Sørensen L B, Møller P, Flint A, Martens M, Raben A
Department of Human Nutrition, Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, Frederiksberg C, Denmark.
Int J Obes Relat Metab Disord. 2003 Oct;27(10):1152-66. doi: 10.1038/sj.ijo.0802391.
How much do the sensory properties of food influence the way people select their food and how much they eat? The objective of this paper is to review results from studies investigating the link between the sensory perception of food and human appetite regulation.
The influence of palatability on appetite and food intake in humans has been investigated in several studies. All reviewed studies have shown increased intake as palatability increased, whereas assessments of the effect of palatability using measures of subjective appetite sensations have shown diverging results, for example, subjects either feel more hungry and less full after a palatable meal compared to a less palatable meal, or they feel the opposite, or there is no difference. Whether palatability has an effect on appetite in the period following consumption of a test meal is unclear. Several studies have investigated which sensory properties of food are involved in sensory-specific satiety. Taste, smell, texture and appearance-specific satieties have been identified, whereas studies on the role of macronutrients and the energy content of the food in sensory-specific satiety have given equivocal results. Different studies have shown that macronutrients and energy content play a role in sensory-specific satiety or that macronutrients and energy content are not a factor in sensory-specific satiety. Sensory-specific satiety may have an important influence on the amount of food eaten. Studies have shown that increasing the food variety can increase food and energy intake and in the short to medium term alter energy balance. Further knowledge about the importance of flavour in appetite regulation is needed, for example, which flavour combinations improve satiety most, the possible connection between flavour intensity and satiety, the effect of persistence of chemesthetic sensation on palatability and satiety, and to what extent genetic variation in taste sensitivity and perception influences dietary habits and weight control.
食物的感官特性在多大程度上影响人们选择食物的方式以及进食量?本文的目的是综述有关食物感官感知与人类食欲调节之间联系的研究结果。
多项研究调查了适口性对人类食欲和食物摄入量的影响。所有综述研究均表明,随着适口性增加,食物摄入量也会增加,而使用主观食欲感觉指标评估适口性的影响时,结果却存在分歧,例如,与不可口的一餐相比,受试者在食用可口的一餐之后要么感觉更饥饿、饱腹感更弱,要么感觉相反,要么没有差异。尚不清楚适口性在食用试验餐之后的时间段内是否会对食欲产生影响。多项研究调查了食物的哪些感官特性与特定感官饱腹感有关。已确定了味觉、嗅觉、质地和外观特异性饱腹感,而关于宏量营养素和食物能量含量在特定感官饱腹感中的作用的研究结果并不明确。不同的研究表明,宏量营养素和能量含量在特定感官饱腹感中起作用,或者宏量营养素和能量含量不是特定感官饱腹感的一个因素。特定感官饱腹感可能对食物摄入量有重要影响。研究表明,增加食物种类可以增加食物和能量摄入量,并在短期至中期改变能量平衡。需要进一步了解风味在食欲调节中的重要性,例如,哪些风味组合最能提高饱腹感、风味强度与饱腹感之间可能存在的联系、化学感觉的持久性对适口性和饱腹感的影响,以及味觉敏感性和感知的基因变异在多大程度上影响饮食习惯和体重控制。