Johnson Susan L, Boles Richard E, Burger Kyle S
The Department of Pediatrics, Section of Nutrition, University of Colorado Anschutz Medical Campus, Aurora, CO, USA.
The Department of Pediatrics, Section of Nutrition, University of Colorado Anschutz Medical Campus, Aurora, CO, USA.
Appetite. 2014 Aug;79:189-96. doi: 10.1016/j.appet.2014.04.021. Epub 2014 Apr 24.
Little is known regarding how individuals' hedonic ratings of a variety of foods interrelate and how hedonic ratings correspond to habitual dietary intake. Participant ratings of food appeal of 104 food images were collected while participants were in a fed state (n = 129). Self-reported frequency of intake of the food items, perceived hunger, body mass index (BMI), and dietary restraint were also assessed. Principal components analysis (PCA) was employed to analyze hedonic ratings of the foods, to identify component structures and to reduce the number of variables. The resulting component structures comprised 63 images loading on seven components including Energy-Dense Main Courses, Light Main Courses and Seafood as well as components more analogous to traditional food groups (e.g., Fruits, Grains, Desserts, Meats). However, vegetables were not represented in a unique, independent component. All components were positively correlated with reported intake of the food items (r's = .26-.52, p <.05), except for the Light Main Course component (r = .10). BMI showed a small positive relation with aggregated food appeal ratings (r = .19; p <.05), which was largely driven by the relations between BMI and appeal ratings for Energy-Dense Main Courses (r = .24; p <.01) and Desserts (r = .27; p <.01). Dietary restraint showed a small significant negative relation to Energy-Dense Main Courses (r = -.21; p <.05), and Meats (r = -.18; p <.05). The present investigation provides novel evidence regarding how individuals' hedonic ratings of foods aggregate into food components and how these component ratings relate to dietary intake. The notable absence of a vegetable component suggests that individuals' liking for vegetables is highly variable and, from an empirical standpoint, not related to how they respond hedonically to other food categories.
关于个体对各种食物的享乐评分如何相互关联，以及享乐评分如何与习惯性饮食摄入量相对应，目前所知甚少。在参与者处于饱腹状态时（n = 129），收集了他们对104张食物图片的吸引力评分。还评估了食物摄入的自我报告频率、感知饥饿程度、体重指数（BMI）和饮食节制情况。采用主成分分析（PCA）来分析食物的享乐评分，识别成分结构并减少变量数量。所得的成分结构包括63张图片，这些图片加载在七个成分上，包括能量密集型主菜、清淡主菜和海鲜，以及与传统食物类别更类似的成分（如水果、谷物、甜点、肉类）。然而，蔬菜并未在一个独特的独立成分中体现。除清淡主菜成分外（r = 0.10），所有成分与所报告的食物摄入量均呈正相关（r值 = 0.26 - 0.52，p < 0.05）。BMI与综合食物吸引力评分呈小的正相关（r = 0.19；p < 0.05），这在很大程度上是由BMI与能量密集型主菜吸引力评分（r = 0.24；p < 0.01）以及甜点吸引力评分（r = 0.27；p < 0.01）之间的关系驱动的。饮食节制与能量密集型主菜（r = -0.21；p < 0.05）和肉类（r = -0.18；p < 0.05）呈小的显著负相关。本研究提供了关于个体对食物的享乐评分如何汇总为食物成分，以及这些成分评分如何与饮食摄入量相关的新证据。蔬菜成分的显著缺失表明，个体对蔬菜的喜好差异很大，从实证角度来看，与他们对其他食物类别的享乐反应无关。
