Abstract
Background/objective
Taste is of key importance in food choice and dietary patterns, but studies on taste profiles are limited. We previously assessed dietary taste patterns by 24 h recalls (24hR), but for epidemiological studies food frequency questionnaires (FFQ) may also be suitable. This study compared dietary taste patterns based on FFQ against 24hR and biomarkers of exposure.
Subjects/methods
A taste database including 467 foods’ sweet, sour, bitter, salt, umami and fat sensation values was combined with food intake data to assess dietary taste patterns: the contribution to energy intake of 6 taste clusters. The FFQ’s reliability was assessed against 3-d 24hR and urinary biomarkers for sodium (Na) and protein intake (N) in Dutch men (n = 449) and women (n = 397) from the NQplus validation study (mean age 53 ± 11 y, BMI 26 ± 4 kg/m2).
Results
Correlations of dietary taste patterns ranged from 0.39–0.68 between FFQ and 24hR (p < 0.05). Urinary Na levels, but not N levels, were positively associated with % energy intake from ‘salt, umami & fat’ tasting foods (Na; FFQ, r = 0.24, 24hR, r = 0.23, p < 0.001, N; FFQ, r = 0.08, p = 0.1394, 24hR, r = 0.05, p = 0.3427).
Conclusions
The FFQ’s reliability against 24hR was acceptable to good for ranking of adults’ dietary taste patterns. Associations between dietary taste patterns and urinary Na and N were similar for FFQ and 24hR. These findings suggests that both FFQ and 24hR can be used in combination with our taste database, to investigate potential relationships between dietary taste patterns and subgroups at risk of obesity and chronic diseases such as cardiovascular disease.
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Acknowledgements
We would like to acknowledge Els Siebelink, Korrie Pol, Marlot Smulders, Eric Benyon, Petroula Gogoulou, Sandra Scheffel, Martha van der Velde, Delphine Dupuis, Chloé Parizel, Zahabia Jivaji, Desiree Lucassen, Janneke Schultink, Renske Geers and Vera van Stokkom for their assistance and/or advice during data collection.
Funding:
This study was supported by a collaborative agreement between the chair of Sensory Science and Eating Behaviour, Department of Human Nutrition, Wageningen University; the chair of Marketing and Consumer Behaviour; Sub-department Business, Consumer and Competence Studies, Wageningen University; Consumer Science and Health, Wageningen Food & Biobased Research; Danone Nutricia Research; Heineken BV; Friesland Campina Research; and Unilever R&D Vlaardingen. The Nutrition Questionnaires plus study was core funded by ZonMw (ZonMw, Grant 91110030).
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The authors’ responsibilities were as follows—AWBvL, PST, MM, EJMF, CdG, JHMdV: designed the research; AWBvL and PST: conducted the research; AWBvL: analysed the data and had primary responsibility for the final content of the manuscript; AWBvL: wrote the manuscript; PST, MM, EJMF, CdG, JHMdV: provided critical edits to and reviewed the manuscript; and all authors read and approved the final manuscript.
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The authors declare that they have no conflict of interest.
Ethical standards disclosure
The study was approved by the ethical committee of Wageningen University (ABR numbers: NQplus study, NL34775.081.10 and Taste, Fat and Texture study, NL47315.081.13) and was conducted according to the declaration of Helsinki. The Taste, Fat and Texture study was registered at https://clinicaltrials.gov/ as NCT03233503.
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van Langeveld, A.W.B., Teo, P.S., Mars, M. et al. Evaluation of dietary taste patterns as assessed by FFQ against 24-h recalls and biomarkers of exposure. Eur J Clin Nutr 73, 132–140 (2019). https://doi.org/10.1038/s41430-018-0300-1
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DOI: https://doi.org/10.1038/s41430-018-0300-1
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