Mattes Richard D, Hollis James, Hayes Dayle, Stunkard Albert J
Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907-2059, USA.
J Am Diet Assoc. 2005 May;105(5 Suppl 1):S87-97. doi: 10.1016/j.jada.2005.02.029.
Humans appear to have a genotype that permits, or even encourages, an energy intake that is greater than energy expenditure when food is available. This was functional throughout most of human evolution but is less so in the current environment of inexpensive, palatable, and readily available foods. To achieve dietary goals of weight loss or maintenance, attempts have been made to influence appetitive sensations through the manipulation of the physical properties of foods, their composition, or their pattern of consumption. This has led to limited success, in part, because measurement of appetitive sensations is difficult but, more fundamentally, because the association between appetite and food choice or intake is not robust. This article critically reviews the most common methods for assessment of appetite and the effects of selected food constituents on appetitive sensations. Translation of current knowledge to dietetic practice must be made cautiously.
人类似乎有一种基因型，当有食物时，它允许甚至鼓励能量摄入大于能量消耗。在人类进化的大部分时间里，这是有作用的，但在当前食物价格低廉、美味且随时可得的环境中，情况就不那么乐观了。为了实现减肥或维持体重的饮食目标，人们尝试通过改变食物的物理特性、成分或消费模式来影响食欲。这只取得了有限的成功，部分原因是食欲的测量很困难，但更根本的原因是食欲与食物选择或摄入量之间的关联并不紧密。本文批判性地回顾了评估食欲的最常用方法以及特定食物成分对食欲的影响。将现有知识转化为饮食实践时必须谨慎行事。
