Sensory preferences for fats: relationships with diet and body composition
DJ Mela, DA Sacchetti - The American journal of clinical nutrition, 1991 - Elsevier
Little is known about the factors influencing individual selection and consumption of fats or
the role of sensory preferences in this process. Thirty human subjects kept diet records for
10 d and then underwent preference testing with fat-containing stimuli: 10 different foods,
each prepared with 2–5 levels of fat. The mean preferred level of fat across all foods was
used as an indicator of overall fat preference. Analyses indicate 1) wide individual variation
in the most preferred fat level for each stimulus, with no consistent correlation among the …
the role of sensory preferences in this process. Thirty human subjects kept diet records for
10 d and then underwent preference testing with fat-containing stimuli: 10 different foods,
each prepared with 2–5 levels of fat. The mean preferred level of fat across all foods was
used as an indicator of overall fat preference. Analyses indicate 1) wide individual variation
in the most preferred fat level for each stimulus, with no consistent correlation among the …