Short Communication
International Journal of Obesity (2003) 27, 866–868. doi:10.1038/sj.ijo.0802291
Interactions between forms of fat consumption and restaurant bread consumption
Brian Wansink1 and Lawrence R Linder2
- 1University of Illinois, Urbana-Champaign, Champaign, IL, USA
- 2Tufts University, 150 Harrison Ave, Boston, MA, USA
Correspondence: Dr B Wansink, 350 Wohlers Hall, University of Illinois, Champaign, IL 61820, USA. E-mail: wansink@uiuc.edu
Received 22 September 2002; Revised 15 January 2003; Accepted 26 January 2003.
Abstract
How does fat consumption influence the consumption of companion foods such as bread? Adult restaurant goers who were randomly given olive oil for their bread used 26% more oil on each piece of bread compared to those who were given block butter, but they ended up eating 23% less bread in total. This finding illustrates one way in which fat intake can interact with the consumption of companion foods.
Keywords:
energy intake, fat and carbohydrates, olive oil, butter, bread, restaurant, companion foods
