Yeomans M R
Laboratory of Experimental Psychology, University of Sussex, Brighton, U.K.
Appetite. 1996 Oct;27(2):119-33. doi: 10.1006/appe.1996.0040.
The effects of manipulated palatability on eating were assessed in 54 human volunteers eating pasta with a tomato sauce, with palatability adjusted by the addition of three levels of oregano. Meals were divided into 2 min eating episodes separated by brief pauses during which subjects rated aspects of appetite. Both intake and eating rate were greatest in the most palatable condition (0.27% oregano), whereas the addition of 0.54% reduced intake and eating rate. Hunger ratings increased during the initial stages of the meal with 0.27% oregano, but fell throughout the meal in the other conditions, whereas fullness ratings increased similarly in all three conditions. Rated food attractiveness was greatest with 0.27% oregano, and least with 0.54% oregano, but declined similarly through the meal with all three foods. Initial ratings of palatability were similar to those for food attractiveness, but changes in palatability across meals varied between subjects. Male subjects consistently ate more and faster than females, but similar effects of manipulated palatability on intake and subjective appetite were seen in both sexes. These data are consistent with the idea that palatability increases intake through a positive-feedback reward mechanism, and offers a novel method for measuring these effects.
在54名食用搭配番茄酱意大利面的人类志愿者中，评估了操控适口性对进食的影响，通过添加三种牛至叶粉水平来调整适口性。餐食被分为2分钟的进食时段，中间有短暂停顿，期间受试者对食欲的各个方面进行评分。在适口性最强的条件下（0.27%牛至叶粉），摄入量和进食速度都最高，而添加0.54%牛至叶粉则会降低摄入量和进食速度。在含有0.27%牛至叶粉的餐食初始阶段，饥饿评分增加，但在其他条件下，整个用餐过程中饥饿评分都下降，而在所有三种条件下，饱腹感评分的增加情况相似。牛至叶粉含量为0.27%时，食物吸引力评分最高，0.54%时最低，但三种食物在整个用餐过程中的吸引力评分下降情况相似。适口性的初始评分与食物吸引力评分相似，但不同受试者用餐过程中适口性的变化有所不同。男性受试者的进食量和速度始终高于女性，但操控适口性对摄入量和主观食欲的影响在两性中相似。这些数据与适口性通过正反馈奖励机制增加摄入量的观点一致，并提供了一种测量这些影响的新方法。
