Sensory responses to fat are not affected by varying dietary energy intakefrom fat and saturated fat over ranges common in the American diet

Objective To examine the effects of manipulating dietary fat in foods on se nsitivity 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 se nsory tests designed to assess their sensitivity to and liking for fat in s everal 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 Lipop rotein and Thrombogenic Activity (DELTA) study. Results No significant differences were found among diets for difference th resholds Cie, just noticeable differences) for fat in milk and pudding, ad libitum mixing of low- and high-fat samples of milk and soup, and hedonic s caling 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 stim uli 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 li king 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.