| Project/Area Number |
15K16240
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Jichi Medical University (2016-2018)
Chuo University (2015) |
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Principal Investigator |
Komatsu Sakura 自治医科大学, 医学部, 客員研究員 (90625914)
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| Project Period (FY) |
2015-04-01 – 2019-03-31
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| Project Status |
Completed (Fiscal Year 2018)
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| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2017: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2016: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2015: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
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| Keywords | food craving / ごはんcraving / チョコレートcraving / 尺度 / 白米 |
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| Outline of Final Research Achievements |
Food cravings contrast with appetite. Any food can satiate appetite, but only specific foods satisfy a craving. This study investigated factors that satisfy rice cravings as a staple food for Japanese people.
The following results were reported. First, deprivation of rice caused rice cravings but an increase in the frequency of rice cravings did not lead to an increase in the frequency of rice consumption. Second, chocolate-flavored pastries satisfied chocolate cravings in the subjective index but not in the behavioral index.
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| Academic Significance and Societal Importance of the Research Achievements |
本研究では、これまでほとんど実証されてこなかった、food cravingの定義に関わるfood cravingを満たすための要因に注目した。さらに、日本人に特有と考えられる「ごはん」に対するcravingに注目していた。今後ごはんcraving研究が発展すれば、日本人が数多くある食べ物の中で、ごはんに最もcravingを感じている一方で、なぜごはんの消費量が減少しているのかが明らかになると考えられる。そして、このことによって、ごはんの消費量を増加させる一助となり得ると予測する。
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