Table of Contents
Foods, Volume 6, Issue 2 (February 2017)
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Cover Story (view full-size image) Repeated exposure to sugary, fatty, and salty foods often enhances their appeal. However, it is [...] Read more. Repeated exposure to sugary, fatty, and salty foods often enhances their appeal. However, it is unknown if exposure influences learned palatability of foods typically promoted as part of a healthy diet. Pulses, legumes harvested solely for their edible dry grain, are examples of healthful foods rich in indigestible carbohydrates and moderately high in protein. Pulses have been shown to help with weight control and reduce chronic disease risk. However, pulse consumption in the U.S. is low, perhaps due to the relatively lower palatability of pulses compared to non-pulse alternatives. Repeated exposure to foods relatively high in fiber, moderate in protein, and low in fat and sugar, which were provided during a six-week weight loss intervention, resulted in a ~4% increase in pleasantness ratings whether they contained pulses or not. The long-term clinical relevance of this small increase in palatability needs further study. View this paper