A study published in scientific journal Obesity found that small reductions in calories, fat, saturated fat and sodium of restaurant menu items were acceptable by consumers.
The research involved 24 menu items from 6 restaurant chains. 1,838 restaurant customers took part in a taste test. Customers did not know which version of the recipe they were tasting or the reason for the study. The taste test included three versions of restaurant recipes:
- The current menu item
- Slightly reduced calorie, fat, saturated fat and/or sodium version
- Moderately reduced calorie, fat, saturated fat and/or sodium version.
Overall, 19 of the modified recipes were rated as similar to or better than the current recipe. Acceptable changes to the recipes resulted in a 26% reduction in calories and a 31% reduction in sodium per serving.