Can the Palatability of Healthy, Satiety-Promoting Foods Increase with Repeated Exposure during Weight Loss?

Abstract

Repeated exposure to sugary, fatty, and salty foods often enhances their appeal. However, it is unknown if exposure influences learned palatability of foods typically promoted as part of a healthy diet. We tested whether the palatability of pulse containing foods provided during a weight loss intervention which were particularly high in fiber and low in energy density would increase with repeated exposure. At weeks 0, 3, and 6, participants (n = 42; body mass index (BMI) 31.2 ± 4.3 kg/m2) were given a test battery of 28 foods, approximately half which had been provided as part of the intervention, while the remaining half were not foods provided as part of the intervention. In addition, about half of each of the foods (provided as part or not provided as part of the intervention) contained pulses. Participants rated the taste, appearance, odor, and texture pleasantness of each food, and an overall flavor pleasantness score was calculated as the mean of these four scores. Linear mixed model analyses showed an exposure type by week interaction effect for taste, texture and overall flavor pleasantness indicating statistically significant increases in ratings of provided foods in taste and texture from weeks 0 to 3 and 0 to 6, and overall flavor from weeks 0 to 6. Repeated exposure to these foods, whether they contained pulses or not, resulted in a ~4% increase in pleasantness ratings. The long-term clinical relevance of this small increase requires further study.

Dietary Practices, Nutrient Adequacy, and Nutrition Status among Adolescents in Boarding High Schools in the Kilimanjaro Region, Tanzania

“…Adequate intake of fat acts as a source of energy enhances the absorption of fat-soluble vitamins, and it is an essential component of the cell membrane and certain hormones [ 64 ]. Moreover, fat improves the palatability of foods [ 65 ]. The WHO recommended that less than 30% of the daily energy must be from fat [ 66 ].…”

Comparing the portion size effect in women with and without extended training in portion control: A follow-up to the Portion-Control Strategies Trial

“…Thus, methods to increase the liking of low-ED foods, in particular fruits and vegetables, have the potential to encourage preferential intake of these foods in the presence of large portions. Such methods include increasing the palatability of low-ED options (40–42) as well as repeated exposure to these foods (43, 44). Furthermore, this study and previous work have shown that serving larger portions can be used strategically to increase intake of healthful low-ED foods if they are well-liked (45) and relatively more palatable than the other foods available (18).…”

Acceptability of Pulse-Fortified Foods by Two Groups: Participants in a Clinical Trial and Participants in a Consumer Acceptability Panel

“…These values are similar to those found by a consumer acceptance panel for lentil-fortified soups and casserole dishes which ranged from 5.0 to 7.0 [ 18 ]. Clinical trial interventions consisting of a variety of food types containing a variety of pulse types were scored from 6.4 to 7.5 on a 9-point scale from 1—extremely unpleasant to 9—extremely pleasant [ 26 ]. These ratings are somewhat similar to those found in the current study.…”