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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.
#390: Gil Carvalho MD, PhD – Dairy, Olive Oil & Diet Debates: Understanding Evidence
#389: Renee McGregor, RD – Why Are Athletes Under-Eating?
#388: Consequences of Weight Stigma and Weight Bias
#387: Shift Work and Health
#386: Deirdre Tobias, ScD – Study Design, Diet Collection Methods and Nutrition Epidemiology
#385: Insulin Resistance & Diet
#384: Research Review: The Interference Effect & Concurrent Training
#383: Irritable Bowel Syndrome (IBS) & Diet
#382: Andy Morgan – Practicalities of Body Composition Change
#381: Prof. Chris Packard – LDL Cholesterol, ApoB & Atherosclerosis
#380: Prof. Barry Popkin – The Nutrition Transition & Using Policy Actions to Create Healthier Diets
#379: Obesity & Chronic Disease Risk with Dr. Spencer Nadolsky
#378: Nutritional Epidemiology
#377: Herman Pontzer, PhD – Metabolism, Mitochondria & Evolutionary Biology
#376: Kevin Hall, PhD – Plant-based Diet vs. Ketogenic Diet: Impact on Calorie Intake
#375: Salt, Sodium & Health
#374: How to Plan a Fighter’s Diet
#373: Alcohol & Health: Is Zero Better Than Some?
#372: Mike Israetel, PhD – Bodybuilding, Avoiding Suffering & Lessons for Life
#371: Dietary Cholesterol – Are Eggs & Cholesterol-rich Foods a Cause for Concern?
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