Institute of Nutrition and Functional Foods, Laval University, 2440 boulevard Hochelaga, Québec, G1V 0A6, QC, Canada; School of Nutrition, Laval University, 2425 rue de l'Agriculture, Québec, G1V 0A6, QC, Canada.
Institute of Nutrition and Functional Foods, Laval University, 2440 boulevard Hochelaga, Québec, G1V 0A6, QC, Canada.
Appetite. 2019 Dec 1;143:104392. doi: 10.1016/j.appet.2019.104392. Epub 2019 Aug 1.
Some authors have suggested that eating pleasure is underused to promote healthy eating. However, little is known about the potential of pleasure-oriented messages to lead to healthier food choices. The aim of this study was to examine the effects of pleasure- and health-oriented messages on food choices made from a buffet. One hundred and ninety-eight participants (50% women), unaware of the real objective of the study, were randomized in three groups: 1) pleasure, 2) health, and 3) control. They first completed three 24 h food recalls to assess their overall diet quality using the Canadian Healthy Eating Index (C-HEI; score: 0 to 100). Thereafter, participants came to the research institute and those randomized in the "pleasure" and "health" groups read a leaflet on healthy eating, using either a pleasure or a health orientation respectively. Participants in the control group had no leaflet to read. All participants had subsequently to choose four food items in a buffet offering both healthy and unhealthy foods. Results showed a group by diet quality interaction (p = 0.02). Among participants with lower diet quality (C-HEI score below 50), those in the pleasure and health groups were more likely than participants in the control group to choose a healthier main course (prevalence ratios (PR) 1.71, 95% CI 1.12-2.62 and 1.83, 95% CI 1.21-2.77 for the pleasure and health group respectively) and a healthier beverage (PR 1.67, 95% CI 1.02-2.71 and 1.66, 95% CI 1.02-2.72, respectively). No such effect was observed among participants with higher C-HEI scores. In conclusion, our results suggest that in people with sub-optimal dietary habits, pleasure-oriented messages and traditional health messages are both useful to favor healthy main course and beverage choices.
一些作者认为，饮食愉悦感在促进健康饮食方面的作用尚未得到充分利用。然而，关于以愉悦为导向的信息如何导致更健康的食物选择，人们知之甚少。本研究旨在检验愉悦和健康导向信息对自助餐食物选择的影响。198 名参与者（50%为女性），不知道研究的真正目的，被随机分为三组：1）愉悦组，2）健康组，3）对照组。他们首先完成了三次 24 小时食物回忆，使用加拿大健康饮食指数（C-HEI；分数：0-100）评估整体饮食质量。之后，参与者来到研究所，随机分配到“愉悦”和“健康”组的参与者分别阅读了一篇以愉悦或健康为导向的健康饮食传单。对照组的参与者没有阅读传单。所有参与者随后在提供健康和不健康食物的自助餐中选择了四种食物。结果显示，组与饮食质量之间存在交互作用（p=0.02）。在饮食质量较低的参与者中（C-HEI 得分低于 50），愉悦组和健康组选择更健康主菜的可能性高于对照组参与者（优势比（PR）分别为 1.71，95%置信区间（CI）为 1.12-2.62 和 1.83，95%CI 为 1.21-2.77）和更健康的饮料（PR 分别为 1.67，95%CI 为 1.02-2.71 和 1.66，95%CI 为 1.02-2.72）。在 C-HEI 得分较高的参与者中没有观察到这种效果。综上所述，我们的结果表明，在饮食习惯较差的人群中，以愉悦为导向的信息和传统的健康信息都有助于促进健康主菜和饮料的选择。
