Caton S J, Marks J E, Hetherington M M
School of Psychology, University of Liverpool, L69 3BX England, UK.
Physiol Behav. 2005 Mar 16;84(3):371-7. doi: 10.1016/j.physbeh.2004.12.013. Epub 2005 Jan 26.
To examine the effects of manipulating pleasantness on subsequent energy intake following a moderate dose of alcohol, 12 males attended the laboratory on four occasions. On each occasion participants consumed breakfast then 4 h later were offered lunch. Twenty minutes before lunch participants received an alcohol (24 g ethyl alcohol, 1508 kJ, 405 ml) or a no-alcohol (867 kJ, 405 ml) containing beverage followed by a lunch of either "bland" (rated pleasantness=66+/-13 mm) or "flavoured" (73+/-10 mm) foods. Subjective ratings of appetite, mood and pleasantness of several bland and tasty foods were taken before and after preloads and lunch. Ad libitum energy intake at lunch was greater following alcohol in both taste conditions (p<0.01) (Alcohol/Bland, 2053+/-663 kJ; Alcohol/Flavoured, 1989+/-580 kJ) in comparison to the no-alcohol conditions (No-alcohol/Bland, 1548+/-357 kJ; No-alcohol/Flavoured 1670+/-401 kJ). No additive effect of palatability and alcohol was found; alcohol did not differentially affect intake of lunch items. Nor did alcohol increase the pleasantness of foods. Sensory specific satiety (SSS) was observed both following the preload and following lunch, with no discernible effects of alcohol on SSS. In conclusion, alcohol promoted food intake but this did not occur via the additive effects of alcohol and palatability nor through increasing the pleasantness of the taste of foods. Further research on the mechanism underlying the stimulating effects of alcohol on appetite is warranted.
为了研究在摄入适量酒精后调节愉悦感对后续能量摄入的影响，12名男性四次前往实验室。每次实验中，参与者先吃早餐，4小时后提供午餐。午餐前20分钟，参与者饮用含酒精（24克乙醇，1508千焦，405毫升）或不含酒精（867千焦，405毫升）的饮料，随后食用“清淡”（愉悦感评分为66±13毫米）或“有味道”（73±10毫米）的食物作为午餐。在预负荷和午餐前后，对几种清淡和美味食物的食欲、情绪及愉悦感进行主观评分。与不含酒精的情况相比（无酒精/清淡组，1548±357千焦；无酒精/有味道组，1670±401千焦），两种口味条件下，饮酒后午餐时的随意能量摄入量均更高（p<0.01）（酒精/清淡组，2053±663千焦；酒精/有味道组，1989±580千焦）。未发现适口性和酒精的相加效应；酒精对午餐食物的摄入量没有差异影响。酒精也没有增加食物的愉悦感。在预负荷和午餐后均观察到了感官特异性饱腹感（SSS），酒精对SSS没有明显影响。总之，酒精促进了食物摄入，但这并非通过酒精和适口性的相加效应，也不是通过增加食物味道的愉悦感实现的。有必要对酒精刺激食欲的潜在机制进行进一步研究。
