The importance of taste on dietary choice, behaviour and intake in a group of young adults

Kourouniotis, S.; Keast, Russell; Riddell, Lynn; Lacy, Kathleen E.; Thorpe, Maree G.; Cicerale, Sara

doi:10.1016/j.appet.2016.03.015

Cited by 108 publications

(77 citation statements)

References 26 publications

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“…); these results are aligned with others of Almenar, Samsudin, Auras, Harte, and Rubino (2008) about shelf life of blueberries and confirm that taste is a primary driver of purchasing choices for food (Kourouniotis et al, 2016).…”

Section: Discussionsupporting

confidence: 77%

Quality Factors Influencing Consumer Demand for Small Fruit by Focus Group and Sensory Test

Chironi

Bacarella

Altamore

et al. 2017

Journal of Food Products Marketing

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The market of berries is a niche of high value in Italy. Small fruit's healthy properties are well known in the international market, but little is known about the reason for a low commercialization rate of fresh small fruit in Italy. The objective of this study was to assess consumer preferences in Italy for selected berry species. Moreover, the study aims to identify the relevant attributes of berries that affect the demand for this produce according to consumers and to compare these attributes. We assessed relevant attributes affecting the demand for fresh berries for different consumers' profiles and compared berries' attributes rankings. The results reveal high concordance between blackberries and raspberries; price is the attribute that constrains more purchases because it is deemed too high. Consumers prefer small fruit because of the rising interest in their nutraceutical value, and they have a higher willingness to pay because of this important attribute.

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Section: Discussionsupporting

confidence: 77%

Quality Factors Influencing Consumer Demand for Small Fruit by Focus Group and Sensory Test

Chironi

Bacarella

Altamore

et al. 2017

Journal of Food Products Marketing

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“…Valuing longer-term objectives (e.g., healthiness) over short-term desirability (e.g., taste) is critical for employing greater self-control, and tendencies to over-value short-term features can be a source of self-control failure(34). One recent study has shown that self-reported high valuation of taste in food choices within a normal weight population is associated with poorer diet quality, highlighting the need to reduce the association between taste and food choices to improve diet (35). After accounting for the observed changes in taste preferences by using each OB participants’ own new taste and health ratings post-treatment, we found the intervention altered how individuals made food choices.…”

Section: Discussionmentioning

confidence: 99%

Identifying the mechanisms through which behavioral weight-loss treatment improves food decision-making in obesity

et al. 2017

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Objectives Behavioral weight loss (BWL) programs are the recommended treatment for obesity, yet it is unknown whether these programs change one’s ability to use self-control in food choices and what specific mechanisms support such change. Using experimental economics methods, we investigated whether changes in dietary behavior in individuals with obesity following BWL are driven by one or more of the following potential mechanisms: changes in the perception of the 1) health or 2) taste of food items, and/or 3) shifting decision weights for health versus taste attributes. Therefore, we compared these mechanisms between obese participants and lifetime normal weight controls (NW) both before and after BWL. Methods Females with obesity (N=37, mean BMI=33.2) completed a food choice task involving health ratings, taste ratings, and decision-making pre- and post-standard BWL intervention. NW controls (N=30, BMI=22.4) completed the same task. Results Individuals with obesity exhibited increased self-control (selecting healthier, less tasty food choices) post-treatment. However, their rates of self-control remained significantly lower than NW. We found no differences in initial health perceptions across groups, and no changes with treatment. In contrast, taste ratings and the relative value of taste versus health decreased following treatment. Although, post-treatment participants continued to perceive unhealthy foods as tastier and used less self-control than NW controls, they showed significant improvements in these domains following a BWL intervention. Conclusions To help individuals improve dietary decisions, additional research is needed to determine how to make greater changes in taste preferences and/or the assignment of value to taste versus health attributes in food choices.

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“…The p ‐value was not adjusted for multiple comparisons by the application of Bonferroni or other equivalent method, as these approaches can be overly conservative (increasing risk of type II error) and can potentially mask important findings (Armstrong, ; Perneger, ). To conduct the appropriate statistical analyses, response options for consumption variables were collapsed (Kourouniotis et al., ). For example, the white bread category was recoded from the original nine response options, down to three response options (Supplementary Material A).…”

Section: Methodsmentioning

confidence: 99%

The Associations Between Oral Complex Carbohydrate Sensitivity, BMI, Liking, and Consumption of Complex Carbohydrate Based Foods

Low

Lacy

McBride

2018

Journal of Food Science

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Recent work suggests that humans may perceive complex carbohydrates and that their sensitivity to simple carbohydrates (i.e., glucose and sucrose) is independent from tasting complex carbohydrates. The aim of this study was to confirm whether humans could sense complex carbohydrates from a range of concentration levels; and if their oral sensitivity to complex carbohydrate relates to their BMI, liking, and consumption of complex carbohydrate-based foods using a large sample group of adults. Participants' (n = 92 females, age 23.7 ± 0.5 yr [range, 19 to 47 yr]) oral sensitivity towards complex carbohydrate (maltodextrin) and sweet taste function (glucose) was assessed by measuring detection threshold and suprathreshold intensity perception (gLMS). Participants were asked to complete an online version of a Food Frequency Questionnaire and a Likes and Dislikes Questionnaire. Hedonic ratings for complex carbohydrate and sweet solutions, as well as for a range of complex carbohydrate and sweet prototypical foods, were also measured. Consistent with previous findings, there was large interindividual variation in detection and intensity measures for maltodextrin and glucose. No significant associations were found between oral complex carbohydrate sensitivity, Body Mass Index (BMI), and frequency of consumption of complex carbohydrate-based foods measured. Similarly, no differences were observed between liking of complex carbohydrates, BMI, and food intake. All in, these results from a large sample group further support the proposition that complex carbohydrates are not invisible to the human palate, and can be sensed in the oral cavity even at low concentration levels.

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The importance of taste on dietary choice, behaviour and intake in a group of young adults

Cited by 108 publications

References 26 publications

Quality Factors Influencing Consumer Demand for Small Fruit by Focus Group and Sensory Test

Quality Factors Influencing Consumer Demand for Small Fruit by Focus Group and Sensory Test

Identifying the mechanisms through which behavioral weight-loss treatment improves food decision-making in obesity

The Associations Between Oral Complex Carbohydrate Sensitivity, BMI, Liking, and Consumption of Complex Carbohydrate Based Foods

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