Acceptability of fat-modified foods in a population of older adults: Contrast between sensory preference and purchase intent

One hundred and forty-five subjects (46 males, 99 females) completed demographics/nutrition knowledge and food frequency questionnaires, and evaluated regular, low-fat and/or fat-free versions of cheese, bologna, crackers and cookies, blind for degree of liking using a 9-point scale, and with nutrition information for purchase intent using a 5-point scale, subjects liked the fat-free cheese significantly less (p < 0.001) than the regular or low-fat cheese for flavor texture/mouthfeel, and overall dec ree of liking, They liked the fat-free cracker less than the regular cracker for flavor (p < 0.01), and overall deg?se of liking (p < 0.05), with no difference for texture/mouthfeel. Hedonic ratings did not differ between the bolognas or cookies, Purchase intent was significantly higher for the fat-modified versions of all four foods (p < 0.001). Intent to purchase fat-free products was inversely related to fat intake and to purchase intent for low;fat or regular products. We conclude that fat-modified foods could successfully be incorporated in the diet of older adults to implement guidelines for dietary fat.