Drewnowski A
Program in Human Nutrition, School of Public Health, University of Michigan, Ann Arbor 48109-2029, USA.
J Am Diet Assoc. 1997 Jul;97(7 Suppl):S58-62. doi: 10.1016/s0002-8223(97)00732-3.
Dietary choices are strongly influenced by the taste and texture of foods. Fats are responsible for the sensory properties of many foods and greatly contribute to eating pleasure. Although diets rich in fats tend to be more flavorful and varied, they also are high in energy. Because excessive fat consumption has been associated with higher rates of obesity and coronary heart disease, nutrition education efforts have focused on replacing dietary fats with grains, vegetables, and fruit. However, preference for high-fat foods appear to be a universal human trait, and in the absence of efficient physiologic mechanisms regulating fat intake, fat consumption appears to be determined simply by the amount of fat available in the food supply. Fat consumption at national levels is determined largely by economic variables such as urbanization or income. The question is whether these barriers can be surmounted by appropriate nutrition education and intervention programs.
饮食选择受到食物味道和质地的强烈影响。脂肪决定了许多食物的感官特性，并极大地提升了进食的愉悦感。尽管富含脂肪的饮食往往更美味多样，但它们的能量也很高。由于过量摄入脂肪与肥胖率和冠心病的高发有关，营养教育工作一直致力于用谷物、蔬菜和水果替代膳食脂肪。然而，对高脂肪食物的偏好似乎是人类普遍的特征，在缺乏有效调节脂肪摄入的生理机制的情况下，脂肪的摄入量似乎仅仅取决于食物供应中脂肪的含量。国家层面的脂肪消费量在很大程度上由城市化或收入等经济变量决定。问题在于，这些障碍能否通过适当的营养教育和干预计划来克服。
