Abstract
Understanding and perhaps overriding preferences for fat is important, given the relationship between higher dietary fat consumption and poorer health. We have examined the roles of potential mechanisms for differences in fat preference: actual fat content and expected fat content. The subjects were women (n=192, ages=50-69) recruited to a study of low-fat dietary change. Subjects were randomized to one of the four cells: participants received either a high- or low-fat milkshake at baseline, and half of each group was told that their milkshake was low in fat and the other half high in fat. Women who received a high-fat milkshake consumed more grams than women who received a low-fat milkshake. Women who expected low-fat shakes reported liking them more than those who expected high-fat milkshakes. These data indicate that both physiology and cognition play a role in determining consumption of high- and low-fat foods.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 247-253 |
| Number of pages | 7 |
| Journal | Physiology and Behavior |
| Volume | 78 |
| Issue number | 2 |
| DOIs | |
| State | Published - Feb 2003 |
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All Science Journal Classification (ASJC) codes
- Experimental and Cognitive Psychology
- Behavioral Neuroscience
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Effects of fat content on fat hedonics : Cognition or taste? / Bowen, Deborah; Green, Pamela; Vizenor, Nancy; Vu, Cathy; Kreuter, Petra; Rolls, Barbara.
In: Physiology and Behavior, Vol. 78, No. 2, 02.2003, p. 247-253.Research output: Contribution to journal › Article
TY - JOUR
T1 - Effects of fat content on fat hedonics
T2 - Cognition or taste?
AU - Bowen, Deborah
AU - Green, Pamela
AU - Vizenor, Nancy
AU - Vu, Cathy
AU - Kreuter, Petra
AU - Rolls, Barbara
PY - 2003/2
Y1 - 2003/2
N2 - Understanding and perhaps overriding preferences for fat is important, given the relationship between higher dietary fat consumption and poorer health. We have examined the roles of potential mechanisms for differences in fat preference: actual fat content and expected fat content. The subjects were women (n=192, ages=50-69) recruited to a study of low-fat dietary change. Subjects were randomized to one of the four cells: participants received either a high- or low-fat milkshake at baseline, and half of each group was told that their milkshake was low in fat and the other half high in fat. Women who received a high-fat milkshake consumed more grams than women who received a low-fat milkshake. Women who expected low-fat shakes reported liking them more than those who expected high-fat milkshakes. These data indicate that both physiology and cognition play a role in determining consumption of high- and low-fat foods.
AB - Understanding and perhaps overriding preferences for fat is important, given the relationship between higher dietary fat consumption and poorer health. We have examined the roles of potential mechanisms for differences in fat preference: actual fat content and expected fat content. The subjects were women (n=192, ages=50-69) recruited to a study of low-fat dietary change. Subjects were randomized to one of the four cells: participants received either a high- or low-fat milkshake at baseline, and half of each group was told that their milkshake was low in fat and the other half high in fat. Women who received a high-fat milkshake consumed more grams than women who received a low-fat milkshake. Women who expected low-fat shakes reported liking them more than those who expected high-fat milkshakes. These data indicate that both physiology and cognition play a role in determining consumption of high- and low-fat foods.
UR - http://www.scopus.com/inward/record.url?scp=12244305523&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=12244305523&partnerID=8YFLogxK
U2 - 10.1016/S0031-9384(02)00973-3
DO - 10.1016/S0031-9384(02)00973-3
M3 - Article
C2 - 12576122
AN - SCOPUS:12244305523
VL - 78
SP - 247
EP - 253
JO - Physiology and Behavior
JF - Physiology and Behavior
SN - 0031-9384
IS - 2
ER -