Recalled taste intensity, liking and habitual intake of commonly consumed foods.
Recalled taste intensity, liking and habitual intake of commonly consumed foods.
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召回的口味强度，喜欢和习惯性摄入常见食物。
DOI：
10.1016/j.appet.2016.11.036
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发表时间：
2017-02-01
期刊：
影响因子：
5.4
通讯作者：
van Dam RM
中科院分区：
文献类型：
--
作者：
Cornelis MC;Tordoff MG;El-Sohemy A;van Dam RM
味觉的强度和质量影响人们对食物的喜爱程度，并决定人们对食物的选择和消费。我们的目标是：1)根据苦味、甜味、咸味、酸味和脂肪味的回忆强度对常见的食物进行分类；2)检查回忆的味道强度、喜欢程度和习惯消费食物之间的联系。在第一阶段，62名加拿大成年人回忆了120种常见食物的味道强度。他们的回答被用来识别20-25种食物，这些食物被分为苦味、甜味、咸味、酸味和油腻味。在第二阶段，287名美国成年人验证了这些选择，并让我们将它们减少到11-13种食物。不同年龄、性别和超重状况的人对味觉强度的评价是一致的，除了甜味、苦味和脂肪味的食物，女性对味觉强度的评价比男性高。最苦、最咸、最油腻的食物（但不包括酸或甜的食物）的回忆强度等级与喜欢程度和摄入量呈负相关。在正常体重的参与者中，脂肪口味强度和脂肪食物喜好之间的负相关比超重的参与者更强。我们的研究结果表明，回忆食物的味道强度与食物的喜好和习惯性消费有关，但这些关系的强度因味道而异。基于味觉强度等级的食物列表为未来研究中有效地计算不同口味的暴露指数提供了一种资源。
Taste intensity and quality affect the liking of foods, and determine food choice and consumption. We aimed to 1) classify commonly consumed foods based on recalled taste intensity for bitter, sweet, salty, sour, and fatty taste, and 2) examine the associations among recalled taste intensity, liking, and habitual consumption of foods. In Stage 1, 62 Canadian adults recalled the taste intensity of 120 common foods. Their responses were used to identify sets of 20–25 foods classified as strongly bitter, sweet, salty, sour or fatty-tasting. In Stage 2, 287 U.S. adults validated these selections, and let us reduce them to sets of 11–13 foods. Ratings of recalled taste intensity were consistent across age, sex and overweight status, with the exceptions that sweet, bitter and fatty-tasting foods were rated as more intense by women than by men. The recalled intensity ratings of the most bitter, salty and fatty foods (but not sour or sweet foods) were inversely correlated with liking and intake. The negative correlation between fatty taste intensity and fatty food liking was stronger among normal weight than among overweight participants. Our results suggest that the recalled taste intensity of foods is associated with food liking and habitual consumption, but the strength of these relationships varies by taste. The food lists based on taste intensity ratings provide a resource to efficiently calculate indices of exposure to the different tastes in future studies.