HEDONICS AND DIETARY INTAKE OF FAT

食物适口性的下降与采用一种减少的 脂肪饮食是达到广泛认可的目标的重大障碍 目标是减少人群中的脂肪摄入量。这项拟议的项目 将探索脂肪摄入量和享乐反应之间的关系 食品，目的是制定一项战略，以减少食物的损失 可接受性，从而改善对减脂饮食的坚持。工作 用盐和我们对脂肪的初步研究表明 接触一种食物成分，而不是它的摄入量，是一种 食品中该成分的首选水平的主要决定因素。至 用食物的脂肪、享乐性和强度判断来记录这种影响 将在128名健康成年人(50%为女性；至少15%为少数民族)中进行监测 随机分配到四种饮食中的一种：a)高脂肪摄入量-高感觉 暴露，b)高摄入量-低暴露，c)低摄入量-高暴露和d) 低摄入量-低暴露。为了探索这些饮食的时间 必须强制实施操作以引起最大的享乐主义转变，并 建立一种持久的、强制的受试者对饮食的反应 将被监测3到6个月。所有科目都将重新测试 节食终止几个月后。享乐主义的反应将在一个 解决享乐主义各个方面的一系列措施(例如，首选 食物中脂肪的浓度，不同食物的摄取频率 食物，对不同脂肪水平的物品的总体反应)。膳食 依从性将由饮食记录、尿液排泄量、 血浆成分水平、体重和成分的变化以及 标签食品的使用。食物熟悉度的影响和潜在的 脂肪代谢对感官反应的影响将被探讨如下 饮食诱导的享乐主义转变有两种可能的机制。它是 假设食物中脂肪的享乐主义转变是可以建立的 被利用来促进长期坚持减脂饮食。

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.