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Taste, Eating Behaviours, and Health
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Taste, Eating Behaviours, and Health

A special issue of International Journal of Environmental Research and Public Health (ISSN 1660-4601). This special issue belongs to the section "Global Health".

Deadline for manuscript submissions: closed (28 February 2023) | Viewed by 5795

Special Issue Editors

Dr. Sze-Yen Tan

E-Mail Website
Leading Guest Editor
School of Exer & Nutr Sciences, Deakin University, Burwood, Australia
Interests: weight management; metabolic disease; appetite regulation; nuts; taste
Dr. Robin M Tucker

E-Mail Website
Guest Editor
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
Interests: taste; dietary intake; sleep; obesity; public health

Special Issue Information

Dear Colleagues,

Taste, nutrition, and human health are closely intertwined. This special issue serves as a platform to encourage scientific debate and to advance research in the areas of taste and health.  Papers that explore 1) interactions between taste and diet-related behaviours or health outcomes, or 2) the consequences of chronic disease states on taste are sought for this special issue. Submissions can be original studies or review articles. Examples of potential topics could include but are not limited to:

  • Acute effects of taste on human physiology and behaviour
  • Influence of taste on eating behaviour such as sensory-specific-satiety and food reward
  • Long-term health implications of taste changes
  • Impact of chronic disease(s) on taste function and perception
  • Management of taste changes in chronic disease states
  • Taste function and perception across life stages
  • Policy recommendations related to taste and population health
  • Technologies to enhance taste and flavour of nutrient-rich foods
  • Advances in taste testing methodology, especially for population health studies

Dr. Sze-Yen Tan
Dr. Robin M. Tucker
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. International Journal of Environmental Research and Public Health is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2500 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Taste
  • eating behaviours
  • diet
  • population health
  • chronic disease
  • food technology
  • policy
  • sensory

Published Papers (3 papers)

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Research

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23 pages, 5110 KiB  
Article
The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors
by Neeta Y. Yousaf and Beverly J. Tepper
Int. J. Environ. Res. Public Health 2022, 19(19), 11995; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph191911995 - 22 Sep 2022
Cited by 4 | Viewed by 1181
Abstract
This study investigated whether PROP (6-n-propylthiouracil) taster status and other individual factors (gender, ethnicity, BMI, and age) are markers of variation in perceptions of astringency and other flavor attributes. Participants (n = 125) evaluated cranberry juice cocktail samples (CJC) supplemented with cranberry-derived [...] Read more.
This study investigated whether PROP (6-n-propylthiouracil) taster status and other individual factors (gender, ethnicity, BMI, and age) are markers of variation in perceptions of astringency and other flavor attributes. Participants (n = 125) evaluated cranberry juice cocktail samples (CJC) supplemented with cranberry-derived polyphenol extract (CPE, added at 0, 0.3, 0.5 and 0.75 g/L), as well as control samples, unsweetened cranberry juice (CJ) and an aqueous solution of 0.75 g/L CPE. Subjects evaluated samples for key sensory attributes and overall liking using a 15 cm line scale. The data were analyzed using ANCOVA and machine learning tools (regression trees and random forest modeling) to examine if the latter approach would extract more meaningful insights about the roles of personal factors in sensory perceptions of cranberry-derived stimuli. ANCOVA revealed robust stimulus effects, but no effect of PROP taster status on astringency perception was observed. Several effects of PROP×gender, ethnicity, and other factors were observed on other sensory attributes and liking. ANCOVA and machine learning tools yielded similar findings, but regression trees provided a more visualized framework. These data show that PROP taster status has a limited role in astringency perception in complex samples and that other personal factors deserve greater focus in future research on astringency perception. Full article
(This article belongs to the Special Issue Taste, Eating Behaviours, and Health)
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13 pages, 954 KiB  
Article
Glutamate-Sodium Discrimination Status in Adults Is Associated with Salt Recognition Threshold and Habitual Intake of Discretionary Food and Meat: A Cross-Sectional Study
by Isabella Hartley, Andrew Costanzo, Djin Gie Liem and Russell Keast
Int. J. Environ. Res. Public Health 2022, 19(17), 11101; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph191711101 - 05 Sep 2022
Viewed by 1447
Abstract
Umami non-discriminators (NDs) are a sub-group of the population with a reduced ability to discriminate between monosodium glutamate (MSG) and sodium chloride (NaCl) compared to umami discriminators (UDs). No research has investigated umami and salty taste perception associations across detection threshold (DT), recognition [...] Read more.
Umami non-discriminators (NDs) are a sub-group of the population with a reduced ability to discriminate between monosodium glutamate (MSG) and sodium chloride (NaCl) compared to umami discriminators (UDs). No research has investigated umami and salty taste perception associations across detection threshold (DT), recognition threshold (RT), and suprathreshold intensity perception (ST) or the habitual dietary intake of ND. Adults (n = 61, mean age of 30 ± 8 years, n = 40 females) completed taste assessments measuring their DT, RT, and ST for salty, umami (MSG and monopotassium glutamate (MPG)), and sweet tastes. To determine the umami discrimination status, participants completed 24 triangle tests containing 29 mM NaCl and 29 mM MSG, and those with ≥13 correct identifications were considered UDs. Habitual dietary intake was recorded via a food frequency questionnaire. NDs made up 14.8% (n = 9) of the study population, and UDs made up 85.2% (n = 52). NDs were less sensitive to salt at RT (mean step difference: −1.58, p = 0.03), and they consumed more servings of meat and poultry daily (1.3 vs. 0.6 serves, p = 0.006); fewer servings of discretionary food (1.6 vs. 2.4, p = 0.001); and, of these, fewer salty discretionary foods (0.9 vs. 1.3, p = 0.003) than NDs. Identifying these NDs may provide insight into a population at risk of the overconsumption of discretionary foods and reduced intake of protein-rich meat foods. Full article
(This article belongs to the Special Issue Taste, Eating Behaviours, and Health)
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Review

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19 pages, 797 KiB  
Review
A Systematic Review of Salt Taste Function and Perception Impairments in Adults with Chronic Kidney Disease
by Sze-Yen Tan, Paridhi Tuli, Giecella Thio, Breannah Noel, Bailey Marshall, Zhen Yu, Rachael Torelli, Sarah Fitzgerald, Maria Chan and Robin M. Tucker
Int. J. Environ. Res. Public Health 2022, 19(19), 12632; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph191912632 - 03 Oct 2022
Cited by 2 | Viewed by 2027
Abstract
Individuals with chronic kidney disease (CKD) experience physiological changes that likely impair salt taste function and perception. Sodium restriction is a cornerstone of CKD management but dietary sodium plays an important role in food enjoyment and may interfere with compliance to this intervention. [...] Read more.
Individuals with chronic kidney disease (CKD) experience physiological changes that likely impair salt taste function and perception. Sodium restriction is a cornerstone of CKD management but dietary sodium plays an important role in food enjoyment and may interfere with compliance to this intervention. Therefore, confirming that taste deficits are present in CKD will improve our understanding of how taste deficits can affect intake, and inform dietary counselling in the future. A systematic review was conducted. Studies that included adults with CKD and healthy controls, and assessed salt taste sensitivity, perceived intensity, and/or hedonic ratings were included. Study quality was assessed using the Academy of Nutrition and Dietetics Evidence Analysis Library Quality Criteria Checklist: Primary Research. Of the 16 studies, the majority reported decreased salt taste sensitivity, but no consistent differences in intensity or hedonic ratings were observed. Higher recognition thresholds in CKD patients were associated with higher sodium intake, but results should be interpreted with caution as the measures used were subject to error in this population. In conclusion, salt taste sensitivity is decreased in CKD, but intensity and hedonic evaluations appear to be more robust. Given that hedonic assessments are better predictors of intake, and that salt taste preferences can be changed over time, dietary counselling for low-sodium intake is likely to be effective for this population. Full article
(This article belongs to the Special Issue Taste, Eating Behaviours, and Health)
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