The importance of taste on dietary choice, behaviour and intake in a group of university students

Kourouniotis, S.; Keast, Russell; Cicerale, Sara

doi:10.1016/j.jnim.2014.10.132

Cited by 2 publications

(2 citation statements)

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“…With regards to nutrient rich foods, food liking, perceived health benefits, and price are often seen as trade-offs (130–133). Several studies indicated that when consumer are more focussed on taste than health they, in general, make unhealthier food choices (18, 131, 133). Steering taste focussed consumers, who are less concerned about health, to healthy food choices is difficult and providing more health related information on food packaging [see (134) for review] is unlikely to solve the problem (135–138).…”

Section: Discussion and Recommendationsmentioning

confidence: 99%

The Influence of Taste Liking on the Consumption of Nutrient Rich and Nutrient Poor Foods

Liem

Russell

2019

Front. Nutr.

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Repeated consumption of high-energy nutrient poor foods can lead to undesirable health outcomes such as obesity. Taste plays an important role in food choice, and a better understanding of the links between the taste of foods, individual taste preferences, food choices, and intakes will aid in our understanding of why some people might select and consume unhealthy foods. The present review focuses on three main questions: (1) do nutrient poor and nutrient rich foods significantly differ in taste profile? (2) are humans predisposed toward developing a liking or preference for certain taste profiles? (3) how are individual variations in liking of the basic taste qualities related to long term food intake and adverse health outcomes such as obesity? Results indicated that nutrient poor foods were likely to be sweet, salty and fatty mouthfeel, while the taste profiles of nutrient rich foods were diverse. Although humans are born with a universal liking for sweet and aversion for bitter taste, large individual differences exist in liking of all the basic taste qualities. These individual differences partly explain differences in short term intakes of foods varying in taste profiles. However they fail to sufficiently explain long term food choices and negative health outcomes such as obesity. Future studies should focus on how the full sensory profile of food which includes taste, smell and texture interacts with individual characteristics (e.g., taste or health motivations, taste preferences) to affect consumption of nutrient rich and nutrient poor foods.

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Section: Discussion and Recommendationsmentioning

confidence: 99%

The Influence of Taste Liking on the Consumption of Nutrient Rich and Nutrient Poor Foods

Liem

Russell

2019

Front. Nutr.

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“…As a result, HFD and HSD consumption over a period leads to chronic low-grade systemic in ammation, which disrupts the gut bacteria landscape by producing circulatory metabolites, such as in ammatory mediators, circulating free fatty acids, and endotoxins, which ultimately damage the target organs [10][11][12][13]. People around the world consume food based on taste characteristics like fat, salty, sweet, sour, bitter, and umami [14][15][16][17][18][19][20][21][22][23][24]. High fat and salt are universal avour enhancers.…”

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confidence: 99%

Assessing the short-term impact of a high-fat, high-salt diet on the gut bacteria and related pathophysiology in mice

Kumar,

Pandey,

Chang

et al. 2023

Preprint

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Current research shows that consuming high-fat and salt that are now the main ingredients of modern diets over a period of time can disrupt the gut ecosystem, leading to metabolic imbalances and metabolic diseases. However, which component of modern diets, such as high-fat and high-salt consumption for a short duration, is more harmful to health based on its impact on gut bacteria and associated health outcomes is still poorly explored. This study aimed to determine which of high fat or high salt is more detrimental to health by feeding mice HFD and HSD diets for a short period of 3 weeks. To address these wide knowledge gaps, we conducted a high-throughput sequencing study to see how gut microbiota profile changes in HFD or HSD-fed mice. Further, we also investigated whether high fat or high salt is more detrimental to health. In this study, the mice were fed a standard chow diet (CD), HFD and HSD for 3 weeks. Animals were euthanized and examined of haemato-biochemical and histopathological attributes. We also used 16S rRNA sequencing followed by bioinformatics analysis to evaluate the changes in gut microbiota ecology. Interestingly, this study found that HFD or HSD feeding for a short duration induces the pathophysiological attributes of a typical metabolic syndrome as indicated by serum biochemistry and significantly modifies gut microbiota in mice. We concluded that HSD causes significantly more changes in gut bacteria than HFD due to a diminution of beneficial gut bacteria and an enrichment of harmful gut bacteria. We found that HFD led to a more significant increase in plasma total cholesterol (TC), a known risk factor for heart disease, stroke, and atherosclerosis. While HSD is more detrimental to the kidneys, since an increase in creatinine levels indicates kidney disease. Furthermore, mice fed HFD or HSD for a short duration showed minimal and insignificant pathological changes in their hearts, livers, and kidneys.

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The importance of taste on dietary choice, behaviour and intake in a group of university students

Cited by 2 publications

References 0 publications

The Influence of Taste Liking on the Consumption of Nutrient Rich and Nutrient Poor Foods

The Influence of Taste Liking on the Consumption of Nutrient Rich and Nutrient Poor Foods

Assessing the short-term impact of a high-fat, high-salt diet on the gut bacteria and related pathophysiology in mice

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