Raynor Hollie A, Polley Betsy A, Wing Rena R, Jeffery Robert W
Department of Psychiatry, and Human Behavior, Brown University, The Miriam Hospital, Providence, Rhode Island, USA.
Obes Res. 2004 May;12(5):816-23. doi: 10.1038/oby.2004.98.
Despite the increasing availability of low- and reduced-fat foods, Americans continue to consume more fat than recommended, which may be a contributing factor to the obesity epidemic. This investigation examined relationships between liking and household availability of high- and low-fat foods and their association with dietary fat intake.
A food frequency questionnaire assessed percent calories from fat consumed over the past year in 85 men and 80 women. Participants reported their degree of liking 22 "high-fat foods" (>45% calories from fat) and 22 "low-fat foods" (<18% calories from fat), and the number and percentage (number of high- or low-fat foods/total number of foods x 100) of these high- and low-fat foods in their homes.
Hierarchical regression analyses examined the ability of liking and household availability of low- and high-fat foods to predict percent dietary fat intake. After controlling for age, sex, and BMI, liking ratings for high- and low-fat foods and the interaction of liking for low-fat foods by the percentage of low-fat foods in the household were significant predictors of percent dietary fat consumed. Greater liking of high-fat foods and lower liking of low-fat foods, both alone and combined with a lower percentage of low-fat foods in the home, were predictive of higher dietary fat intake.
Interventions designed to reduce dietary fat intake should target both decreasing liking for high-fat foods and increasing liking for low-fat foods, along with increasing the proportion of low-fat foods in the household.
尽管低脂和减脂食品的供应日益增加，但美国人摄入的脂肪仍超过推荐量，这可能是肥胖流行的一个促成因素。本调查研究了对高脂肪和低脂肪食品的喜好与家庭可得性之间的关系，以及它们与膳食脂肪摄入量的关联。
一份食物频率问卷评估了85名男性和80名女性在过去一年中从脂肪中摄入的卡路里百分比。参与者报告了他们对22种“高脂肪食品”（脂肪热量>45%）和22种“低脂肪食品”（脂肪热量<18%）的喜爱程度，以及这些高脂肪和低脂肪食品在他们家中的数量和百分比（高脂肪或低脂肪食品的数量/食品总数×100）。
分层回归分析检验了对高脂肪和低脂肪食品的喜好以及家庭可得性预测膳食脂肪摄入百分比的能力。在控制了年龄、性别和体重指数后，对高脂肪和低脂肪食品的喜好评分以及家庭中低脂肪食品百分比与低脂肪食品喜好的交互作用是膳食脂肪消费百分比的显著预测因素。单独来看，对高脂肪食品的更大喜爱和对低脂肪食品的较低喜爱，以及与家中较低比例的低脂肪食品相结合，都预示着更高的膳食脂肪摄入量。
旨在减少膳食脂肪摄入的干预措施应既针对降低对高脂肪食品的喜好和增加对低脂肪食品的喜好，又针对提高家庭中低脂肪食品的比例。
