Influence of health and taste attitudes on consumption of low- and high-fat foods

Abstract The present study investigated the relationship between health and taste attitudes and the total dietary behaviour as measured by a validated 104-item food frequency questionnaire. The study population consisted of 132 adults (mean 53 years of age, range 18–76 years; 82 women and 50 men). Health and taste attitudes were assessed by a validated questionnaire which consisted of three health sub-scales ( general health interest , light product interest and natural product interest ) and three taste sub-scales ( craving for sweet foods , using food as a reward and pleasure ). Dietary behaviour was expressed as nutrient intake and in terms of the intake of various types of foods (low-fat vs. high-fat foods). The health sub-scales general health interest and light product interest were good and useful predictors of dietary behaviour. General health interest was associated with a lower intake of fat, a lower consumption of high-fat savoury snacks and high-fat oils and fats, and an increased consumption of vegetables and fruit. Light product interest was associated with a higher consumption of low-fat dairy products and vegetables and fruit. The taste attitudes were not related to any type of dietary behaviour; only the taste sub-scale craving for sweet foods predicted food consumption of high-fat sweet snacks. In conclusion, general health interest was related to a more healthy food consumption pattern. Healthier food choices were made in line with nutrition education messages, but only with respect to those foods where the fat content was clearly visible.