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Les préférences hédoniques pour le gras. Mesures et variabilité

Abstract : Overconsumption of fatty foods induces health risks. It is thus important to identify the factors that are responsible for such overconsumption. Among them, fat liking is expected to have an important role. However, studies conducted in the laboratory of the present authors have shown that a low-fat product is not necessarily less liked than its regular version. Fat reduction may be compensated by other modifications in the product. For instance, fat liking in biscuits seems to be closely related to the sweet sensation. Liking is more correlated to perception rather than to the nutrient content in the product (fat perception versus fat content). Fat perception is however difficult to characterize and is dependant of the food matrix. To measure liking for fat in individuals, the wide range of fatty foods has to be taken into account. To measure sensory exposure to fat in individuals, the tool has to be applicable to the entire food repertory. The EpiPref project aims to build such tools and those are presented in the present paper. Among them, a questionnaire to measure sweet, salt or fat liking has been recently administered within the Nutrinet-Santé study. Preliminary results show the variability in fat liking.
Keywords : gras
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  • HAL Id : hal-02653994, version 1
  • PRODINRA : 174919

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Pascal Schlich, Amélie Deglaire, Sylvie Cordelle, Christine Urbano, Coralie Biguzzi, et al.. Les préférences hédoniques pour le gras. Mesures et variabilité. Innovations Agronomiques, INRAE, 2010, 10, pp.95-114. ⟨hal-02653994⟩

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