Dept of Nutrition Science, Purdue University, 700 W State St, West Lafayette, IN 47907, USA.
Physiol Behav. 2012 Nov 5;107(4):576-83. doi: 10.1016/j.physbeh.2012.06.012. Epub 2012 Jun 21.
The prevalence of overweight and obesity in US adults is currently 68%, compared with about 47% in the early 1970s. Many dietary factors have been proposed to contribute to the US obesity epidemic, including the percentage of energy intake from fat, carbohydrate and protein; glycemic index; fruit and vegetable intake; caloric beverage intake; and fast food or other restaurant food intake. One factor that may also be important is the variety of foods in the diet having different sensory properties, that is, flavors, textures, shapes and colors. A host of studies show that when presented with a greater variety of foods within a meal, humans consume about 22% more energy compared to when only one food is available. These data are supported by laboratory animal studies on the effects of sensory variety on consumption as well as body weight and fat gain. Longer term experimental trials in humans lasting 1-2wk had mixed results but generally showed an increase in intake of 50-60kcal/d per additional food offered, provided at least 5 different foods per day were available. In only two studies to date has reducing dietary variety been explored as a potential method for weight loss. In those studies, which also incorporated a standard behavioral weight loss approach, there was no difference in weight loss when either snack food variety or low nutrient dense, high energy dense variety was limited. However, a broader treatment approach may be more effective, for example limiting the excess variety of foods high in energy density yet which provide little benefit to vitamin and mineral intake at each meal, and further studies are needed in this area.
目前，美国成年人超重和肥胖的患病率为 68%，而 20 世纪 70 年代初约为 47%。许多饮食因素被认为是导致美国肥胖流行的原因，包括脂肪、碳水化合物和蛋白质摄入的能量百分比、血糖指数、水果和蔬菜摄入、含热量饮料摄入以及快餐或其他餐馆食品摄入。另一个可能很重要的因素是饮食中具有不同感官特性（即味道、质地、形状和颜色）的食物种类。许多研究表明，当在用餐时提供更多种类的食物时，与仅提供一种食物相比，人类会多消耗约 22%的能量。这些数据得到了实验室动物研究的支持，这些研究表明感官多样性对消费以及体重和脂肪增加的影响。人类进行的为期 1-2 周的长期实验性试验结果喜忧参半，但总体表明，每增加一种提供的食物，摄入量会增加 50-60kcal/d，前提是每天至少提供 5 种不同的食物。迄今为止，只有两项研究探讨了减少饮食多样性作为减肥的一种潜在方法。在这些研究中，还结合了标准的行为减肥方法，当限制零食的多样性或限制低营养密度、高能量密度的多样性时，体重减轻没有差异。然而，更广泛的治疗方法可能更有效，例如限制每餐高能量密度但对维生素和矿物质摄入几乎没有益处的高能量密度食物的过多多样性，并且在这方面还需要进一步的研究。
