Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA.
Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA; Department of Food Science, The Pennsylvania State University, University Park, PA, USA.
Appetite. 2023 Dec 1;191:107089. doi: 10.1016/j.appet.2023.107089. Epub 2023 Oct 14.
Increases in food variety and portion size independently promote intake. Little is known about how these effects combine or how they depend on meal structure. In two randomized crossover experiments, once a week for four weeks, women ate a lunch meal that was varied in two properties: variety (low: three bowls of the favorite dish vs. high: three bowls, each with a different main dish) and portion size (small: 450 g vs. large: 600 g). In Experiment 1 (n = 42), dishes were served simultaneously and in Experiment 2 (n = 49), dishes were served sequentially over three courses. At each meal, the primary outcome of food intake was measured; additionally, we measured sensory-specific satiety (SSS; the relative hedonic decline of a food as it is eaten). In Experiment 1 (simultaneous structure) variety and portion size did not interact (p = 0.72) but both independently increased intake; participants consumed 15 ± 7 g more at meals with high variety compared to low and 57 ± 7 g more from large portions compared to small (both p < 0.03). Similarly, in Experiment 2 (sequential structure) variety and portion size did not interact (p = 0.99) but participants consumed 30 ± 8 g more at high-variety meals and 51 ± 8 g more from large portions (both p < 0.001). SSS was not influenced by portion size in either experiment (both p > 0.16) or by variety in Experiment 1 (p = 0.58), but SSS was smaller at high-variety meals in Experiment 2 (p = 0.001). Thus, variety and large portions promoted greater food intake for a similar or smaller hedonic decline, indicating these effects were facilitated by delayed SSS. At meals with either a simultaneous or sequential structure, high variety and large portions combined to increase intake, suggesting that these common properties act together to promote overconsumption.
食物种类和份量的增加均会独立促进进食量。人们对于这些影响如何组合或如何依赖于进餐结构知之甚少。在两项随机交叉实验中，女性每周进食四次午餐，其食物具有两种特性：种类（低：三碗最喜爱的菜肴，高：三碗，每碗均有不同的主菜）和份量（小：450g，大：600g）。在实验 1（n=42）中，食物同时供应，而在实验 2（n=49）中，食物分三道菜依次供应。在每餐中，均测量了食物摄入量这一主要结果；此外，我们还测量了感官特定饱腹感（SSS；随着食物的消耗，一种食物的相对愉悦感下降）。在实验 1（同时结构）中，种类和份量没有相互作用（p=0.72），但两者均独立地增加了进食量；与低种类相比，高种类组的参与者多摄入 15±7g，与小份量相比，大份量组多摄入 57±7g（均 p<0.03）。同样，在实验 2（顺序结构）中，种类和份量没有相互作用（p=0.99），但高种类组的参与者多摄入 30±8g，大份量组多摄入 51±8g（均 p<0.001）。在两个实验中，SSS 均不受份量大小的影响（均 p>0.16），也不受实验 1 中种类的影响（p=0.58），但在实验 2 中，高种类组的 SSS 更小（p=0.001）。因此，高种类和大份量在愉悦感下降相似或更小的情况下促进了更大的食物摄入量，表明这些影响是通过延迟 SSS 而促进的。在具有同时或顺序结构的餐食中，高种类和大份量相结合会增加摄入量，表明这些常见特性共同作用促进了过度进食。
