The reliability and validity of the Macronutrient and Taste Preference Ranking Task: A new method to measure food preferences

Bruijn, S.E.M. de; Vries, Y.C. de; Graaf, C. de; Boesveldt, Sanne; Jager, Gerry

doi:10.1016/j.foodqual.2016.11.003

Cited by 34 publications

(30 citation statements)

References 27 publications

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“…As CBD increases fullness and decreases desire to eat, we would expect that it also increases preference for low-energy products based on previous experience with the MTPRT. 30 …”

Section: Discussionmentioning

confidence: 99%

“…Each test session consisted of repeated measurements of appetite and subjective effects using Visual Analogue Scales (VAS), venous blood sampling to determine plasma concentrations of THC and CBD, a taste test with chocolate milk-like drinks that differed in sugar concentration (for details see section “ Sweet taste intensity perception and liking ”), a control task, a ranking test with the drinks, ad libitum intake of the preferred chocolate milk-like drink, and the Macronutrient and Taste Preference Ranking Task (MTPRT). 30 See Figure 1 for a schematic overview of the test procedure.…”

Section: Methodsmentioning

confidence: 99%

“…Based on the rankings, preference scores for different macronutrient and taste categories, that is, high-carbohydrate, high-fat, high-protein, and low-energy, and sweet and savory are calculated as described elsewhere. 30 Preference scores for the macronutrient categories can range from 1 to 4, with a higher score indicating a higher preference for a category. A score of 1 indicates all products from that category were ranked last and a score of 4 indicates all products from that category were ranked first.…”

Section: Methodsmentioning

confidence: 99%

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Explorative Placebo-Controlled Double-Blind Intervention Study with Low Doses of Inhaled Δ9-Tetrahydrocannabinol and Cannabidiol Reveals No Effect on Sweet Taste Intensity Perception and Liking in Humans

Bruijn

Graaf

Witkamp

et al. 2017

Cannabis and Cannabinoid Research

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Introduction: The endocannabinoid system (ECS) plays an important role in food reward. For example, in humans, liking of palatable foods is assumed to be modulated by endocannabinoid activity. Studies in rodents suggest that the ECS also plays a role in sweet taste intensity perception, but it is unknown to what extent this can be extrapolated to humans. Therefore, this study aimed at elucidating whether Δ9-tetrahydrocannabinol (THC) or cannabidiol (CBD) affects sweet taste intensity perception and liking in humans, potentially resulting in alterations in food preferences.Materials and Methods: In a randomized placebo-controlled, double-blind crossover study, 10 healthy males participated in three test sessions that were 2 weeks apart. During the test sessions, participants received THC-rich, CBD-rich, or placebo Cannabis by inhalation divided over two doses (4 + 1 mg THC; 25 + 10 mg CBD). Participants tasted seven chocolate milk-like drinks that differed in sugar concentration and they rated sweet taste intensity and liking of the drinks. They were then asked to rank the seven drinks according to how much they liked the drinks and were offered ad libitum access to their favorite drink. In addition, they completed a computerized food preference task and completed an appetite questionnaire at the start, midway, and end of the test sessions.Results: Inhalation of the Cannabis preparations did not affect sweet taste intensity perception and liking, ranking order, or ad libitum consumption of the favorite drink. In addition, food preferences were not influenced by the interventions. Reported fullness was lower, whereas desire to eat was higher throughout the THC compared to the CBD condition.Conclusions: These results suggest that administration of Cannabis preparations at the low doses tested does not affect sweet taste intensity perception and liking, nor does it influence food preferences in humans.

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“…As CBD increases fullness and decreases desire to eat, we would expect that it also increases preference for low-energy products based on previous experience with the MTPRT. 30 …”

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Explorative Placebo-Controlled Double-Blind Intervention Study with Low Doses of Inhaled Δ9-Tetrahydrocannabinol and Cannabidiol Reveals No Effect on Sweet Taste Intensity Perception and Liking in Humans

Bruijn

Graaf

Witkamp

et al. 2017

Cannabis and Cannabinoid Research

Self Cite

View full text Add to dashboard Cite

show abstract

“…Food preferences were assessed using the Macronutrient and Taste Preference Ranking Task (MTPRT [32]). This is a validated computer-based tool presenting pictures of food products from four macronutrient categories (high protein, high carbohydrate, high fat and low energy), including both sweet and savory products.…”

Section: Food Preferencementioning

confidence: 99%

Olfactory and gustatory functioning and food preferences of patients with Alzheimer’s disease and mild cognitive impairment compared to controls: the NUDAD project

et al. 2019

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Our aim is to compare olfactory and gustatory function and food preferences of patients with Mild Cognitive Impairment (MCI) and Alzheimer's disease (AD) with controls. We included 22 patients with MCI, 30 patients with AD and 40 controls and assessed olfactory threshold, odor discrimination and odor identification (Sniffin' Sticks), gustatory functioning (Taste Strips), and food preferences (Macronutrient and Taste Preference Ranking Task). Linear regression analyses were used to study associations of five cognitive domains or AD biomarkers with olfactory functioning. Groups did not differ in olfactory threshold, gustatory function and food preferences. Patients with MCI and AD scored lower on odor discrimination and identification than controls. Poorer memory, but no other cognitive domain, was associated with poorer odor discrimination and odor identification, but not with odor threshold. No associations with AD biomarkers were found. In conclusion, patients with MCI and AD have poorer odor discrimination and identification ability than controls, but similar detection thresholds. This is likely a consequence of poorer memory rather than directly caused by AD pathology.

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“…During the screening session, liking for two different food products (beef rice and chocolate rice), congruent with two of the odors used during the exposure, was measured. Rice was chosen as test meal since it is commonly eaten and it is easily manipulated into sweet and savory versions [42,43].The chocolate version, that was the preferred one, was chosen for ad libitum intake. Participants were instructed to eat the chocolate rice as much as they wanted until they felt comfortable satiated and to consume water only after eating.…”

Section: Food Intakementioning

confidence: 99%

Impact of ambient odors on food intake, saliva production and appetite ratings

Proserpio

Graaf

Laureati

et al. 2017

Physiology & Behavior

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The aim of this study was to investigate the effect of ambient odor exposure on appetite, salivation and food intake. 32 normal-weight young women (age: 21.4±5.3year; BMI: 21.7±1.9kg/m) attended five test sessions in a non-satiated state. Each participant was exposed to ambient odors (chocolate, beef, melon and cucumber), in a detectable but mild concentration, and to a control condition (no-odor exposure). During each condition, at different time points, participants rated appetite for 15 food products, and saliva was collected. After approximately 30min, ad libitum intake was measured providing a food (chocolate rice, high-energy dense product) that was congruent with one of the odors they were exposed to. A significant odor effect on food intake (p=0.034) and salivation (p=0.017) was found. Exposure to odors signaling high-energy dense products increased food intake (243.97±22.84g) compared to control condition (206.94±24.93g; p=0.03). Consistently, salivation was increased significantly during chocolate and beef exposure (mean: 0.494±0.050g) compared to control condition (0.417±0.05g; p=0.006). Even though odor exposure did not induce specific appetite for congruent products (p=0.634), appetite scores were significantly higher during odor exposure (p<0.0001) compared to the no-odor control condition and increased significantly over time (p=0.010). Exposure to food odors seems to drive behavioral and physiological responses involved in eating behavior, specifically for odors and foods that are high in energy density. This could have implications for steering food intake and ultimately influencing the nutritional status of people.

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The reliability and validity of the Macronutrient and Taste Preference Ranking Task: A new method to measure food preferences

Cited by 34 publications

References 27 publications

Explorative Placebo-Controlled Double-Blind Intervention Study with Low Doses of Inhaled Δ9-Tetrahydrocannabinol and Cannabidiol Reveals No Effect on Sweet Taste Intensity Perception and Liking in Humans

Explorative Placebo-Controlled Double-Blind Intervention Study with Low Doses of Inhaled Δ9-Tetrahydrocannabinol and Cannabidiol Reveals No Effect on Sweet Taste Intensity Perception and Liking in Humans

Olfactory and gustatory functioning and food preferences of patients with Alzheimer’s disease and mild cognitive impairment compared to controls: the NUDAD project

Impact of ambient odors on food intake, saliva production and appetite ratings

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