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Interactions between forms of fat consumption and restaurant bread consumption.

Brian Wansink1, Lawrence R Linder

  • 1University of Illinois, Urbana-Champaign, Champaign, IL 61820, USA. wansink@uiuc.edu

International Journal of Obesity and Related Metabolic Disorders : Journal of the International Association for the Study of Obesity
|June 25, 2003
PubMed
Summary

Dietary fat intake affects companion food consumption. Adults used more olive oil but ate less bread, showing how fat influences food choices and overall intake.

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Area of Science:

  • Food science
  • Nutritional science
  • Behavioral economics

Background:

  • Dietary fat intake is a key component of human nutrition.
  • Companion foods, like bread, are often consumed with fats.
  • Understanding the interplay between fat and companion food consumption is important for dietary guidance.

Purpose of the Study:

  • To investigate how different types of fat (olive oil vs. butter) influence the consumption of bread.
  • To determine the effect of fat presentation on the total intake of companion foods.

Main Methods:

  • Adult restaurant patrons were randomly assigned to receive either olive oil or block butter with their bread.
  • Consumption of both the fat spread and the bread was measured.

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Main Results:

  • Participants using olive oil applied 26% more per bread serving compared to those using butter.
  • Despite increased oil usage, participants consuming olive oil ate 23% less bread overall.

Conclusions:

  • The type and presentation of dietary fat can significantly alter the consumption patterns of companion foods.
  • This interaction suggests a compensatory mechanism where increased palatability or perceived richness of fat may reduce the need for the companion food.