Understanding fat preference and consumption: applications of behavioural sciences to a nutritional problem

Abstract

Because of the associations between fat intakes and the development of several major chronic diseases, governmental and health authorities in Western nations have voiced consistent recommendations for reductions in fat consumption over the past 35 years (Cannon, 1992). In these countries, fat consumption has been arguably the foremost public health nutrition issue over most of this period; yet, in contrast to the massive accumulation of human and animal studies related to the potential physiological and pathological effects of fat consumption, the nutrition literature contains a paucity of work on the possible bases for this behaviour.The populations of North America and western Europe, with economic and market access to a diet of virtually any possible composition, consume 3742% of their food energy as fat. It is unclear why in a free-choice situation they choose to consume fat at this level and, correspondingly, why compliance with recommendations to reduce fat intakes has been so poor. Such issues of food selection and eating behaviour fall within the domain of both nutrition and more traditional behavioural sciences, and they are best addressed by individuals and groups with expertise in both.The present paper briefly considers factors which may contribute to understanding the basis for fat consumption, with examples of how ideas and methods derived from the behavioural sciences can contribute to research and understanding of a major nutrition issue. In order to limit the discussion, the emphasis is on contributions from experimental and social psychology, and only limited reference will be made to the animal literature. W H Y D O WE EAT FAT? PSYCHOBIOLOGICAL CONSIDERATIONSUnderstanding human fat consumption at the most fundamental level requires an analysis of the psychobiological forces which might serve to promote and then reinforce and maintain this behaviour. More specifically, how might a desire to ingest foods with fat-associated sensory characteristics develop? The possible bases for preferences for fats and fat-containing foods have been addressed in previous reviews (Mela, 1990(Mela, , 1992Birch, 1992;Reed et al. 1992) as have the more general and theoretical issues relating to the acquisition of sensory and food preferences by children and adults (e.g. Rozin & Fallon, 1981;Rozin, 1989;Rozin & Schulkin, 1990;Ray & Klesges, 1993;Mela & Catt, 1995). A genetic predisposition?While there is no evidence for a genetically endowed 'fat preference', experiments suggest that animals may express ostensibly unlearned preferences for fat-associated (Ackroff et al. 1990;Elizilde & Sclafani, 1990;Ackerman et al. 1992). However, there is good evidence that positive hedonic responses to flavours can result from prenatal exposure to volatile flavours (from the maternal diet) in utero (Schaal & Orgeur, 1992). In addition, some flavour or texture preferences may be acquired through experience with the characteristics of maternal milk (Mela & Catt, 1995). In both cases, these involve learning mechanisms analogous to ...

Macronutrient Preference, Dietary Intake, and Substrate Oxidation Among Stable Cirrhotic Patients

“…This may simply reflect the highly palatable properties of fat to this healthy population. 50 However, macronutrient preference within patient groups showed the BC group to have a preference for the high fat, high CHO food. This finding was surprising, as the dietary intake of fat is often prescriptively reduced in this patient group.…”

High and low carbohydrate and fat intakes: limits imposed by appetite and palatability and their implications for energy balance

“…These examples have little to do with the general population at large, rather they illustrate the extremes to which FB can adapt to intense physiological demands imposed by very high levels of physical activity (Saris, 1989) or severe malnutrition. Despite these recorded extremes of energy and nutrient intake Mela (1995) points out that Western populations who have economic and market access to diets of very similar ranges of composition appear to consume, on average, around 37 ± 42% of their food energy as fat. As the Western diet becomes increasingly imposed on, or adopted by, a number of less developed nations, obesity and non insulin dependent diabetes mellitus approach epidemic proportions (WHO, 1990).…”

“…These recommendations have led to a near fat-phobia amongst some Western consumers. Ironically, it has been recognised for more than 50 y that it is dif®cult to change habitual forms of behaviour (Gorder et al, 1986;Buzzard et al, 1990;Kristal et al, 1992;Mela 1995;Brownell & Cohen 1995). Therefore it is not surprising that in practice it appears dif®cult to entice the population to spontaneously reduce fat intake and increase levels of physical activity.…”

Reducing ice cream energy density does not condition decreased acceptance or engender compensation following repeated exposure

“…Time is another critical element that must be considered in evaluating the success of¯avor conditioning trials. Preferences for sensory qualities are acquired or enhanced via a temporal link with reinforcing physiological or psychological outcomes, which takes time to develop (Mela, 1995). Food-deprived rats will initially consume comparable amounts of nutritive (corn oil-based) and nonnutritive (mineral oil) emulsions.…”

“…While it is generally known that these foods are typically preferred for their positive hedonic properties (Mela, 1995), the potential physiological (metabolic) factors underlying fat consumption and preference are less well understood. Studies in both humans and laboratory animals have shown that subjects can learn to unconsciously associate the sensory attributes of certain foods with their post-ingestive effects through repeated consumption.…”