Taste phenotype associates with cardiovascular disease risk factors via diet quality in multivariate modeling

Food Liking-Based Diet Quality Indexes (DQI) Generated by Conceptual and Machine Learning Explained Variability in Cardiometabolic Risk Factors in Young Adults

“…However, hedonic ratings can show bias. For example, individuals with higher levels of dietary restraint report a lower liking for less healthy foods [56] and using both self-reported liking and intake can identify misreporting and improve intake of less liked foods [21,30,35]. Self-reported food likes and dislikes appears to capture habitual dietary intake.…”

“…Self-reported food likes and dislikes appears to capture habitual dietary intake. Food likes connect markers of taste genetics to intake [57,58] or health [30], correlate with self-reported intake [21,[27][28][29][30][31], and associate with biomarkers of consumption [21,32,33] and health outcomes [20][21][22][23][24]32,33].…”

“…In some scientific literature, the terms food preference or liking are used interchangeably with food consumption (e.g., [25,26]). Food liking surveys are easy for participants to complete, rapid to process, and can correlate with self-reported intake [21,[27][28][29][30][31] or intake assessed with biomarkers [21,32,33]. Marginal associations between liking and consumption or body weight [34] may indicate dietary restraint [21,30,35].…”

“…For example, the HEI is based on weighting nine adequacy components and four moderation components in five-and 10-point increments to come up with a 0 to 100 score. We created a diet quality score from the food liking survey with conceptual weights based on Dietary Guidelines for preschoolers [39] and adults [30,33], showing significant associations between this index, dietary biomarkers, and body weight. As diet quality indexes should be independent of energy consumed, we have shown that the liking-based diet quality index is independent of energy consumed in studies with preschoolers [39] and adults [30].…”

“…We created a diet quality score from the food liking survey with conceptual weights based on Dietary Guidelines for preschoolers [39] and adults [30,33], showing significant associations between this index, dietary biomarkers, and body weight. As diet quality indexes should be independent of energy consumed, we have shown that the liking-based diet quality index is independent of energy consumed in studies with preschoolers [39] and adults [30]. Data driven or a posteriori methods describe statistically-generated dietary patterns through interrelationships between and identification of underlying components (e.g., principal component analysis) or by identifying unique clustering of dietary patterns (e.g., cluster analysis) [37] and evaluating the ability to explain health-related outcomes such as risk of overweight or obesity [40,41].…”