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  1. Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods
    Teo PS, van Langeveld AWB, Pol K, Siebelink E, de Graaf C, Yan SW, et al.
    Appetite, 2018 06 01;125:32-41.
    PMID: 29366933 DOI: 10.1016/j.appet.2018.01.020
    Three recent studies showed that taste intensity signals nutrient content. However, current data reflects only the food patterns in Western societies. No study has yet been performed in Asian culture. The Malaysian cuisine represents a mixture of Malay, Chinese and Indian foods. This study aimed to investigate the associations between taste intensity and nutrient content in commonly consumed Dutch (NL) and Malaysian (MY) foods. Perceived intensities of sweetness, sourness, bitterness, umami, saltiness and fat sensation were assessed for 469 Dutch and 423 Malaysian commonly consumed foods representing about 83% and 88% of an individual's average daily energy intake in each respective country. We used a trained Dutch (n = 15) and Malaysian panel (n = 20) with quantitative sensory Spectrum™ 100-point rating scales and reference solutions, R1 (13-point), R2 (33-point) and R3 (67-point). Dutch and Malaysian foods had relatively low mean sourness and bitterness (
  2. Evaluation of dietary taste patterns as assessed by FFQ against 24-h recalls and biomarkers of exposure
    van Langeveld AWB, Teo PS, Mars M, Feskens EJM, de Graaf C, de Vries JHM
    Eur J Clin Nutr, 2019 01;73(1):132-140.
    PMID: 30254242 DOI: 10.1038/s41430-018-0300-1
    BACKGROUND/OBJECTIVE: Taste is of key importance in food choice and dietary patterns, but studies on taste profiles are limited. We previously assessed dietary taste patterns by 24 h recalls (24hR), but for epidemiological studies food frequency questionnaires (FFQ) may also be suitable. This study compared dietary taste patterns based on FFQ against 24hR and biomarkers of exposure.

    SUBJECTS/METHODS: A taste database including 467 foods' sweet, sour, bitter, salt, umami and fat sensation values was combined with food intake data to assess dietary taste patterns: the contribution to energy intake of 6 taste clusters. The FFQ's reliability was assessed against 3-d 24hR and urinary biomarkers for sodium (Na) and protein intake (N) in Dutch men (n = 449) and women (n = 397) from the NQplus validation study (mean age 53 ± 11 y, BMI 26 ± 4 kg/m2).

    RESULTS: Correlations of dietary taste patterns ranged from 0.39-0.68 between FFQ and 24hR (p 

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