Figure 1.

There was no difference between mean (SEM) VAS ratings of pleasantness, visual appeal, smell, taste, aftertaste or palatability between the 3 test-breakfasts when assessed immediately after the meal (treatment, P > 0.05). SFA, high-saturated fatty acids (n = 18); PUFA, high-polyunsaturated fatty acids (n = 17), MUFA, high-monounsaturated fatty acids (n = 18).

Strik et al. Nutrition Journal 2010 9:24   doi:10.1186/1475-2891-9-24
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