Förster H
Universität Frankfurt.
Z Ernahrungswiss. 1990;29 Suppl 1:45-52.
In animal experiments the fat content in food is reproducibly the most important factor in the development of obesity. Carbohydrates obviously only play a subordinate role. According to the present "hard" data for the significance of sugar in the development of obesity in humans this connection must (depending on the results of epidemiological studies) surprisingly be denied. Opposing opinions, for example, from Yudkin, still cannot be proved by data. A theoretical connection between the sugar-content of the diet and obesity can be made, but an experimental result that shows a clear preference for the incorporation of fructose in glyceridglycerine and also in fatty acids has proven to be an misinterpretation and, therefore, is non-relevant. Whether an increased specific dynamic effect of sugar (especially of the fructose component) in relationship to fat has a role in obesity seems to be rather doubtful. The "hidden" energy content of beverages could be of importance in obesity of humans, but little data for this is available. The "set point" for the body weight and for the regulation of food consumption in humans seems to be predominantly determined by psychological factors. With human beings as well as with laboratory animals the easy availability of tasty, fat-rich foodstuffs ("cafeteria-situation") seems to be an essential factor.
在动物实验中，食物中的脂肪含量始终是导致肥胖的最重要因素。碳水化合物显然只起次要作用。根据目前关于糖在人类肥胖发展中作用的“确凿”数据，这种关联（取决于流行病学研究结果）出人意料地遭到否定。例如，尤德金提出的反对观点仍无法通过数据得到证实。虽然可以在饮食中的糖含量与肥胖之间建立理论联系，但已证明，关于果糖优先掺入甘油三酯和脂肪酸的实验结果是一种误解，因此并不相关。糖（尤其是果糖成分）相对于脂肪而言，其特定动力效应增加是否在肥胖中起作用，似乎相当可疑。饮料中“隐藏”的能量含量可能对人类肥胖具有重要影响，但这方面的数据很少。人类体重的“设定点”以及食物摄入量的调节似乎主要由心理因素决定。对人类和实验动物来说，美味、高脂肪食物的容易获取（“自助餐厅式环境”）似乎是一个关键因素。
