Recalled taste intensity, liking and habitual intake of commonly consumed foods
| Autor: | Rob M. van Dam, Marilyn C. Cornelis, Michael G. Tordoff, Ahmed El-Sohemy |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Adult
Male 0301 basic medicine Canada Taste Future studies Fatty foods 030209 endocrinology & metabolism Overweight Affect (psychology) Choice Behavior Article Eating Food Preferences 03 medical and health sciences 0302 clinical medicine stomatognathic system Food choice medicine Humans Food science General Psychology Communication 030109 nutrition & dietetics Nutrition and Dietetics business.industry digestive oral and skin physiology Reproducibility of Results Taste Perception Feeding Behavior United States Taste intensity Normal weight Mental Recall Female medicine.symptom Psychology business |
| Zdroj: | Appetite. 109:182-189 |
| ISSN: | 0195-6663 |
| Popis: | Taste intensity and quality affect the liking of foods, and determine food choice and consumption. We aimed to 1) classify commonly consumed foods based on recalled taste intensity for bitter, sweet, salty, sour, and fatty taste, and 2) examine the associations among recalled taste intensity, liking, and habitual consumption of foods. In Stage 1, 62 Canadian adults recalled the taste intensity of 120 common foods. Their responses were used to identify sets of 20-25 foods classified as strongly bitter, sweet, salty, sour or fatty-tasting. In Stage 2, 287 U.S. adults validated these selections, and let us reduce them to sets of 11-13 foods. Ratings of recalled taste intensity were consistent across age, sex and overweight status, with the exceptions that sweet, bitter and fatty-tasting foods were rated as more intense by women than by men. The recalled intensity ratings of the most bitter, salty and fatty foods (but not sour or sweet foods) were inversely correlated with liking and intake. The negative correlation between fatty taste intensity and fatty food liking was stronger among normal weight than among overweight participants. Our results suggest that the recalled taste intensity of foods is associated with food liking and habitual consumption, but the strength of these relationships varies by taste. The food lists based on taste intensity ratings provide a resource to efficiently calculate indices of exposure to the different tastes in future studies. |
| Databáze: | OpenAIRE |
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