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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.
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#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
#350: Peter Olusoga, PhD & Hugh Gilmore – Coaching Burnout: The Research & Applied Psychology
#349: Prof. Naomi Allen – How the UK Biobank is Powering Chronic Disease Research
#348: Omega-3 Supplementation & Heart Disease
#347: Alex Thomas - Advancing the Sports Nutritionist Profession
#346: Kathryn Bradbury, PhD – Diet & Colorectal Cancer Risk
#345: Rebecca Leech, PhD – Impact of Meal Patterning on Diet Quality & Health
#344: Prof. Martin Caraher – Food Poverty & Food Aid Provision
#343: Understanding Causality in Nutrition Science
#342: Are Vegan Diets Superior for Health?
#340: Ethics of Veganism & Omnivorism (Part 4) – Diana Rodgers, RD & Robb Wolf
#339: Prof. Corinna Hawkes - Food Policy, Food Systems & Public Health
#338: Ethics of Veganism & Omnivorism (Part 3) - Alex O' Connor
#337: Ethics of Veganism & Omnivorism (Part 2) – Prof. Paul Thompson
#336: Ethics of Veganism & Omnivorism (Part 1) – Andrew Chignell, PhD
#335: Kyra Bobinet, MD – Systems, Dietary Behaviour Change & the Iterative Mindset
#334: Austin Baraki, MD – Potential Harms of Screening, Overdiagnosis and Overtreatment
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