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Interactions between forms of fat consumption and restaurant bread consumption

International Journal of Obesity volume 27, pages 866–868 (2003)Cite this article

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.

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Acknowledgements

This research was sponsored by the Functional Foods for Health Program, the Illinois Attorney General, and the Tufts University Diet and Nutrition Newsletter. Special thanks for Cynthia Sangerman and Lawrence Linder for their help with this project.

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Authors and Affiliations

  1. University of Illinois, Urbana-Champaign, Champaign, IL, USA

    Brian Wansink

  2. Tufts University, 150 Harrison Ave, Boston, MA, USA

    Lawrence R Linder

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  1. Brian Wansink
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  2. Lawrence R Linder
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Correspondence to Brian Wansink.

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Wansink, B., Linder, L. Interactions between forms of fat consumption and restaurant bread consumption. Int J Obes 27, 866–868 (2003). https://doi.org/10.1038/sj.ijo.0802291

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  • DOI: https://doi.org/10.1038/sj.ijo.0802291

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