Drewnowski A
Human Nutrition Program, School of Public Health M-5170, University of Michigan, Ann Arbor 48109-2029.
Acta Psychol (Amst). 1993 Oct;84(1):103-10. doi: 10.1016/0001-6918(93)90076-4.
Sensory preferences for fat in foods are influenced both by subject characteristics and by the nature of the food stimulus. Hedonic responses to sugar/fat mixtures depend on strong interactions between perceptions of the two ingredients, including tactile as well as gustatory effects. Fat-containing liquid and solid foods, and dessert-type sugar/fat mixtures produce different hedonic response profiles. Body weight, weight history and the presence of eating disorders are associated with differences in hedonic responsiveness to fat among women. This inter-subject variability in hedonic response profiles mandates the use of novel techniques for data analysis. Conventional hedonic response curves mask between-subject differences. Individual patterns of hedonic responses to sugar/fat mixtures are better represented by frequency distributions of maximum hedonic responses or of individual optimal sugar-to-fat ratios.
食物中脂肪的感官偏好既受个体特征影响，也受食物刺激性质的影响。对糖/脂肪混合物的享乐反应取决于两种成分感知之间的强烈相互作用，包括触觉和味觉效果。含脂肪的液体和固体食物以及甜点类糖/脂肪混合物会产生不同的享乐反应特征。体重、体重史和饮食失调的存在与女性对脂肪享乐反应的差异有关。享乐反应特征的这种个体间变异性要求使用新颖的数据分析技术。传统的享乐反应曲线掩盖了个体间的差异。糖/脂肪混合物的个体享乐反应模式可以通过最大享乐反应或个体最佳糖脂比的频率分布得到更好的体现。
