Naim M, Brand J G, Kare M R, Carpenter R G
J Nutr. 1985 Nov;115(11):1447-58. doi: 10.1093/jn/115.11.1447.
The effect of flavor variety on diet selection, energy intake, weight gain and fat deposition was studied in male rats fed flavored, nutritionally controlled, purified diets in a multichoice "cafeteria" (CAF) arrangement. Serum insulin, L-3,3',5-triiodothyronine (T3) and thyroxine (T4) levels were also determined. Rats fed nutritionally balanced diets containing a variety of preferred flavors and textural forms ad libitum in a CAF design did not consume more energy nor did they gain more weight than rats fed a single choice of nutritionally balanced diet with no modifications in flavor or texture. Feeding high fat, high sucrose diets containing a variety of flavors in a CAF arrangement resulted in higher energy intake, body weight gain, lipid content in fat pads and serum T3 levels than did feeding the nutritionally balanced diet. However, the high fat diet with no added flavors also resulted in an energy intake, body weight gain and lipid content of fat pads at a level equal or close to that produced by the CAF feeding of the flavored, high fat, high sucrose diet. It is therefore concluded that the effect of a variety of food flavors on hyperphagia and fat deposition is of minor importance in purified diets compared to the stimulating effect of the fat in the diet.
在以多选择“自助餐厅”（CAF）形式喂食添加风味、营养受控的纯化饮食的雄性大鼠中，研究了风味种类对饮食选择、能量摄入、体重增加和脂肪沉积的影响。还测定了血清胰岛素、L-3,3',5-三碘甲状腺原氨酸（T3）和甲状腺素（T4）水平。在CAF设计中随意喂食含有多种偏好风味和质地形式的营养均衡饮食的大鼠，与喂食单一选择的无风味或质地改变的营养均衡饮食的大鼠相比，消耗的能量并不更多，体重增加也不更多。在CAF形式下喂食含有多种风味的高脂肪、高蔗糖饮食，与喂食营养均衡饮食相比，导致更高的能量摄入、体重增加、脂肪垫中的脂质含量和血清T3水平。然而，未添加风味的高脂肪饮食也导致能量摄入、体重增加和脂肪垫中的脂质含量达到与CAF喂食添加风味的高脂肪、高蔗糖饮食相当或接近的水平。因此得出结论，与饮食中脂肪的刺激作用相比，多种食物风味对过度进食和脂肪沉积的影响在纯化饮食中不太重要。
