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nervosa, as in comparison with regular weight age-matched female controls.
One other study compared the power of 25 young men and women to fee the sweetness, creaminess, and fat content material of stable and liquid foods of differing sugar and fat content ( Drewnowski et al., 1989 ). Liquid dairy products included sweetened skim milk (
However, such strategies haven’t been applied to the research of fat in meals. As shall be mentioned additional, human liking for fats may be a consequence of evolutionary pressures to