Briefly reviews issues of palatability, food composition, energy metabolism, and eating behaviour in relation to overeating and obesity, with a particular emphasis on the possible role of popular, sweet and high‐fat “snack” foods. Consumption of such foods may be one contributor to a high overall dietary fat intake. However, while it is increasingly clear that relative intakes of fat (but not carbohydrate) may be causally associated with the development of obesity, it is difficult to relate this condition to the consumption of any single food or food group. Many popular “snack” foods present problems of control for individuals attempting to restrict or reduce their energy intakes and, by virtue of the high fat content and energy density of such foods, they may be viewed as possible contributors to overeating amongst susceptible individuals.
Mela, D. and Rogers, P. (1993), "“Snack Foods”, Overeating and Obesity: Relationships with Food Composition, Palatability and Eating Behaviour", British Food Journal, Vol. 95 No. 6, pp. 13-19. https://doi.org/10.1108/00070709310040865Download as .RIS
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