McCrory Megan A, Saltzman Edward, Rolls Barbara J, Roberts Susan B
The Energy Metabolism Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington St., Boston, MA 02111-1524, USA.
Physiol Behav. 2006 Mar 30;87(3):451-9. doi: 10.1016/j.physbeh.2004.10.025. Epub 2006 Jan 27.
The relative effects of energy density and palatability on energy intake, and whether there are familial influences on these effects, are not known. We investigated this issue in 7 pairs of healthy, male monozygotic twins (mean+/-SD age 26.3+/-8.6 years, BMI 23.7+/-3.2 kg/m(2)) in a clinical study involving covert ad libitum feeding of high-fat (HF, approximately 40%) and low-fat (LF, approximately 20%) diets in two 9-day phases. Diets were matched for average energy density, protein, fiber, and initial reported taste pleasantness, but these factors varied among the individual foods. Relationships between energy density, palatability, and energy intake were explored using regression and path analyses. Food energy density was positively associated with average taste pleasantness (r=0.46, P=0.03) independent of fat content, while energy intake from individual foods was positively associated with both energy density (r=0.56, P=0.007) and taste pleasantness (r=0.73, P<0.0001). In path analysis, both energy density and taste pleasantness directly influenced energy intake, and energy density also indirectly influenced energy intake by influencing taste pleasantness. In addition, there were significant within-twin pair similarities for the energy density-taste pleasantness and energy density-energy intake relationships (P<0.03) with the result that some twin pairs but not others identified foods high in energy density as more pleasant tasting and consumed relatively more energy from them compared to foods low in energy density. These results suggest that there are familial influences on the extent to which high energy density foods are preferred and contribute to total energy intake.
能量密度和适口性对能量摄入的相对影响，以及这些影响是否存在家族性因素，目前尚不清楚。在一项临床研究中，我们对7对健康的男性同卵双胞胎（平均年龄±标准差为26.3±8.6岁，体重指数为23.7±3.2kg/m²）进行了调查，该研究包括两个为期9天的阶段，分别提供高脂肪（HF，约40%）和低脂肪（LF，约20%）的饮食，让他们随意进食。两种饮食的平均能量密度、蛋白质、纤维和最初报告的口感愉悦度相匹配，但这些因素在不同的食物中有所不同。我们使用回归分析和路径分析来探讨能量密度、适口性和能量摄入之间的关系。食物能量密度与平均口感愉悦度呈正相关（r=0.46，P=0.03），与脂肪含量无关，而个体食物的能量摄入与能量密度（r=0.56，P=0.007）和口感愉悦度（r=0.73，P<0.0001）均呈正相关。在路径分析中，能量密度和口感愉悦度都直接影响能量摄入，能量密度还通过影响口感愉悦度间接影响能量摄入。此外，双胞胎对之间在能量密度-口感愉悦度和能量密度-能量摄入关系上存在显著的相似性（P<0.03），结果是一些双胞胎对（而非其他双胞胎对）认为能量密度高的食物口感更好，并且与能量密度低的食物相比，他们从这些食物中摄入的能量相对更多。这些结果表明，家族性因素会影响对高能量密度食物的偏好程度以及其对总能量摄入的贡献。
