Despite the increased access to antiretroviral therapy, undernutrition
is associated with an increased risk of early mortality among
HIV-infected adults living in resource-limited settings. Lipid-based
Nutrient Supplements (LNS) can provide nutritional support and can be
adapted to the needs of adults infected with HIV. However, consumption
of these products may be limited by monotony or by an unacceptably
strong taste of highly concentrated micronutrients. This study
investigated the acceptability of several new flavours of LNS for
HIV-infected adults on antiretroviral therapy (ART). Forty HIV-infected
adults on ART completed acceptability tests with one of four sets of
LNS products: LNS-30 g sweet, LNS-30 g non-sweet, LNS-250 g sweet and
LNS-250 g non-sweet. Each set was composed of three flavours and was
tasted with and without food during a single session of sensory
evaluation. The supplements were block-randomised and the patients were
blinded to the type of product. LNS acceptability was assessed based on
descriptive, hedonic and food-action rating tests using 5-point rating
scales as well as preference tests. All the flavours got a median rate
of 3-Just about right for the intensity of sugar, salt, oil, thickness
and 4-Good for the taste. Regarding the overall liking, the supplements
were positively evaluated with median of 4-I like a little or 5-I like
a lot. The LNS-30 g non-sweet formulation was significantly less
appreciated when tasted without food compared to all the other sets of
LNS (P = 0.0005). Mixing LNS with local food had no effect on the
acceptability. In terms of consumption pattern, all the products got a
median rate of 1-Will eat it at all opportunity or 2-Will eat it very
often. Finally, in terms of preference there was no significant
difference between the flavours. In LNS- 30 g the overall liking was
positively correlated with the taste and the intensity of sugar but the
prospective consumption factor was negatively correlated with
thickness. In LNS-250 g, only the intensity of salty taste was
correlated with the overall liking. As the flavours were well accepted,
all of them can be used, providing choice and variety to HIV-infected
adults consuming them for prolonged periods. There is no need to modify
the products’ formulation. Further research on the acceptability
of these supplements over the longer term and in settings where food
insecurity and dietary patterns are different is warranted