Mattes R D
Monell Chemical Senses Center, Philadelphia, PA 19104-3308.
Am J Clin Nutr. 1993 Mar;57(3):373-81. doi: 10.1093/ajcn/57.3.373.
The nature and mechanisms of altered food acceptability during adherence to a reduced-fat diet have not been characterized. These issues were assessed in healthy adults assigned to a reduced-fat diet excluding discretionary fat sources (n = 9), a similar diet permitting fat-modified products (n = 9) or no dietary modification (n = 9). Sensory responses to foods, body composition, and dietary intake were determined at baseline, monthly during 12 wk of diet adherence, and 12 followup wk. Marked and comparable reductions of fat intake were achieved in the experimental groups. Hedonic (ie, pleasantness) ratings for high-fat foods and preferred fat content of selected foods declined, but only in the group deprived of sensory exposure to fats. Thus, the frequency of sensory exposure to fats exerts a stronger influence on hedonic ratings of foods containing fat than total fat intake. The hedonic shift may promote long-term compliance with a reduced-fat diet.
在坚持低脂饮食期间食物可接受性改变的性质和机制尚未得到明确。对分配到排除任意脂肪来源的低脂饮食组（n = 9）、允许食用脂肪改良产品的类似饮食组（n = 9）或无饮食改变组（n = 9）的健康成年人进行了这些问题的评估。在基线、饮食坚持12周期间每月以及12周随访期测定对食物的感官反应、身体成分和饮食摄入量。实验组的脂肪摄入量显著且相当程度地减少。对高脂肪食物的享乐（即愉悦感）评分以及所选食物的偏好脂肪含量下降，但仅在被剥夺脂肪感官接触的组中出现这种情况。因此，脂肪感官接触的频率对含脂肪食物的享乐评分的影响比总脂肪摄入量更强。享乐转变可能会促进长期坚持低脂饮食。
