女性减肥手术后的食物选择、摄食行为微观结构和感官知觉：一项横断面研究。

IF 4.6 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite Pub Date : 2025-02-01 Epub Date: 2024-12-01 DOI:10.1016/j.appet.2024.107800

Nina Ritsch, Erika Guyot, Sarah Domingie, Emmanuel Disse, Sylvain Iceta, Julie-Anne Nazare, Anestis Dougkas

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引用次数: 0

摘要

关于减肥手术（BS）对食物选择的影响，基于自我报告问卷的研究和使用直接测量的研究结果不一致。此外，在BS后改变食物选择的决定因素，如果有的话，仍然知之甚少。本研究比较了过去18个月内患有BS的女性的食物选择、食物喜好、摄食行为微观结构和感官知觉(BS组，n=19；Roux-en-Y胃旁路或袖式胃切除术)和BMI≥35 kg的女性。m-2 （OB组，n=17）在生态条件下，探索食物选择与感官知觉和食物喜好的关系。方法：采用标准化自助餐自助餐对食物选择和喜爱程度进行评估。味觉条和抓挠和嗅嗅卡片被用来测量感官知觉。利用录像研究了进食自助餐时固体食物摄食行为的微观结构。结果：BS组的女性在自助餐中消耗的卡路里是OB组的一半（p= 0.004），每一口摄入的卡路里更少（7.5±1.9 g vs 9.7±2.4 g）；P = 0.020)，食入速度较慢（2.1±0.7 vs 3.8±1.1咬/min）；p =) 1。03 =。在食物选择、食物喜好和感官知觉方面没有发现差异。在BS组中，食用能量密度非常高的食物与盐味感知强度（p= 0.021）和对水果和蔬菜的喜爱（p= 0.045）呈负相关。结论：这是第一项评估BS患者固体食物摄取行为微观结构的研究。患有BS的女性与没有BS的肥胖女性相比，饮食行为（而不是食物选择或喜好）有所不同。然而，只有患有BS的女性的食物选择与味觉感知和喜欢食物有关。味觉感知或食物欣赏类型是否可以作为BS后健康食品选择的预测因素，有待于未来的研究进一步探讨。

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Food choices, microstructure of ingestive behavior and sensory perceptions after bariatric surgery in women: A cross-sectional study.

Results regarding the impact of bariatric surgery (BS) on food choices are inconsistent between studies based on self-reported questionnaires, and those using direct measurements. Moreover, the determinants of the modifications of food choices after BS, if any, are still poorly understood. This study compared food choices, food liking, microstructure of ingestive behavior and sensory perceptions between women who had BS in the last 18 months (BS group, n = 19; Roux-en-Y gastric bypass or sleeve gastrectomy) and women with BMI ≥35 kg m^-2 (OB group, n = 17) in ecological conditions and explored the associations of food choices with sensory perceptions and food liking.

Methods: Food choices and liking were assessed using a standardized ad-libitum buffet. Taste Strips and Scratch and Sniff cards were used to measure sensory perceptions. Microstructure of ingestive behavior of solid foods was studied using video recordings while eating the ad-libitum buffet.

Results: Women in the BS group consumed half as many calories at the buffet (p = .004) as the OB group, taking smaller bites (7.5 ± 1.9 vs 9.7 ± 2.4 g/bite; p = .020) at a slower ingestion rate (2.1 ± .7 vs 3.8 ± 1.1 bites/min; p = .035). No differences were found in food choices, food liking and sensory perceptions. In the BS group, consuming very high energy density foods was negatively associated with salt taste perceived intensity (p = .021) and the liking of fruits and vegetables (p = .045).

Conclusion: This is the first study that assessed the microstructure of ingestive behavior of solid foods in a population who has had BS. Ingestive behavior, but not food choices or liking, were different in women who had BS compared to women with obesity who did not have BS. However, only women with BS had their food choices associated with gustatory perceptions and food liking. Whether taste perceptions or types of food appreciations should be used as healthy-food choice predictors following BS should be further explored in future research.

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来源期刊

Appetite 医学-行为科学

CiteScore

9.10

自引率

11.10%

发文量

566

审稿时长

13.4 weeks

期刊介绍： Appetite is an international research journal specializing in cultural, social, psychological, sensory and physiological influences on the selection and intake of foods and drinks. It covers normal and disordered eating and drinking and welcomes studies of both human and non-human animal behaviour toward food. Appetite publishes research reports, reviews and commentaries. Thematic special issues appear regularly. From time to time the journal carries abstracts from professional meetings. Submissions to Appetite are expected to be based primarily on observations directly related to the selection and intake of foods and drinks; papers that are primarily focused on topics such as nutrition or obesity will not be considered unless they specifically make a novel scientific contribution to the understanding of appetite in line with the journal's aims and scope.