感官 暴露，B）高摄入-低暴露，c）低摄入-高暴露和d） 低摄入低暴露。 为了探索这些饮食的时间长短， 操纵必须强制执行，以引起最大的享乐转移， 建立一个持久的，受试者对强制饮食的反应 将监测3或6个月。 所有受试者将重新测试6 饮食终止后数月。 享乐反应将在 一系列针对享乐主义各个方面的措施（例如，优选 食物中的脂肪浓度，各种食物的首选摄入频率 食物，对不同脂肪水平的物品的总体反应）。 膳食 依从性将通过饮食记录，尿排泄值， 血浆成分水平、体重和组成变化，以及 标签食品的使用。 食物熟悉度的影响和潜在的 脂肪代谢对感觉反应性的影响将被探讨， 两种可能的机制导致了饮食引起的快乐转变。 是 假设可以建立食物中脂肪的享乐转变， 用于促进长期坚持低脂饮食。