Research
Neural
Reducing fat content alone significantly dropped overall liking of the meal compared with full fat and reduced fat plus spice conditions (6.29 RF vs. 7.05 FF, P < 0.0001; 6.29 RF vs. 6.98 RFS, P ≤ 0.0001).
Reducing fat in meals may lead to lower consumer satisfaction unless flavor is enhanced.
StrongSupportsmedium confidence
Reducing fat content alone significantly dropped overall liking of the meal compared with FF and RFS conditions (6.29 RF vs. 7.05 FF, P < 0.0001; 6.29 RF vs. 6.98 RFS, P ≤ 0.0001).
Why this rating
Based on the randomized controlled trial design mentioned in the abstract.
Source
The influence of herbs and spices on overall liking of reduced fat food
John C. Peters et al. · Appetite · 2014
rct · n=148Cited 45×
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