Duffy Valerie B, Hayes John E, Sullivan Bridget S, Faghri Pouran
Department of Allied Health Sciences, Allied Health Sciences, College of Agriculture and Natural Resources, University of Connecticut, Storrs, Connecticut 06269, USA.
Ann N Y Acad Sci. 2009 Jul;1170:558-68. doi: 10.1111/j.1749-6632.2009.04593.x.
Genetics, environmental exposures, and aging interact to produce variations in the perception or liking of taste, olfaction, and somatosensory sensations (i.e., chemosensation). Chemosensory variation can affect disease risk by influencing what people like and choose to eat from abundant supplies of desirable high-fat, sweet, and salty foods and alcoholic beverages at the expense of less-available or less-liked vegetables. We contend that assessing dietary preference via liking-disliking surveys holds promise for linking chemosensation with dietary intake and health outcomes in population-based studies. Typical intake measures (e.g., frequency surveys, dietary records) are difficult to complete and interpret. Because of memory issues and dietary restraint, individuals under- or overreport intakes, leading to inaccurate conclusions about diet-disease relationships. Surveying food and beverage liking is a time-efficient, simple task that minimizes the cognitive limitations of intake measures. In the present study, women in a worksite health risk appraisal completed brief food frequency and liking surveys and reported their height and weight, and blood pressure was measured. While liking and intake measures for high-fat and high-fiber foods were correlated, only liking was associated with disease risk. In multiple regression models, women reporting greater liking for high-fat foods and less liking for spicy foods had greater adiposity and/or blood pressure, controlling for age. These data, along with previous laboratory and community-based studies, support that reported liking of high-fat foods explains variability in adiposity and adiposity-related outcomes. Hedonic measures appear to capture habitual intake of foods and beverages, are easy to implement in the field, and thus may increase understanding of how chemosensory variation modifies disease risk.
基因、环境暴露和衰老相互作用，导致味觉、嗅觉和躯体感觉（即化学感觉）的感知或喜好出现差异。化学感觉的差异会影响疾病风险，因为它会影响人们对丰富供应的高脂肪、高糖、高盐食物和酒精饮料的喜好和选择，而减少了对供应较少或不太喜欢的蔬菜的摄入。我们认为，通过喜好-厌恶调查来评估饮食偏好，有望在基于人群的研究中将化学感觉与饮食摄入及健康结果联系起来。典型的摄入量测量方法（如频率调查、饮食记录）难以完成和解释。由于记忆问题和饮食限制，个体可能会少报或多报摄入量，从而导致关于饮食与疾病关系的结论不准确。调查食物和饮料的喜好是一项省时、简单的任务，可将摄入量测量的认知局限性降至最低。在本研究中，参与工作场所健康风险评估的女性完成了简短的食物频率和喜好调查，并报告了她们的身高、体重，同时测量了血压。虽然高脂肪和高纤维食物的喜好与摄入量测量结果相关，但只有喜好与疾病风险相关。在多元回归模型中，在控制年龄的情况下，报告对高脂肪食物喜好程度较高且对辛辣食物喜好程度较低的女性，其肥胖程度和/或血压更高。这些数据，连同之前的实验室研究和基于社区的研究，都支持这样的观点：报告的对高脂肪食物的喜好可以解释肥胖及与肥胖相关结果的变异性。享乐测量似乎能够反映食物和饮料的习惯性摄入量，易于在实地实施，因此可能会增进我们对化学感觉差异如何改变疾病风险的理解。
