American Journal of Clinical Nutrition, Vol 57, 373-381, Copyright © 1993 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Fat preference and adherence to a reduced-fat diet

RD Mattes
Monell Chemical Senses Center, Philadelphia, PA 19104-3308.

The nature and mechanisms of altered food acceptability during adherence to a reduced-fat diet have not been characterized. These issues were assessed in healthy adults assigned to a reduced-fat diet excluding discretionary fat sources (n = 9), a similar diet permitting fat-modified products (n = 9) or no dietary modification (n = 9). Sensory responses to foods, body composition, and dietary intake were determined at baseline, monthly during 12 wk of diet adherence, and 12 followup wk. Marked and comparable reductions of fat intake were achieved in the experimental groups. Hedonic (ie, pleasantness) ratings for high-fat foods and preferred fat content of selected foods declined, but only in the group deprived of sensory exposure to fats. Thus, the frequency of sensory exposure to fats exerts a stronger influence on hedonic ratings of foods containing fat than total fat intake. The hedonic shift may promote long-term compliance with a reduced-fat diet.

This article has been cited by other articles:

				S. Yanovski Sugar and Fat: Cravings and Aversions J. Nutr., March 1, 2003; 133(3): 835S - 837. [Abstract] [Full Text] [PDF]

				R. R. Wing, M. G. Goldstein, K. J. Acton, L. L. Birch, J. M. Jakicic, J. F. Sallis Jr., D. Smith-West, R. W. Jeffery, and R. S. Surwit Behavioral Science Research in Diabetes: Lifestyle changes related to obesity, eating behavior, and physical activity Diabetes Care, January 1, 2001; 24(1): 117 - 123. [Abstract] [Full Text]

				N. D. Barnard, M. H. Davidson, and K. C. Maki The Lipid-Lowering Effect of Lean Meat Diets Falls Far Short of That of Vegetarian Diets Arch Intern Med, February 14, 2000; 160(3): 395 - 396. [Full Text] [PDF]