Taste preferences and food intake. Why do we like fat? Energy density, palatability, and satiety: Implications for weight control. Sensory control of energy density at different life stages. Concept of a nutritious food: Toward a nutrient density score. Drewnowski A, Bellisle F.

Is sweetness addictive? Nutr Bull. Drewnowski A, Greenwood MR. Cream and sugar: Human preferences for high-fat foods.

Drewnowski A, Holden-Wiltse J. Taste responses and food preferences in obese women: Effects of weight cycling. Drewnowski A, Popkin BM. The nutrition transition: new trends in the global diet.

Drewnowski A, Rock CL. The influence of genetic taste markers on food acceptance. Drewnowski A, Schwartz M. Drewnowski A, Grinker JA, Hirsch J.

Obesity and flavor perception: Multidimensional scaling of soft drinks. Drewnowski A, Brunzell JD, Sande K, Iverius PH, Greenwood MRC. Sweet tooth reconsidered: Taste responsiveness in human obesity. Drewnowski A, Bellisle F, Aimez P, Remy B. Taste and bulimia. Drewnowski A, Halmi KA, Pierce B, Gibbs J, Smith GP.

Taste and eating disorders. Drewnowski A, Pierce B, Halmi KA. Fat aversion in eating disorders. Drewnowski A, Shrager EE, Lipsky C, Stellar E, Greenwood MRC.

Sugar and fat: Sensory and hedonic evaluations of liquid and solid foods. Drewnowski A, Krahn DD, Demitrack MA, et al. Taste responses and preferences for sweet high-fat foods: evidence for opioid involvement.

Drewnowski A, Kurth C, Holden-Wiltse J, Saari J. Food preferences in human obesity: Carbohydrates versus fats. Drewnowski A, Krahn DD, Demitrack MA, Nairn K, Gosnell BA. Naloxone, an opiate blocker, reduces the consumption of sweet high-fat foods in obese and lean female binge eaters.

Drewnowski A, Henderson SA, Shore AB, Fischler C, Preziosi P, Hercberg S. Diet quality and dietary diversity in France: Implications for the French paradox. Duffy VB, Bartoshuk LM, Striegel-Moore R, Rodin J.

Taste changes across pregnancy. Elfhag K, Erlanson-Albertsson C. Sweet and fat taste preference in obesity have different associations with personality and eating behavior. Engelen L, Van der Bilt A. Oral physiology and texture perception of semisolids.

J Text Stud. Finlayson G, King N, Blundell JE. A novel experimental procedure. Folkenberg DM, Martens M. Sensory properties of low fat yoghurts. Part B: Hedonic evaluations of plain yoghurts by consumers correlated to fat content, sensory profile and consumer attitudes. Milchwissenschaft-Milk Sci Int.

Frye CA, Demolar GL. Menstrual cycle and sex differences influence salt preference. Gaillard D, Laugerette F, Darcel N, et al. The gustatory pathway is involved in CDmediated orosensory perception of long-chain fatty acids in the mouse. FASEB J. Gessner PK.

Isobolographic analysis of interactions: An update on applications and utility. Gilbertson TA, Fontenot DT, Liu L, Zhang H, Monroe WT. Am J Physiol. Gilbertson TA, Liu L, Kim I, Burks CA, Hansen DR.

Fatty acid responses in taste cells from obesity-prone and -resistant rats. Goldfield GS, Lorello C, Doucet E. Methylphenidate reduces energy intake and dietary fat intake in adults: A mechanism of reduced reinforcing value of food?

Guinard J-X, Brun P. Sensory-specific satiety: Comparison of taste and texture effects. Hamosh M. Lingual and gastric lipases.

Hansen L, Rose MS. Sensory acceptability is inversely related to development of fat rancidity in bread made from stored flour. Heilmann S, Hummel TA. A new method for comparing orthonasal and retronasal olfaction.

Behav Nuerosci. Henderson L, Gregory J, Irving K. Energy, Protein, Carbohydrate, Fat and Alcohol Intake. London: TSO; The National Diet and Nutrition Survey: Adults Aged 19—64 Years. Herman CP, Polivy J, Leone T. The psychology of overeating. Johnson J, Vickers Z.

Factors influencing sensory-specific satiety. Johnson SL, McPhee L, Birch LL. Conditioned preferences: Young children prefer flavors associated with high dietary fat.

Kamphuis MMJW, Westerterp-Plantenga MS, Saris WHM. Fat-specific satiety in humans for fat high in linoleic acid vs. fat high in oleic acid. Kokini KL, Kadane JB, Cussler EL. Liquid texture perceived in the mouth. Laitinen JH, Tuorila HM, Uusitupa MI.

Changes in hedonic responses to sweet and fat in recently diagnosed non-insulin-dependent diabetic patients during diet therapy. Laugerette F, Passilly-Degrace, Patris B, et al. CD36 involvement in orosensory detection of dietary lipids, spontaneous fat preference, and digestive secretions.

J Clin Invest. Maier A, Vickers Z, Jeffrey Inman J. Sensory-specific satiety, its crossovers, and subsequent choice of potato chip flavors. Mattes RD. Oral fat exposure increases the first phase triacylglycerol concentration due to release of stored lipid in humans.

J Nutr. Fat taste and lipid metabolism in humans. Mela DJ. Sensory assessment of fat content in fluid dairy products. Eating for pleasure of just wanting to eat? Reconsidering sensory hedonic responses as a driver of obesity.

Mela DJ, Christensen CM. Sensory assessment of oiliness in a low moisture food. J Sensory Stud. Mela DJ, Rogers PJ.

Mela DJ, Sacchetti DA. Sensory preferences for fats: Relationships with diet and body composition. Mela DJ, Langley KR, Martin A. No effect of oral or sample temperature on sensory assessment of fat content. Sensory assessment of fat content: Effect of emulsion and subject characteristics.

Mendoza JA, Drewnowski A, Christakis DA. Dietary energy density is associated with obesity and the metabolic syndrome in U.

Mindell S, Smith GP, Greenberg D. Corn oil and mineral oil stimulate sham feeding in rats. Mizushige T, Kawada T, Inoue K, Fushiki T. Involvement of β-endorphin in the formation of preference for dietary fat.

Chem Senses. Mizushige T, Inoue K, Fushiki T. Why is fat so tasty? Chemical reception of fatty acid on the tongue. J Nutr Sci Vitaminol. Nasser JA, Kissleff HR, Boozer CN, Chou CJ, Pi-Sunyer FX.

PROP taster status and oral fatty acid perception. Eating Behav. Perkins KA, Epstein LH, Stiller RL, Fernstrom MH, Sexton JE, Jacob RG. Perception and hedonics of sweet and fat taste in smokers and nonsmokers following nicotine intake.

Pharmacol Biochem Behav. Perrin AE, Simon C, Hedelin G, Arveiler D, Schaffer P, Schlienger JL. Ten-year trends of dietary intake in middle-aged French population: relationship with educational level.

Perros P, MacFarlane TW, Counsell C, Frier BM. Altered taste sensation in newly diagnosed NIDDM. Peryam DR, Pilgrim PJ. Hedonic scale method for measuring food preferences. Pittman DW, Smith KR, Crawley ME, Corbin CH, Hansen DR, Watson KJ, Gilbertson TA.

Orosensory detection of fatty acids by obesity-prone and obesity-resistant rats: Strain and sex differences. Pope JF, Skinner JD, Carruth BR. Cravings and aversions of pregnant adolescents. Popkin BM, Siega-Riz AM, Haines PS, Jahns L.

Where is the fat? Trends in U. diets — Prev Med. Rankin KM, Mattes RD. Role of food familiarity and taste quality in food preferences of individuals with Prader-Willi syndrome. Refsgaard HH, Brockhoff PM, Jensen B. Free polyunsaturated fatty acids cause taste deterioration of salmon during frozen storage.

J Agric Food Chem. Reid LD. Endogenous opioid peptides and regulation of drinking and feeding. Rissanen A, Hakala P, Lissner L, Mattlar CE, Koskenvuo M, Rönnemaa T. Acquired preference especially for dietary fat and obesity: A study of weight-discordant monozygotic twin pairs.

Rolls BJ. Carbohydrates, fats and satiety. Rolls ET. Smell, taste, texture and temperature multimodal representations in the brain, and their relevance to the control of appetite.

Sensory processing in the brain related to the control of food intake. Rolls BJ, Rolls ET, Rowe EA, Sweeney K. Sensory-specific satiety in man. Rolls BJ, van Duijenvoorde PM, Rowe EA.

Variety in the diet enhances intake in a meal and contributes to the development of obesity in the rat. Phys Behav. Romer M, Lehrner J, van Wymelbeke V, Jiang T, Deecke L, Brondel L. Does modification of olfactory-gustatory stimulation diminish sensory-specific satiety in humans?

Salbe AD, Del Parigi A, Pratley RE, Drewnowski A, Tataranni PA. Taste preferences and body weight changes in an obesity-prone population. Sclafani A. Oral and postoral determinants of food reward.

Schiffman SS, Dackis C. Taste of nutrients: Amino acids, vitamins, and fatty acids. Percept Psychophys. Schiffman SS, Graham BG, Sattely-Miller EA, Warwick ZS.

Orosensory perception of dietary fat. Curr Dir Psychol Sci. Serra-Majem L, Ribas-Barba L, Salvador G, et al. Trends in energy and nutrient intake and risk of inadequate intakes in Catalonia, Spain — Public Health Nutr.

Settle RG. The chemical senses in diabetes mellitus. In: Getchell TV, Doty RL, Bartoshuk LM, Snow JB JR, editors. Smell and Taste in Health and Disease.

New York: Raven Press; Snoek H, Huntjens L, van Gemert LJ, de Graaf C, Weenen H. Sensory-specific satiety in obese and normal-weight women. Sørensen LB, Møller P, Flint A, Martens M, Raben A. Effect of sensory perception of foods on appetite and food intake: a review of studies on humans.

Protein analysis of human von Ebner saliva and a method for its collection from the foliate papillae. J Dent Res. Sunday SR, Halmi KA. Taste perceptions and hedonics in eating disorders. Szczesniak AS. Classification of textural characteristics. Consumer awareness of texture and other food attributes: II.

J Texture Stud. Szczesniak AS, Brandt MA, Friedman HH. Development of standard rating scales for mechanical parameters of texture and correlations between the objective and the sensory methods of texture evaluation. Teegarden S, Bale TL. Effects of stress on dietary preference and intake are dependent on access and stress sensitivity.

Tepper BJ, Seldner AC. Sweet taste and intake of sweet foods in normal pregnancy and pregnancy complicated by gestational diabetes mellitus.

Torres SJ, Nowson C. Relationship between stress, eating behaviour, and obesity. Tuorila H, Pangborn RM. Prediction of reported consumption of selected fat-containing foods. Tuorila H, Kramer FM, Engell D. The choice of fat-free vs. regular-fat fudge: the effects of liking for the alternative and the restrain status.

Ward SJ, Dykstra LA. The role of CB1 receptors in sweet versus fat reinforcement: Effect of CB1 receptor deletion, CB1 receptor antagonism SRA and CB1 receptor agonism CP Behav Pharmacol.

World Health Organ Tech Rep Ser. Geneva: World Health Organization; Warwick ZS, Schiffman SS. Sensory evaluation of fat-sucrose and fat-salt mixtures: Relationship to age and weight status. Warwick ZS, Hall WG, Pappas TN, Schiffman SS. Taste and smell sensations enhance the satiating effect of both a high-carbohydrate and a high-fat meal in humans.

Weenen H, Satfleu A, de Graaf C. Dynamic aspects of liking: Post-prandial persistence of sensory specific satiety. Food Qual Pref. Will M, Franzblau E, Kelly AE. The amygdala is critical for opioid-mediated binge eating of fat.

Neurosci Res. Yeomans M. Taste, palatability, and the control of appetite. Yeomans MR. Olfactory influences on appetite and satiety in humans. Yeomans MR, Gray RW. Selective effects of naltrexone on food pleasantness and intake.

Yeomans MR, Gray RW, Mitchell CJ, True S. Independent effects of palatability and within-meal pauses on intake and appetite ratings in human volunteers.

Yeomans MR, Lee MD, Gray RW, French SJ. Effects of test-meal palatability on compensatory eating following disguised fat and carbohydrate preloads. Yeomans MR, Blundell JE, Leshem M.

Palatability: Response to nutritional need or need-free stimulation of appetite? Brit J Nutr. Yoshikawa S, Nishumaru S, Yoshida M. Collection and classification of words for description in food texture, III: Classification by multivariate analysis. Zheng H, Patterson LM, Berthoud HR.

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Human Perceptions and Preferences for Fat-Rich Foods. For this reason, it is recommended to replace food and drinks high in saturated and trans fats with alternatives that contain more polyunsaturated or monounsaturated fats.

Each gram of fat contains twice the kilojoules energy of carbohydrate or protein. Because of this, if you have foods and drinks with too much dietary fat, it can be difficult to maintain a healthy weight.

Fats can bring out flavour in foods, so consuming meals with small amounts of fat can make foods more enjoyable and can satisfy our hunger for longer. Throughout the day you should consume a wide variety of foods including foods with small amounts of dietary fat, particularly polyunsaturated and monounsaturated fats, to meet your daily requirements.

Foods high in fat are usually high in kilojoules which means they are more likely to increase body fat. Carrying too much body fat is a risk factor for many diseases, including cardiovascular disease , type 2 diabetes and many cancers.

The 2 types of blood cholesterol are low density lipoprotein LDL cholesterol and high-density lipoprotein HDL cholesterol. Saturated fats are also found in some everyday, healthy foods such as dairy products and meats.

Unlike discretionary foods, these products have other important nutrients such as protein, vitamins and minerals, and can be important foods to include in your diet.

It is recommended to select lower saturated fat options. For example, choose:. Polyunsaturated fats have a slightly greater ability to reduce LDL cholesterol than monounsaturated fats. Where possible, replace foods and drinks high in saturated fat with either monounsaturated or polyunsaturated alternatives.

For example:. Trans fats tend to behave like saturated fats in the body, as they raise blood LDL cholesterol levels and increase the risk of cardiovascular diseases such as heart disease and stroke. Unlike saturated fats, they tend to also lower HDL good cholesterol, so are likely to be even more damaging.

Trans fats are rare in nature — they are only created in the stomach of cows and sheep. Because of this, trans fats are naturally found in small amounts in milk, cheese, beef and lamb. Trans fats can also be found in some processed foods such as, pies, pastries, cakes, biscuits and buns and in deep-fried takeaway meals.

It is these trans fats produced during food manufacturing that we should be most concerned about, not the small amounts of trans fats naturally found in healthy foods like low-fat dairy products and lean meats.

Although foods can contain a mixture of different types of fat, they generally contain one main group of fat. Saturated fat sources include:. Plant sterols are components in all plants that are very similar in structure to human cholesterol. However, it is hard to eat this amount of plant sterols from natural sources, so there are now plant sterol-enriched margarine and dairy products on the market.

Eating 1 to 1. Fatty acids are a component of dietary fats that are necessary for vital functions in our bodies. There are 2 essential polyunsaturated fatty acids — omega-3 and omega Essential means our bodies cannot create these fatty acids, so we must consume them in our diet. Omega-3 fatty acids are found in both plant and marine foods, although it is the omega-3 fatty acids from marine sources that have the strongest evidence for health benefits including reducing the risk of heart disease.

Plant food sources include canola and soy oils, canola-based margarine and seeds. Marine sources include fish, especially oily fish such as Atlantic salmon, mackerel, Southern blue fin tuna, trevally and sardines.

Omega-6 fatty acids are mainly found in nuts, seeds and plant oils such as olive, corn, soy and safflower.

Olive oil is produced by the pressing or crushing of olive fruit. It comes in different grades, depending on the amount of processing involved. There are unrefined virgin grades and refined grades.

The less the oil is refined by heat and chemical treatments, the higher the quality of the oil. Olive oil is an important source of omega-6 fatty acids and antioxidants , which are beneficial for overall health and can reduce risk of cardiovascular disease.

Virgin varieties of olive oil are believed to offer the greatest health benefits as they retain most of the healthy compounds from the olive fruit.

Varieties include: Extra virgin oil. Researchers are investigating the possibility that a diet rich in monounsaturated fats, such as olive oil , may be protective against the development of coronary heart disease. Healthy For Good: Spanish Infographics. Home Healthy Living Healthy Eating Eat Smart Fats Saturated Fat.

What are saturated fats? Saturated fats are typically solid at room temperature. How do saturated fats affect my health? What foods contain saturated fat? Apply this general guidance regardless of where your food is prepared or consumed: Balance calorie intake with calorie needs to achieve and maintain a healthy weight.

Choose whole grains, lean and plant-based protein and a variety of fruits and vegetables. Limit salt, sugar, animal fat, processed foods and alcohol. What are alternatives to replace saturated fats in the foods I eat? Should I eat them or not?

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There are very small amounts of naturally occurring trans fat in meats and dairy from grazing animals, such as cows, sheep and goats. But most trans fats are in plant oils that have been chemically changed to be a solid fat. These are called partially hydrogenated oils. At one time, trans fat oils were thought to be a healthy choice to replace saturated fats.

They also were inexpensive and a had a long shelf life. The U. Food and Drug Administration determined that artificially created trans fats are "no longer recognized as safe" in foods.

They are no longer used in U. food production. They may still be used in other countries. A healthy diet is a balance between taking in enough calories and nutrients for your level of activity. Your health care provider or a dietician can help you understand goals for calories, nutrients and types of foods to eat.

One thing to consider is that each gram of fat has 9 calories. That's true for all fats. So calories can add up quickly, even with healthy fats. For example, walnuts are a healthy snack high in polyunsaturated fats. But just a dozen walnut halves contain about calories — more calories than in one large apple.

The key message about fats is to focus on eating healthy fats and limiting unhealthy fats. Eat more fruits, vegetables, legumes, nuts, seeds and whole grains that are rich in vitamins, nutrients and fiber. There is a problem with information submitted for this request. Sign up for free and stay up to date on research advancements, health tips, current health topics, and expertise on managing health.

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Products and services. Dietary fat: Know which to choose Fat is an important part of your diet, but some kinds are healthier than others. By Mayo Clinic Staff. Thank you for subscribing! Sorry something went wrong with your subscription Please, try again in a couple of minutes Retry.

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Bull Psychon Soc. Energy intake and sensory properties of food. Taste preferences and food intake. Why do we like fat? Energy density, palatability, and satiety: Implications for weight control. Sensory control of energy density at different life stages. Concept of a nutritious food: Toward a nutrient density score.

Drewnowski A, Bellisle F. Is sweetness addictive? Nutr Bull. Drewnowski A, Greenwood MR. Cream and sugar: Human preferences for high-fat foods.

Drewnowski A, Holden-Wiltse J. Taste responses and food preferences in obese women: Effects of weight cycling. Drewnowski A, Popkin BM. The nutrition transition: new trends in the global diet. Drewnowski A, Rock CL.

The influence of genetic taste markers on food acceptance. Drewnowski A, Schwartz M. Drewnowski A, Grinker JA, Hirsch J. Obesity and flavor perception: Multidimensional scaling of soft drinks.

Drewnowski A, Brunzell JD, Sande K, Iverius PH, Greenwood MRC. Sweet tooth reconsidered: Taste responsiveness in human obesity. Drewnowski A, Bellisle F, Aimez P, Remy B.

Taste and bulimia. Drewnowski A, Halmi KA, Pierce B, Gibbs J, Smith GP. Taste and eating disorders. Drewnowski A, Pierce B, Halmi KA. Fat aversion in eating disorders.

Drewnowski A, Shrager EE, Lipsky C, Stellar E, Greenwood MRC. Sugar and fat: Sensory and hedonic evaluations of liquid and solid foods. Drewnowski A, Krahn DD, Demitrack MA, et al. Taste responses and preferences for sweet high-fat foods: evidence for opioid involvement.

Drewnowski A, Kurth C, Holden-Wiltse J, Saari J. Food preferences in human obesity: Carbohydrates versus fats. Drewnowski A, Krahn DD, Demitrack MA, Nairn K, Gosnell BA.

Naloxone, an opiate blocker, reduces the consumption of sweet high-fat foods in obese and lean female binge eaters. Drewnowski A, Henderson SA, Shore AB, Fischler C, Preziosi P, Hercberg S.

Diet quality and dietary diversity in France: Implications for the French paradox. Duffy VB, Bartoshuk LM, Striegel-Moore R, Rodin J. Taste changes across pregnancy. Elfhag K, Erlanson-Albertsson C. Sweet and fat taste preference in obesity have different associations with personality and eating behavior.

Engelen L, Van der Bilt A. Oral physiology and texture perception of semisolids. J Text Stud. Finlayson G, King N, Blundell JE.

A novel experimental procedure. Folkenberg DM, Martens M. Sensory properties of low fat yoghurts. Part B: Hedonic evaluations of plain yoghurts by consumers correlated to fat content, sensory profile and consumer attitudes. Milchwissenschaft-Milk Sci Int. Frye CA, Demolar GL.

Menstrual cycle and sex differences influence salt preference. Gaillard D, Laugerette F, Darcel N, et al. The gustatory pathway is involved in CDmediated orosensory perception of long-chain fatty acids in the mouse.

FASEB J. Gessner PK. Isobolographic analysis of interactions: An update on applications and utility. Gilbertson TA, Fontenot DT, Liu L, Zhang H, Monroe WT. Am J Physiol. Gilbertson TA, Liu L, Kim I, Burks CA, Hansen DR.

Fatty acid responses in taste cells from obesity-prone and -resistant rats. Goldfield GS, Lorello C, Doucet E. Methylphenidate reduces energy intake and dietary fat intake in adults: A mechanism of reduced reinforcing value of food?

Guinard J-X, Brun P. Sensory-specific satiety: Comparison of taste and texture effects. Hamosh M. Lingual and gastric lipases. Hansen L, Rose MS. Sensory acceptability is inversely related to development of fat rancidity in bread made from stored flour. Heilmann S, Hummel TA. A new method for comparing orthonasal and retronasal olfaction.

Behav Nuerosci. Henderson L, Gregory J, Irving K. Energy, Protein, Carbohydrate, Fat and Alcohol Intake. London: TSO; The National Diet and Nutrition Survey: Adults Aged 19—64 Years. Herman CP, Polivy J, Leone T. The psychology of overeating. Johnson J, Vickers Z. Factors influencing sensory-specific satiety.

Johnson SL, McPhee L, Birch LL. Conditioned preferences: Young children prefer flavors associated with high dietary fat.

Kamphuis MMJW, Westerterp-Plantenga MS, Saris WHM. Fat-specific satiety in humans for fat high in linoleic acid vs. fat high in oleic acid. Kokini KL, Kadane JB, Cussler EL. Liquid texture perceived in the mouth. Laitinen JH, Tuorila HM, Uusitupa MI. Changes in hedonic responses to sweet and fat in recently diagnosed non-insulin-dependent diabetic patients during diet therapy.

Laugerette F, Passilly-Degrace, Patris B, et al. CD36 involvement in orosensory detection of dietary lipids, spontaneous fat preference, and digestive secretions. J Clin Invest. Maier A, Vickers Z, Jeffrey Inman J.

Sensory-specific satiety, its crossovers, and subsequent choice of potato chip flavors. Mattes RD. Oral fat exposure increases the first phase triacylglycerol concentration due to release of stored lipid in humans.

J Nutr. Fat taste and lipid metabolism in humans. Mela DJ. Sensory assessment of fat content in fluid dairy products. Eating for pleasure of just wanting to eat? Reconsidering sensory hedonic responses as a driver of obesity. Mela DJ, Christensen CM. Sensory assessment of oiliness in a low moisture food.

J Sensory Stud. Mela DJ, Rogers PJ. Mela DJ, Sacchetti DA. Sensory preferences for fats: Relationships with diet and body composition. Mela DJ, Langley KR, Martin A. No effect of oral or sample temperature on sensory assessment of fat content. Sensory assessment of fat content: Effect of emulsion and subject characteristics.

Mendoza JA, Drewnowski A, Christakis DA. Dietary energy density is associated with obesity and the metabolic syndrome in U. Mindell S, Smith GP, Greenberg D.

Corn oil and mineral oil stimulate sham feeding in rats. Mizushige T, Kawada T, Inoue K, Fushiki T. Involvement of β-endorphin in the formation of preference for dietary fat.

Chem Senses. Mizushige T, Inoue K, Fushiki T. Why is fat so tasty? Chemical reception of fatty acid on the tongue. J Nutr Sci Vitaminol. Nasser JA, Kissleff HR, Boozer CN, Chou CJ, Pi-Sunyer FX. PROP taster status and oral fatty acid perception.

Eating Behav. Perkins KA, Epstein LH, Stiller RL, Fernstrom MH, Sexton JE, Jacob RG. Perception and hedonics of sweet and fat taste in smokers and nonsmokers following nicotine intake. Pharmacol Biochem Behav. Perrin AE, Simon C, Hedelin G, Arveiler D, Schaffer P, Schlienger JL.

Ten-year trends of dietary intake in middle-aged French population: relationship with educational level. Perros P, MacFarlane TW, Counsell C, Frier BM. Altered taste sensation in newly diagnosed NIDDM. Peryam DR, Pilgrim PJ. Hedonic scale method for measuring food preferences.

Pittman DW, Smith KR, Crawley ME, Corbin CH, Hansen DR, Watson KJ, Gilbertson TA. Orosensory detection of fatty acids by obesity-prone and obesity-resistant rats: Strain and sex differences. Pope JF, Skinner JD, Carruth BR. Cravings and aversions of pregnant adolescents.

Popkin BM, Siega-Riz AM, Haines PS, Jahns L. Where is the fat? Trends in U. diets — Prev Med. Rankin KM, Mattes RD. Role of food familiarity and taste quality in food preferences of individuals with Prader-Willi syndrome.

Refsgaard HH, Brockhoff PM, Jensen B. Free polyunsaturated fatty acids cause taste deterioration of salmon during frozen storage. J Agric Food Chem. Reid LD. Endogenous opioid peptides and regulation of drinking and feeding. Rissanen A, Hakala P, Lissner L, Mattlar CE, Koskenvuo M, Rönnemaa T.

Acquired preference especially for dietary fat and obesity: A study of weight-discordant monozygotic twin pairs. Rolls BJ. Carbohydrates, fats and satiety. Rolls ET. Smell, taste, texture and temperature multimodal representations in the brain, and their relevance to the control of appetite.

Sensory processing in the brain related to the control of food intake. Rolls BJ, Rolls ET, Rowe EA, Sweeney K. Sensory-specific satiety in man. Rolls BJ, van Duijenvoorde PM, Rowe EA. Variety in the diet enhances intake in a meal and contributes to the development of obesity in the rat.

Phys Behav. Romer M, Lehrner J, van Wymelbeke V, Jiang T, Deecke L, Brondel L. Does modification of olfactory-gustatory stimulation diminish sensory-specific satiety in humans? Salbe AD, Del Parigi A, Pratley RE, Drewnowski A, Tataranni PA.

Taste preferences and body weight changes in an obesity-prone population. Sclafani A. Oral and postoral determinants of food reward. Schiffman SS, Dackis C. Taste of nutrients: Amino acids, vitamins, and fatty acids. Percept Psychophys. Schiffman SS, Graham BG, Sattely-Miller EA, Warwick ZS. Orosensory perception of dietary fat.

Curr Dir Psychol Sci. Serra-Majem L, Ribas-Barba L, Salvador G, et al. Trends in energy and nutrient intake and risk of inadequate intakes in Catalonia, Spain — Public Health Nutr. Apply this general guidance regardless of where your food is prepared or consumed: Balance calorie intake with calorie needs to achieve and maintain a healthy weight.

Choose whole grains, lean and plant-based protein and a variety of fruits and vegetables. Limit salt, sugar, animal fat, processed foods and alcohol.

What are alternatives to replace saturated fats in the foods I eat? Should I eat them or not? First Name required. Last Name required. Email required. Zip Code required. I agree to the Terms and Conditions and Privacy Policy. Last Reviewed: Nov 1, Nationally Supported by. Learn more about Lipton.

Egg Nutrition Center. Learn more about Egg Nutrition Center.