A Sensory-Diet database: A tool to characterise the sensory qualities of diets | Semantic Scholar (2024)

Greater consumption of foods that have a high “savory–fatty” taste was associated with increased energy intakes and overweight in the Asian population and taste–nutrient relationships are maintained across different degrees of food processing.

It is revealed that adolescents' daily energy intake was highest (34%) from foods that taste sweet, while energy intake from neutral-tasting foods was higher at lunch and dinner, and sweet and neutral foods dominate the UK adolescent diet.

The consumption of bitter foods may influence the bitterness of human fore milk, which may be another way forBreastfed children to learn to accept bitter vegetables and, hence, develop healthier food preferences.

...

...

It is suggested that sweetness, saltiness and savouriness signal nutrient content, particularly for simple sugars, protein and Na, in highly processed foods, however the ability to sense nutrient content based on taste seems limited.

Nutrition intervention strategies aimed at promoting dietary change in communities ought to consider not only physical health, but also the sensory pleasure response, and a wide range of demographic, economic, and sociocultural variables.

The results suggest that obese and lean subjects do not self-select diets with markedly different perceived sensory or hedonic attributes, however obese subjects appear to consume a diet higher in energy density, which is particularly associated with intakes of salty/savoury food items.

Results from studies investigating the link between the sensory perception of food and human appetite regulation are reviewed, finding that increasing the food variety can increase food and energy intake and in the short to medium term alter energy balance.

It is argued that the differences in oral processing characteristics produced by the hardness of the foods explain the effect on intake, and suggests that changes in food texture can be a helpful tool in reducing the overall daily energy intake.

The data suggest that oral fatty acid hypersensitivity is associated with lower energy and fat intakes and BMI, and it may serve as a factor that influences fat consumption in human subjects.

...

...