Warwick Z S, Hall W G, Pappas T N, Schiffman S S
Department of Psychology, Duke University, Durham, NC 27706.
Physiol Behav. 1993 Mar;53(3):553-63. doi: 10.1016/0031-9384(93)90153-7.
The effects of meal sensory properties (tasty vs. bland) and nutrient composition [high-CHO (carbohydrate) vs. high-FAT] on hunger ratings, blood glucose and free fatty acids (FFA), taste perception, and subsequent food intake, were studied in human subjects. Aspartame and vanilla were used to augment meal palatability, yielding four isocaloric liquid meals: bland-FAT, tasty-FAT, bland-CHO, tasty-CHO. Normal-weight, nondieting young adults consumed each of the meals for breakfast on separate days. The main finding was that tasty versions of high-FAT and high-CHO meals were more satiating than nutritionally identical bland meals, as indicated by a greater decrease in hunger ratings following the tasty meals. Changes in blood glucose and FFA were related to meal nutrient composition, but not to meal sensory properties. High-CHO meals tended to be more satiating than high-FAT meals. Consumption of each of the meals produced a similar decrease in pleasantness ratings of food-related tastes. Intake of carbohydrates was significantly higher at a self-selected lunch 5.25 h following a tasty breakfast. These findings indicate that hunger is decreased to a greater extent by meals flavored with aspartame and vanilla relative to nutritionally identical, unflavored meals. The satiety-enhancing effect of oral stimulation was found for both high-FAT and high-CHO meals.
在人类受试者中研究了膳食感官特性（美味与平淡）和营养成分[高碳水化合物（CHO）与高脂肪（FAT）]对饥饿评分、血糖和游离脂肪酸（FFA）、味觉感知以及随后食物摄入量的影响。使用阿斯巴甜和香草来提高膳食的适口性，产生四种等热量的流食：平淡 - 脂肪餐、美味 - 脂肪餐、平淡 - 碳水化合物餐、美味 - 碳水化合物餐。体重正常、非节食的年轻人在不同的日子里将这些膳食作为早餐食用。主要发现是，高脂肪和高碳水化合物膳食的美味版本比营养相同的平淡膳食更具饱腹感，这体现在食用美味膳食后饥饿评分下降得更多。血糖和游离脂肪酸的变化与膳食营养成分有关，但与膳食感官特性无关。高碳水化合物膳食往往比高脂肪膳食更具饱腹感。食用每种膳食后，与食物相关味道的愉悦度评分都有类似程度的下降。在食用美味早餐5.25小时后的自选午餐中，碳水化合物的摄入量显著更高。这些发现表明，相对于营养相同的无味膳食，用阿斯巴甜和香草调味的膳食能更大程度地降低饥饿感。高脂肪和高碳水化合物膳食都发现了口腔刺激增强饱腹感的作用。
