Department of Psychological Sciences, Health and Territory, University 'G. d'Annunzio' of Chieti-Pescara, Chieti, Italy.
Department of Neuroscience, Imaging and Clinical Sciences, University 'G. d'Annunzio' of Chieti-Pescara, Chieti, Italy.
J Hum Nutr Diet. 2018 Dec;31(6):715-724. doi: 10.1111/jhn.12558. Epub 2018 Apr 17.
The food-rich environment in which we live makes the regulation of food choices a very complex phenomenon determined by many factors, as well as their interactions. Much evidence suggests that the sensory perception of food can be considered as a central factor affecting individual food choices. Despite this, the approaches used to study the various food aspects usually do not distinguish between different types of food.
In the present study, a large and heterogeneous sample of 1149 participants aged 7-90 years was asked to judge food images that were labelled differently (i.e. Raw versus Cooked, Natural versus Transformed and Simple versus Complex) with respect to arousal, valence, typicality and familiarity.
We observed that, across food dimensions (i.e., Raw versus Cooked, Natural versus Transformed and Simple versus Complex), arousal, valence and typicality judgments were principally affected by a subjective hunger level and gender (and their interaction) and, to a lesser extent, by age.
As a whole, our findings suggest that the level of transformation (which includes cooking) and the complexity of a foodstuff could at least partially affect food processing, entailing that future research should also address these features.
我们生活在一个食物丰富的环境中，食物选择的调节是一个非常复杂的现象，由许多因素决定，以及它们的相互作用。有大量证据表明，食物的感官感知可以被认为是影响个体食物选择的一个核心因素。尽管如此，用于研究各种食物方面的方法通常没有区分不同类型的食物。
在本研究中，我们要求一个由 1149 名年龄在 7 至 90 岁之间的参与者组成的大型和异质样本，对不同标签（即生 versus 熟、天然 versus 加工和简单 versus 复杂）的食物图像进行判断，这些标签涉及到唤醒度、效价、典型性和熟悉度。
我们观察到，在食物维度（即生 versus 熟、天然 versus 加工和简单 versus 复杂）上，唤醒度、效价和典型性判断主要受到主观饥饿水平和性别（及其相互作用）的影响，而年龄的影响则较小。
总的来说，我们的发现表明，食物的加工水平（包括烹饪）和复杂性至少可以部分地影响食物加工，这意味着未来的研究也应该解决这些特征。
