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Sorlí JV, de la Cámara E, González JI, Portolés O, Giménez-Alba IM, Fernández-Carrión R, Coltell O, González-Monje I, Saiz C, Pascual EC, Villamil LV, Corella D, Asensio EM, Ortega-Azorín C. From Liking to Following: The Role of Food Preferences, Taste Perception, and Lifestyle Factors in Adherence to the Mediterranean Diet Among Young Individuals. Nutrients 2025; 17:600. [PMID: 39940456 PMCID: PMC11820210 DOI: 10.3390/nu17030600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2025] [Revised: 01/27/2025] [Accepted: 02/04/2025] [Indexed: 02/16/2025] Open
Abstract
BACKGROUND AND AIMS The Mediterranean diet (MedDiet) is a healthy dietary pattern associated with reduced risk of chronic diseases. However, adherence is declining, particularly among younger populations. Therefore, it is crucial to identify the main aspects that affect its adherence, particularly food preferences and sensory function, which have received insufficient attention. Our aims were to investigate the impact of socio-demographic and lifestyle factors on adherence to the MedDiet among young individuals; to assess the association of taste preferences and food liking with MedDiet adherence; and to evaluate the associations between taste perception modalities, taste and food preferences, and adherence. METHODS A cross-sectional study on young adults (aged 20.5 ± 4.7 years) in a Mediterranean country (n = 879) was carried out. Demographic characteristics, clinical characteristics, anthropometric characteristics, lifestyle characteristics, MedDiet adherence, taste preferences, and food preferences were assessed. Taste perception for bitter, salty, sweet, sour, and umami was determined by rating different concentrations of prototypical tastants. We computed a total taste perception score and three scores to combine food preferences. RESULTS We identified several socio-demographic and lifestyle factors associated with adherence to the MedDiet, as well as food preferences, taste preferences, and taste perception determinants. Food preferences were significantly associated with total adherence to the MedDiet. Higher preference for olive oil, oranges, broccoli, fish, and legumes was associated with higher MedDiet adherence (p < 0.05 for all). Conversely, higher preference for sweet foods, red meat, and butter was associated with lower adherence (p < 0.05 for all). The combined positive score for food preference was strongly associated with higher MedDiet adherence (p = 1.4 × 10-23) in the multivariate adjusted model. The combined negative food preference score was inversely associated (p = 1.9 × 10-8). Likewise, taste preferences were significantly associated with adherence to the MedDiet (strong inverse association for sweet taste preference and direct association for bitter taste preference; both p < 0.001). Moreover, bitter taste perception was inversely associated with adherence to the MedDiet and with bitter foods (p < 0.05). In conclusion, future precision nutrition studies should measure food liking and taste preferences, which are crucial determinants of MedDiet adherence, especially in young people.
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Affiliation(s)
- José V. Sorlí
- Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, 46010 Valencia, Spain; (E.d.l.C.); (J.I.G.); (O.P.); (I.M.G.-A.); (R.F.-C.); (I.G.-M.); (C.S.); (E.C.P.); (L.V.V.); (E.M.A.); (C.O.-A.)
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain;
| | - Edurne de la Cámara
- Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, 46010 Valencia, Spain; (E.d.l.C.); (J.I.G.); (O.P.); (I.M.G.-A.); (R.F.-C.); (I.G.-M.); (C.S.); (E.C.P.); (L.V.V.); (E.M.A.); (C.O.-A.)
- Servicio de Oftalmología, Hospital Clínico Universitario Lozano Blesa, 50009 Zaragoza, Spain
| | - José I. González
- Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, 46010 Valencia, Spain; (E.d.l.C.); (J.I.G.); (O.P.); (I.M.G.-A.); (R.F.-C.); (I.G.-M.); (C.S.); (E.C.P.); (L.V.V.); (E.M.A.); (C.O.-A.)
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain;
| | - Olga Portolés
- Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, 46010 Valencia, Spain; (E.d.l.C.); (J.I.G.); (O.P.); (I.M.G.-A.); (R.F.-C.); (I.G.-M.); (C.S.); (E.C.P.); (L.V.V.); (E.M.A.); (C.O.-A.)
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain;
| | - Ignacio M. Giménez-Alba
- Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, 46010 Valencia, Spain; (E.d.l.C.); (J.I.G.); (O.P.); (I.M.G.-A.); (R.F.-C.); (I.G.-M.); (C.S.); (E.C.P.); (L.V.V.); (E.M.A.); (C.O.-A.)
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain;
| | - Rebeca Fernández-Carrión
- Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, 46010 Valencia, Spain; (E.d.l.C.); (J.I.G.); (O.P.); (I.M.G.-A.); (R.F.-C.); (I.G.-M.); (C.S.); (E.C.P.); (L.V.V.); (E.M.A.); (C.O.-A.)
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain;
| | - Oscar Coltell
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain;
- Department of Computer Languages and Systems, Universitat Jaume I, 12071 Castellón, Spain
| | - Inmaculada González-Monje
- Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, 46010 Valencia, Spain; (E.d.l.C.); (J.I.G.); (O.P.); (I.M.G.-A.); (R.F.-C.); (I.G.-M.); (C.S.); (E.C.P.); (L.V.V.); (E.M.A.); (C.O.-A.)
| | - Carmen Saiz
- Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, 46010 Valencia, Spain; (E.d.l.C.); (J.I.G.); (O.P.); (I.M.G.-A.); (R.F.-C.); (I.G.-M.); (C.S.); (E.C.P.); (L.V.V.); (E.M.A.); (C.O.-A.)
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain;
| | - Eva C. Pascual
- Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, 46010 Valencia, Spain; (E.d.l.C.); (J.I.G.); (O.P.); (I.M.G.-A.); (R.F.-C.); (I.G.-M.); (C.S.); (E.C.P.); (L.V.V.); (E.M.A.); (C.O.-A.)
| | - Laura V. Villamil
- Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, 46010 Valencia, Spain; (E.d.l.C.); (J.I.G.); (O.P.); (I.M.G.-A.); (R.F.-C.); (I.G.-M.); (C.S.); (E.C.P.); (L.V.V.); (E.M.A.); (C.O.-A.)
- Department of Physiology, School of Medicine, University Antonio Nariño, Bogotá 111511, Colombia
| | - Dolores Corella
- Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, 46010 Valencia, Spain; (E.d.l.C.); (J.I.G.); (O.P.); (I.M.G.-A.); (R.F.-C.); (I.G.-M.); (C.S.); (E.C.P.); (L.V.V.); (E.M.A.); (C.O.-A.)
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain;
| | - Eva M. Asensio
- Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, 46010 Valencia, Spain; (E.d.l.C.); (J.I.G.); (O.P.); (I.M.G.-A.); (R.F.-C.); (I.G.-M.); (C.S.); (E.C.P.); (L.V.V.); (E.M.A.); (C.O.-A.)
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain;
| | - Carolina Ortega-Azorín
- Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, 46010 Valencia, Spain; (E.d.l.C.); (J.I.G.); (O.P.); (I.M.G.-A.); (R.F.-C.); (I.G.-M.); (C.S.); (E.C.P.); (L.V.V.); (E.M.A.); (C.O.-A.)
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain;
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Yang C, Liu L, Cui C, Cai H, Dai Q, Chen G, McClements DJ, Hou R. Towards healthier low-sugar and low-fat beverages: Design, production, and characterization. Food Res Int 2025; 200:115457. [PMID: 39779115 DOI: 10.1016/j.foodres.2024.115457] [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] [Received: 08/14/2024] [Revised: 11/05/2024] [Accepted: 11/26/2024] [Indexed: 01/11/2025]
Abstract
Many consumers are adopting low-sugar and low-fat beverages to avoid excessive calories and the negative impact of high trans- and/or saturated fat on health and wellbeing. This article reviews strategies to reduce sugar, fat, and high trans- and/or saturated fat content in beverages while maintaining their desirable physicochemical and sensory attributes. It assesses the impact of various sugar and fat replacers on the aroma, taste, texture, appearance, and nutritional profile of beverages. Combinations of natural sugar replacers and protein or polysaccharide-based fat replacers have shown partial success in mimicking the qualities of sucrose and fat. Future strategies for designing low-sugar and low-fat beverages include developing novel replacers and using odorants to enhance sensory profiles. The article also highlights methods for flavor detection and oral tribology methods, emphasizing their role in development of low-sugar and low-fat beverages. The information presented in this review article is intended to stimulate research into the design of healthier low-sugar and low-fat beverages in the future.
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Affiliation(s)
- Chen Yang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, Zhejiang Province, China
| | - Chuanjian Cui
- CAS Key Laboratory of Urban Pollutant Conversion, Department of Environmental Science and Engineering, University of Science and Technology of China, Hefei 230026, China
| | - Huimei Cai
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Qianying Dai
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Guijie Chen
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei 230036, Anhui, China
| | | | - Ruyan Hou
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei 230036, Anhui, China; Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, New-style Industrial Tea Beverage Green Manufacturing Joint Laboratory of Anhui Province, Anhui Agricultural University, Hefei, China.
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Graham CAM, Spedicati B, Pelliccione G, Gasparini P, Concas MP. Regulator of G-Protein Signalling 9: A New Candidate Gene for Sweet Food Liking? Foods 2023; 12:foods12091739. [PMID: 37174278 PMCID: PMC10178705 DOI: 10.3390/foods12091739] [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: 03/03/2023] [Revised: 04/10/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Genetics plays an important role in individual differences in food liking, which influences food choices and health. Sweet food liking is a complex trait and has been associated with increased body mass index (BMI) and related comorbidities. This genome-wide association study (GWAS) aimed to investigate the genetics of sweet food liking using two adult discovery cohorts (n = 1109, n = 373) and an independent replication cohort (n = 1073). In addition, we tested the association of our strongest result on parameters related to behaviour (food adventurousness (FA) and reward dependence (RD) and health status (BMI and blood glucose). The results demonstrate a novel strong association between the Regulator of G-Protein Signalling 9 (RGS9I) gene, strongest single nucleotide polymorphism (SNP) rs58931966 (p-value 7.05 × 10-9 in the combined sample of discovery and replication), and sweet food liking, with the minor allele (A) being associated with a decreased sweet food liking. We also found that the A allele of the rs58931966 SNP was associated with decreased FA and RD, and increased BMI and blood glucose (p-values < 0.05). Differences were highlighted in sex-specific analysis on BMI and glucose. Our results highlight a novel genetic association with food liking and are indicative of genetic variation influencing the psychological-biological drivers of food preference. If confirmed in other studies, such genetic associations could allow a greater understanding of chronic disease management from both a habitual dietary intake and reward-related perspective.
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Affiliation(s)
- Catherine Anna-Marie Graham
- Cereneo Foundation, Center for Interdisciplinary Research (CEFIR), Seestrasse 18, 6354 Vitznau, Switzerland
- Lake Lucerne Institute, Seestrasse 18, 6354 Vitznau, Switzerland
| | - Beatrice Spedicati
- Department of Medicine, Surgery and Health Sciences, University of Trieste, 34149 Trieste, Italy
- Institute for Maternal and Child Health-IRCCS, Burlo Garofolo, 34127 Trieste, Italy
| | - Giulia Pelliccione
- Institute for Maternal and Child Health-IRCCS, Burlo Garofolo, 34127 Trieste, Italy
| | - Paolo Gasparini
- Lake Lucerne Institute, Seestrasse 18, 6354 Vitznau, Switzerland
- Department of Medicine, Surgery and Health Sciences, University of Trieste, 34149 Trieste, Italy
- Institute for Maternal and Child Health-IRCCS, Burlo Garofolo, 34127 Trieste, Italy
| | - Maria Pina Concas
- Institute for Maternal and Child Health-IRCCS, Burlo Garofolo, 34127 Trieste, Italy
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Ribeiro M, Alvarenga L, Cardozo LFMF, Kemp JA, Lima LS, Almeida JSD, Leal VDO, Stenvinkel P, Shiels PG, Mafra D. The magical smell and taste: Can coffee be good to patients with cardiometabolic disease? Crit Rev Food Sci Nutr 2022; 64:562-583. [PMID: 35930394 DOI: 10.1080/10408398.2022.2106938] [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: 11/03/2022]
Abstract
Coffee is a beverage consumed globally. Although few studies have indicated adverse effects, it is typically a beneficial health-promoting agent in a range of diseases, including depression, diabetes, cardiovascular disease, and obesity. Coffee is rich in caffeine, antioxidants, and phenolic compounds, which can modulate the composition of the gut microbiota and mitigate both inflammation and oxidative stress, common features of the burden of lifestyle diseases. This review will discuss the possible benefits of coffee on complications present in patients with diabetes, cardiovascular disease and chronic kidney disease, outwith the social and emotional benefits attributed to caffeine consumption.
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Affiliation(s)
- Marcia Ribeiro
- Graduate Program in Biological Sciences - Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
| | - Livia Alvarenga
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
- Graduate Program in Medical Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - Ludmila F M F Cardozo
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
- Graduate Program in Cardiovascular Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - Julie A Kemp
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
- Graduate Program in Cardiovascular Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - Ligia S Lima
- Graduate Program in Biological Sciences - Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
| | - Jonatas S de Almeida
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
| | - Viviane de O Leal
- Nutrition Division, Pedro Ernesto University Hospital, University of the State of Rio de Janeiro (UERJ), Rio de Janeiro, RJ, Brazil
| | - Peter Stenvinkel
- Division of Renal Medicine and Baxter Novum, Department of Clinical Science, Technology and Intervention, Karolinska Instituted, Stockholm, Sweden
| | - Paul G Shiels
- Wolfson Wohl Translational Research Centre, University of Glasgow, Glasgow, UK
| | - Denise Mafra
- Graduate Program in Biological Sciences - Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
- Graduate Program in Medical Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
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