Sweetness and Food Preference

Drewnowski, Adam; Mennella, Julie A.; Johnson, Susan L.; Bellisle, F.

doi:10.3945/jn.111.149575

Cited by 255 publications

(166 citation statements)

References 91 publications

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“…Innate food preferences probably evolved in an environment where food scarcity was a constant risk. An intrinsic desire for energy-dense and nutrient-rich food, such as meat, once promoted survival but today may predispose us to the diseases of overconsumption (17,18).…”

Section: Drivers Of Meat Consumptionmentioning

confidence: 99%

Meat consumption, health, and the environment

Godfray

Aveyard

Garnett

et al. 2018

Science

1,152

688

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Both the global average per capita consumption of meat and the total amount of meat consumed are rising, driven by increasing average individual incomes and by population growth. The consumption of different types of meat and meat products has substantial effects on people’s health, and livestock production can have major negative effects on the environment. Here, we explore the evidence base for these assertions and the options policy-makers have should they wish to intervene to affect population meat consumption. We highlight where more research is required and the great importance of integrating insights from the natural and social sciences.

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Section: Drivers Of Meat Consumptionmentioning

confidence: 99%

Meat consumption, health, and the environment

Godfray

Aveyard

Garnett

et al. 2018

Science

1,152

688

View full text Add to dashboard Cite

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“…64 This result is in agreement with other studies pointing out that children typically select the most intensely sweet taste and the pleasure response to the sweet taste is observed in individuals of all ages, races and cultures. 65 However, several studies have shown that these initial preferences could be altered aer birth via early experiences with food and eating during the rst years of life. Parents' choices made at the beginning (for example feeding milk formula or breast-feeding) affect the development of food acceptance patterns in infants.…”

Section: Development Of Preferencesmentioning

confidence: 99%

Sensory attributes of soft drinks and their influence on consumers' preferences

2014

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Soft drinks are beverages composed of water and other ingredients that provide specific sensorial attributes. Soft drink consumption patterns have recently been changed partially influenced by an increased availability of different types of beverages during the last few years. Consumers' preferences to choose one drink over another are influenced, not only by genetic, psychological and environmental factors, but also by the beverage's specific attributes. In fact, beverage consumption is driven by the sensations it gives. Because the main component of soft drinks is water, an increase in the intake of soft drinks might improve fluid intake and the levels of water in the body if it is regarded as an "essential nutrient". Consumption of soft drinksA so drink is the name commonly given to a non-alcoholic carbonated or non-carbonated beverage containing caloric sweeteners and avorings. 1 The preparation and processing of a so drink includes several stages, beginning with the treatment of the water used in this process. The next step is the preparation of a simple sugar syrup, the ingredient that provides the taste of the beverage, followed by the addition of several ingredients to the simple sugar syrup in order to obtain the nal syrup: glucose or fructose, aromatic compounds, vitamins, minerals and other food additives, such as acidulants, colorants or preservatives. Finally, the completed beverage is obtained as a mixture of the nal syrup, the treated water and the carbonic gas (in carbonated drinks). 2 As a result, all so drinks have a basic compositional structure: water, considered an essential nutrient 3 and the main component that makes up about 87-92% of the beverage, and the sweetener, which represents about 8-12% of the beverage by mass. Another common ingredient in almost all so drinks is the acidulant, which is any organic or inorganic acid that contributes to the sourness of the beverage. The balance between sweetness and sourness is the basic typical taste prole of all avored so drinks. 4

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“…Aroma may lead to the rejection of complementary food by infants if it turns out to be unattractive. Acceptance of food by infants has been shown to correlate with its taste, with sweetness being the most preferred [22,23]. Taste of porridge from the 6 initial blends ranged from "dislike slightly" to "like very much" and was in the order LR-6, LR-4, LR-1>LR-2>LR-3>LR5.…”

Section: Discussionmentioning

confidence: 99%

Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age

Pobee¹,

Oduro-Obeng²,

Johnson³

et al. 2017

JFNS

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Abstract:Food base approach is considered to be a more viable and sustainable method of addressing micronutrient deficiencies in developing countries. A study to develop suitable micronutrient-rich complementary infant foods was carried out and characterized using rice (Oryza sativa, var. Togo Marshal) and six other Ghanaian food ingredients; soybean (Glycine Max var. Afayak), cowpea (Vigna unguiculata, var. Bengpla), mango (Magnefera indica, var. Kent), red palm (Elaesis guineensis. var. Dura) oil, groundnut (Arachis hypogea, var. Otuhia) and eggs. The complementary foods were initially developed from six blends, LR-1 (70% rice, 20% soybean, 5% groundnut, 5% dried mango), LR-2 (70% rice, 20% soybean, 5% groundnut, 5% egg yolk), LR-3(70% rice, 20% soybean, 5% cowpea, 5% dried mango), LR-4 (65% rice, 25% soybean, 5% palm oil, 5% egg yolk), LR-5 (70% rice, 20% cowpea, 5% groundnut, 5% egg yolk), LR-6 (70% rice, 25% soybean, 5% dried mango). Sensory evaluation of these initial blends was conducted and the three most preferred blends were selected for further acceptability studies as well as the nutritional analyses using standard methods. The most desirable product based on sensory attributes was the formulation containing mango flour and soybeans (LR-6) followed by formulation containing soybean, groundnut and mango (LR-1). However there were no significant differences (p = 0.05) observed among the overall acceptability of the three best formulated products (LR-6, LR-1, LR-4). LR-4 had the highest amount of energy (427.6Kcal/100g), protein (15.82g/100g), fat (12.2g/100g), beta-carotene (5106.7 µg/100g) and iron (6.6mg/100g). LR-6 came out as the most preferred weaning food based on sensory evaluation. This study revealed the potential of using local ingredients including rice to produce micronutrient-rich complementary infant foods in developing countries. This will be of tremendous help to the less endowed households where the problem of infant malnutrition is most rife.

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Sweetness and Food Preference

Cited by 255 publications

References 91 publications

Meat consumption, health, and the environment

Meat consumption, health, and the environment

Sensory attributes of soft drinks and their influence on consumers' preferences

Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age

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