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首页> 外文期刊>Physiology & behavior >Preference for full-fat over low-fat foods among individuals suffering from coronary heart disease and healthy controls.
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Preference for full-fat over low-fat foods among individuals suffering from coronary heart disease and healthy controls.

机译：患有冠心病和健康对照的人更喜欢全脂食品而不是低脂食品。

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Dietary behaviour can modify the risks for coronary heart disease (CHD). Dietary fat contributes to the sensory characteristics of many foods, but there are individual differences in liking for regular and reduced fat products. Preference for dietary fat might differ between healthy individuals and those of diagnosed CHD status. Preference for full-fat versus low-fat foods was assessed in a group suffering from CHD (N=24) and a healthy control group (N=41). Preferences were evaluated using a series of paired preference tests including 34 food pairs. Further, patterns across fat preference and a range of known risk factors for CHD were examined. The study was conducted in Sweden; March 2004 until May 2006. Overall the full-fat food items were preferred to the low-fat alternatives by both patients and control participants. The pattern of preference responses diverged significantly between patients and controls on only four of the 34 food items, in both directions, why preference related to total fat content per se is not confirmed as differentiating significantly between a group diagnosed with CHD compared to a healthy control group.
机译：饮食习惯可以改变患冠心病（CHD）的风险。膳食脂肪有助于许多食物的感官特性，但在喜欢常规和减少脂肪产品方面存在个体差异。在健康个体和确诊为冠心病状态的个体之间，饮食脂肪的偏好可能会有所不同。在患有冠心病的一组（N = 24）和一个健康的对照组（N = 41）中评估了全脂还是低脂食品的偏爱。使用一系列配对偏好测试​​（包括34对食物）对偏好进行评估。此外，检查了跨脂肪偏好的模式以及一系列已知的冠心病危险因素。该研究在瑞典进行。 2004年3月至2006年5月。总体而言，患者和对照组参与者均首选全脂食品而不是低脂食品。患者和对照组之间在34种食品中只有4种在两个方向上的偏爱反应模式差异显着，为什么没有证实与总脂肪含量本身有关的偏爱在诊断为CHD的组与健康对照组之间存在显着差异组。

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