营养物质聚类,NOVA分类和营养物质分析:它们是如何重叠的,它们对食物的味道有什么预测?
Peter J Rogers1, Yeliz Vural2, Annika N Flynn1
1Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom.
Appetite
|July 5, 2024
概括
食品分类指标,如营养分类和NOVA,并不能预测味道的愉悦性. 高脂肪,高糖,高盐 (HFSS) 食物更有味道,但没有指标预测食物奖励.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 感官科学 感官科学
背景情况:
- 食品分类指标旨在预测消费者接受度和健康影响.
- 这些指标包括营养分类 (高口味食品 - - HPF),NOVA (超加工食品 - - UPF) 和营养分类 (高脂肪,高糖,高盐 - - HFSS).
- 之前的假设表明这些类别,特别是HPF和UPF,本质上是超可口的.
研究的目的:
- 为了评估三种食品分类指标 (营养素聚类,NOVA,营养素概况) 对食品口味的预测性表现.
- 为了确定这些指标是否可以预测人们的食欲 (食物奖励).
主要方法:
- 通过72至224名在线参与者获得的52种不同食品的口感评级进行了比较.
- 使用营养分类 (HPF),NOVA (UPF) 和营养分析 (HFSS) 评估食品的分类.
- 统计分析了食品类别之间的关系,并测量了口感和食物奖励.
主要成果:
- 在三种指标的食品分类中观察到明显的重叠,但也存在差异.
- 在超可口味食品 (HPF) 和非HPF之间,或在超加工食品 (UPF) 和非UPF之间,没有发现可口味的显著差异.
- 高脂肪,高糖和高盐 (HFSS) 食品的口味性与非HFSS食品相比显著更高.
- 这些指标都没有有效地预测食物奖励 (吃饭的欲望).
结论:
- 这些发现不支持使用营养聚类或NOVA指标作为味道的代理.
- HFSS分类显示了一些可口度的预测值,与HPF和UPF指标不同.
- 准确预测口感要求在不同成分的食品中进行直接测量,而不是依赖基于成分的理论分类.
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