Greater variety of fruit served in a four-course snack increases fruit consumption

Greater variety of energy-dense foods increases intake in meals composed of several courses. Little research has examined the effect of variety in low-energy-dense foods (i.e., fruits and vegetables). This study examined the effect of fruit variety on fruit intake during a four-course snack. Twenty unrestrained eaters (50% female, 100% White and Non-Hispanic, aged 26.5±8.1years, with a body mass index [BMI] of 22.9±3.0kg/m) completed two, counter-balanced sessions, VARIETY and NON-VARIETY. In VARIETY, participants received four highly-liked fruits over 4, 7-min courses, while in NON-VARIETY participants received their most highly-liked fruit (fruit 1) for each of the four courses, to consume ad libitum. Intake, grams and energy, in each course was measured. Changes in pleasantness for each of the four fruits, with measures taken prior to course 1 and at the completion of course 4, were calculated. Greater intake (grams and energy) occurred in course 4 in VARIETY as compared to NON-VARIETY. Changes in pleasantness for fruit 1 were significantly different between the sessions, with NON-VARIETY decreasing more so than VARIETY. These results indicate that greater fruit variety increased fruit consumption in the last course, which may be due to differential changes in fruit pleasantness.