Portion weights of spreading fats

Abstract

Data from four separate surveys have been re‐analysed to investigate the portion weights of spreading fats that were associated with bread in different types of meal. The weight of margarine spread was lower than butter, and was least for wholemeal bread. Weights of both bread and spreads were highest at lunch but the weight of spread per 100 g bread did not differ greatly with meal type. Eighteen pharmacy students participated in a controlled study of the spreadability of the different products and the portions were weighed. The inter‐individual variabilities of the weights of spread were 4–9 times greater than the intra‐individual variabilities for different types of product. Portions of butter were generally heaviest and polyunsaturated margarine lightest. Males spread more of the products than females, people spread more on thick than thin bread, and on toast compared to bread, but there was no difference between the weight of spread on hot or cold toast. Prior knowledge of the type of spread had no general effect on the results.