Brunstrom Jeffrey M, Jarvstad Andreas, Griggs Rebecca L, Potter Christina, Evans Natalie R, Martin Ashley A, Brooks Jon Cw, Rogers Peter J
Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol, United Kingdom
Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol, United Kingdom.
J Nutr. 2016 Oct;146(10):2117-2123. doi: 10.3945/jn.116.235184. Epub 2016 Aug 24.
Portion size is an important driver of larger meals. However, effects on food choice remain unclear.
Our aim was to identify how portion size influences the effect of palatability and expected satiety on choice.
In Study 1, adult participants (n = 24, 87.5% women) evaluated the palatability and expected satiety of 5 lunchtime meals and ranked them in order of preference. Separate ranks were elicited for equicaloric portions from 100 to 800 kcal (100-kcal steps). In Study 2, adult participants (n = 24, 75% women) evaluated 9 meals and ranked 100-600 kcal portions in 3 contexts (scenarios), believing that 1) the next meal would be at 1900, 2) they would receive only a bite of one food, and 3) a favorite dish would be offered immediately afterwards. Regression analysis was used to quantify predictors of choice.
In Study 1, the extent to which expected satiety and palatability predicted choice was highly dependent on portion size (P < 0.001). With smaller portions, expected satiety was a positive predictor, playing a role equal to palatability (100-kcal portions: expected satiety, β: 0.42; palatability, β: 0.46). With larger portions, palatability was a strong predictor (600-kcal portions: β: 0.53), and expected satiety was a poor or negative predictor (600-kcal portions: β: -0.42). In Study 2, this pattern was moderated by context (P = 0.024). Results from scenario 1 replicated Study 1. However, expected satiety was a poor predictor in both scenario 2 (expected satiety was irrelevant) and scenario 3 (satiety was guaranteed), and palatability was the primary driver of choice across all portions.
In adults, expected satiety influences food choice, but only when small equicaloric portions are compared. Larger portions not only promote the consumption of larger meals, but they encourage the adoption of food choice strategies motivated solely by palatability.
食物分量是导致进食量增加的一个重要因素。然而，其对食物选择的影响尚不清楚。
我们的目的是确定食物分量如何影响适口性和预期饱腹感对选择的作用。
在研究1中，成年参与者（n = 24，87.5%为女性）评估了5份午餐的适口性和预期饱腹感，并按喜好程度对它们进行排序。针对热量从100千卡到800千卡（以100千卡为步长）的等热量食物分量分别进行排序。在研究2中，成年参与者（n = 24，75%为女性）评估了9份食物，并在3种情境（场景）下对100 - 600千卡的食物分量进行排序，他们认为：1）下一顿饭将在1900时吃；2）他们只能吃一口某种食物；3）之后会立即提供一道喜欢的菜肴。采用回归分析来量化选择的预测因素。
在研究1中，预期饱腹感和适口性对选择的预测程度高度依赖于食物分量（P < 0.001）。对于较小的食物分量，预期饱腹感是一个积极的预测因素，其作用与适口性相当（100千卡的食物分量：预期饱腹感，β：0.42；适口性，β：0.46）。对于较大的食物分量，适口性是一个强有力的预测因素（600千卡的食物分量：β：0.53），而预期饱腹感是一个较差的或消极的预测因素（600千卡的食物分量：β： - 0.42）。在研究2中，这种模式受情境影响（P = 0.024）。场景1的结果重复了研究1的情况。然而，在场景2（预期饱腹感无关紧要）和场景3（饱腹感有保证）中，预期饱腹感都是一个较差的预测因素，适口性是所有食物分量选择的主要驱动因素。
在成年人中，预期饱腹感会影响食物选择，但仅在比较小的等热量食物分量时如此。较大的食物分量不仅会促使人们摄入更多食物，还会促使人们采用仅由适口性驱动的食物选择策略。
