Food preferences and food cravings in caloric restriction.

摘要

Dieting is widespread in the US, but not wanting to give up preferred or craved foods may increase the risk of obesity and contribute to weight loss challenges. The Tufts University Comprehensive Assessment of Long-term Effects of Reducing Intake of Energy (CALERIE) trial studied 46 overweight adults who followed a 1-year caloric restriction (CR) diet. Described here are longitudinal changes in food cravings and preferences in response to CR.; Portion size of craved foods was related to lifetime high BMI. We also found that more successful weight losers had cravings for increased energy dense foods compared to subjects with less weight loss, but they also had a reduced frequency of giving in to cravings. High energy density and fat content were identifying characteristics of craved foods as well as statistically significant predictors of food preference ratings. Although food preference for high energy dense foods was associated with baseline BMI, it was not a significant barrier to weight loss during structured CR, and over time preference and desired intake of highly preferred, energy dense foods decreased with less exposure to these foods. In addition, no statistically significant differences in hunger, dietary satisfaction, eating behaviors or weight loss were found between volunteers who were allowed to add their choice of discretionary calories as part of their CR regimen and those individuals who did not have that choice; however, due to the small sample and high variability of dietary data, further studies in larger samples are necessary to fully understand how discretionary calories may help or hinder weight loss efforts.; In conclusion, high energy dense foods are often craved and preferred, but implementing strategies within weight loss programs which lower exposure and decrease portions of these foods and help individuals give in to cravings less often may help improve weight loss and maintenance. Practical applications and strategies need to be identified at the individual, household, and environmental level to help control the intake of high energy, highly preferred and craved foods and to help shift food preferences and cravings toward more healthful eating patterns which may help with weight loss and long-term maintenance.