食物选择中的蛋白质评估与老年人的瘦体重呈正相关。

Protein Valuation in Food Choice Is Positively Associated with Lean Mass in Older Adults.

机构信息

Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom.

Department of Oncology and Metabolism, The Medical School, The University of Sheffield, Sheffield, United Kingdom.

出版信息

J Nutr. 2019 Nov 1;149(11):2056-2064. doi: 10.1093/jn/nxz124.

DOI:10.1093/jn/nxz124

PMID:31198945

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6825819/

Abstract

BACKGROUND

Calorie for calorie, protein is more satiating than carbohydrate or fat. However, it remains unclear whether humans perceive calories derived from these macronutrients equally and whether lean mass is associated with a tendency to "value" protein when dietary decisions are made.

OBJECTIVES

This study aimed to determine the test-retest reliability of a novel method for quantifying macronutrient valuations in human volunteers and to determine whether "protein valuation" is associated with a higher fat-free mass index (FFMI) in older adults.

METHODS

A 2-alternative, forced-choice task in which 25 foods were compared in 300 trials was undertaken in 2 studies. In study 1, participants (age range 19-71 y, n = 92) attended 2 test sessions, spaced 1 wk apart. In study 2, older adults (age range 40-85 y; n = 91) completed the food-choice task and assessed the test foods for liking, expected satiety, and perceived healthiness. Body composition and habitual protein intake were assessed in both studies. Data were analyzed through the use of individual binomial logistic regressions and multilevel binomial logistic regressions.

RESULTS

In study 1, measures of macronutrient valuation showed excellent test-retest reliability; responses in the forced-choice task were highly correlated (week 1 compared with week 2; protein, r = 0.83, P < 0.001; carbohydrate, r = 0.90, P < 0.001; fat, r = 0.90, P < 0.001). Calorie for calorie, protein and carbohydrate were stronger predictors of choice than fat (P < 0.001). In study 2, protein was a stronger predictor than both carbohydrate (P = 0.039) and fat (P = 0.003), and a positive interaction was observed between protein valuation and FFMI (OR = 1.64; 95% CI: 1.38, 1.95; P < 0.001). This was the case after controlling for age, gender, liking for foods, and habitual protein consumption.

CONCLUSIONS

Together, these findings demonstrate that adult humans value calories derived from protein, carbohydrate, and fat differently, and that the tendency to value protein is associated with greater lean mass in older adults.

摘要

背景

就热量而言，蛋白质比碳水化合物或脂肪更能让人产生饱腹感。然而，目前尚不清楚人类是否能同等感知这些宏量营养素的卡路里，以及在做出饮食决策时，瘦体重是否与“重视”蛋白质的倾向有关。

目的

本研究旨在确定一种新的量化人类志愿者中宏量营养素评估的方法的测试-重测可靠性，并确定“蛋白质评估”是否与老年人更高的无脂肪质量指数（FFMI）相关。

方法

在两项研究中，进行了一项 2 种选择、强制选择任务，其中 25 种食物在 300 次试验中进行了比较。在研究 1 中，参与者（年龄范围 19-71 岁，n=92）参加了 2 次测试会议，间隔 1 周。在研究 2 中，老年人（年龄范围 40-85 岁；n=91）完成了食物选择任务，并对测试食物的喜好、预期饱腹感和感知健康状况进行了评估。在两项研究中均评估了身体成分和习惯性蛋白质摄入量。通过使用个体二项逻辑回归和多级二项逻辑回归分析数据。

结果

在研究 1 中，宏量营养素评估的测量结果显示出极好的测试-重测可靠性；强制选择任务中的反应高度相关（第 1 周与第 2 周相比；蛋白质，r=0.83，P<0.001；碳水化合物，r=0.90，P<0.001；脂肪，r=0.90，P<0.001）。每卡路里计算，蛋白质和碳水化合物比脂肪更能预测选择（P<0.001）。在研究 2 中，与碳水化合物（P=0.039）和脂肪（P=0.003）相比，蛋白质是更强的预测因素，并且在蛋白质评估和 FFMI 之间观察到正交互作用（OR=1.64；95%CI：1.38，1.95；P<0.001）。在控制年龄、性别、对食物的喜好和习惯性蛋白质摄入量后，也是如此。