Influence of health and taste attitudes on consumption of low- and high-fat foods

The present study investigated the relationship between health and taste at titudes and the total dietary behaviour as measured by a validated 104-item food frequency questionnaire. The study population consisted of 132 adults (mean 53 years of age, range 18-76 years; 82 women and 50 men). Health and taste attitudes were assessed by a validated questionnaire which consisted of three health sub-scales (general health interest, light product interes t and natural product interest) and three taste sub-scales (craving for swe et foods, using food as a reward and pleasure). Dietary behaviour was expre ssed as nutrient intake and in terms of the intake of various types of food s (low-fat vs. high-fat foods). The health sub-scales general health intere st and light product interest were good and useful predictors of dietary be haviour. General health interest was associated with a lower intake of fat, a lower consumption of high-fat savoury snacks and high-fat oils and fats, and an increased consumption of vegetables and fruit. Light product intere st was associated with a higher consumption of low-fat dairy products and v egetables and fruit. The taste attitudes were not related to any type of di etary behaviour; only the taste sub-scale craving for sweet foods predicted food consumption of high-fat sweet snacks. In conclusion, general health i nterest was related to a more healthy food consumption pattern. Healthier f ood choices were made in line with nutrition education messages, but only w ith respect to those foods where the fat content was clearly visible. (C) 2 001 Elsevier Science Ltd. All rights reserved.