Impact of a non-restrictive satiating diet on anthropometrics, satiety responsiveness and eating behaviour traits in obese men displaying a high or a low satiety phenotype
非限制性饱腹感饮食对表现出高饱腹感或低饱腹感表型的肥胖男性的人体测量学、饱腹感反应性和饮食行为特征的影响

Hélène Arguin $^{1}$ , Angelo Tremblay $^{1, 2, 3}$ , John E. Blundell $^{4}$ , Jean-Pierre Després $^{1, 2}$ , Denis Richard $^{2}$ , Benoît Lamarche $^{3}$ and Vicky Drapeau $^{2, 3, 5 *}$
海伦·阿金（Hélène Arguin $^{1}$ ）、安吉洛·特伦布莱 $^{1, 2, 3}$ （Angelo Tremblay）、约翰·布伦德尔 $^{4}$ （John E. Blundell）、让-皮埃尔·德普雷（Jean-Pierre Després $^{1, 2}$ ）、丹尼斯·理查德（Denis Richard $^{2}$ ）、伯努瓦·拉马什 $^{3}$ （Benoît Lamarche）和维姬·德拉波（Vicky Drapeau $^{2, 3, 5 *}$ ） $^{1}$ Department of Kinesiology, Faculty of Medicine, Laval University, Quebec, QC, Canada, G1V OA6
拉瓦尔大学医学院运动机能学 $^{1}$ 系，魁北克省，魁北克省，加拿大，G1V OA6 $^{2}$ Quebec Heart and Lung Institute/Research Center, Quebec, QC, Canada, G1V 4G5
$^{2}$ Quebec Heart and Lung Institute/Research Center，魁北克， QC，加拿大， G1V 4G5 $^{3}$ Institute of Nutraceuticals and Functional Foods, Laval University, Quebec, QC, Canada, G1V OA6
$^{3}$ Institute of Nutraceuticals and Functional Foods， Laval University，魁北克， QC，加拿大， G1V OA6 $^{4}$ Biopsychology Group, Institute of Psychological Sciences, University of Leeds, Leeds LS2 9JZ, UK
$^{4}$ 英国利兹大学心理科学研究所生物心理学组 LS2 9JZ $^{5}$ Department of Physical Education, Faculty of Education, Laval University, Quebec, QC, Canada, G1V OA6
拉瓦尔大学教育学院体育 $^{5}$ 系，魁北克，加拿大，G1V OA6

British Journal of Nutrition
英国营养学杂志
(Submitted 3 May 2017 - Final revision received 1 August 2017 - Accepted 18 August 2017)
（2017 年 5 月 3 日提交 - 2017 年 8 月 1 日收到最终修订 - 2017 年 8 月 18 日接受）

Abstract 抽象

The aim of this study was to evaluate the impact of a non-restrictive satiating diet in men displaying various degrees of satiety efficiency. In all, sixty-nine obese men aged $41 \cdot 5$ (sd $5 \cdot 7$ ) years were randomly assigned to a control ( $10 - 15, 55 - 60$ and $30 %$ energy as protein, carbohydrate and lipid, respectively; $n$ 34) or satiating (20-25, 45-50 and 30-35% energy as protein, carbohydrate and lipid, respectively; $n 35$ ) diet for 16 weeks, and were classified as having a low (LSP) or high (HSP) satiety phenotype. Both diets were consumed ad libitum. Changes in body weight, BMI, percent fat mass, waist circumference, satiety responsiveness and eating behaviour traits were assessed following the intervention. Dropout rates were higher in the control diet ( $44 \cdot 1 %$ ) compared with the satiating diet ( $8 \cdot 6 %$ ). Decreases in body weight, BMI and waist circumference were significant in both groups, yet HSP individuals lost more body weight than LSP individuals ( $P = 0 \cdot 048$ ). Decreases in % fat mass were greater in the satiating diet (LSP: $- 2 \cdot 1$ (sd $2 \cdot 1$ ) %; $P < 0 \cdot 01$ and HSP: $- 3 \cdot 0$ (sd $2 \cdot 5$ ) %; $P < 0 \cdot 001$ ) compared with the control diet (LSP: $- 1 \cdot 1$ (sd $2 \cdot 5$ ) % and HSP: $- 1 \cdot 3$ (sd $2 \cdot 6$ ) %) ( $P = 0 \cdot 034$ ). Satiety responsiveness was markedly improved in the satiating diet, whereas no significant changes were observed in the control group. Changes in dietary restraint $(+ 3 \cdot 3 (sd 2 \cdot 9)$ to $+ 7 \cdot 2 (sd 5 \cdot 5))$ , flexible control $(+ 0 \cdot 9 (sd 1 \cdot 4)$ to $+ 2 \cdot 3 (sd 2 \cdot 7))$ , rigid control $(+ 2 \cdot 2 (sd 1 \cdot 5)$ to $+ 2 \cdot 5 (sd 2 \cdot 8)$ , disinhibition ( $- 2 \cdot 8$ (sd $3 \cdot 7$ ) to $- 3 \cdot 2$ (sd $2 \cdot 6$ )) and susceptibility to hunger ( $- 2 \cdot 7$ (sd $4 \cdot 1$ ) to $- 4 \cdot 6$ (sd $3 \cdot 9$ )) were similar between the diets. Compared with the control diet, the satiating diet favoured adherence, decreased % fat mass and improved satiety responsiveness in both HSP and LSP individuals.
本研究的目的是评估非限制性饱腹感饮食对表现出不同程度饱腹感的男性的影响。总共，69 名（sd $5 \cdot 7$ ）岁的 $41 \cdot 5$ 肥胖男性被随机分配到对照组（ $10 - 15, 55 - 60$ 和 $30 %$ 能量分别为蛋白质、碳水化合物和脂质; $n$ 34）或饱腹感（分别为蛋白质、碳水化合物和脂质的 20-25%、45-50 和 30-35%能量; $n 35$ ）饮食 16 周，并被归类为低（LSP）或高（HSP）饱腹感表型。这两种饮食都是随意食用的。干预后评估体重、BMI、脂肪量百分比、腰围、饱腹感反应性和饮食行为特征的变化。与饱腹饮食相比，对照饮食（ $44 \cdot 1 %$ ）的辍学率更高 $8 \cdot 6 %$ （）。两组的体重、BMI 和腰围均显着下降，但 HSP 个体比 LSP 个体减轻了更多的体重（ $P = 0 \cdot 048$ ）。饱腹饮食中脂肪量百分比的下降幅度更大（LSP： $- 2 \cdot 1$ （sd $2 \cdot 1$ ）%; $P < 0 \cdot 01$ 和 HSP： $- 3 \cdot 0$ （sd $2 \cdot 5$ ）%; $P < 0 \cdot 001$ ）与对照日粮（LSP： $- 1 \cdot 1$ （sd $2 \cdot 5$ ）%和 HSP： $- 1 \cdot 3$ （sd $2 \cdot 6$ ）%） $P = 0 \cdot 034$ （）。饱腹感饮食的饱腹感反应性显着改善，而对照组则未观察到显着变化。饮食限制 $(+ 3 \cdot 3 (sd 2 \cdot 9)$ 对 $+ 7 \cdot 2 (sd 5 \cdot 5))$ 、灵活控制 $(+ 0 \cdot 9 (sd 1 \cdot 4)$ 、 $+ 2 \cdot 3 (sd 2 \cdot 7))$ 刚性控制 $(+ 2 \cdot 2 (sd 1 \cdot 5)$ 、 $+ 2 \cdot 5 (sd 2 \cdot 8)$ 去抑制（ $- 2 \cdot 8$ （sd $3 \cdot 7$ ）至 $- 3 \cdot 2$ （sd $2 \cdot 6$ ））和饥饿易感性（ $- 2 \cdot 7$ （sd $4 \cdot 1$ ）至 $- 4 \cdot 6$ （sd $3 \cdot 9$ ））的变化相似。与对照饮食相比，饱腹饮食有利于 HSP 和 LSP 个体的依从性、降低脂肪量百分比并改善饱腹感反应。

Key words: Non-restrictive diets: Weight loss: Appetite control: Eating behaviours: Satiety responsiveness: Satiety phenotypes: Satiety quotients
关键词：非限制性饮食：减肥：食欲控制：饮食行为：饱腹感反应性：饱腹感表型：饱腹感商数

Obesity is a multifactorial condition that can lead to serious health problems. It develops from complex interactions between a wide array of environmental and genetic factors, and marked individual aetiological differences justify the use of personalised interventions to prevent and treat obesity.
肥胖是一种多因素疾病，可导致严重的健康问题。它是由多种环境和遗传因素之间的复杂相互作用发展而来的，显着的个体病因差异证明了使用个性化干预措施来预防和治疗肥胖是合理的。

The control of food intake and energy balance implies a dynamic interaction between biological/physiological and behavioural/psychological factors

^{(1)}

. Satiation and post-ingestive satiety efficiency vary greatly between individuals. Studies show that some individuals (both non-obese and obese) have difficulty to recognise their appetite sensations before and after a substantial energetic load

^{(2)}

. This ‘low satiety phenotype’ (LSP) has been observed in approximately

10 %

of obese patients consulting for
食物摄入量和能量平衡的控制意味着生物/生理因素和行为/心理因素

^{(1)}

之间的动态相互作用。饱腹感和摄入后饱腹感效率因人而异。研究表明，一些人（非肥胖和肥胖）在大量能量负荷

^{(2)}

之前和之后难以识别自己的食欲感觉。这种“低饱腹感表型”（LSP）已在大约

10 %

咨询的肥胖患者中观察到
weight loss in our nutrition clinic

^{(3)}

, and has been associated with higher reported and measured energy intakes

^{(4, 5)}

. LSP individuals are characterised by a difficulty to detect changes in their appetite sensations throughout the day, a weak satiety response to a meal, and in some cases by an increase in appetite after a meal

^{(2, 6)}

. In one study, higher disinhibition scores from the Three-Factor Eating Questionnaire (TFEQ), an eating behaviour trait that indicates a higher susceptibility for overconsumption on a regular basis, were also reported

^{(2)}

. Consequently, it has been hypothesised that the LSP individuals could be more vulnerable to weight gain and resistance to weight loss

^{(6)}

.
在我们的营养诊所减肥

^{(3)}

，并且与更高的报告和测量能量摄入

^{(4, 5)}

有关。LSP 个体的特征是难以检测全天食欲变化、对进餐的饱腹感反应较弱，在某些情况下饭后食欲增加

^{(2, 6)}

。在一项研究中，还报告

^{(2)}

了三因素饮食问卷（TFEQ）的去抑制分数较高，这是一种饮食行为特征，表明定期过度消费的易感性更高。因此，据推测，LSP 个体可能更容易受到体重增加和体重减轻

^{(6)}

的抵抗力。

Energy restriction remains largely used as the obvious approach to induce weight loss in the management of obesity.
能量限制仍然被广泛用作肥胖管理中诱导体重减轻的明显方法。

However, there is ample evidence to suggest that the long-term effects of energy-restricted diets on body weight in individuals with obesity is at best modest, and long-term weight regain is observed in the majority of individuals

^{(7)}

. This can be explained, in part, by some negative effects on appetite control that result from fat mass loss, such as an increase in hunger and desire to eat

^{(8)}

. Thus, there is a need to study weight control strategies that promote a spontaneous energy deficit without significantly altering hunger and satiety levels and that take into account individual differences in satiety responsiveness. One promising alternative could be the combination of multiple functional foods that are known for their satiety-enhancing properties in order to develop a ‘highly satiating’, healthy and non-restrictive diet, that could be maintained over the long term. Food properties or functional agents that may influence satiation and satiety and/or create a spontaneous decrease in energy intake include low energy density

^{(9)}

, and a higher content of protein (

> 20 %

of energy from protein)

^{(10, 11)}

, dietary fibre

^{(12)}

, long-chain

n - 3

fatty acids

^{(13)}

, dietary

{Ca}^{(14)}

and capsaicinoids

^{(15)}

.
然而，有充分的证据表明，能量限制饮食对肥胖者体重的长期影响充其量是适度的，并且在大多数人

^{(7)}

中观察到长期体重反弹。这可以部分解释为脂肪量减少对食欲控制的一些负面影响，例如饥饿感和进食

^{(8)}

欲望增加。因此，有必要研究体重控制策略，在不显着改变饥饿和饱腹感水平的情况下促进自发的能量不足，并考虑到饱腹感反应的个体差异。一种有前途的替代方案可能是将多种功能性食品的组合，这些食物以其增强饱腹感的特性而闻名，以开发一种“高度饱腹感”、健康和无限制的饮食，并且可以长期维持。可能影响饱腹感和饱腹感和/或导致能量摄入自发减少的食物特性或功能剂包括低能量密度

^{(9)}

、蛋白质（

> 20 %

来自蛋白质的能量）、

^{(10, 11)}

膳食纤维

^{(12)}

、长链

n - 3

脂肪酸

^{(13)}

、膳食

{Ca}^{(14)}

和辣椒素含量

^{(15)}

较高。

Even though these food-related factors have been shown to help short-term appetite control under standardised laboratory conditions, it is unclear whether their combination could benefit obese individuals, including those who express low satiety responsiveness, during the weight loss process. The objective of this study was to evaluate the impact of a non-restrictive (ad libitum), highly satiating diet on body weight and composition, satiety responsiveness, eating behaviour traits and adherence in obese men displaying large variations in their satiety efficiency. We hypothesised that, compared with a nonrestrictive conventional dietary plan based on the Canadian Food Guide

^{(16)}

, the highly satiating diet would result in greater decreases in body weight and fat mass, a better satiety responsiveness, more desirable changes in eating behaviour traits and a higher adherence rate in individuals characterised by low or high satiety responsiveness.
尽管这些与食物相关的因素已被证明有助于在标准化实验室条件下短期控制食欲，但尚不清楚它们的组合是否可以在减肥过程中使肥胖个体受益，包括那些表现出低饱腹感反应的人。本研究的目的是评估非限制性（随意）、高饱腹感饮食对肥胖男性的体重和成分、饱腹感反应性、饮食行为特征和依从性的影响，这些男性的饱腹感效率差异很大。我们假设，与基于加拿大食品指南

^{(16)}

的非限制性传统饮食计划相比，高饱腹感饮食将导致体重和脂肪量的更大减少，更好的饱腹感反应，更理想的饮食行为特征变化，以及以低或高饱腹感反应为特征的个体的更高依从率。

Methods 方法

Participants 参与者

In all, seventy-five men were recruited through physicians and media from the Quebec City area. Eligibility of the participants was first determined by a telephone interview. Inclusion criteria were: aged between 30 and 50 years, obese (BMI between 30
总共有 75 名男性是通过医生和媒体从魁北克市地区招募的。参与者的资格首先通过电话访谈确定。纳入标准是：年龄在 30 至 50 岁之间，肥胖（BMI 在 30
and

40 kg / m^{2}

), overall good health, no medications which could influence appetite sensations (hormones, tranquilisers such as chlorpromazine and benzodiazepin, lithium carbonate, ciproheptadin, antihistaminic, serotonin antagonist, sulfonylurea and glucocorticoids), no body weight variations of more than 4 kg over the last 2 months, and being sedentary to moderately active (i.e. participating in moderate to vigorous physical activity

\leq 3 \times 30 \min /

week). Eligible participants were then invited to a screening visit to confirm the inclusion criteria and to present the details of the project. Dietary restriction was also assessed at the screening visit with the use of the

{TFEQ}^{(17)}

and restrained participants (i.e. cognitive restraint score

> 10

) were excluded. After the screening session, six participants were excluded (three for high fasting glucose/diabetes, one for high TAG, one for hypothyroidism and one for lack of motivation). The remaining sixty-nine participants were selected to participate in the study. This study was conducted according to the guidelines laid down in the Declaration of Helsinki and all procedures involving human subjects were approved by the Laval University Ethics Committee in Health Sciences and the Quebec Heart and Lung Institute/Research Center Ethic Committee (protocol record MOP-68858). Written informed consent was obtained from all subjects. Trial registration no.: NCT03128697 (https://clinicaltrials.gov).
和

40 kg / m^{2}

），整体健康，没有可能影响食欲感觉的药物（激素、镇静剂，如氯丙嗪和苯二氮卓、碳酸锂、环庚啶、抗组胺药、血清素拮抗剂、磺脲类药物和糖皮质激素），过去 2 个月体重变化不超过 4 公斤，久坐至中度活动（即参加中度至剧烈的体力活动

\leq 3 \times 30 \min /

周）。然后邀请符合条件的参与者进行筛选访问，以确认纳入标准并介绍项目的详细信息。在筛选访视

{TFEQ}^{(17)}

时还使用和约束参与者（即认知约束评分

> 10

）被排除在外。筛选会议结束后，六名参与者被排除在外（三名因高空腹血糖/糖尿病，一名因高 TAG，一名因甲状腺功能减退，一名因缺乏动力）。其余 69 名参与者被选中参加该研究。本研究是根据《赫尔辛基宣言》中规定的指导方针进行的，所有涉及人类受试者的程序均已获得拉瓦尔大学健康科学伦理委员会和魁北克心肺研究所/研究中心伦理委员会的批准（协议记录 MOP-68858）。获得所有受试者的书面知情同意书。试验注册号：NCT03128697（https://clinicaltrials.gov）。

Experimental design 试验设计

The study design consisted of two phases (weight stabilisation and weight loss) and three experimental visits (V): satiety efficiency categorisation (V1), baseline measurements (V2) and post-study measurements (V3) (Fig. 1). After the weight stabilisation phase and baseline measurements (V2), participants (

n

69) were randomly assigned to either an ad libitum experimental diet (

n 35

) or ad libitum control diet (

n 34

) for a 16-week period.
研究设计包括两个阶段（体重稳定和体重减轻）和三个实验访问（V）：饱腹感效率分类（V1）、基线测量（V2）和研究后测量（V3）（图 1）。在体重稳定阶段和基线测量（V2）之后，参与者（

n

69）被随机分配到随意实验饮食（

n 35

）或随意对照饮食（

n 34

）中，为期 16 周。

Satiety efficiency categorisation (V1). Participants arrived at the laboratory at 08.00 hours following a 12-h overnight fast and were invited to consume a standardised breakfast to evaluate their appetite sensations and determine the satiety quotient (SQ) for each appetite sensation. They had been instructed not to consume alcohol or engage in structured physical activity for at least 24 h before testing. The breakfast test meal consisted of white bread, butter, peanut butter, Cheddar cheese and orange juice, and had to be eaten within a

20 - \min

period. The meal was
饱腹感效率分类（V1）。参与者在禁食 12 小时后于 08：00 到达实验室，并被邀请享用标准化早餐以评估他们的食欲感觉并确定每种食欲感觉的饱腹感（SQ）。他们被指示在测试前至少 24 小时内不要饮酒或进行结构化的体育活动。早餐测试餐包括白面包、黄油、花生酱、切达干酪和橙汁，必须在一段时间

20 - \min

内食用。这顿饭是

Fig. 1. Experimental design. V1, satiety efficiency categorisation; V2, baseline measurements; V3, post-tests.
图 1.试验设计。V1，饱腹效率分类;V2，基线测量;V3，后测。
designed to provide 14, 42 and 44% of total energy as protein, fat and carbohydrate, respectively, and an energy content of 3067 kJ ( 733 kcal ). Appetite sensations (desire to eat, hunger, fullness and prospective food consumption (PFC)) were assessed by 150 mm visual analogous scales (VAS) adapted from Hill & Blundell

^{(18)}

, before, immediately after and at 10 min intervals until 1 h after the breakfast. The last two VAS measurements were performed 90 and 120 min after the breakfast. The following questions were asked on the VAS: (1) How strong is your desire to eat? (‘very weak’ to ‘very strong’), (2) How hungry do you feel? (‘not hungry at all’ to ‘as hungry as I have ever felt’), (3) How full do you feel? (‘not full at all’ to ‘very full’), and (4) How much food do you think you could eat? (‘nothing at all’ to ‘a large amount’). VAS measurements were always performed in the same environment (i.e. alone in a quiet room, at the same table, in the same room with the same lighting that was kept free of odours and sounds as well as other potentially confounding factors (visual stimuli, individuals in the room, etc.)). Under these conditions, VAS measurements in our laboratory have been shown to be highly reliable both before and in response to a meal

^{(19)}

. The satiety efficiency of each individual (referred to as the SQ for desire to eat, hunger, fullness and PFC as well as the mean SQ) was calculated with the following equation

^{(4)}

:
设计为分别提供总能量的 14%、42% 和 44% 的蛋白质、脂肪和碳水化合物，能量含量为 3067 kJ （733 kcal）。食欲感（进食欲望、饥饿感、饱腹感和预期食物消耗量（PFC））通过改编自 Hill & Blundell

^{(18)}

的 150 毫米视觉模拟量表（VAS）进行评估，早餐前、早餐后和早餐后 10 分钟间隔。最后两次 VAS 测量在早餐后 90 分钟和 120 分钟进行。在 VAS 上提出了以下问题：（1）你的进食欲望有多强？（“非常虚弱”到“非常强”），（2）你感觉有多饿？（“一点也不饿”到“我从未感到过的饥饿”），（3）你感觉有多饱？（“一点也不饱”到“非常饱”），以及（4）你认为你可以吃多少食物？（“什么都没有”到“大量”）。VAS 测量始终在同一环境中进行（即单独在安静的房间里，在同一张桌子旁，在同一个房间里，在相同的照明下，没有气味和声音以及其他潜在的混杂因素（视觉刺激、房间里的人等））。在这些条件下，我们实验室的 VAS 测量已被证明在进餐前和进餐后都非常可靠

^{(19)}

。每个人的饱腹感效率（称为进食欲望、饥饿感、饱腹感和 PFC 的 SQ 以及平均 SQ）使用以下公式计算

^{(4)}

：

\begin{aligned} SQ (mm / 418 kJ (100 kcal)) \\ = & \frac{(\binom{fasting appetite sensations (mm) - mean of the}{60 - \min post-meal appetite sensations (mm)})}{energy content of the test meal (kJ (kcal))} \times 100 . \end{aligned}

It is important to note that the SQ calculation for fullness is reversed (the mean post-meal rating - fasting rating). The theoretical range of possible SQ values is between

- 20 \cdot 5

and

20 \cdot 5

mm / 418 kJ

( 100 kcal ). A higher SQ for each of the appetite sensations represents a stronger appetite response to ingested food whereas a lower SQ represents a weaker response.
重要的是要注意，饱腹度的 SQ 计算是相反的（平均餐后评级 - 空腹评级）。可能的 SQ 值的理论范围在

- 20 \cdot 5

和

20 \cdot 5

mm / 418 kJ

（ 100 kcal 之间）。每种食欲感觉的 SQ 越高，代表对摄入食物的食欲反应越强，而 SQ 越低，代表反应越弱。

The low satiety phenotype. The mean of the SQ (mean SQ) for the four different appetite sensations was used to classify the participants according to their individual satiety efficiency (high

v

. low). Individuals with a mean SQ

< 8 mm / 418 kJ

( 100 kcal ) were classified as having a low appetite response to a meal (i.e. the LSP), whereas those with an SQ

\geq 8 mm / 418 kJ

( 100 kcal ) were classified as the high satiety phenotype (HSP), as previously described

^{(6)}

. The reliability of the SQ as a marker of satiety efficiency has been demonstrated under controlled laboratory conditions in men

^{(6)}

and women

^{(20)}

.
低饱腹感表型。使用四种不同食欲感觉的 SQ（平均 SQ）的平均值根据参与者的个人饱腹感效率（高、低

v

）对参与者进行分类。平均 SQ

< 8 mm / 418 kJ

（100 kcal）的个体被归类为对膳食的食欲反应低（即 LSP），而 SQ

\geq 8 mm / 418 kJ

（100 kcal）的个体被归类为高饱腹感表型（HSP），如前所述

^{(6)}

。SQ 作为饱腹感效率标志物的可靠性已在男性

^{(6)}

和女性

^{(20)}

的受控实验室条件下得到证实。

Weight stabilisation phase. After the first experimental visit (V1), participants were instructed to keep their weight and lifestyle stable for the next 2-4 weeks.
体重稳定阶段。在第一次实验访问（V1）后，参与者被指示在接下来的 2-4 周内保持体重和生活方式稳定。

Baseline measurements (V2). After the weight stabilisation phase, participants returned to the laboratory for a second experimental visit (V2). They arrived at the laboratory at 08.00 hours following a 12-h overnight fast and had been instructed not to consume alcohol or engage in structured physical activity for at least 24 h before testing.
基线测量（V2）。体重稳定阶段结束后，参与者返回实验室进行第二次实验访问（V2）。他们在禁食 12 小时过夜后于 08：00 到达实验室，并被指示在测试前至少 24 小时内不要饮酒或进行结构化的体育活动。

Anthropometric and body composition measurements. Upon arrival, height and waist circumference were measured according to standardised procedures

^{(21)}

, and body weight and composition (fat mass, lean body mass and percent fat mass) were measured by dual-energy X-ray absorptiometry (DXA; GE Medical Systems Lunar). BMI was calculated as DXA body weight divided by height squared (

kg / m^{2}

). Of note, for each DXA measurement, participants arrived in the same condition (i.e. being fasted, rested and well-hydrated).
人体测量和身体成分测量。抵达后，按照标准化程序测量身高和腰围

^{(21)}

，通过双能 X 射线吸收测定法（DXA;GE 医疗系统月球）。BMI 计算为 DXA 体重除以身高的平方（

kg / m^{2}

）。值得注意的是，对于每次 DXA 测量，参与者都处于相同的状态（即禁食、休息和充足的水分）。

Eating behaviour traits assessment. Participants completed a French version of the fifty-one-item

{TFEQ}^{(17)}

. This questionnaire measures the three following dimensions of human eating behaviours: cognitive dietary restraint (intent to control food intake), disinhibition (overconsumption of food in response to cognitive or emotional cues) and susceptibility to hunger (food intake in response to feelings and perceptions of hunger). It is also possible to distinguish two types of cognitive dietary restraint behaviours: flexible control and rigid control of eating

^{(22)}

. The TFEQ is a reproducible and valid tool

^{(17, 23)}

and the French version has been previously validated

^{(24)}

.
饮食行为特征评估。参与者完成了 51 项

{TFEQ}^{(17)}

的法语版本。该问卷测量人类饮食行为的以下三个维度：认知饮食限制（控制食物摄入的意图）、去抑制（根据认知或情绪线索过度食用食物）和对饥饿的易感性（食物摄入量是根据饥饿的感觉和感知而产生的）。还可以区分两种类型的认知饮食约束行为：饮食的灵活控制和刚性控制

^{(22)}

。TFEQ 是一种可重复且有效的工具

^{(17, 23)}

，法语版本之前已经过验证

^{(24)}

。

Satiety responsiveness measurement. A standardised breakfast was served at 08.30 hours (see the ‘Satiety efficiency categorization (V1)’ for a complete description of the procedure). The purpose of this standardised breakfast was to assess the baseline satiety responsiveness of participants (SQ for desire to eat, hunger, fullness, PFC as well as the mean SQ).
饱腹感反应性测量。08：30 供应标准化早餐（有关程序的完整描述，请参阅'饱腹效率分类（V1）'）。这种标准化早餐的目的是评估参与者的基线饱腹感反应（进食欲望、饥饿感、饱腹感、PFC 以及平均 SQ）。

Weight loss phase 减肥阶段

Dietary interventions. No energetic restriction was prescribed in either of the diets. The experimental diet was designed to be highly satiating and induce a spontaneous energy deficit. This diet was characterised as follows: low energy density, high micronutrient density, particularly Ca , moderate in fat (

30 - 35 %

of total energy intake, mainly PUFA), high in fibre (

> 25 g / d

), high in protein (20-25% of total energy intake) and included

45 - 50 %

energy as carbohydrate mainly provided by nonprocessed foods with a low glycaemic index (Table 1). Participants received a specific listing of highly satiating foods in order to help them with their food choices (Table 2). They were instructed to choose the majority of their daily food items from this food list. In order to facilitate diet adherence to the prescribed diet and preparation of healthy satiating meals, one main course per day (lunch or dinner) was provided to each subject on a weekly basis. These meals were served in large portions (four servings per meal) in order to let the participants eat until satiation was reached. They were low energy density (

< 6.3 kJ / g

(

< 1.5 kcal / g

)), made with mostly low glycaemic index foods (glycaemic index factor

\leq 55^{(25)}

), and contained capsaicin (red chili pepper). One serving of each meal provided

< 2092 kJ (< 500 kcal), > 25 %

energy from proteins, <25% energy from lipids (mainly PUFA and MUFA) and

> 8 g

of fibres (see e.g. satiating meal

^{(26)}

). Participants were encouraged to consume this satiating diet until satiety for a 16 -week period even if a resistance to weight loss was observed during the protocol. The control diet (Table 1) provided

10 - 15 %

, 55-60 and

30 %

energy as protein, carbohydrate and lipid, respectively. Food was self-selected
饮食干预。两种饮食中都没有规定能量限制。实验饮食被设计为高度饱腹感并诱发自发的能量不足。这种饮食的特点是：低能量密度、高微量营养素密度，特别是钙、中等脂肪（

30 - 35 %

占总能量摄入，主要是多不饱和脂肪酸）、高纤维（

> 25 g / d

）、高蛋白质（占总能量摄入量的 20-25%），并以碳水化合物的形式包含

45 - 50 %

能量，主要由低血糖指数的非加工食品提供（表 1）。参与者收到了一份特定的高饱腹感食物清单，以帮助他们选择食物（表 2）。他们被指示从这份食物清单中选择大部分日常食物。为了促进饮食遵守规定的饮食和准备健康的饱腹餐，每周向每个受试者提供每天一道主菜（午餐或晚餐）。这些餐点是大份供应的（每餐四份），以便让参与者吃到饱为止。它们能量密度低（

< 6.3 kJ / g

（

< 1.5 kcal / g

）），主要由低血糖指数食物（血糖指数因子

\leq 55^{(25)}

）制成，并含有辣椒素（红辣椒）。每餐一份提供

< 2092 kJ (< 500 kcal), > 25 %

来自蛋白质的能量，<25% 的能量来自脂质（主要是多不饱和脂肪酸和 MUFA）和

> 8 g

纤维（参见例如饱腹感餐

^{(26)}

）。鼓励参与者在 16 周内食用这种饱腹饮食，直到饱腹感，即使在方案期间观察到减肥阻力。对照饮食（表 1）分别提供

10 - 15 %

55-60 和

30 %

能量，如蛋白质、碳水化合物和脂质。食物是自选的

Abbreviations: HSP, high satiety phenotype; LSP, low satiety phenotype; PFC, prospective food consumption; SQ, satiety quotient; TEFQ, Three-Factor Eating Questionnaire; VAS, visual analogous scale.
缩写：HSP，高饱腹感表型;LSP，低饱腹感表型;PFC，预期食物消费;SQ，饱腹商;TEFQ，三因素饮食问卷;VAS，视觉类比量表。
- Corresponding author: V. Drapeau, fax +1 418656 2441, email vicky.drapeau@fse.ulaval.ca
  通讯作者：V. Drapeau，传真 +1 418656 2441，电子邮件 vicky.drapeau@fse.ulaval.ca