Centre Nutrition, santé et société (NUTRISS), Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada.
Department of Sociology, Université Laval, Québec, QC, Canada.
PLoS One. 2020 Dec 21;15(12):e0244292. doi: 10.1371/journal.pone.0244292. eCollection 2020.
The aims of this review were to map and summarize data currently available about 1) key dimensions of eating pleasure; 2) associations of eating pleasure, and its key dimensions, with dietary and health outcomes and 3) the most promising intervention strategies using eating pleasure to promote healthy eating. Using the scoping review methodology, a comprehensive search of the peer-reviewed literature (Medline, PsycInfo, Embase, ERIC, Web of Science, CINAHL, ABI/Inform global and Sociology Abstract) and of the grey literature (ProQuest Dissertations & Theses and Google) was carried out by two independent reviewers. We included 119 of the 28,908 studies found. In total, 89 sub-dimensions of eating pleasure were grouped into 22 key dimensions. The most frequently found related to sensory experiences (in 50.9% of the documents), social experiences (42.7%), food characteristics besides sensory attributes (27.3%), food preparation process (19.1%), novelty (16.4%), variety (14.5%), mindful eating (13.6%), visceral eating (12.7%), place where food is consumed (11.8%) and memories associated with eating (10.9%). Forty-five studies, mostly cross-sectional (62.2%), have documented links between eating pleasure and dietary and/or health outcomes. Most studies (57.1%) reported favorable associations between eating pleasure and dietary outcomes. For health outcomes, results were less consistent. The links between eating pleasure and both dietary and health outcomes varied according to the dimensions of eating pleasure studied. Finally, results from 11 independent interventions suggested that strategies focusing on sensory experiences, cooking and/or sharing activities, mindful eating, and positive memories related to healthy food may be most promising. Thus, eating pleasure may be an ally in the promotion of healthy eating. However, systematically developed, evidence-based interventions are needed to better understand how eating pleasure may be a lever for healthy eating.
1）饮食愉悦感的关键维度；2）饮食愉悦感及其关键维度与饮食和健康结果之间的关联；3）利用饮食愉悦感促进健康饮食的最有前途的干预策略。本研究采用范围综述方法，由两位独立评审员对同行评审文献（Medline、PsycInfo、Embase、ERIC、Web of Science、CINAHL、ABI/Inform global 和 Sociology Abstract）和灰色文献（ProQuest Dissertations & Theses 和 Google）进行了全面检索。我们共纳入了在 28908 项研究中发现的 119 项研究。总共有 89 个饮食愉悦感的亚维度被分为 22 个关键维度。最常被发现的维度与感官体验（50.9%的文献）、社交体验（42.7%）、除感官属性外的食物特性（27.3%）、食物准备过程（19.1%）、新奇感（16.4%）、多样性（14.5%）、正念饮食（13.6%）、内脏进食（12.7%）、食物消费场所（11.8%）和与饮食相关的记忆（10.9%）有关。45 项研究，主要是横断面研究（62.2%），记录了饮食愉悦感与饮食和/或健康结果之间的联系。大多数研究（57.1%）报告了饮食愉悦感与饮食结果之间的有利关联。对于健康结果，结果则不太一致。饮食愉悦感与饮食和健康结果之间的联系因所研究的饮食愉悦感维度而异。最后，11 项独立干预研究的结果表明，关注感官体验、烹饪和/或分享活动、正念饮食以及与健康食品相关的积极记忆的策略可能最有前途。因此，饮食愉悦感可能是促进健康饮食的盟友。然而，需要制定系统的、基于证据的干预措施，以更好地理解饮食愉悦感如何成为健康饮食的杠杆。
