De Jong N, De Graaf C, Van Staveren W A
Department of Human Nutrition, Wageningen Agricultural University, The Netherlands.
Physiol Behav. 1996 Dec;60(6):1453-62. doi: 10.1016/s0031-9384(96)00306-x.
This study was designed to determine the differences between young and elderly people on the perceived intensity and pleasantness of sucrose in foods, in relation to their food intake. First, a group of 35 young subjects (mean age: 22 +/- 2 years) and 29 elderly subjects (mean age: 79 +/- 6 years) judged the intensity and the pleasantness of 5 series of breakfast items: orange lemonade, strawberry jam, strawberry yoghurt, chocolate paste, and grain porridge, each with 5 geometrically spaced sucrose concentration levels. On average, the elderly people had a lower slope of the sucrose psychophysical function. Optimal preferred sucrose concentrations were higher for the elderly compared to the young. The second phase in the study concerned the effects of the different optimal sucrose concentrations in foods on food intake. The second experiment dealt with 2 different optimal preferred sucrose concentrations (elderly vs. young subjects) in the food items: orange lemonade, strawberry and blueberry jam, and strawberry and blueberry yoghurt, served during breakfast. A group of 33 young people (mean age: 23 +/- 2 years) and 25 elderly subjects (mean age: 82 +/- 5 years) participated in a crossover study of 2 5-day (breakfast) treatments. Subjects are ad lib from these foods and other items such as bread, coffee, and tea. The results showed that the sucrose concentration had no effect on the absolute amount consumed, although total energy intake of the breakfast increased with the higher sucrose foods. No clear difference was found in pleasantness between the 2 breakfasts with the different sucrose concentrations. These findings indicate that a flavor concentration evaluated as being most pleasant by the elderly with the help of small amounts of stimuli (in a lab setting) does not necessarily predict the pleasantness and the food intake behaviour in realistic settings.
本研究旨在确定年轻人和老年人在食物中蔗糖的感知强度和愉悦度方面的差异，以及这些差异与他们食物摄入量的关系。首先，一组35名年轻受试者（平均年龄：22±2岁）和29名老年受试者（平均年龄：79±6岁）对5组早餐食品的强度和愉悦度进行了评判：橙汁汽水、草莓酱、草莓酸奶、巧克力酱和谷物粥，每组食品有5个几何级数间隔的蔗糖浓度水平。平均而言，老年人的蔗糖心理物理学功能斜率较低。与年轻人相比，老年人的最佳偏好蔗糖浓度更高。研究的第二阶段关注食物中不同最佳蔗糖浓度对食物摄入量的影响。第二个实验涉及食品中2种不同的最佳偏好蔗糖浓度（老年受试者与年轻受试者）：橙汁汽水、草莓和蓝莓酱，以及草莓和蓝莓酸奶，作为早餐供应。一组33名年轻人（平均年龄：23±2岁）和25名老年受试者（平均年龄：82±5岁）参与了一项为期2个5天（早餐）治疗的交叉研究。受试者可随意食用这些食物以及其他食物，如面包、咖啡和茶。结果表明，蔗糖浓度对绝对摄入量没有影响，尽管随着蔗糖含量较高的食物，早餐的总能量摄入量有所增加。两种不同蔗糖浓度的早餐在愉悦度方面没有明显差异。这些发现表明，在少量刺激下（在实验室环境中）被老年人评为最愉悦的风味浓度，不一定能预测在实际环境中的愉悦度和食物摄入行为。
