Cargando…

Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness

As taste perception varies between individuals, it might be important in explaining food consumption behavior. Previous studies have focused on sensitivity to the bitter tastant PROP (6-n-propylthiouracil) concerning eating with little attention paid to other tastants. For the first time, connection...

Descripción completa

Detalles Bibliográficos
Autores principales: Puputti, Sari, Hoppu, Ulla, Sandell, Mari
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835699/
https://www.ncbi.nlm.nih.gov/pubmed/31569738
http://dx.doi.org/10.3390/foods8100444
_version_ 1783466734177484800
author Puputti, Sari
Hoppu, Ulla
Sandell, Mari
author_facet Puputti, Sari
Hoppu, Ulla
Sandell, Mari
author_sort Puputti, Sari
collection PubMed
description As taste perception varies between individuals, it might be important in explaining food consumption behavior. Previous studies have focused on sensitivity to the bitter tastant PROP (6-n-propylthiouracil) concerning eating with little attention paid to other tastants. For the first time, connections between food consumption behavior, pleasantness, and taste sensitivity are studied with five taste modalities. Sensitivity to bitterness, sourness, umami, saltiness, and sweetness as well as an overall taste sensitivity score was determined with intensity evaluation for 199 Finnish adults. Recalled pleasantness and food consumption behavior were enquired with online questionnaires. Consumption concerned intake of vegetables, fruits, and berries; use-frequency of specific foods; and tendency to mask or modify tastes of foods. All modality-specific taste sensitivities were related to some consumption behavior but none to recalled pleasantness. A higher taste sensitivity score indicated avoidance of coffee, lower consumption of pungent foods, and a more frequent habit of adding ketchup to a meal. In conclusion, it may be more informative to study the influence of taste sensitivity on food consumption behavior with taste modalities separately rather than with a general indicator of taste sensitivity. Additionally, these results highlight the importance of studying actual behavior toward food and not just liking.
format Online
Article
Text
id pubmed-6835699
institution National Center for Biotechnology Information
language English
publishDate 2019
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-68356992019-11-25 Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness Puputti, Sari Hoppu, Ulla Sandell, Mari Foods Article As taste perception varies between individuals, it might be important in explaining food consumption behavior. Previous studies have focused on sensitivity to the bitter tastant PROP (6-n-propylthiouracil) concerning eating with little attention paid to other tastants. For the first time, connections between food consumption behavior, pleasantness, and taste sensitivity are studied with five taste modalities. Sensitivity to bitterness, sourness, umami, saltiness, and sweetness as well as an overall taste sensitivity score was determined with intensity evaluation for 199 Finnish adults. Recalled pleasantness and food consumption behavior were enquired with online questionnaires. Consumption concerned intake of vegetables, fruits, and berries; use-frequency of specific foods; and tendency to mask or modify tastes of foods. All modality-specific taste sensitivities were related to some consumption behavior but none to recalled pleasantness. A higher taste sensitivity score indicated avoidance of coffee, lower consumption of pungent foods, and a more frequent habit of adding ketchup to a meal. In conclusion, it may be more informative to study the influence of taste sensitivity on food consumption behavior with taste modalities separately rather than with a general indicator of taste sensitivity. Additionally, these results highlight the importance of studying actual behavior toward food and not just liking. MDPI 2019-09-27 /pmc/articles/PMC6835699/ /pubmed/31569738 http://dx.doi.org/10.3390/foods8100444 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Puputti, Sari
Hoppu, Ulla
Sandell, Mari
Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness
title Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness
title_full Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness
title_fullStr Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness
title_full_unstemmed Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness
title_short Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness
title_sort taste sensitivity is associated with food consumption behavior but not with recalled pleasantness
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835699/
https://www.ncbi.nlm.nih.gov/pubmed/31569738
http://dx.doi.org/10.3390/foods8100444
work_keys_str_mv AT puputtisari tastesensitivityisassociatedwithfoodconsumptionbehaviorbutnotwithrecalledpleasantness
AT hoppuulla tastesensitivityisassociatedwithfoodconsumptionbehaviorbutnotwithrecalledpleasantness
AT sandellmari tastesensitivityisassociatedwithfoodconsumptionbehaviorbutnotwithrecalledpleasantness