FACTORS AFFECTING CALORIC REGULATION IN HUMAN FEEDING

目前的研究和在本供资期间完成的研究 这是第一次系统地调查涉及的因素， 肥胖和瘦型人群脂肪摄入和脂肪偏好的调节 个体 尽管建议减少脂肪摄入量，因为它的作用， 肥胖，心血管疾病和癌症，人们发现这很困难 因为适口性是食物选择的主要决定因素， 可改善食品的风味、气味和质地。 要保持“肥” 风味和适口性，同时减少脂肪含量，脂肪的数量 已经开发了替代物和脂肪模拟物。 这些产品提供 一种分离脂肪的感觉和认知控制的独特工具 摄食后生理控制。 我们的做法是 使用严格的实验室程序来隔离和定义变量 影响人体热量和大量营养素摄入的因素。 具体来说，我们将在实验1中确定认知信息如何 (from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， 在这些线索之间。 虽然这种分离是常见的许多 新的减脂食品（即在高热量食品上贴上低脂标签） 食物），没有数据表明它们对饮食行为的影响。 在 实验2我们将测试添加脂肪的假设， 低脂肪食物的替代品会影响对能量的学习 因为食物被反复食用。 关键问题 受试者是否会知道低脂食物不含脂肪 满足饥饿，如果这种学习发生，他们是否会停止喜欢 这些食物，吃更多的他们获得额外的能量，或吃更多的 其他食物，包括那些高脂肪的食物。 在实验3中，我们 将决定是否可以减少对脂肪的偏好， 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， 将比较肥胖和瘦个体的反应， 预测肥胖与以下因素有关：1）摄入调节不良 饮食脂肪; 2）对脂肪的偏好增强， 变化;和3）相对更大的依赖认知相比， 生理影响。 这些研究将提供重要的新 关于饮食脂肪摄入量和偏好的调节的信息， 为后续更多的机理分析奠定了基础。 在 此外，这些研究将提出适当的战略， 增加瘦和肥胖个体对低脂饮食的依从性。

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.