Author： Mela D.J.
Publisher： Emerald Group Publishing Ltd
ISSN： 0034-6659
Source： Nutrition & Food Science, Vol.94, Iss.3, 1994-06, pp. : 19-21
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Fat consumption in the UK has remained stable at 40 per cent of energy intake for the past 25 years, despite widely publicized recommendations for reductions. Briefly reviews some of the possible reasons why fat intake is at this high level, and why consumers find it difficult to reduce intakes. First, there may be psychobiological effects of fats which serve to maintain liking for fat-associated sensory characteristics. Second, consumers often have a poor conception of their own fat intake and the relative contributions of different food sources. Lastly, there is little known about the factors influencing long-term dietary change. These are issues which research in nutrition and food science can and should address.
Related content
By Ruiz-Roso Baltasar Cuesta Isabel Varela-Moreiras Gregorio Carmena Rafael Pérez-Olleros Lourdes
International Journal of Food Sciences and Nutrition, Vol. 51, Iss. 4, 2000-07 ,pp. :
Access to resources
Recommend
By GABLER NICHOLAS OSROWSKA EWA IMSIC MICHEAL EAGLING DAVID JOIS MARK TATHAM BRENDAN DUNSHEA FRANK
Plant Foods for Human Nutrition, Vol. 61, Iss. 4, 2006-12 ,pp. :
By French William W. Dridi Sami Shouse Stephanie A. Wu Hexirui Hawley Aubree Lee Sun-Ok Gu Xuan Baum Jamie I.
Nutrients, Vol. 9, Iss. 6, 2017-06 ,pp. :
Access to resources
The Role of Fat Modified Foods in the Diet
Appetite (APPET), Vol. 31, Iss. 2, 1998-10 ,pp. :