TABLE 1.
Subject characteristics
| AA | AG | GG | |
| Age (yrs) | 38.7 ± 3.8 | 39.6 ± 3.5 | 39.1 ± 3.3 |
| Gender | |||
| Female | 6 | 6 | 6 |
| Male | 0 | 1 | 2 |
| Race | |||
| African American | 4 | 7 | 8 |
| Caucasian | 2 | 0 | 0 |
| BMI (kg/m2) | 34.9 ± 2.3 | 38.3 ± 2.1 | 41.5 ± 2.0 |
| Fat Preference Questionnaire | |||
| TASTE | 68.5 ± 7.0 | 67.0 ± 6.5 | 70.1 ± 6.5 |
| FREQ | 48.8 ± 10.5 | 55.5 ± 9.7 | 59.1 ± 9.7 |
| DIFF | 19.7 ± 6.9 | 11.9 ± 6.4 | 11.1 ± 6.4 |
| Food Craving Inventory | |||
| High fats | 2.3 ± 0.3 | 2.3 ± 0.3 | 2.4 ± 0.3 |
| Starches | 2.4 ± 0.4 | 2.1 ± 0.3 | 2.4 ± 0.3 |
| Sweets | 2.2 ± 0.2 | 2.8 ± 0.2 | 2.5 ± 0.2 |
| Fast food fats | 2.8 ± 0.4 | 2.8 ± 0.3 | 2.7 ± 0.3 |
| General food cravings | 2.4 ± 0.3 | 2.5 ± 0.2 | 2.5 ± 0.2 |
| Dietary Intake | |||
| Fat (g/d) | 82 ± 12 | 77 ± 11 | 85 ± 11 |
| Fat (% Kcal) | 37 ± 3 | 37 ± 3 | 39 ± 3 |
| Energy intake (Kcal/d) | 1951 ± 231 | 1882 ± 214 | 1868 ± 214 |
| Number of subjects | 6 | 7 | 8 |