Our aim was to design a selection of foods with differing proportions of protein but equal palatability in two settings, Sydney Australia and Kingston Jamaica. The foods were manipulated to contain 10, 15 or 25% E as protein with reciprocal changes in carbohydrate to 60, 55 or 45% E and dietary fat was kept constant at 30%. Naïve participants did not identify a difference in protein between the versions. On average, the versions were rated equal in pleasantness (Sydney-10%: 44±2, 15%: 49±2 and 25%: 49±2 Kingston-10%: 41±3, 15%: 41±3 and 25%: 37±3).

Original publication

DOI

10.1016/j.appet.2010.06.009

Type

Journal article

Journal

Appetite

Publication Date

10/2010

Volume

55

Pages

367 - 370

Keywords

Adolescent, Adult, Aged, Australia, Cultural Diversity, Dietary Carbohydrates, Dietary Fats, Dietary Proteins, Eating, Energy Intake, Female, Humans, Jamaica, Male, Middle Aged, Surveys and Questionnaires, Young Adult