Drewnowski A, Brunzell J D, Sande K, Iverius P H, Greenwood M R
Physiol Behav. 1985 Oct;35(4):617-22. doi: 10.1016/0031-9384(85)90150-7.
Taste responses of normal-weight, obese, and formerly obese individuals for sucrose and fat containing stimuli were examined using a mathematical modelling technique known as the Response Surface Method. The subjects accurately rated intensities of sweetness, fatness, and creaminess of 20 different mixtures of milk, cream, and sugar, and no mixture phenomena or inter-group differences were observed. In contrast, hedonic taste responses varied across subject groups, and were affected differentially by the sucrose and lipid content of the stimuli. Normal-weight subjects optimally preferred stimuli containing 20% lipid and less than 10% sucrose. Obese subjects preferred high-fat stimuli (greater than 34% lipid) that contained less than 5% sucrose, while formerly obese subjects showed enhanced responsiveness to both sugar and fat. Hedonic responsiveness as measured by the optimal sugar/fat ratio was negatively correlated with the degree of overweight (body mass index: weight/height). We hypothesize that sensory preferences for dietary sugars and fats aren determined by body-weight status and may affect the patterns of food consumption.
使用一种称为响应面法的数学建模技术，研究了正常体重、肥胖和曾经肥胖个体对含蔗糖和脂肪刺激物的味觉反应。受试者准确地对牛奶、奶油和糖的20种不同混合物的甜度、油腻度和乳脂感强度进行了评分，未观察到混合现象或组间差异。相比之下，享乐性味觉反应在不同受试者组之间有所不同，并受到刺激物中蔗糖和脂质含量的不同影响。正常体重的受试者最佳偏好含有20%脂质且蔗糖含量低于10%的刺激物。肥胖受试者偏好高脂肪（大于34%脂质）且蔗糖含量低于5%的刺激物，而曾经肥胖的受试者对糖和脂肪的反应性均增强。通过最佳糖/脂比测量的享乐性反应性与超重程度（体重指数：体重/身高）呈负相关。我们假设，对膳食糖和脂肪的感官偏好不是由体重状况决定的，并且可能会影响食物消费模式。
