Associations between Psycho-Hedonic Responses to Sweet and Savoury Tastes with Diet and Body Composition in a Sample of Asian Females
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Overview
2.2. Sample Size Calculation
2.3. Study Participants
2.4. Taste Preference Assessment
2.4.1. Staircase Paired Preference Method—Sweetness and Savouriness Preferences
2.4.2. Sweet-Liker Phenotypes Classification Method
2.5. Dietary Assessment
Dietary “Taste Clusters” Method
2.6. Anthropometric and Physical Activity Assessment
2.7. Data Analysis
3. Results
3.1. Participants Characterisics
3.2. Correspondence between Sweet-Liker Status and Paired Preference Optimum Concentration for Sucrose
3.3. Overlap between Sweet and Savoury Taste Preferences
3.4. Associations between Sweet and Savoury Taste Preferences, Energy Intake and % Energy from Macronutrients and Total Sugar
3.5. Associations between Sweet and Savoury Taste Preferences and % Energy from “Taste Clusters” and Discretionary Foods
3.6. Associations between Sweet-Liker Phenotype, Sweet and Savoury Taste Preference and Body Composition
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Participant Characteristics | |
---|---|
Age, years | 29.47 (8.44) |
Sweet likers, n (%) 2 | 18 (27.27) |
Sweet “dislikers”, n (%) 2 | 48 (72.73) |
Preferred higher concentration of sweetness, n (%) 3 | 25 (37.88) |
Preferred lower concentration of sweetness, n (%) 3 | 41 (62.12) |
Preferred higher concentration of savouriness, n (%) 3 | 30 (45.45) |
Preferred lower concentration of savouriness, n (%) 3 | 36 (54.55) |
Height, (m) | 1.61 (0.57) |
Body weight, (kg) | 56.04 (11.50) |
Mean Body Mass Index, BMI, (kg/m2) | 21.38 (4.34) |
Underweight BMI < 18.5, n (%) | 13 (19.70) |
Normal weight BMI 18.5–22.9, n (%) | 35 (53.03) |
Overweight BMI 23.0–27.4, n (%) | 13 (19.70) |
Obese BMI ≥ 27.5, n (%) | 5 (7.58) |
Percentage of body fat, % | 28.29 (7.42) |
Total 1 (n = 66) | Sweetness Preference 2 | Savouriness Preference 2 | |||||
---|---|---|---|---|---|---|---|
Higher (n = 25) | Lower (n = 41) | p-Value [95% CI] | Higher (n = 30) | Lower (n = 36) | p-Value [95% CI] | ||
Energy intake (kcal/day) | 1739.70 (46.80) | 1809.52 (74.06) | 1697.12 (57.83) | 0.236 [−75.38, 300.18] | 1721.46 (68.32) | 1754.89 (62.36) | 0.719 [−218.31, 151.44] |
% energy | |||||||
Carbohydrates | 46.99 (0.89) | 47.17 (1.41) | 46.88 (1.11) | 0.872 [−3.30, 3.88] | 47.34 (1.29) | 46.70 (1.18) | 0.713 [−2.85, 4.14] |
Fat | 33.63 (0.74) | 33.89 (1.18) | 33.47 (0.92) | 0.777 [−2.56, 3.41] | 33.38 (1.08) | 33.84 (0.98) | 0.753 [−3.37, 2.45] |
Protein | 18.41 (0.60) | 18.08 (0.97) | 18.61 (0.76) | 0.673 [−2.99, 1.94] | 18.53 (0.89) | 18.30 (0.81) | 0.851 [−2.18, 2.63] |
Total Sugar | 9.68 (0.61) | 10.27 (0.99) | 9.31 (0.77) | 0.451 [−1.56, 3.47] | 8.41 (0.88) | 10.73 (0.81) | 0.057 [−4.72, 0.07] |
% Energy | Total 1 (n = 66) | Sweetness Preference 2 | Savouriness Preference 2 | ||||
---|---|---|---|---|---|---|---|
Higher (n = 25) | Lower (n = 41) | p-Value [95% CI] | Higher (n = 30) | Lower (n = 36) | p-Value [95% CI] | ||
Savoury fatty taste cluster | 58.57 (1.83) | 56.87 (2.93) | 59.61 (2.29) | 0.463 | 56.75 (2.67) | 60.09 (2.43) | 0.359 |
[−10.16, 4.68] | [−10.55, 3.88] | ||||||
Neutral taste cluster | 20.55 (1.48) | 20.39 (2.39) | 20.65 (1.86) | 0.932 | 23.79 (2.11) | 17.84 (1.92) | 0.041 * |
[−6.31, 5.79] | [0.25, 11.66] | ||||||
Sweet fatty taste cluster | 12.46 (1.17) | 13.76 (1.89) | 11.66 (1.48) | 0.384 | 12.19 (1.74) | 12.68 (1.59) | 0.835 |
[−2.70, 6.91] | [−5.20, 4.22] | ||||||
Sweet sour taste cluster | 6.05 (0.69) | 6.15 (1.10) | 5.99 (0.86) | 0.907 | 4.69 (0.98) | 7.18 (0.90) | 0.066 |
[−2.63, 2.96] | [−5.14, 0.17] | ||||||
Bitter taste cluster | 2.15 (0.45) | 2.66 (0.72) | 183 (0.56) | 0.369 | 2.30 (0.66) | 2.02 (0.60) | 0.755 |
[−1.00, 2.65] | [−1.50, 2.07] | ||||||
Total discretionary foods | 31.41 (1.77) | 33.38 (2.78) | 30.21 (2.17) | 0.371 | 30.37 (2.55) | 32.28 (2.32) | 0.583 |
[−3.86, 10.22] | [−8.79, 4.98] | ||||||
Sweet discretionary foods | 17.96 (1.30) | 19.56 (2.12) | 16.99 (1.66) | 0.345 | 16.27 (1.93) | 19.38 (1.76) | 0.240 |
[−2.82, 7.95] | [−8.33, 2.12] | ||||||
Savoury discretionary foods | 4.80 (0.65) | 5.05 (1.07) | 4.65 (0.84) | 0.769 | 4.12 (0.97) | 5.37 (0.89) | 0.346 |
[−2.31, 3.11] | [−3.87, 1.38] |
Sweet-Liker Phenotypes | Staircase Paired Preference Method | ||||||||
---|---|---|---|---|---|---|---|---|---|
Sweetness Preference | Savouriness Preference | ||||||||
Sweet Likers (n = 18) | Sweet “Dislikers” (n = 48) | p-Value [95% CI] | Higher (n = 25) | Lower (n = 41) | p-Value [95% CI] | Higher (n = 30) | Lower (n = 36) | p-Value [95% CI] | |
Body weight, kg | 58.22 (2.56) | 55.22 | 0.322 | 57.86 (2.15) | 54.93 (1.68) | 0.287 | 56.94 (1.98) | 55.29 (1.81) | 0.541 |
(1.56) | [−0.38, 7.31] | [−2.53, 8.39] | [−3.72, 7.02] | ||||||
Body Mass Index, BMI, kg/m2 | 22.56 (0.95) | 20.94 | 0.150 | 22.07 (0.81) | 20.96 (0.63) | 0.279 | 21.63 (0.74) | 21.17 (0.68) | 0.650 |
(0.58) | [−0.61, 3.85] | [−0.93, 3.16] | [−2.47, 1.55] | ||||||
Percentage body fat, % | 30.81 (1.64) | 27.34 | 0.076 | 29.52 (1.40) | 27.54 (1.09) | 0.270 | 28.19 (1.30) | 28.37 (1.18) | 0.916 |
(1.00) | [−3.01, 9.00] | [−1.58, 5.53] | [−3.70, 3.33] |
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Lim, A.J.; Teo, P.S.; Tan, V.W.K.; Forde, C.G. Associations between Psycho-Hedonic Responses to Sweet and Savoury Tastes with Diet and Body Composition in a Sample of Asian Females. Foods 2020, 9, 1318. https://doi.org/10.3390/foods9091318
Lim AJ, Teo PS, Tan VWK, Forde CG. Associations between Psycho-Hedonic Responses to Sweet and Savoury Tastes with Diet and Body Composition in a Sample of Asian Females. Foods. 2020; 9(9):1318. https://doi.org/10.3390/foods9091318
Chicago/Turabian StyleLim, Amanda JiaYing, Pey Sze Teo, Vicki Wei Kee Tan, and Ciarán G. Forde. 2020. "Associations between Psycho-Hedonic Responses to Sweet and Savoury Tastes with Diet and Body Composition in a Sample of Asian Females" Foods 9, no. 9: 1318. https://doi.org/10.3390/foods9091318