Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods

Three recent studies showed that taste intensity signals nutrient content. However, current data reflects only the food patterns in Western societies. No study has yet been performed in Asian culture. The Malaysian cuisine represents a mixture of Malay, Chinese and Indian foods. This study aimed to investigate the associations between taste intensity and nutrient content in commonly consumed Dutch (NL) and Malaysian (MY) foods. Perceived intensities of sweetness, sourness, bitterness, umami, saltiness and fat sensation were assessed for 469 Dutch and 423 Malaysian commonly consumed foods representing about 83% and 88% of an individual's average daily energy intake in each respective country. We used a trained Dutch (n = 15) and Malaysian panel (n = 20) with quantitative sensory Spectrum™ 100-point rating scales and reference solutions, R1 (13-point), R2 (33-point) and R3 (67-point). Dutch and Malaysian foods had relatively low mean sourness and bitterness (<R1), but higher mean sweetness, saltiness and fat sensation (between R1 and R2). Mean umami taste intensity of Malaysian foods (15-point) was higher than that of Dutch foods (8-point). Positive associations were found between sweetness and mono- and disaccharides (R2 = 0.67 (NL), 0.38 (MY)), between umami and protein (R2 = 0.29 (NL), 0.26 (MY)), between saltiness and sodium (R2 = 0.48 (NL), 0.27 (MY)), and between fat sensation and fat content (R2 = 0.56 (NL), 0.17(MY)) in Dutch and Malaysian foods (all, p < 0.001). The associations between taste intensity and nutrient content are not different between different countries, except for fat sensation-fat content. The two dimensional basic taste-nutrient space, representing the variance and associations between tastes and nutrients, is similar between Dutch and Malaysian commonly consumed foods

Dietary taste patterns in early childhood: The Generation R Study

Background: Taste preference is an important determinant of dietary intake and is influenced by taste exposure in early life. However, data on dietary taste patterns in early childhood are scarce. Objectives: We aimed to evaluate dietary taste patterns in early childhood, to examine their tracking between the ages of 1 and 2 y, and to examine their associations with socioeconomic and lifestyle factors. Methods: Dietary intake of children participating in a population-based cohort was assessed with a 211-item age-specific FFQ at the ages of 1 y (n = 3629) and 2 y (n = 844) (2003–2007). Taste intensity values of FFQ food items were calculated based on a food taste database that had been previously constructed and evaluated using a trained adult sensory panel. Cluster analysis based on taste values identified 5 taste clusters that we named: “neutral,” “sweet and sour,” “sweet and fat,” “fat,” and “salt, umami and fat.” Linear regression models were used to examine associations of percentage energy (E%) intake from these taste clusters with socioeconomic and lifestyle factors. Results: At the age of 1 y, 64% ± 13% (mean ± SD) of energy intake was obtained from the “neutral” cluster, whereas at age 2 y, this was 42% ± 8%. At age 2 y, children had higher energy intakes from the “sweet and fat” (18% ± 7%), “fat” (11% ± 4%), and “salt, umami, and fat” (18% ± 6%) clusters than at age 1 y (7% ± 6%, 6% ± 4%, and 11% ± 6%, respectively). In multivariable models, older maternal age, longer breastfeeding duration, and later introduction of complementary feeding were associated with more energy from the “neutral” cluster (e.g., β: 0.31 E%; 95% CI: 0.19, 0.43 E% per 1 mo longer breastfeeding). Higher child BMI was associated with more energy from the “salt, umami, and fat” cluster (β: 0.22 E%; 95% CI: 0.06, 0.38 E% per BMI standard deviation score). Conclusions: Dietary taste patterns in this Dutch cohort were more varied and intense in taste at age 2 y than at 1 y, reaching a level similar to that previously observed in Dutch adults. Important factors related to dietary taste patterns of young children are maternal sociodemographic factors and feeding practices

Matters of taste : Dietary taste patterns in the Netherlands

The prevalence of overweight and obesity has increased dramatically worldwide over the last decades, regardless of geographical boundaries and cultural differences. Making the desirable and appropriate food choices is important in preventing weight gain and obesity. Food choices are to a great extent guided by the taste of food. The overall aim of this thesis was to assess the role of taste in energy intake in young children and adults, and to investigate how taste relates to nutrients and adherence to dietary recommendations. In Chapter 2 we studied the relationship between taste intensity, energy and nutrient content in individual foods. We found associations between sweetness and mono- and disaccharide content, and between saltiness and sodium, protein, and fat content. Saltiness, but not sweetness, was associated with energy content. We found no modifying effect of food form, i.e. liquids, semi-solids and solids, on the relationship between taste intensity and nutrient content. In Chapters 3-6 we combined our taste database with dietary intake data to investigate dietary taste patterns. First, we evaluated dietary taste patterns based on FFQ against 3-d 24hR and biomarkers of exposure in an adult study population (Chapter 3). We found that the FFQ’s reliability against 24hR was acceptable to good for ranking of adults’ dietary taste patterns. Moreover, associations between dietary taste patterns and urinary Na and N were similar for FFQ and 24hR. These findings suggest that both FFQ and 24hR can be used to investigate dietary taste patterns. In Chapter 4 we investigated the development of dietary taste patterns during early childhood in a large population-based cohort. In children aged one year the majority of energy intake was obtained from ‘neutral’ (64%) tasting foods, which was substantially higher than in children aged two years (42%). Energy intake from ‘sweet & fat’, ‘fat’ and ‘salt, umami & fat’ tasting foods was higher in two year olds than in one year olds. Higher child BMI Z-scores were associated with relatively more energy from ‘salt, umami & fat’ tasting foods. Furthermore, higher maternal educational level was associated with relatively more energy from ‘neutral’ tasting foods and less from ‘sweet & fat’, ‘ fat’ and ‘ salt, umami & fat’ tasting foods. Subsequently, dietary taste patterns were investigated in adults in two study populations (Chapter 5). In both study populations we found that men consumed relatively more energy from ‘salt, umami & fat’ and ‘bitter’ tasting foods, whereas women consumed relatively more energy from ‘sweet & fat’ and ‘sweet & sour’ tasting foods. In addition, we found that obese individuals consumed relatively more energy from ‘salt, umami & fat’ tasting foods and relatively less from ‘sweet & fat’ tasting foods than lean individuals. In our last study, we compared dietary taste patterns of healthy and popular dietary scenarios with Dutch dietary taste patterns in women from the DNFCS 2007-2010 (Chapter 6). In addition, we investigated associations between the extent of adherence to food-based dietary guidelines, as a measure of diet quality, and dietary taste patterns in these women. We found that healthy diets may be lower in taste intensity compared with current Dutch dietary taste patterns in women. Popular diets, such as a Paleo diet, were more similar in taste intensity to the current diet. Diets lower in sugar, salt, and saturated fat content may be lower in taste intensity and this could be a key explanatory factor for poor adherence to dietary guidelines. However, healthy diets can be made more appealing by adding flavour, such as herbs & spices. One of the strategies that may be used to lower dietary salt, sugar and saturated fat intake is the gradual reduction of these nutrients in food. Another promising but challenging strategy could be that foods are reformulated to reduce levels of salt, sugar and saturated fat without affecting taste and palatability. However, successful application of these techniques requires substantial research and development for each product individually. Studying dietary intake from a taste perspective has provided new insights that may give new input for the development of randomized controlled trials. These trials are needed to investigate whether high or low sweet and salty taste exposure affects long-term perceived intensity and preferences for sweetness and saltiness and dietary taste patterns. Given the current dietary guidelines to reduce dietary salt, sugar and saturated fat intake, further research on the feasibility of these guidelines, from a taste perspective, is clearly needed.</p

Dietary taste patterns in early childhood : The Generation R Study

Background: Taste preference is an important determinant of dietary intake and is influenced by taste exposure in early life. However, data on dietary taste patterns in early childhood are scarce. Objectives: We aimed to evaluate dietary taste patterns in early childhood, to examine their tracking between the ages of 1 and 2 y, and to examine their associations with socioeconomic and lifestyle factors. Methods: Dietary intake of children participating in a population-based cohort was assessed with a 211-item age-specific FFQ at the ages of 1 y (n = 3629) and 2 y (n = 844) (2003–2007). Taste intensity values of FFQ food items were calculated based on a food taste database that had been previously constructed and evaluated using a trained adult sensory panel. Cluster analysis based on taste values identified 5 taste clusters that we named: “neutral,” “sweet and sour,” “sweet and fat,” “fat,” and “salt, umami and fat.” Linear regression models were used to examine associations of percentage energy (E%) intake from these taste clusters with socioeconomic and lifestyle factors. Results: At the age of 1 y, 64% ± 13% (mean ± SD) of energy intake was obtained from the “neutral” cluster, whereas at age 2 y, this was 42% ± 8%. At age 2 y, children had higher energy intakes from the “sweet and fat” (18% ± 7%), “fat” (11% ± 4%), and “salt, umami, and fat” (18% ± 6%) clusters than at age 1 y (7% ± 6%, 6% ± 4%, and 11% ± 6%, respectively). In multivariable models, older maternal age, longer breastfeeding duration, and later introduction of complementary feeding were associated with more energy from the “neutral” cluster (e.g., β: 0.31 E%; 95% CI: 0.19, 0.43 E% per 1 mo longer breastfeeding). Higher child BMI was associated with more energy from the “salt, umami, and fat” cluster (β: 0.22 E%; 95% CI: 0.06, 0.38 E% per BMI standard deviation score). Conclusions: Dietary taste patterns in this Dutch cohort were more varied and intense in taste at age 2 y than at 1 y, reaching a level similar to that previously observed in Dutch adults. Important factors related to dietary taste patterns of young children are maternal sociodemographic factors and feeding practices.</p

Training of a Dutch and Malaysian sensory panel to assess intensities of basic tastes and fat sensation of commonly consumed foods

Taste has a nutrient sensing function and guides food choices. Therefore, investigating taste profiles of dietary patterns - within and across cultures - is highly relevant for nutritional research. However, this demands for accurately described food-taste databases, which are supported with data on the reliability and performance of the sensory panel that determined the taste values.This study aimed to assess the performance of a trained Dutch and Malaysian sensory panel. More importantly, we assessed whether the standardized training procedure in the two countries yielded similar taste profiles with respect to 15 basic taste solutions, and 19 foods differing in tastes.A Dutch (n = 15) and Malaysian panel (n = 20) were trained for 56-63 h, using basic taste solutions and reference foods on 6 scales, i.e. sweetness, sourness, bitterness, umami, saltiness and fat sensation. Performance of both panels was described by discrimination, repeatability (RMSE), and agreement. Nineteen products with different sensory characteristics were profiled in the Netherlands and Malaysia; subsequently the obtained taste profiles were compared.Both panels were able to discriminate between solutions and products (all p < .001). A vast majority of the taste values could be reproduced; the RMSEs of the different taste values varied between 2.3 and 13.3%. Panel agreement was achieved after the training with solutions; however not for all attributes of the reference foods. Some taste values of the 19 foods were significantly different, however most of these differences were small (<10. points).Our descriptive training procedure yielded two panels from different cultures that were similar in panel performance. More importantly, they obtained similar taste profiles for 19 different foods. This implies that food-taste databases obtained with valid and standardized training procedures may be used to quantify the sensory profiles of dietary patterns of populations

Training of a Dutch and Malaysian sensory panel to assess intensities of basic tastes and fat sensation of commonly consumed foods

International audienceTaste has a nutrient sensing function and guides food choices. Therefore, investigating taste profiles of dietary patterns – within and across cultures – is highly relevant for nutritional research. However, this demands for accurately described food-taste databases, which are supported with data on the reliability and performance of the sensory panel that determined the taste values. This study aimed to assess the performance of a trained Dutch and Malaysian sensory panel. More importantly, we assessed whether the standardized training procedure in the two countries yielded similar taste profiles with respect to 15 basic taste solutions, and 19 foods differing in tastes. A Dutch (n = 15) and Malaysian panel (n = 20) were trained for 56–63 h, using basic taste solutions and reference foods on 6 scales, i.e. sweetness, sourness, bitterness, umami, saltiness and fat sensation. Performance of both panels was described by discrimination, repeatability (RMSE), and agreement. Nineteen products with different sensory characteristics were profiled in the Netherlands and Malaysia; subsequently the obtained taste profiles were compared. Both panels were able to discriminate between solutions and products (all p < .001). A vast majority of the taste values could be reproduced; the RMSEs of the different taste values varied between 2.3 and 13.3%. Panel agreement was achieved after the training with solutions; however not for all attributes of the reference foods. Some taste values of the 19 foods were significantly different, however most of these differences were small (<10points). Our descriptive training procedure yielded two panels from different cultures that were similar in panel performance. More importantly, they obtained similar taste profiles for 19 different foods. This implies that food-taste databases obtained with valid and standardized training procedures may be used to quantify the sensory profiles of dietary patterns of populations