对巧克力的渴望:它会影响饮食态度和体重指数吗?

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2022-01-07 DOI:10.1108/nfs-09-2021-0283
N. Sanli̇er, Büşra Açıkalın, Elif Eroglu, F. Kılınç, B. Çelik
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引用次数: 0

摘要

某些种类的食物,通过产生一种类似上瘾的效果,可能会引发暴饮暴食。本文旨在研究过量巧克力消费和饥饿是否会导致食物成瘾。设计/方法/方法采用食物渴望特征减少问卷(FCQ-T-r)、食物渴望状态问卷(FCQ-S)和饮食态度测试-26 (EAT-26)量表。分析了巧克力成瘾与人体测量、人口统计学特征、饮食行为之间的关系。这项研究对864名17至64岁的人进行了调查(男性327人,女性537人)。研究发现,随着个体体重指数(BMI)的增加,对巧克力的渴望、巧克力饥饿、吃巧克力的想法、对巧克力缺乏控制的程度都增加了。此外,它们与BMI也存在显著相关性(r = 0.39;R = 0.32;R = 0.33;R = 0.29;P < 0.001)。缺乏控制过度吃巧克力,对巧克力的渴望在女性参与者中被发现比在男性参与者中更高。结果发现,对巧克力的渴望减少了(r = - 0.17;P < 0.001);这在男性参与者中比女性参与者更明显。此外,在本研究中,eat -26与对巧克力的渴望之间存在显著相关(r = 0.76, p < 0.05)。结果显示,过度渴望巧克力的个体表现出异常的饮食行为(29.50±12.09)。结果表明,食物成瘾与饮食态度障碍呈正相关(r = 0.08, p < 0.001)。对食物的渴望会增加对食物的消耗,尤其是巧克力、糖等碳水化合物含量高、能量大的食物。这会导致暴饮暴食和超重。
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Chocolate craving: does it affect eating attitude and body mass index?
Purpose Some kinds of foods, by producing an effect like addiction, may trigger overeating. This paper aims to investigate whether excessive chocolate consumption and hunger cause food addiction. Design/methodology/approach Food cravings questionnaire-trait-reduced (FCQ-T-r), food cravings questionnaire-state (FCQ-S) and eating attitude test-26 (EAT-26) scales were used. The relation between chocolate addiction, anthropometric measurements, demographic characteristics, eating behavior of the people were analyzed. The study was conducted on 864 individuals between 17 and 64 years old (men = 327, women = 537). Findings As the body mass index (BMI) of the individuals increased, chocolate craving, chocolate hunger, thought of eating chocolate, lack of control of chocolate increased. Also, significant correlations were determined with BMI, respectively, (r = 0.39; r = 0.32; r = 0.33; r = 0.29; p < 0.001). The lack of control overeating chocolate, craving for chocolate was found to be higher in female participants than in male participants. It was seen that craving for chocolate decreases (r = −0.17; p < 0.001) with increasing age; this was more apparent in male participants compared to female participants. Besides, significant correlation was found (r = 0.76, p < 0.05) between the EAT-26, the craving to eat chocolate in this study. It was seen that individual, who were excessively eager to consume chocolate, exhibited abnormal eating behavior (29.50 ± 12.09). This showed that there is a positive relation (r = 0.08, p < 0.001) between food addiction, eating attitude disorder. Originality/value Food craving increases the consumption of food, especially chocolate, sugar, with high carbohydrate content and energy. This can lead to overeating and being overweight.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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