Food pleasure across nations: A comparison of the drivers between Chinese and Danish populations

Is Stress Taking the Pleasure Out of Food?—A Characterization of the Food Pleasure Profiles, Appetite, and Eating Behaviors of People with Chronic Stress

“…This result support previous findings on drivers of food-related pleasure and satisfaction from food [55][56][57][58][59]. Furthermore, these results emulate those found in previous studies using the Food Pleasure Scale [60,61]. Here, the sensory aspects were likewise shown as the main drivers of food pleasure, yet among normal healthy consumer segments.…”

“…The more cognitively advanced aspects of food pleasure, such as 'Product information', 'Ethical values', and 'Surprise', were all among the least chosen aspects, as well as the least important, for both groups, thereby suggesting that pleasure from food for this consumer group was to be effortless and non-demanding. These specific aspects of food pleasure have, in recent literature, been characterized as secondary (or tertiary) [60,61] for food liking and pleasure. Thus, it is likely this consumer group have rated these as the least important for the same reasons.…”

The Relationship between Social Anhedonia and Perceived Pleasure from Food—An Exploratory Investigation on a Consumer Segment with Depression and Anxiety

“…Thus, these aspects all provided pleasure for both groups and thus attested to the fact that the intrinsic product characteristics of food may operate as the foundation for a pleasurable experience. These results mirror those found in previous studies by the current authors [ 27 , 28 , 35 , 58 ], as well as confirm findings in the literature in the field of food satisfaction and wellbeing, which have found a strong relation between the sensory properties of food and satisfaction and liking [ 59 , 60 ]. In addition, the aspects of fulfilling one’s ‘Needs’ and ‘Expectations’ and having ‘Choices’ were also among the most chosen for both groups.…”

“…Significant differences were also detected, with the ‘non-DEPANX’ group choosing the aspects of ‘Memories’, ‘Pleased senses’, ‘Variation’, ‘Familiarity’, ‘Novelty’, ‘Surprise’, ‘Eating with others’, ‘Ethical values’, and ‘Product information’ more frequently. These aspects of food and eating have all previously been characterized as ‘additional’ or ‘secondary’ aspects of a meal and not the food itself [ 27 , 35 , 58 ]. This indicates that people with mental health disorders focus on the more fundamental source of wellbeing and pleasure from food, that is, the intrinsic properties of the food, i.e., the sensory characteristics.…”

“…They rated each item on a 5-point scale, where ‘1’ = ‘Not at all important’ and ‘5’ = ‘Extremely important’. A previously back-translated Chinese version of the FPS was utilized to ensure linguistic consistency and comprehension of the scale [ 35 ]. In addition, the questionnaire included socio-demographic questions, namely, the PHQ-9 [ 31 ], the GAD-7 [ 32 ], and the RSAS [ 16 ], and they were presented to the respondents in said order.…”