Lähteenmäki L, Tuorila H
Department of Food Technology, University of Helsinki, Finland.
Physiol Behav. 1995 Jan;57(1):81-8. doi: 10.1016/0031-9384(94)00210-v.
The aim of this study was to examine whether the cognitive restraint, disinhibition and hunger factors of the three-factor eating questionnaire (TFEQ) can differentiate between low and high use, desired use and liking of various sugar- and fat-containing foods. A questionnaire with items on 44 foods and the TFEQ was obtained from 253 women taking part in weight reduction program. Principal component analysis was used to divide the foods into ten groups by their reported usage. The cognitive restraint factor was related to the reported use of some food groups such as fruit-based sweet foods, butter, margarine and regular-fat cheese, but not to the desired use or liking. High disinhibition and hunger scores were related to frequency of reported and desired use and to liking of several food groups (e.g., sweets, pastries served with coffee, fruit-based sweet foods, butter and margarine). Those scoring highest on cognitive restraint and lowest on disinhibition and hunger reported using all food groups less frequently than those with the lowest scores on restraint and the highest scores on disinhibition and hunger, except low-fat cheese and yogurt. These groups also differed in the desired use and liking of most sweet foods.
本研究的目的是检验三因素饮食问卷（TFEQ）中的认知抑制、去抑制和饥饿因素是否能够区分各种含糖和含脂肪食物的低摄入量与高摄入量、期望摄入量以及喜好程度。从253名参加减肥计划的女性那里获取了一份包含44种食物相关条目的问卷以及TFEQ问卷。主成分分析被用于根据所报告的食用情况将这些食物分为十组。认知抑制因素与某些食物组的报告食用情况相关，如水果类甜食、黄油、人造黄油和常规脂肪奶酪，但与期望摄入量或喜好程度无关。高去抑制和饥饿得分与多种食物组的报告食用频率、期望食用频率以及喜好程度相关（例如，糖果、搭配咖啡的糕点、水果类甜食、黄油和人造黄油）。在认知抑制方面得分最高且在去抑制和饥饿方面得分最低的人群报告的所有食物组食用频率均低于在抑制方面得分最低且在去抑制和饥饿方面得分最高的人群，但低脂奶酪和酸奶除外。这些人群在大多数甜食的期望摄入量和喜好程度上也存在差异。
