Different preferences for oils with similar fatty acid profiles

H. B. Rice, D. Greenberg, R. L. Corwin

Research output: Contribution to journalArticlepeer-review

7 Scopus citations


While preference for fat can be influenced by concentration and physical form, the influence of fatty acid composition on relative preference for oils has not been systematically investigated. Therefore, the purpose of the present investigation was to assess the relative preference for oils rich in oleic (Extra Light(TM) Olive Oil and Extra Virgin Olive Oil) and linoleic (Safflower Oil) acid. Male Fischer rats (n = 10) were used to determine preference in a two-choice testing procedure in which three pairs of oils were each tested twice. Preference testing occurred at dark onset at which time the rodent diet and water were removed and each rat was allowed 2-h access to his assigned pair of oils. There was a main effect of oil type (p < 0.01), but no significant effect of oil pairing and no interaction between oil pairing and oil type. Rats preferred the Extra Light Olive Oil to the Extra Virgin Olive Oil (p < 0.05). This is the first report of preference testing in which two oils with similar fatty acid profiles were included. The present data indicate that the fats with similar fatty acid profiles were not equally preferred, suggesting that a property other than the fatty acid composition of the oils accounts for the demonstrated preference. Copyright (C) 2000 Elsevier Science Inc.

Original languageEnglish (US)
Pages (from-to)755-759
Number of pages5
JournalPhysiology and Behavior
Issue number5
StatePublished - Mar 2000

All Science Journal Classification (ASJC) codes

  • Experimental and Cognitive Psychology
  • Behavioral Neuroscience


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