Gilhooly C H, Das S K, Golden J K, McCrory M A, Dallal G E, Saltzman E, Kramer F M, Roberts S B
Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA 02111, USA.
Int J Obes (Lond). 2007 Dec;31(12):1849-58. doi: 10.1038/sj.ijo.0803672. Epub 2007 Jun 26.
To examine characteristics of craved foods in relation to dietary energy restriction (ER) with high (HG) and low glycemic load (LG) diets.
Assessments of food cravings before and during a randomized controlled trial of HG and LG diets provided for 6 months.
Thirty-two healthy, overweight women aged 20-42 years.
Self-reported food cravings and dietary intake, body weight, weight history and measures of eating behaviors.
Foods craved at baseline were more than twice as high in energy density as the habitual diet (3.7+/-1.5 vs 1.7+/-0.3 kcal/g; P<0.001), and on average were lower in protein (P<0.001) and fiber (P<0.001) and higher in fat (P=0.002). There were no statistically significant changes in nutritional characteristics of craved foods after 6 months of ER. There was a significant relationship between reported portion size of craved food consumed at baseline and lifetime high body mass index (r=0.49, P=0.005). Additionally, there was a significant association between susceptibility to hunger and craving frequency at baseline, and there were significant relationships between hunger score, craving frequency, strength and percentage of time that cravings are given in to after 6 months of ER. In multiple regression models, subjects who lost a greater percentage of weight craved higher energy-dense foods at month 6 of ER, but also reported giving in to food cravings less frequently (adjusted R (2)=0.31, P=0.009).
High energy density and fat content, and low protein and fiber contents were identifying characteristics of craved foods. The relationships between craving variables and hunger score suggest that the relative influence of hunger susceptibility on cravings may be important before and especially after ER. Portion size of craved foods and frequency of giving in to food cravings appear to be important areas for focus in lifestyle modification programs for long-term weight loss.
研究高血糖负荷（HG）和低血糖负荷（LG）饮食下，与饮食能量限制（ER）相关的渴望食物的特征。
在一项为期6个月的HG和LG饮食随机对照试验之前及期间，对食物渴望进行评估。
32名年龄在20 - 42岁之间的健康超重女性。
自我报告的食物渴望、饮食摄入量、体重、体重史以及饮食行为测量。
基线时渴望的食物能量密度比习惯饮食高出两倍多（3.7±1.5 vs 1.7±0.3千卡/克；P<0.001），平均蛋白质含量较低（P<0.001）、纤维含量较低（P<0.001），脂肪含量较高（P = 0.002）。能量限制6个月后，渴望食物的营养特征无统计学显著变化。基线时报告的渴望食物摄入量与终生最高体重指数之间存在显著关系（r = 0.49，P = 0.005）。此外，基线时饥饿易感性与渴望频率之间存在显著关联，能量限制6个月后，饥饿评分、渴望频率、强度以及屈服于渴望的时间百分比之间存在显著关系。在多元回归模型中，体重减轻百分比更大的受试者在能量限制第6个月时渴望能量密度更高的食物，但也报告说屈服于食物渴望的频率更低（调整后R² = 0.31，P = 0.009）。
高能量密度和脂肪含量，以及低蛋白质和纤维含量是渴望食物的识别特征。渴望变量与饥饿评分之间的关系表明，饥饿易感性对渴望的相对影响在能量限制之前尤其是之后可能很重要。渴望食物的份量大小和屈服于食物渴望的频率似乎是长期减肥生活方式改变计划中需要重点关注的重要领域。
