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食欲：衡量和控制疑虑
美国营养协会杂志 2005年5月；105(5 增刊l 1)：S87-97。

当食物可以获得时，人类似乎具备一种允许或甚至鼓励能量摄入大于能量消耗的基因型。这种基因型功能性的贯穿于人类进化的大部分时间，而在便宜、美味和容易得到的食物的当前环境中较少这样。为了获得减轻和维持体重的饮食目标，人类已经努力地尝试通过操控食物的物理性质、食物的成分以及食物的消耗模式来影响食欲感觉。这种尝试没有获得多大成功，部分原因是因为衡量食欲感觉有困难，但更根本的原因是食欲与食物的选择或摄取之间的关系并不明显。本文评论性的回顾了评价食欲和经由选择的食物成分对食欲感觉影响的最普通的方法。将现有的认识转化成为饮食实践必须慎重进行。

Reference:

Appetite: measurement and manipulation misgivings.
J Am Diet Assoc. 2005 May;105(5 Suppl 1):S87-97.
Humans appear to have a genotype that permits, or even encourages, an energy intake that is greater than energy expenditure when food is available. This was functional throughout most of human evolution but is less so in the current environment of inexpensive, palatable, and readily available foods. To achieve dietary goals of weight loss or maintenance, attempts have been made to influence appetitive sensations through the manipulation of the physical properties of foods, their composition, or their pattern of consumption. This has led to limited success, in part, because measurement of appetitive sensations is difficult but, more fundamentally, because the association between appetite and food choice or intake is not robust. This article critically reviews the most common methods for assessment of appetite and the effects of selected food constituents on appetitive sensations. Translation of current knowledge to dietetic practice must be made cautiously.