Relative validity of a food and beverage preference questionnaire to characterize taste phenotypes in children adolescents and adults

Jilani, H. ; Pohlabeln, H. ; De Henauw, S. ; Eiben, G. ; Hunsberger, M. ; Molnar, D. ; Moreno, L.A. (Universidad de Zaragoza) ; Pala, V. ; Russo, P. ; Solea, A. ; Veidebaum, T. ; Ahrens, W. ; Hebestreit, A. ; IDEFICS and I. Family consortia

Resumen: To assess the relative validity of our food and beverage preference questionnaire we investigated the association between sweet and fatty taste preference scores (assessed using a food and beverage preference questionnaire) and sweet and fatty food propensity scores (derived from a food frequency questionnaire). In I.Family, a large European multi-country cohort study, 12, 207 participants from Cyprus, Estonia, Germany, Hungary, Italy, Spain and Sweden, including 5291 adults, 3082 adolescents, and 3834 children, completed a food and beverage preference questionnaire with 63 items. Cumulative preference scores for sweet and fatty taste were calculated from the single item ranking ranging from 1 to 5. The relative consumption frequency of foods classified as sweet and fatty was used to calculate the corresponding consumption propensities, a continuous variable ranging from 0 to 100. We conducted regression analyses to investigate the association between sweet and fatty taste preference scores and sweet and fatty food propensity scores, respectively, separately for adults, adolescents =12 years, and for children <12 years. The overall sweet taste preference score was positively associated with the sweet food consumption propensity score (ß = 2.4, 95% CI: 2.1;2.7) and the fatty taste preference score was positively associated with the fatty food consumption propensity score (ß = 2.0, 95% CI: 1.8;2.2). After stratification for age (children <12 years, adolescents =12 years, and adults), the effect remained significant in all age groups and was strongest in adolescents and adults. We conclude that our food and beverage preference questionnaire is a useful instrument for epidemiological studies on sensory perception and health outcomes and for the characterization of sensory taste phenotypes.

Idioma: Inglés

DOI: 10.3390/nu11071453

Año: 2019

Publicado en: Nutrients 11, 7 (2019), 1453 [12 pp.]
ISSN: 2072-6643

Factor impacto JCR: 4.546 (2019)

Categ. JCR: NUTRITION & DIETETICS rank: 17 / 89 = 0.191 (2019) - Q1 - T1

Factor impacto SCIMAGO: 1.329 - Nutrition and Dietetics (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/EC/FP7/266044/EU/Determinants of eating behaviour in European children, adolescents and their parents/I.FAMILY

Tipo y forma: Article (Published version)

Área (Departamento): Área Enfermería (Dpto. Fisiatría y Enfermería)