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About This Episode:
Sensory cues, comprising taste, smell, texture, and appearance, serve as the initial drivers that influence our food preferences and liking for particular items. These sensory cues can be both inherent, such as the natural sweetness of fruit, and learned, as in the association between a particular aroma and a favorite dish.
One crucial aspect of this research is delving into how sensory properties of food, like texture and taste, contribute to our choices and consumption patterns. Food texture, for example, plays a key role in determining how quickly we consume a meal, with softer textures often being associated with faster eating rates.
Sensory intensity and palatability are also central themes in this research. Moreover, research into dietary fat reveals intriguing phenomena like “fat blindness,” where the ability to discriminate different levels of fat diminishes as taste intensity increases. Understanding these relationships can help shed light on factors contributing to overeating and potential avenues for behavior modification.
To give us a better insight into this field of research, Professor in Sensory Science and Eating Behavior at Wageningen University, Prof. Ciarán Forde, is on the podcast to discuss these ideas.
#370: Jake Mey, PhD, RD - Dietetics, Evidence-based Practice & Translating Science into Advice
#369: Prof. Jason Gill - Population Cardiometabolic Disease Risk: Impact of Strength, Fitness & Activity
#368: Shannon Beer – Intentional Eating, Flourishing Health & Behavioural Psychology
#367: Gabrielle Fundaro, PhD – Mindful Eating, Facilitating Health Behaviour Change & Client-centred Coaching
#366: Listener Q&A
#365: David Robert Grimes, PhD – Conspiracy Theories & Bad Information: Why Are We Susceptible?
#364: Jake Linardon, PhD - Disordered Eating: Impact of Macro Tracking & Social Media
#363: Public Health Policy vs. Personal Responsibility: Evidence vs. Ideology
#362: Alistair Monteyne – Impact of Mycoprotein & Vegan Diets on Muscle Protein Synthesis
#361: Sarah Berry, PhD – The PREDICT Study, Postprandial Metabolism & Personalised Nutrition
#360: Nick Hiebert – Micronutrients, Anti-nutrients and Non-essential Nutrients
#359: Calorie Confusion - (Mis)Understanding Energy Balance
#358: Coffee & Health
#357: Nicky Keay, MB BChir – Female Athletes: Hormones, Energy Availability & the Menstrual Cycle
#356: Hana Kahleova, MD, PhD – Plant-based Diets, Meal Timing & Meal Frequency
#355: Is Time-restricted Eating Dead?: A Closer Look
#354: Problems with the Meta-Analysis in Nutrition
#353: James Hébert, ScD – Dietary Inflammatory Index
#352: Do Diets Even Work in the Long-term? - A Look at Weight Loss Maintenance
#351: Prof. Glenn Gibson - Human Gut Bacteriology, Prebiotics & Probiotics
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