Reed D R, Tordoff M G, Friedman M I
Yale University.
Physiol Behav. 1990 Apr;47(4):779-81. doi: 10.1016/0031-9384(90)90095-l.
Previous research indicates that rats fed a high-fat (HF) diet increase their intake and preference for oil compared with rats fed a high-carbohydrate (HC) diet. To assess whether this increased intake was due to the sensory or postingestive properties of oil, rats were adapted to either the HF or HC diet and then allowed to sham-feed pure corn oil daily for 30 min. During the first 4 trials, rats fed the HF diet sham-fed more oil than did rats fed the HC diet; however, this difference diminished with repeated testing and was absent after 8 trials. In both diet groups, 4-5 calories (approximately 25%) of sham-fed oil could not be recovered and may have escaped to the intestine. These results suggest that, compared with rats fed a HC diet, rats fed a HF diet are initially attracted to the sensory properties of oil, but that the differential oil intakes of rats fed the HF or HC diet are maintained by postingestive, rather than sensory factors.
先前的研究表明，与喂食高碳水化合物（HC）饮食的大鼠相比，喂食高脂肪（HF）饮食的大鼠会增加对油脂的摄入量和偏好。为了评估这种摄入量的增加是由于油脂的感官特性还是摄入后特性所致，将大鼠分别适应HF或HC饮食，然后每天让它们假饲纯玉米油30分钟。在最初的4次试验中，喂食HF饮食的大鼠假饲的油脂比喂食HC饮食的大鼠多；然而，这种差异随着重复测试而减小，在8次试验后消失。在两个饮食组中，有4 - 5卡路里（约25%）的假饲油脂无法回收，可能进入了肠道。这些结果表明，与喂食HC饮食的大鼠相比，喂食HF饮食的大鼠最初被油脂的感官特性所吸引，但HF或HC饮食组大鼠油脂摄入量的差异是由摄入后因素而非感官因素维持的。
