Lim Amanda JiaYing, Teo Pey Sze, Tan Vicki Wei Kee, Forde Ciarán G
Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore.
Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117593, Singapore.
Foods. 2020 Sep 18;9(9):1318. doi: 10.3390/foods9091318.
Taste preferences guide food choices and dietary behaviours, yet few studies have shown a relationship between sweet and savoury taste preference and differences in dietary intakes or energy consumed from different "taste clusters". We investigated differences in psycho-hedonic responses to sweet and savoury tastes and their association with energy intake, proportion of energy from macronutrients and energy intake from different "taste clusters". In addition, we evaluated correspondence between two methods to classify "sweet-liker" status and the overlap between sweet and savoury taste preferences. Psycho-hedonic responses to sweet and savoury tastes of female participants ( = 66) were captured via staircase paired preference and the "sweet-liker phenotype" classification method. Quantitative dietary energy and macronutrient intakes were measured using three-day food diary, and the relative contributions of specific taste clusters to energy intake were derived for each participant. All participants completed anthropometric assessments measuring body mass index (BMI) and adiposity. Results showed no association between sweet and savoury preferences with dietary energy or macronutrient intakes, though there was a trend towards higher sweet food consumption among "sweet-likers". A higher preference for savouriness was not associated with differences in daily energy intake, energy intake from protein, BMI or adiposity levels. There was little overlap in sweet and savoury preferences, suggesting a bi-modal split in taste preferences. "Sweet-likers" preferred a higher mean sucrose concentration than sweet "dislikers" ( < 0.001) indicating agreement between the two approaches. Future studies should consider comparing taste-liker differences using food choice tasks to address the current gap between taste preference measures and actual dietary behaviours.
味觉偏好指导食物选择和饮食行为，但很少有研究表明甜味和咸味味觉偏好与不同“味觉簇”的饮食摄入量或能量消耗差异之间存在关联。我们调查了对甜味和咸味的心理享乐反应差异及其与能量摄入、宏量营养素能量比例以及不同“味觉簇”能量摄入的关联。此外，我们评估了两种分类“甜味偏好者”状态的方法之间的对应关系以及甜味和咸味味觉偏好之间的重叠情况。通过阶梯式配对偏好和“甜味偏好者表型”分类方法，捕捉了女性参与者（n = 66）对甜味和咸味的心理享乐反应。使用三日食物日记测量定量饮食能量和宏量营养素摄入量，并为每位参与者得出特定味觉簇对能量摄入的相对贡献。所有参与者都完成了测量体重指数（BMI）和肥胖程度的人体测量评估。结果显示，甜味和咸味偏好与饮食能量或宏量营养素摄入量之间没有关联，不过“甜味偏好者”中存在甜食消费更高的趋势。对咸味的更高偏好与每日能量摄入量、蛋白质能量摄入量、BMI或肥胖水平的差异无关。甜味和咸味偏好之间几乎没有重叠，表明味觉偏好存在双峰分布。“甜味偏好者”比甜味“不偏好者”更喜欢更高的平均蔗糖浓度（P < 0.001），这表明两种方法之间具有一致性。未来的研究应考虑使用食物选择任务来比较味觉偏好者之间的差异，以弥补当前味觉偏好测量与实际饮食行为之间的差距。
