BARRIERS TO THE ADOPTION OF REDUCED-FAT DIETS IN A UK POPULATION

Objective To assess perceived and actual barriers to dietary fat reduc tion. Design A 20-week intervention study was carried out to investiga te the problems encountered by persons attempting to reduce their fat intake. Subjects Seventy subjects initially consuming moderately high- fat diets were recruited from the local area by newspaper advertisemen t. Sixty-one completed the study. Intervention Subjects were randomize d into either a control or an experimental group. Subjects in the expe rimental group (n=45) received instruction on reducing their intake of fat using current dietary recommendations. AU subjects initially comp leted a questionnaire to assess their beliefs and attitudes regarding selected dietary changes, and the experimental group also completed a similar questionnaire at intervals during the study. Weighed diet reco rds were completed by all subjects throughout the study. Statistical a nalysis Repeated measures analysis of variance was used to examine cha nges in nutrient intake. Univariate analysis of variance was used to e xamine differences in barriers encountered by most and least successfu l fat reducers. Results Perceived barriers reflected actual problems e ncountered. One of the most consistently reported problems was that of reduction in taste quality of the diet. Other problems included an in crease in cost, decrease in convenience, lack of family support for ce rtain changes, and an inability to judge the fat content of diets. App lications/conclusions Strategies aimed at improving the taste of low-f at diets, increasing awareness of fat intake, and increasing family su pport may be most effective in promoting greater adherence to dietary guidelines intended to achieve reductions in fat consumption.