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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.
#410: Q&A: Sodium, Protein, Quackery Tactics & More!
#409: Simon Hill – Shifting Towards a Healthier Diet
#408: Mario Kratz, PhD – Is Eating Full-fat Dairy, Low-fat Dairy, or No Dairy Better for Cardiometabolic Health?
#407: Polyphenols - Impact on Blood Pressure, Endothelial Function & Heart Disease Risk
#406: Polyphenols & Cognitive Health
#405: Adrian Brown, PhD - Dietary Strategies in Type 2 Diabetes
#404: Prof. Marion Hetherington – Psychology and Development of Food Preference & Eating Behaviour
#403 Prof. David Jacobs – Food Synergy & The Top-Down Approach to Nutrition Research
#402: Prof. Leanne Redman – Pregnancy, Maternal Diet & Intergenerational Transmission of Obesity
#401: Quack Asylum – Part 2: Greger, Berg & Saladino
#400: Quack Asylum – Part 1: Malhotra & DiNicolantonio
#399: Prof. James Betts – Does Fasting Have Benefits Beyond Those Caused By Calorie Restriction?
#398: Carole Hooven, PhD – Testosterone: Behavioural Endocrinology & Sex Differences
#397: Dietary Nitrates & Nitrites
#396: Leigh Frame, PhD – Nutrient Trials: RCT Design, Ethics and Placebo Groups
#395: Prof. Carel le Roux – Current Thinking in Obesity Treatment
#394: Gar Benn – Nutrition Coaching Q&A
#393: Vitamin D: Does Supplementation Actually Improve Health?
#392: Clare Pettinger, PhD, RD – Environmentally Sustainable Diets & Food Access
#391: Is There a Body Weight Set Point?: Models of Body Mass Regulation
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