Desire to eat high- and low-fat foods following a low-fat dietary intervention.
OBJECTIVE
This study examined changes in desires to eat high-fat and low-fat foods across an obesity treatment program. The hypotheses under examination were (1) preferences for low-fat foods would increase across time and (2) preferences for high-fat foods would decrease across time.


METHODS
Single-group, prospective examination of desires to eat 48 foods, categorized according to fat content, before and after the 16-week treatment program.


METHODS
University clinic, Memphis, Tennessee.


METHODS
118 obese (mean weight = 194.4 lbs) women (mean age = 45.24 years) participating in an obesity treatment program.


METHODS
A 16-week cognitive-behavioral program for obesity.


METHODS
Desires to eat 48 foods varying in fat content and whether or not participants actually ate these foods.


METHODS
Analysis of variance, multiple regression, and paired t tests.


RESULTS
The results indicate that during the program, preferences for low-fat foods increased, whereas preferences for high-fat foods decreased. These changes mirrored the changes in consumption of both low-fat and high-fat foods.


CONCLUSIONS
Within a behavioral economic perspective, the reinforcement value of low-fat foods may increase following a low-fat dietary intervention, whereas the reinforcing properties of high-fat foods may decline. This is desirable as low-fat foods hold many advantages over high-fat foods in terms of weight maintenance.
Grieve
Frederick G
FG
The University of Memphis Center for Community Health, Memphis, Tennessee, USA. rick.grieve@wku.edu
Vander Weg
Mark W
MW
D000328:Adult; D000368:Aged; D000704:Analysis of Variance; D001069:Appetite Regulation / Q000502:physiology*; D015928:Cognitive Behavioral Therapy; D018752:Diet, Fat-Restricted / Q000523:psychology*; D004041:Dietary Fats; D005260:Female; D005518:Food Preferences / Q000523:psychology*; D006801:Humans; D008875:Middle Aged; D009765:Obesity / Q000523:psychology* / Q000628:therapy*; D011446:Prospective Studies
D004041:Dietary Fats