Bawajeeh Areej, Zulyniak Michael A, Evans Charlotte E L, Cade Janet E
Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom.
Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia.
Front Nutr. 2022 Jun 20;9:893643. doi: 10.3389/fnut.2022.893643. eCollection 2022.
The taste of foods is a key factor for adolescents' food choices and intakes, yet, exploring taste characteristics of adolescents' diet is limited. Using food records for 284 adolescents (10-19 years old) from the National Diet and Nutrition Survey (NDNS), year 9 (2016-2017), we classified diets according to taste. Tastes for each food consumed were generated from a previous survey that asked participants to allocate one main taste to each food. Responses from that survey were processed and included in a Hierarchical Cluster Analysis (HCA) to identify taste clusters. The resulting tastes were then applied to the adolescents' food records in the NDNS. For each individual, the total weight of food per day for each taste was calculated. A linear regression model was used to explore dietary intakes from each taste. Findings reveal that adolescents' daily energy intake was highest (34%) from foods that taste sweet. Sweet foods were the main calorie contributors at breakfast and daytime snacking, while energy intake from neutral-tasting foods was higher at lunch and dinner. Sweet food intake was significantly positively associated with higher energy, sugar, and fat intakes. For each percentage increase in sweet foods, energy increased by 10 kcal/d (95% CI 6, 15; P < 0.01). Savory food intake was lower in carbohydrates and sugars; with neutral food consumption inversely associated with energy, carbohydrate, sugars, saturated and total fat. Higher salty food intake was linked to higher saturated fat as well as sodium consumption. Sweet and neutral foods dominate the UK adolescent diet, followed by savory tastes. Balancing the contributions of different tasting foods could assist in improving adolescent diet quality.
食物的味道是青少年食物选择和摄入量的关键因素，然而，对青少年饮食味道特征的探索却很有限。利用来自第九年（2016 - 2017年）国家饮食与营养调查（NDNS）的284名青少年（10 - 19岁）的食物记录，我们根据味道对饮食进行了分类。每种食用食物的味道来自之前的一项调查，该调查要求参与者为每种食物分配一种主要味道。对该调查的回答经过处理后纳入层次聚类分析（HCA）以识别味道聚类。然后将所得味道应用于NDNS中青少年的食物记录。对于每个个体，计算出每种味道每天的食物总重量。使用线性回归模型来探索每种味道的饮食摄入量。研究结果表明，青少年日常能量摄入量中来自甜味食物的比例最高（34%）。甜食是早餐和白天零食的主要热量来源，而午餐和晚餐时来自无味食物的能量摄入量更高。甜食摄入量与较高的能量、糖和脂肪摄入量显著正相关。甜食摄入量每增加1个百分点，能量增加10千卡/天（95%可信区间6，15；P < 0.01）。咸味食物的碳水化合物和糖含量较低；无味食物的摄入量与能量、碳水化合物、糖、饱和脂肪和总脂肪呈负相关。较高的咸味食物摄入量与较高的饱和脂肪以及钠摄入量有关。甜味和无味食物在英国青少年饮食中占主导地位，其次是咸味。平衡不同味道食物的贡献有助于改善青少年的饮食质量。
