1
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Mela DJ, Risso D. Does sweetness exposure drive 'sweet tooth'? Br J Nutr 2024; 131:1934-1944. [PMID: 38403648 DOI: 10.1017/s0007114524000485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2024]
Abstract
It is widely believed that exposure to sweetened foods and beverages stimulates the liking and desire for sweetness. Here we provide an updated review of the empirical evidence from human research examining whether exposure to sweet foods or beverages influences subsequent general liking for sweetness (‘sweet tooth’), based on the conclusions of existing systematic reviews and more recent research identified from a structured search of literature. Prior reviews have concluded that the evidence for a relationship between sweet taste exposure and measures of sweet taste liking is equivocal, and more recent primary research generally does not support the view that exposure drives increased liking for sweetness, in adults or children. In intervention trials using a range of designs, acute exposure to sweetness usually has the opposite effect (reducing subsequent liking and desire for sweet taste), while sustained exposures have no significant effects or inconsistent effects. Recent longitudinal observational studies in infants and children also report no significant associations between exposures to sweet foods and beverages with measures of sweet taste preferences. Overall, while it is widely assumed that exposure to sweetness stimulates a greater liking and desire for sweetness, this is not borne out by the balance of empirical evidence. While new research may provide a more robust evidence base, there are also a number of methodological, biological and behavioural considerations that may underpin the apparent absence of a positive relationship between sweetness exposure and liking.
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2
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Landry MJ, Ward CP, Cunanan KM, Fielding-Singh P, Crimarco A, Gardner CD. Switching diets after 6-months does not result in renewed weight loss: a secondary analysis of a 12-month crossover randomized trial. Sci Rep 2024; 14:9865. [PMID: 38684815 PMCID: PMC11058757 DOI: 10.1038/s41598-024-60547-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Accepted: 04/24/2024] [Indexed: 05/02/2024] Open
Abstract
Weight change trajectory from diet and lifestyle interventions typically involves rapid weight loss followed by a weight plateau after approximately 6 months. Changing from one weight-loss diet to another at the time of the plateau could instigate renewed weight loss. Therefore, our secondary analysis aimed to assess trajectory of weight loss in a 12-month, randomized, cross-over study. Forty-two adults were randomized to eat a healthy low-fat or healthy low-carbohydrate diet for 6 months then switched to the opposite diet for an additional 6 months. Regardless of diet assignment, participants experienced rapid initial weight loss, which slowed between 3 to 6 months. After switching diets at 6 months, weight modestly decreased until 9 months, but at a rate slower than the initial 3 months and slower than the rate from 3 to 6 months. This suggests that the weight loss plateau typically seen at 6 months is physiological and cannot be overcome by simply switching to a different weight-loss diet.
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Affiliation(s)
- Matthew J Landry
- Stanford Prevention Research Center, School of Medicine, Stanford University, Stanford, CA, USA.
- Department of Population Health and Disease Prevention, Program in Public Health, University of California, 856 Health Sciences Rd., Irvine, CA, 92697, USA.
| | - Catherine P Ward
- Stanford Prevention Research Center, School of Medicine, Stanford University, Stanford, CA, USA
| | - Kristen M Cunanan
- Quantitative Science Unit, School of Medicine, Stanford University, Stanford, CA, USA
| | | | - Anthony Crimarco
- Division of Gastroenterology and Hepatology, Stanford Center for Clinical Research, Stanford University, Redwood City, CA, USA
| | - Christopher D Gardner
- Stanford Prevention Research Center, School of Medicine, Stanford University, Stanford, CA, USA
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3
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van Bergen G, Neufingerl N, Meijboom S, de Rosa Spierings K, Zandstra EH, Polet I. What's cooking, if not meat? Effects of repeated home-use, recipe inspiration and meal context on perception of plant-based meat analogues. Appetite 2024; 193:107135. [PMID: 38008190 DOI: 10.1016/j.appet.2023.107135] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 11/07/2023] [Accepted: 11/20/2023] [Indexed: 11/28/2023]
Abstract
Plant-based meat analogues (PBMA) may help consumers in shifting towards more plant-based diets, but PBMA are not widely used yet, and little is known about their longer-term acceptance. This study investigated whether consumer acceptance of PBMA changed with repeated home-use, and whether providing recipe suggestions in the form of meal boxes could influence PBMA acceptance. To this end, Dutch regular meat eaters (n = 61) prepared, consumed and evaluated two meals (one from a meal box, one self-created) with PBMA (PB mince and PB chicken, counterbalanced across meal types) per week at home for four weeks. As a secondary objective, potential longer-term effects of repeated home-use of PBMA on meat (analogue) consumption habits and attitudes (e.g. motives for choosing PBMA, attitudes toward eating less meat) were assessed in a pre-vs post-intervention survey. Responses were compared with a control group of consumers not participating in the home-use study (n = 179). Results provided no evidence that PBMA liking changed with repeated home-use, nor that the provision of meal boxes increased liking of PBMA. Instead, PBMA liking was strongly influenced by the meal context, which may have overruled potential effects of repeated exposure. Findings from the pre- vs. post-intervention survey suggest that repeated exposure may stimulate longer-term consumption of PBMA, although more seems needed to bring about a structural shift toward a less animal-based consumption pattern. Future research should investigate whether more sophisticated recipes that provide a suitable meal context for PBMA and elevate consumers' meal experiences may improve PBMA acceptance and facilitate the transition toward more sustainable diets.
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Affiliation(s)
- Geertje van Bergen
- Wageningen University & Research, Dept. Food and Biobased Research, the Netherlands.
| | | | - Saskia Meijboom
- Wageningen University & Research, Dept. Food and Biobased Research, the Netherlands
| | | | - Elizabeth H Zandstra
- Unilever Foods Innovation Centre Wageningen, the Netherlands; Wageningen University & Research, Dept. Human Nutrition and Health, the Netherlands
| | - Ilse Polet
- Wageningen University & Research, Dept. Food and Biobased Research, the Netherlands
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4
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Zandstra EH, Polet IA, Zeinstra GG, Wanders AJ, Dijksterhuis GB. Satiating Capacity of Plant-Based Meat in Realistic Meal Contexts at Home. Foods 2023; 12:4280. [PMID: 38231762 DOI: 10.3390/foods12234280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 11/22/2023] [Accepted: 11/25/2023] [Indexed: 01/19/2024] Open
Abstract
Plant-based meat substitutes replacing animal meat can potentially support the transition towards more sustainable diets. To enable the required transition, consumer acceptance of plant-based meat is essential. An important aspect of this is the feeling of satiety or being full after eating. This study determined the satiating capacity of both plant-based meat and animal meat in 60 adults under real-life in-home conditions. Participants consumed four fixed ready-to eat meals for lunch at home once per week. Two types of Indian curry with 'chicken' were investigated as well as two types of pasta Bolognese with 'minced meat'. The two 'chicken' dishes and the two 'minced meat' dishes had the same recipe except for a gram-for-gram swap (125 g each) of either animal meat (chicken breast and minced meat) or plant-based (soy) meat. Results showed no difference in the satiating power of an animal meat dish and a plant-based meat dish when these were eaten as part of a full lunch meal at home. In addition, the meals did not result in energy nor macronutrient compensation during the rest of the day after consuming the meals. This occurred despite the caloric differences of the meals as a result of the real-life conditions (i.e., a lower energy content of the pasta with plant-based meat compared to the other meals). We conclude that meals with plant-based meat can be as satiating as meals with animal meat.
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Affiliation(s)
- Elizabeth H Zandstra
- Unilever Foods Innovation Centre Wageningen, Bronland 14, 6708 WH Wageningen, The Netherlands
- Human Nutrition & Health, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands
| | - Ilse A Polet
- Wageningen Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Gertrude G Zeinstra
- Wageningen Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Anne J Wanders
- Unilever Foods Innovation Centre Wageningen, Bronland 14, 6708 WH Wageningen, The Netherlands
| | - Garmt B Dijksterhuis
- Wageningen Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- Department Experimental Psychology, Utrecht University, Heidelberglaan 1, 3584 CS Utrecht, The Netherlands
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5
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Zhang T, Spence C. Orthonasal olfactory influences on consumer food behaviour. Appetite 2023; 190:107023. [PMID: 37673129 DOI: 10.1016/j.appet.2023.107023] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/13/2023] [Accepted: 08/31/2023] [Indexed: 09/08/2023]
Abstract
It is often suggested in the popular press that food chains deliberately introduce enticing product aromas into (and in the immediate vicinity of) their premises in order to attract customers. However, despite the widespread use of odours in the field of sensory marketing, laboratory research suggests that their effectiveness in modulating people's food behaviours depends on a range of contextual factors. Given the evidence that has been published to date, only under a subset of conditions is there likely to be a measurable effect of the presence of ambient odours on people's food attitudes and choices. This narrative historical review summarizes the various ways in which food odours appear to bias people's food preferences (appetite) and food choices (food consumption and purchase). Emphasis is placed on those experimental studies that have been designed to investigate how the characteristics of the olfactory stimuli (e.g., the congruency between the olfactory cues and the foods, intensity and duration of exposure to odours, and taste properties of odours) modulate the effects of olfactory cues on food behaviour. The review also explores the moderating roles of individual differences, such as dietary restraint, Body Mass Index (BMI), genetic and cultural differences in odour sensitivity and perception. Ultimately, following a review of empirical studies on food-related olfaction, current approaches in scent marketing are discussed and a research agenda is proposed to help encourage further studies on the effective application of scents in promoting healthy foods.
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Affiliation(s)
- Tianyi Zhang
- Crossmodal Research Laboratory, University of Oxford, UK.
| | - Charles Spence
- Crossmodal Research Laboratory, University of Oxford, UK
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6
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Power of presence: Effects of physical or digital commensality on consumer perception and acceptance of meals. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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van Bergen G, Zandstra E, Kaneko D, Dijksterhuis G, de Wijk R. Sushi at the beach: Effects of congruent and incongruent immersive contexts on food evaluations. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104193] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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8
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Appleton KM, Rajska J, Warwick SM, Rogers PJ. No effects of sweet taste exposure at breakfast for 3 weeks on pleasantness, desire for, sweetness or intake of other sweet foods: a randomised controlled trial. Br J Nutr 2021; 127:1-11. [PMID: 34167596 DOI: 10.1017/s000711452100235x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This work investigated the effects of repeated sweet taste exposure at breakfast on perceptions and intakes of other sweet foods, while also examining the effects due to duration of exposure (1/3 weeks), test context (breakfast/lunch) and associations between taste perceptions and intakes. Using a randomised controlled parallel-group design, participants (n 54, 18 male, mean age: 23·9 (sd 5·8) years, mean BMI: 23·6 (sd 3·5) kg/m2) were randomised to consume either a sweet breakfast (cereal with sucralose) (n 27) or an equienergetic non-sweet breakfast (plain cereal) (n 27) for 3 weeks. On days 0 (baseline), 7 and 21, pleasantness, desire to eat and sweetness were rated for other sweet and non-sweet foods and sweet food consumption was assessed in an ad libitum meal at breakfast and lunch. Using intention-to-treat analyses, no statistically significant effects of exposure were found at breakfast (largest F2,104 = 1·84, P = 0·17, ηp2 = 0·03) or lunch (largest F1,52 = 1·22, P = 0·27, ηp2 = 0·02), and using Bayesian analyses, the evidence for an absence of effect in all rating measures was strong to very strong (smallest BF01 = 297·97 (BF01error = 2·68 %)). Associations between ratings of pleasantness, desire to eat and intake were found (smallest r = 0·137, P < 0·01). Effects over time regardless of exposure were also found: sugars and percentage energy consumed from sweet foods increased throughout the study (smallest (F2,104 = 4·54, P = 0·01, ηp2 = 0·08). These findings demonstrate no effects of sweet taste exposure at breakfast for 1 or 3 weeks on pleasantness, desire for, sweetness or intakes of other sweet foods in either the same (breakfast) or in a different (lunch) meal context.
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Affiliation(s)
- Katherine M Appleton
- Department of Psychology, Faculty of Science and Technology, Bournemouth University, Poole, UK
| | - Jessica Rajska
- Faculty of Health and Social Sciences, Bournemouth University, Bournemouth, UK
| | - Sarah M Warwick
- Faculty of Health and Social Sciences, Bournemouth University, Bournemouth, UK
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, UK
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9
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Garrido D, Gallardo RK, Ross CF, Montero ML, Tang J. The effect of intrinsic and extrinsic quality on the willingness to pay for a convenient meal: A combination of
home‐use‐test
with online auctions. J SENS STUD 2021. [DOI: 10.1111/joss.12682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dolores Garrido
- School of Economic Sciences, Washington State University Pullman Washington USA
- Department of Economics Union College Schenectady New York USA
| | - R. Karina Gallardo
- School of Economic Sciences, Puyallup Research and Extension Center, Washington State University Puyallup Washington USA
| | - Carolyn F. Ross
- School of Food Science, Washington State University Pullman Washington USA
| | - Maria Laura Montero
- School of Food Science, Washington State University Pullman Washington USA
- National Center for Food Science and Technology (CITA), University of Costa Rica San José Province Mercedes Costa Rica
| | - Juming Tang
- Distinguished Chair of Food Engineering, Department of Biological Systems Engineering, Washington State University Pullman Washington USA
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10
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Lee N, Lee J. Comparison of Home Use Tests with Differing Time and Order Controls. Foods 2021; 10:foods10061275. [PMID: 34205059 PMCID: PMC8227026 DOI: 10.3390/foods10061275] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 05/31/2021] [Accepted: 05/31/2021] [Indexed: 11/16/2022] Open
Abstract
Consumer tests are classified in terms of the location of testing as laboratory tests or central location tests (CLTs) and home use tests (HUTs). CLT is generally used in sensory tests due to the ease of test control, whereas HUT has higher validity because of real consumption. However, the lack of test control in HUT is a major issue. In order to investigate the error occurrence and efforts required to minimize errors, three groups of tests were designed differing time and order control and evaluation was conducted using six snacks with texture differences. Errors related to time, order, and consumer or sample number were higher for more controlled conditions, however, most errors were recoverable using identification information except for cases of no response. Additionally, consumers preferred to consume all snacks in the evening at home, which differed from the typical 9 a.m. to 6 p.m. evaluation time in CLT. However, the timing differed for consumers with self-reported snacking time. The research title that included the term 'home' might have influenced the participants' choice of location for evaluation. Overall, there was no significant difference between the results of groups despite different time and order controls, which could increase the applicability of HUT.
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11
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Lenne RL, Mann T, Burns RJ, Vickers Z, Redden JP. Variety Salience and Enjoyment of Repetitiously Consumed Foods: a Field Experiment. Int J Behav Med 2020; 28:286-291. [PMID: 32601978 DOI: 10.1007/s12529-020-09916-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
BACKGROUND The formation of healthy eating habits is supported by repeatedly eating specific foods, but repetition can also reduce enjoyment of those foods. Making the variety in one's diet salient increases enjoyment of repetitiously consumed foods in a lab setting. Therefore, in a longitudinal field experiment, we tested a brief intervention to remind participants of the variety in their diet. We hypothesized that increasing salience of dietary variety would prevent declines in enjoyment of the food and increase the likelihood that participants would be willing to eat the food again later. METHOD Participants (n = 139) ate a granola bar each day for 2 weeks. Before eating it, participants randomly assigned to the treatment condition recalled other recently consumed foods (to increase salience of dietary variety). Control subjects recalled variety in an unrelated domain (music). Participants reported their enjoyment of the granola bar after they ate it each day, and in a lab session after the study ended, the number of granola bars they took from a selection of snacks was counted. RESULTS Self-reported feelings of enjoyment declined steadily, and contrary to our first hypothesis, increasing salience of dietary variety did not prevent this decline. Increasing salience of dietary variety did increase the likelihood that participants would choose to take the same kind of granola bar 2 weeks later. CONCLUSION Brief exercises that make variety in one's diet more salient may not prevent reductions in enjoyment of a repetitiously consumed food, but may still support continued consumption of the food.
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Affiliation(s)
- Richie L Lenne
- Department of Psychology, University of Minnesota, 75 E River Road, Minneapolis, MN, 55454, USA
| | - Traci Mann
- Department of Psychology, University of Minnesota, 75 E River Road, Minneapolis, MN, 55454, USA.
| | | | - Zata Vickers
- Department of Psychology, University of Minnesota, 75 E River Road, Minneapolis, MN, 55454, USA
| | - Joseph P Redden
- Department of Psychology, University of Minnesota, 75 E River Road, Minneapolis, MN, 55454, USA
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12
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13
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Velasco F, Jorda R. Portrait of Boredom Among Athletes and Its Implications in Sports Management: A Multi-Method Approach. Front Psychol 2020; 11:831. [PMID: 32528344 PMCID: PMC7264414 DOI: 10.3389/fpsyg.2020.00831] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Accepted: 04/03/2020] [Indexed: 11/15/2022] Open
Abstract
There is a common misconception that elite athletes enjoy their sports activities so much that they cannot feel bored. However, this research reveals that boredom is a prevalent emotion among professional, amateur, and college athletes that impacts their performance, brand preferences, and overconsumption behaviors. This investigation relies on a multi-method approach. Qualitative data were collected through interviewing athletes (n = 123), and the critical incident technique was used to record factual boredom incidents. Quantitative data were collected through a survey and analyzed using hierarchical regression models. The purpose of the survey was to evaluate athletes’ proneness to boredom and then present a typical sports consumption scenario in which athletes’ brand preferences and overconsumption behaviors were captured. Overall findings from this research indicate that episodes of boredom are common among athletes when they engage in repetitive tasks (34.8%); negative mood is anticipated (16.9%); teammates show a lack of interest and seriousness (15.7%); they must endure periods of waiting (13.5%); there is a lack of competitiveness and goal-setting (10.1%); there is a lack of participation in activities (4.5%); there is a lack of empathy with teammates and coaches (3.3%); and there are infrastructure issues (1.1%). Furthermore, this study presents evidence that boredom negatively impacts athletes’ performance (β = −0.41). Then, in a specific sports consumption scenario that uses sports drinks, this study finds that a more boredom-prone athlete has a higher chance of purchasing different brands of the same product (β = 0.37) and engaging in overconsumption behaviors (β = 0.44). The relationships among boredom, performance, variety seeking, and impulse buying are congruent with previous research on boredom. This research discusses several sports management implications and presents recommendations from coaches on how to cope with athletes’ boredom.
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Affiliation(s)
- Franklin Velasco
- Department of Marketing, Universidad San Francisco de Quito, Quito, Ecuador
| | - Rafael Jorda
- Department of Marketing, Universidad San Francisco de Quito, Quito, Ecuador
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14
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Qi Y, Zhao H, Wang C, Wan X. Transfer of repeated exposure cost via color–flavor associations. J SENS STUD 2020. [DOI: 10.1111/joss.12578] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Yuxuan Qi
- Department of PsychologyTsinghua University Beijing China
| | - Hui Zhao
- Department of PsychologyTsinghua University Beijing China
| | - Chujun Wang
- Department of PsychologyTsinghua University Beijing China
| | - Xiaoang Wan
- Department of PsychologyTsinghua University Beijing China
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15
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Effects on plasma carotenoids and consumer acceptance of a functional carrot-based product to supplement vegetable intake: A randomized clinical trial. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
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16
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Chanadang S, Chambers E. Understanding children's acceptability after repeated exposure and household‐level behaviors for novel extruded fortified blended foods. J SENS STUD 2019. [DOI: 10.1111/joss.12530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sirichat Chanadang
- Department of Food, Nutrition, Dietetics and Health, Center for Sensory Analysis and Consumer Behavior Kansas State University Manhattan KS
| | - Edgar Chambers
- Department of Food, Nutrition, Dietetics and Health, Center for Sensory Analysis and Consumer Behavior Kansas State University Manhattan KS
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17
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De Wijk R, Kaneko D, Dijksterhuis G, van Zoggel M, Schiona I, Visalli M, Zandstra E. Food perception and emotion measured over time in-lab and in-home. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.02.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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18
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Tempere S, Pérès S, Espinoza AF, Darriet P, Giraud-Héraud E, Pons A. Consumer preferences for different red wine styles and repeated exposure effects. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.12.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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Song RR, Chung SJ, Cho SA, Shin HW, Harmayani E. Learning to know what you like: A case study of repeated exposure to ethnic flavors. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.08.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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20
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Zeinstra GG, Vrijhof M, Kremer S. Is repeated exposure the holy grail for increasing children's vegetable intake? Lessons learned from a Dutch childcare intervention using various vegetable preparations. Appetite 2018; 121:316-325. [DOI: 10.1016/j.appet.2017.11.087] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Revised: 09/22/2017] [Accepted: 11/07/2017] [Indexed: 11/24/2022]
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21
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Zeinstra GG, Kooijman V, Kremer S. My idol eats carrots, so do I? The delayed effect of a classroom-based intervention on 4–6-year-old children’s intake of a familiar vegetable. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.11.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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22
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Antúnez L, Giménez A, Alcaire F, Vidal L, Ares G. Consumer perception of salt-reduced breads: Comparison of single and two-bites evaluation. Food Res Int 2017; 100:254-259. [DOI: 10.1016/j.foodres.2017.07.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2017] [Revised: 07/03/2017] [Accepted: 07/04/2017] [Indexed: 01/31/2023]
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23
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Taylor H, Webster K, Gray AR, Tey SL, Chisholm A, Bailey K, Kumari S, Brown RC. The effects of ‘activating’ almonds on consumer acceptance and gastrointestinal tolerance. Eur J Nutr 2017; 57:2771-2783. [DOI: 10.1007/s00394-017-1543-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2017] [Accepted: 09/20/2017] [Indexed: 11/30/2022]
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24
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Romagny S, Ginon E, Salles C. Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.10.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Temple JL, Van der Kloet E, Atkins AM, Crandall A, Ziegler AM. Daily exposure to either a high- or low-energy-dense snack food reduces its reinforcing value in adolescents. Obesity (Silver Spring) 2017; 25:432-437. [PMID: 28063216 PMCID: PMC5907937 DOI: 10.1002/oby.21730] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/01/2016] [Revised: 10/18/2016] [Accepted: 10/24/2016] [Indexed: 01/28/2023]
Abstract
OBJECTIVE To examine the impact of daily exposure to a low-energy-dense (LED) or a high-energy-dense (HED) snack food on its reinforcing value (RRV) in adolescents with healthy weight, overweight, or obesity. METHODS A parallel-group, randomized trial was used to assess RRV of LED or HED snack food at baseline and again after exposure to that snack food daily for 2 weeks in 77 adolescents, aged 13 to 17 years. Information on eating-related subject characteristics was also collected at baseline. RESULTS After 2 weeks of daily exposure, the RRV of the snack foods was significantly reduced in all participants, regardless of energy density or participant weight status. Among individuals who were high in dietary restraint only, those randomized to LED food found their snack food less reinforcing at baseline than those who were randomized to HED food. Baseline eating-related variables also differed as a function of weight status. CONCLUSIONS Daily exposure to snack food in adolescents reduces the RRV of that food regardless of snack food energy density or weight status of the adolescent. This finding differs from adults, suggesting that increases in RRV of HED food after repeated exposure may develop after adolescence.
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Affiliation(s)
- Jennifer L. Temple
- Department of Exercise and Nutrition Sciences, School of Public Health and Health Professions, University at Buffalo, Buffalo, NY 24214
- Department of Community Health and Health Behavior, School of Public Health and Health Professions, University at Buffalo, Buffalo, NY 24214
- To Whom Correspondence Should Be Addressed: 3435 Main Street, 1 Farber Hall Buffalo, NY 14214, Phone: (716) 829-5593, Fax: (716) 829-2072,
| | - Erika Van der Kloet
- Department of Community Health and Health Behavior, School of Public Health and Health Professions, University at Buffalo, Buffalo, NY 24214
| | - Amanda M Atkins
- Department of Exercise and Nutrition Sciences, School of Public Health and Health Professions, University at Buffalo, Buffalo, NY 24214
| | | | - Amanda M. Ziegler
- Department of Exercise and Nutrition Sciences, School of Public Health and Health Professions, University at Buffalo, Buffalo, NY 24214
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Antúnez L, Giménez A, Ares G. A consumer-based approach to salt reduction: Case study with bread. Food Res Int 2016; 90:66-72. [DOI: 10.1016/j.foodres.2016.10.015] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2016] [Revised: 10/07/2016] [Accepted: 10/10/2016] [Indexed: 11/15/2022]
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27
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Rocha-Parra D, García-Burgos D, Munsch S, Chirife J, Zamora MC. Application of hedonic dynamics using multiple-sip temporal-liking and facial expression for evaluation of a new beverage. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.04.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Appelqvist I, Poelman A, Cochet-Broch M, Delahunty C. Impact of model fat emulsions on sensory perception using repeated spoon to spoon ingestion. Physiol Behav 2016; 160:80-6. [DOI: 10.1016/j.physbeh.2016.03.035] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Revised: 03/14/2016] [Accepted: 03/28/2016] [Indexed: 10/22/2022]
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29
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Kraus AA, Piqueras-Fiszman B. Sandwich or sweets? An assessment of two novel implicit association tasks to capture dynamic motivational tendencies and stable evaluations towards foods. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.11.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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30
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Feeding Strategies Derived from Behavioral Economics and Psychology Can Increase Vegetable Intake in Children as Part of a Home-Based Intervention: Results of a Pilot Study. J Acad Nutr Diet 2015; 115:1798-807. [DOI: 10.1016/j.jand.2015.03.024] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2014] [Accepted: 03/24/2015] [Indexed: 11/19/2022]
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31
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Soerensen JG, Waehrens SS, Byrne DV. Predicting and Understanding Long-Term Consumer Liking of Standard Versus Novel Chocolate: A Repeated Exposure Study. J SENS STUD 2015. [DOI: 10.1111/joss.12164] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- John G. Soerensen
- Department of Food Science, Faculty of Science; University of Copenhagen; Rolighedsvej 30, DK-1958 Frederiksberg C Denmark
| | - Sandra S. Waehrens
- Department of Food Science, Faculty of Science; University of Copenhagen; Rolighedsvej 30, DK-1958 Frederiksberg C Denmark
| | - Derek V. Byrne
- Department of Food Science, Faculty of Science and Technology; Aarhus University; Kirstinebjergvej 10 DK-5792 Aarslev Denmark
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32
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Næs T, Segtnan A, Granli BS, Menichelli E, Hersleth M. Stability in consumer responses to familiar and new chocolates during a period of exposure. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.07.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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33
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Mörlein D, Schiermann C, Meier-Dinkel L, Trautmann J, Wigger R, Buttinger G, Wicke M. Effects of context and repeated exposure on food liking: The case of boar taint. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.037] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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34
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Memory processes in the development of reduced-salt foods. Appetite 2014; 83:125-134. [DOI: 10.1016/j.appet.2014.08.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2013] [Revised: 07/25/2014] [Accepted: 08/13/2014] [Indexed: 11/24/2022]
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35
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Kwak HS, Kim M, Lee Y, Jeong Y. Long-term change in consumer acceptance for salt-reduced ‘udon noodle soup’ over repeated intake at home. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12702] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Han Sub Kwak
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
| | - Misook Kim
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
| | - Youngseung Lee
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
| | - Yoonhwa Jeong
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
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36
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Bastian M, Eggett DL, Jefferies LK. Panel Conditioning: Effect of Participation Frequency on Overall Acceptance Scores from Consumer Panels. J SENS STUD 2014. [DOI: 10.1111/joss.12125] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mauresa Bastian
- Department of Nutrition, Dietetics, and Food Science; Brigham Young University; Provo UT 84602
| | - Dennis L. Eggett
- Department of Statistics; Brigham Young University; Provo UT 84602
| | - Laura K. Jefferies
- Department of Nutrition, Dietetics, and Food Science; Brigham Young University; Provo UT 84602
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37
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Zorn S, Alcaire F, Vidal L, Giménez A, Ares G. Application of multiple-sip temporal dominance of sensations to the evaluation of sweeteners. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2014.04.003] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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38
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Bouhlal S, Issanchou S, Chabanet C, Nicklaus S. 'Just a pinch of salt'. An experimental comparison of the effect of repeated exposure and flavor-flavor learning with salt or spice on vegetable acceptance in toddlers. Appetite 2014; 83:209-217. [PMID: 25171850 DOI: 10.1016/j.appet.2014.07.032] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2014] [Revised: 05/12/2014] [Accepted: 07/31/2014] [Indexed: 10/24/2022]
Abstract
Children's vegetable intake is below the recommended amounts. No studies to date have tested the relevance of using salt or spices to increase children's vegetable acceptance. Our objective was to compare the effect of repeated exposure (RE) and of flavor-flavor learning (FFL) on toddlers' acceptance of a non-familiar vegetable. Two unconditioned stimuli were used: salt and a salt-associated spice. Toddlers attending six nurseries were assigned to 3 groups in a between subject design. Groups were exposed 8 times to a basic salsify puree (0.2% salt w/w; RE group; n = 47), a salty salsify puree (0.5% salt w/w; FFL-Salt group; n = 54) or a spiced salsify puree (0.2% salt and 0.02% nutmeg w/w; FFL-Nutmeg group; n = 50). Acceptance (intake and liking) of the target vegetable (basic salsify puree) and of a control vegetable (carrot puree) was evaluated at pre-exposure, at each exposure of the learning period, at post-exposure, and at 1, 3 and 6 months after exposure. In all groups, intake of the target vegetable increased from pre- to post-exposure. This increase was significantly higher in the RE group (64 ± 11 g) than in the FFL-Salt group (23 ± 11 g) and marginally higher than in the FFL-Nutmeg group (36 ± 11 g). No difference between groups was observed on the increase in liking of the target vegetable from pre- to post-exposure. The increase of the target vegetable intake was still observed after 6 months for all groups. Thus, repeated exposure appears to be the simplest choice to increase vegetable intake on the short and long term in toddlers.
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Affiliation(s)
- Sofia Bouhlal
- UMR6265 Centre des Sciences du Goût et de l'Alimentation, CNRS, F-21000 Dijon, France; UMR1324 Centre des Sciences du Goût et de l'Alimentation, INRA, F-21000 Dijon, France; UMR Centre des Sciences du Goût et de l'Alimentation, Université de Bourgogne, F-21000 Dijon, France
| | - Sylvie Issanchou
- UMR6265 Centre des Sciences du Goût et de l'Alimentation, CNRS, F-21000 Dijon, France; UMR1324 Centre des Sciences du Goût et de l'Alimentation, INRA, F-21000 Dijon, France; UMR Centre des Sciences du Goût et de l'Alimentation, Université de Bourgogne, F-21000 Dijon, France
| | - Claire Chabanet
- UMR6265 Centre des Sciences du Goût et de l'Alimentation, CNRS, F-21000 Dijon, France; UMR1324 Centre des Sciences du Goût et de l'Alimentation, INRA, F-21000 Dijon, France; UMR Centre des Sciences du Goût et de l'Alimentation, Université de Bourgogne, F-21000 Dijon, France
| | - Sophie Nicklaus
- UMR6265 Centre des Sciences du Goût et de l'Alimentation, CNRS, F-21000 Dijon, France; UMR1324 Centre des Sciences du Goût et de l'Alimentation, INRA, F-21000 Dijon, France; UMR Centre des Sciences du Goût et de l'Alimentation, Université de Bourgogne, F-21000 Dijon, France.
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39
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Keller KL. The Use of Repeated Exposure and Associative Conditioning to Increase Vegetable Acceptance in Children: Explaining the Variability Across Studies. J Acad Nutr Diet 2014; 114:1169-73. [DOI: 10.1016/j.jand.2014.04.016] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2013] [Accepted: 04/03/2014] [Indexed: 01/24/2023]
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40
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Dalenberg JR, Nanetti L, Renken RJ, de Wijk RA, ter Horst GJ. Dealing with consumer differences in liking during repeated exposure to food; typical dynamics in rating behavior. PLoS One 2014; 9:e93350. [PMID: 24667832 PMCID: PMC3965558 DOI: 10.1371/journal.pone.0093350] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2013] [Accepted: 03/03/2014] [Indexed: 11/18/2022] Open
Abstract
Consumers show high interindividual variability in food liking during repeated exposure. To investigate consumer liking during repeated exposure, data is often interpreted on a product level by averaging results over all consumers. However, a single product may elicit inconsistent behaviors in consumers; averaging will mix and hide possible subgroups of consumer behaviors, leading to a misinterpretation of the results. To deal with the variability in consumer liking, we propose to use clustering on data from consumer-product combinations to investigate the nature of the behavioral differences within the complete dataset. The resulting behavioral clusters can then be used to describe product acceptance. To test this approach we used two independent data sets in which young adults were repeatedly exposed to drinks and snacks, respectively. We found that five typical consumer behaviors existed in both datasets. These behaviors differed both in the average level of liking as well as its temporal dynamics. By investigating the distribution of a single product across typical consumer behaviors, we provide more precise insight in how consumers divide in subgroups based on their product liking (i.e. product modality). This work shows that taking into account and using interindividual differences can unveil information about product acceptance that would otherwise be ignored.
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Affiliation(s)
- Jelle R. Dalenberg
- Top Institute Food and Nutrition, Wageningen, the Netherlands
- Neuroimaging Center Groningen, University Medical Center Groningen, Groningen, The Netherlands
- * E-mail:
| | - Luca Nanetti
- Top Institute Food and Nutrition, Wageningen, the Netherlands
- Neuroimaging Center Groningen, University Medical Center Groningen, Groningen, The Netherlands
| | - Remco J. Renken
- Top Institute Food and Nutrition, Wageningen, the Netherlands
- Neuroimaging Center Groningen, University Medical Center Groningen, Groningen, The Netherlands
| | - René A. de Wijk
- Top Institute Food and Nutrition, Wageningen, the Netherlands
- Centre for Innovative Consumer Studies, Wageningen University and Research Centre, Wageningen, the Netherlands
| | - Gert J. ter Horst
- Top Institute Food and Nutrition, Wageningen, the Netherlands
- Neuroimaging Center Groningen, University Medical Center Groningen, Groningen, The Netherlands
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41
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Jiang Y, King J, Prinyawiwatkul W. A review of measurement and relationships between food, eating behavior and emotion. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2013.12.005] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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42
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Piqueras-Fiszman B, Spence C. Colour, pleasantness, and consumption behaviour within a meal. Appetite 2014; 75:165-72. [PMID: 24462488 DOI: 10.1016/j.appet.2014.01.004] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2013] [Revised: 01/08/2014] [Accepted: 01/10/2014] [Indexed: 11/28/2022]
Abstract
It is often claimed that colour (e.g., in a meal) affects consumption behaviour. However, just how strong is the evidence in support of this claim, and what are the underlying mechanisms? It has been shown that not only the colour itself, but also the variety and the arrangement of the differently-coloured components in a meal influence consumers' ratings of the pleasantness of a meal (across time) and, to a certain extent, might even affect their consumption behaviour as well. Typically, eating the same food constantly or repeatedly leads to a decrease in its perceived pleasantness, which, as a consequence, might lead to decreased intake of that food. However, variation within a meal (in one or several sensory attributes, or holistically) has been shown to slow down this process. In this review, we first briefly summarize the literature on how general variety in a meal influences these variables and the major theories that have been put forward by researchers to explain them. We then go on to evaluate the evidence of these effects based mainly on the colour of the food explaining the different processes that might affect colour-based sensory-specific satiety and, in more detail, consumption behaviour. In addition, we also discuss the overlap in the definitions of these terms and provide additional hypothesis as to why, in some cases, the opposite pattern of results has been observed.
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Affiliation(s)
- Betina Piqueras-Fiszman
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, South Parks Road, Oxford OX1 3UD, England, UK.
| | - Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, South Parks Road, Oxford OX1 3UD, England, UK
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43
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Kremer S, Shimojo R, Holthuysen N, Köster E, Mojet J. Consumer acceptance of salt-reduced “soy sauce” bread over repeated in home consumption. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.12.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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44
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Hoek AC, Elzerman JE, Hageman R, Kok FJ, Luning PA, Graaf CD. Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.07.002] [Citation(s) in RCA: 106] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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45
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Kremer S, Shimojo R, Holthuysen N, Köster E, Mojet J. Consumer acceptance of salt-reduced “soy sauce” foods over rapidly repeated exposure. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.06.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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46
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Zandstra EH, El-Deredy W. Effects of energy conditioning on food preferences and choice. Appetite 2011; 57:45-9. [DOI: 10.1016/j.appet.2011.03.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2010] [Revised: 03/16/2011] [Accepted: 03/21/2011] [Indexed: 10/18/2022]
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47
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Kinnear M, de Kock HL. Would repeated consumption of sports drinks with different acidulants lead to hedonic adjustment? Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2011.01.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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48
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Current guidelines for nut consumption are achievable and sustainable: a hazelnut intervention. Br J Nutr 2011; 105:1503-11. [DOI: 10.1017/s0007114510005283] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Nuts are known for their hypocholesterolaemic properties; however, to achieve optimal health benefits, nuts must be consumed regularly and in sufficient quantity. It is therefore important to assess the acceptability of regular consumption of nuts. The present study examined the long-term effects of hazelnut consumption in three different forms on ‘desire to consume’ and ‘overall liking’. A total of forty-eight participants took part in this randomised cross-over study with three dietary phases of 4 weeks: 30 g/d of whole, sliced and ground hazelnuts. ‘Overall liking’ was measured in a three-stage design: a pre- and post-exposure tasting session and daily evaluation over the exposure period. ‘Desire to consume’ hazelnuts was measured during the exposure period only. Ratings were measured on a 150 mm visual analogue scale. Mean ratings of ‘desire to consume’ were 92 (sd 35) mm for ground, 108 (sd 33) mm for sliced and 116 (sd 30) mm for whole hazelnuts. For ‘overall liking’, the mean ratings were 101 (sd 29) mm for ground, 110 (sd 32) mm for sliced and 118 (sd 30) mm for whole hazelnuts. Ground hazelnuts had significantly lower ratings than both sliced (P ≤ 0·034) and whole hazelnuts (P < 0·001), with no difference in ratings between sliced and whole hazelnuts (P ≥ 0·125). For each form of nut, ratings of ‘overall liking’ and ‘desire to consume’ were stable over the exposure period, indicating that not only did the participants like the nuts, but also they wished to continue eating them. Therefore, the guideline to consume nuts on a regular basis appears to be a sustainable behaviour to reduce CVD.
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49
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Serrem CA, de Kock HL, Taylor JRN. Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02451.x] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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50
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Son JS, Hong JH, Kim KO. Effects of interval length between tasting sessions and sweetener level on long-term acceptability of novel green tea drinks. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2010.04.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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