Nestlé Research Centre, Vers-Chez-Les-Blanc, Switzerland.
Division of Human Nutrition, Wageningen University, The Netherlands.
Appetite. 2013 Jan;60(1):180-186. doi: 10.1016/j.appet.2012.10.002. Epub 2012 Oct 22.
Previous studies with model foods have shown that softer textures lead to higher eating rates and higher ad libitum food intake and higher intensity of salt taste has been shown to result in a lower ad libitum food intake. These observations have yet to be replicated in the context of realistic solid hot meal components.
The objective of the present study was to assess the effect of texture and taste on the ad libitum intake of a realistic hot lunchtime meal.
The meals consisted of potatoes, carrots, steak and gravy varied according to a 2 (texture: mashed vs. whole) × 2 (taste: standard taste vs. strong taste) design. The texture dimension referred to mashed potatoes, mashed carrots and pieces of steak vs. whole boiled potatoes, whole boiled carrots and whole steak. The taste was varied by manipulating the taste intensity of the gravy to be either standard or high intensity savoury taste. The current study used a between groups, single course ad libitum design whereby subjects were recruited for a one off meal study, during which their food intake was measured. The four groups consisted of about 40 subjects (mashed, standard, n=37; mashed, savoury n=39; whole, standard n=40; and whole, savoury n=41) matched for age (average age=44.8 ± 5.3), gender (on average 19 males and 20 females), normal BMI (average 22.6 ± 1.7) and dietary restraint score (DEBQ score=1.74 ± 0.6).
The results showed that the estimated means of the intake of the two mashed conditions was 563.2 ± 20.3g and intake of whole meal was 527.5 ± 20.0 g (p=0.23). The texture effect was significant in the higher savoury condition with an average of 91 g less food consumed in the solid-savoury meal than in the mashed-savoury meal. This effect was not replicated in the standard gravy condition, with no significant difference between solid and mashed textures. This was reflected in an interaction effect that was approaching significance (p=0.051). The estimated mean eating rate in the two mashed conditions was 57.0 ± 2.5 g and was significantly higher than the whole meal condition (47.2 ± 2.5g (p<0.05), with no difference in eating rate between the standard and savoury gravy conditions.
Although interpretation was made difficult by the between groups design and the interaction between taste*texture, the results nonetheless confirm the effect of texture on eating rate and ad libitum intake for solid savoury meal components. The impact of taste on ad libitum intake of a solid meal remains unclear. We conclude that people consumed more of the meal when the food was simultaneously mashed and savoury. Food texture may be used to produce slower eating rates that result in a reduced overall energy intake within a realistic hot lunchtime meal.
之前对模型食物的研究表明，较软的质地会导致更高的进食率和更高的随意食物摄入量，而更强的味道强度已被证明会导致更低的随意食物摄入量。这些观察结果尚未在现实的固体热餐成分中得到复制。
本研究的目的是评估质地和味道对现实午餐时间随意摄入的影响。
这些餐食包括土豆、胡萝卜、牛排和肉汁，根据质地（土豆泥与整块）和味道（标准味道与强烈味道）的 2（质地：土豆泥与整块）× 2（味道：标准味道与强烈味道）设计进行变化。质地维度指的是土豆泥、胡萝卜泥和牛排块与整块煮土豆、整块煮胡萝卜和整块牛排的对比。味道是通过调整肉汁的味道强度来改变的，使其具有标准或强烈的咸味。本研究采用组间、单次随意进食设计，招募受试者进行一次性用餐研究，在此期间测量他们的食物摄入量。这四个组由大约 40 名受试者组成（土豆泥、标准组，n=37；土豆泥、咸味组，n=39；整块、标准组，n=40；整块、咸味组，n=41），年龄（平均年龄=44.8±5.3）、性别（平均 19 名男性和 20 名女性）、正常 BMI（平均 22.6±1.7）和饮食限制评分（DEBQ 评分=1.74±0.6）匹配。
结果表明，两种土豆泥条件的估计平均摄入量分别为 563.2±20.3g 和 527.5±20.0g（p=0.23）。在较高的咸味条件下，质地的影响是显著的，与咸味土豆泥相比，固体咸味餐中的食物摄入量平均减少了 91g。在标准肉汁条件下，这种影响没有复制，固体和土豆泥质地之间没有显著差异。这反映在一个接近显著的交互效应（p=0.051）中。在两种土豆泥条件下的估计平均进食率为 57.0±2.5g，明显高于整块食物条件（47.2±2.5g（p<0.05），标准和咸味肉汁条件之间的进食率没有差异。
尽管由于组间设计和味道*质地之间的相互作用，解释变得困难，但结果仍然证实了质地对固体咸味餐成分的进食率和随意摄入量的影响。味道对固体餐随意摄入量的影响仍不清楚。我们的结论是，当食物同时被捣碎和调味时，人们会摄入更多的食物。食物质地可以用来产生较慢的进食速度，从而在现实的午餐时间内减少整体能量摄入。
