Cheese acceptance and dairy product consumption in an older population.
1993
Guinard J.X. | Smiciklas Wright H. | Hong D.Y. | Zoumas C.E. | Sabha R.A.
This study examined the acceptability of cheese products in a population of older adults in relation to their consumption of dairy products. The majority of the subjects liked hard cheeses (Cheddar, Provolone and Swiss) more than soft, ripened cheeses (Brie and blue cheese), and showed no significant difference in preference between regular and lowfat or fat-free processed cheese. A positive correlation was found between hedonic ratings and frequency of consumption across the five cheeses evaluated in the study. Almost one-half of the participants considered cheese to be a high calorie, high fat and high cholesterol food. This study suggests that lowfat or fat-free cheese products in the form of mild, hard or processed cheeses could successfully be incorporated in the diet of older adults to implement current dietary guidelines for fat and calcium consumption.
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