How does fatty mouthfeel, saltiness or sweetness of diets contribute to dietary energy intake?
| Autor: | Megan A Rebuli, David N. Cox, Mary Barnes, Haidee J. Lease, Gillian Anne Hendrie |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Adult
Male 0301 basic medicine Taste Adolescent Databases Factual Dietary Sugars Physical activity Healthy eating Food group Food Preferences Young Adult 03 medical and health sciences Mouthfeel Nutrient Surveys and Questionnaires Food choice Humans Medicine Food science Child General Psychology Aged 030109 nutrition & dietetics Nutrition and Dietetics business.industry digestive oral and skin physiology Sodium Dietary Middle Aged Sweetness Dietary Fats Female Energy Intake business |
| Zdroj: | Appetite. 131:36-43 |
| ISSN: | 0195-6663 |
| Popis: | As "taste" is a primary driver of food choice, the objective of this study was to understand how the sensory properties of diets relate to energy intake (EI). A database of 720 frequently consumed foods, described by a trained panel for basic tastes (sweetness, saltiness) and fatty mouthfeel, was systematically applied to all foods reportedly consumed in 24hr recalls as part of the 2011-2012 Australian National Nutrition and Physical Activity Survey (n = 12,153 adults and children). Food groups were classified according to the Australian Guide to Healthy Eating, and their contribution to total nutrient and sensory intake estimated. There were significant positive correlations between the nutrient and sensory properties of diets, for example, for adults, EI and fatty mouthfeel r = 0.740; EI and saltiness r = 0.623 and EI and sweetness r = 0.517 (all p 0.01). Core foods (e.g. fruits, vegetables, grains, dairy) can provide similar sensory stimulation whilst being of lower energy content than discretionary foods (e.g. confectionary, snacks). Regression models in adults, controlling for age, sex and BMI, revealed that fatty mouthfeel (β = 0.492), saltiness (β = 0.161) and sweetness (β = 0.138) were significant predictors of EI, explaining 56% variance (p 0.01). Similar results were found for children. Fatty mouthfeel was the primary driver of energy intake but such sensory stimulation can be derived from core (e.g. dairy foods), rather than discretionary foods, at lower energy content. |
| Databáze: | OpenAIRE |
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