How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables
<i>Background</i>: Oral food perception plays a major role in food acceptance, although the way it relates with food preferences and final choices in adults is still debatable. The objective of the present study was to assess the relationship between gustatory function, dietary habits an...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/8/1961 |
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| author | Teresa Louro Carla Simões Paula Midori Castelo Fernando Capela e Silva Henrique Luis Pedro Moreira Elsa Lamy |
| author_facet | Teresa Louro Carla Simões Paula Midori Castelo Fernando Capela e Silva Henrique Luis Pedro Moreira Elsa Lamy |
| author_sort | Teresa Louro |
| collection | DOAJ |
| description | <i>Background</i>: Oral food perception plays a major role in food acceptance, although the way it relates with food preferences and final choices in adults is still debatable. The objective of the present study was to assess the relationship between gustatory function, dietary habits and fruit and vegetable preferences. <i>Methods</i>: Recognition thresholds, suprathreshold and hedonics were accessed for sweet, bitter, sour, salty and astringency in 291 adult participants. A Food Frequency Questionnaire (FFQ) and a questionnaire for assessment of preferences for individual fruit and vegetables were filled by the participants. <i>Results</i>: Three clusters were obtained: “most sensitive”, “less sensitive” and “less sensitive only for sour”. The less sensitive cluster showed lower preferences for fruit and vegetables and higher intake of sweets and fast foods, whereas higher preferences for sweet veggies were observed in the “most sensitive” cluster. Basic tastes and astringency hedonics did not associate with fruit and vegetable preferences, but the sensitivity for these oral sensations did. <i>Conclusions</i>: Taste and astringency sensitivities are related with the preference for fruit and vegetables, being also associated with some dietary habits. The effectiveness of the strategies to promote plant-based healthy food consumption may benefit from the knowledge of individuals’ gustatory function. |
| first_indexed | 2024-03-10T08:49:03Z |
| format | Article |
| id | doaj.art-bdc2d8204da5485d954eaee0140978b8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T08:49:03Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-bdc2d8204da5485d954eaee0140978b82023-11-22T07:41:24ZengMDPI AGFoods2304-81582021-08-01108196110.3390/foods10081961How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and VegetablesTeresa Louro0Carla Simões1Paula Midori Castelo2Fernando Capela e Silva3Henrique Luis4Pedro Moreira5Elsa Lamy6Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, IIFA University of Évora, 7006-554 Évora, PortugalMediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, IIFA University of Évora, 7006-554 Évora, PortugalDepartment of Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), Diadema 09972-270, BrazilMediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, IIFA University of Évora, 7006-554 Évora, PortugalSchool of Dental Medicine, University of Lisbon, 1649-003 Lisbon, PortugalFaculty of Nutrition and Food Sciences, University of Porto, 4200-465 Porto, PortugalMediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, IIFA University of Évora, 7006-554 Évora, Portugal<i>Background</i>: Oral food perception plays a major role in food acceptance, although the way it relates with food preferences and final choices in adults is still debatable. The objective of the present study was to assess the relationship between gustatory function, dietary habits and fruit and vegetable preferences. <i>Methods</i>: Recognition thresholds, suprathreshold and hedonics were accessed for sweet, bitter, sour, salty and astringency in 291 adult participants. A Food Frequency Questionnaire (FFQ) and a questionnaire for assessment of preferences for individual fruit and vegetables were filled by the participants. <i>Results</i>: Three clusters were obtained: “most sensitive”, “less sensitive” and “less sensitive only for sour”. The less sensitive cluster showed lower preferences for fruit and vegetables and higher intake of sweets and fast foods, whereas higher preferences for sweet veggies were observed in the “most sensitive” cluster. Basic tastes and astringency hedonics did not associate with fruit and vegetable preferences, but the sensitivity for these oral sensations did. <i>Conclusions</i>: Taste and astringency sensitivities are related with the preference for fruit and vegetables, being also associated with some dietary habits. The effectiveness of the strategies to promote plant-based healthy food consumption may benefit from the knowledge of individuals’ gustatory function.https://www.mdpi.com/2304-8158/10/8/1961astringencybasic tastesdietary intakeoral food perceptionfruitsvegetables |
| spellingShingle | Teresa Louro Carla Simões Paula Midori Castelo Fernando Capela e Silva Henrique Luis Pedro Moreira Elsa Lamy How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables Foods astringency basic tastes dietary intake oral food perception fruits vegetables |
| title | How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables |
| title_full | How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables |
| title_fullStr | How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables |
| title_full_unstemmed | How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables |
| title_short | How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables |
| title_sort | how individual variations in the perception of basic tastes and astringency relate with dietary intake and preferences for fruits and vegetables |
| topic | astringency basic tastes dietary intake oral food perception fruits vegetables |
| url | https://www.mdpi.com/2304-8158/10/8/1961 |
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