Sensory Responses to Fat are Not Affected by Varying Dietary Energy Intake From Fat and Saturated Fat Over Ranges Common in the American Diet - 07/09/11

Doi : 10.1016/S0002-8223(99)00167-4

JEAN-XAVIER GUINARD, PhD, MS ^a,^e,⁎, PAMELA J SECHEVICH, MS ^e, KATE MEAKER, PhD ^c,^e, SATYA S JONNALAGADDA, PhD ^d,^e, PENNY KRIS-ETHERTON, PhD, MS, RD ^b
^a J.-X. Guinard is an associate professor in the Department of Food Science and Technology, University of California, Davis, USA
^b P. Kris-Etherton is distinguished professor of nutrition in the Department of Nutrition, The Pennsylvania State University, University Park, USA
^c K. Meaker is a mathematical statistician with the US Food and Drug Administration, Washington, DC, USA
^d S. S. Jonnalagadda is an assistant professor in the Department of Nutrition and Dietetics, Georgia State University, Atlanta, USA
^e At the time of this study, J.-X. Guinard, P.J. Sechevich, and S. S. Jonnalagadda were with the Department of Nutrition, and K. Meaker was with the Department of Statistics, The Pennsylvania State University, USA

^*Address correspondence to: Jean-Xavier Guinard, PhD, MS, Department of Food Science and Technology, University of California, Davis, CA 95616.

Abstract

Objective To examine the effects of manipulating dietary fat in foods on sensitivity and hedonic response to fat in selected foods.

Design Twenty subjects were randomly assigned to a sequence of three 8-week experimental diets (average American diet, step 1 diet, low-saturated-fat diet) that varied in energy from fat (37%, 30%, and 26%, respectively) and saturated fat (17%, 10%, and 6%, respectively). Subjects participated in sensory tests designed to assess their sensitivity to and liking for fat in several foods, before the study (baseline), after consumption of each diet, and after the study (washout).

Subjects/setting Subjects were participants in the Dietary Effects on Lipoprotein and Thrombogenic Activity (DELTA) study.

Results No significant differences were found among diets for difference thresholds (ie, just noticeable differences) for fat in milk and pudding, ad libitum mixing of low- and high-fat samples of milk and soup, and hedonic scaling of fat concentrations in milk and muffins and of cheese, mayonnaise, hot dog, and pastry samples.

Applications/conclusions Within the dietary fat ranges and for the fat stimuli tested in this study, dietary fat as percentage of energy from fat and saturated fat was not a significant determinant of sensitivity to and/or liking for fat. Sensory factors should not be a barrier to the implementation of low-fat diets such as the step 1 and low-saturated-fat diets. J Am Diet Assoc. 1999;99:690–696.

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