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Does exposure to whole grain foods change explicit and implicit wanting of food categories differing in sweet/savory and low/high fat? (631.5)
Author(s) -
De Leon Angela,
Rust Bret,
Horn William,
Burnett Dustin,
Keim Nancy
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.631.5
Subject(s) - wine tasting , food choice , psychology , pleasure , intervention (counseling) , taste , food science , healthy food , advertising , medicine , chemistry , business , pathology , neuroscience , psychiatry , wine
Understanding the complexity of food choice behavior has become paramount in our current obesigenic environment. Drivers of food choice include ‘liking’_the pleasure derived from tasting a food and ‘wanting’_how hard one is willing to work to acquire that food. We designed an intervention which provided whole grains (WG) to self‐reported low WG consumers (< 1 WG oz/d) to gauge the effect of WG exposure on explicit and implicit wanting for foods varying in sweet taste and fat content. Healthy adults were provided market baskets of WG products for use over 6 wk. We hypothesized that exposure to WG would change explicit and implicit wanting, by halo effect, of food categories with reduced sugar and fat content. To assess changes a computerized paired comparison test was administered pre‐ and post‐intervention. Both implicit and explicit wanting was greatest for high fat savory foods and least for low fat sweet foods (p< .0001). In this sample we were not able to detect and intervention effect on specific food categories for implicit or explicit wanting. Grant Funding Source : Supported by USDA 5306‐51530‐019‐00D.