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Interactions Between Forms of Fat Consumption and Restaurant - foodpsychology cornell

Interactions Between Forms of Fat Consumption and Restaurant - foodpsychology cornell 2025

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The document explores the interaction between fat consumption, specifically olive oil and butter, and the consumption of bread in a restaurant setting. It reveals that diners using olive oil consumed 26% more oil per slice but ate 23% less bread overall compared to those using butter. Consequently, while olive oil eaters had a higher percentage of calories from fat, their total energy intake was lower than that of butter users. The study highlights the importance of considering both fat and total energy intake when evaluating dietary choices.

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