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RESEARCH PRODUCT

Does toddlers' food intake differ according to variations in fat, salt or sugar in foods?

subject

description

National audience; In many developed countries, governmental policies encourage reduction of fat, salt and sugar consumption. However, such reductions are likely to impact the palatability of foods, in particular in children, whose food intake is largely influenced by food's sensory features. The extent to which young children's food intake varies according to fat, salt and sugar content is imperfectly known. This study aimed to evaluate whether toddler's food intake varied from one meal to the other (1) during lunches where salt or fat contents were modified in some foods and (2) during snacks where sugar or fat contents were modified. Sixty-four children (24–36 months old) participated in the study in their usual daycares. Children participated in 10 lunches composed of the same menu (vegetable salad, chicken, green beans, pasta, and yogurt) every other week. Across lunches, we varied the salt content (0, 0.6 and 1.2 g/100 g) or the fat content (0, 2 and 4 g/100 g) in green beans or in pasta. Children participated in 18 snacks, composed either of soft white cheese varying in fat content (0, 20 and 40%) or of apple-peach purée varying in added sugar content (0, 5 and 10 g/100 g); the three variants of cheese and of purée were offered three times each. During each lunch or each snack, children were set free to eat as much as they wanted. Intake of each food was quantified by weighting the food before and after the meal. The study is currently ongoing. Results will be discussed in terms of varied palatability according to fat, salt and sugar level, and of children's habits of discretionary use of fat, salt and sugar.