What makes fatty food "irresistible"?

John Neil Coupland, Rebecca L. Corwin, Ying Wang, Francis Wojnicki

Research output: Contribution to specialist publicationArticle

Abstract

Dietary fat intake is a key factor thought to increase risk for diabetes and heart disease. Per capita fat intake in the Western world has increased in spite of repeated health messages to reduce fat in the diet. Dietary fat can promote consumption for various reasons, including its caloric density, ability to reduce satiety signaling, and rewarding effects in the mouth as well as in the intestinal tract.

Original languageEnglish (US)
Pages722-724
Number of pages3
Volume19
No11
Specialist publicationINFORM - International News on Fats, Oils and Related Materials
StatePublished - Nov 1 2008

Fingerprint

Dietary Fats
fat intake
Fats
Food
Western World
heart diseases
Nutrition
Medical problems
satiety
dietary fat
diabetes
Mouth
Heart Diseases
mouth
intestines
Health
Diet
lipids
diet

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemistry(all)

Cite this

Coupland, John Neil ; Corwin, Rebecca L. ; Wang, Ying ; Wojnicki, Francis. / What makes fatty food "irresistible"?. In: INFORM - International News on Fats, Oils and Related Materials. 2008 ; Vol. 19, No. 11. pp. 722-724.
@misc{31a1938082f64feb90093b2f1e6e5a4f,
title = "What makes fatty food {"}irresistible{"}?",
abstract = "Dietary fat intake is a key factor thought to increase risk for diabetes and heart disease. Per capita fat intake in the Western world has increased in spite of repeated health messages to reduce fat in the diet. Dietary fat can promote consumption for various reasons, including its caloric density, ability to reduce satiety signaling, and rewarding effects in the mouth as well as in the intestinal tract.",
author = "Coupland, {John Neil} and Corwin, {Rebecca L.} and Ying Wang and Francis Wojnicki",
year = "2008",
month = "11",
day = "1",
language = "English (US)",
volume = "19",
pages = "722--724",
journal = "INFORM - International News on Fats, Oils and Related Materials",
issn = "0897-8026",
publisher = "American Oil Chemists' Society",

}

Coupland, JN, Corwin, RL, Wang, Y & Wojnicki, F 2008, 'What makes fatty food "irresistible"?' INFORM - International News on Fats, Oils and Related Materials, vol. 19, no. 11, pp. 722-724.

What makes fatty food "irresistible"? / Coupland, John Neil; Corwin, Rebecca L.; Wang, Ying; Wojnicki, Francis.

In: INFORM - International News on Fats, Oils and Related Materials, Vol. 19, No. 11, 01.11.2008, p. 722-724.

Research output: Contribution to specialist publicationArticle

TY - GEN

T1 - What makes fatty food "irresistible"?

AU - Coupland, John Neil

AU - Corwin, Rebecca L.

AU - Wang, Ying

AU - Wojnicki, Francis

PY - 2008/11/1

Y1 - 2008/11/1

N2 - Dietary fat intake is a key factor thought to increase risk for diabetes and heart disease. Per capita fat intake in the Western world has increased in spite of repeated health messages to reduce fat in the diet. Dietary fat can promote consumption for various reasons, including its caloric density, ability to reduce satiety signaling, and rewarding effects in the mouth as well as in the intestinal tract.

AB - Dietary fat intake is a key factor thought to increase risk for diabetes and heart disease. Per capita fat intake in the Western world has increased in spite of repeated health messages to reduce fat in the diet. Dietary fat can promote consumption for various reasons, including its caloric density, ability to reduce satiety signaling, and rewarding effects in the mouth as well as in the intestinal tract.

UR - http://www.scopus.com/inward/record.url?scp=57949110649&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=57949110649&partnerID=8YFLogxK

M3 - Article

VL - 19

SP - 722

EP - 724

JO - INFORM - International News on Fats, Oils and Related Materials

JF - INFORM - International News on Fats, Oils and Related Materials

SN - 0897-8026

ER -