According, against, and above dietary norms: a key to understanding the relationship between personality style and taste preferences

Author:

Petre Ligiana Mihaela1,Vatasescu Bianca Nicoleta1

Affiliation:

1. Department of Psychology/Faculty of Psychology and Educational Science, University of Bucharest, Bucharest, Romania

Abstract

Background Understanding individual food preferences is critical for creating tailored strategies that promote healthy individual eating behaviors. Individual sensory liking appears to be an essential determinant of dietary intake. Taste preferences influence satisfaction and satiety, and may consequently influence weight status and psychological adjustment. The purpose of this study was to identify the association between taste preferences (sweet, salty, sweet & fatty, salty & fatty) and personality features. Methods The Millon Clinical Multiaxial Inventory-III (MCMI-III) was used for the assessment of personality traits and PrefQuest (PQ) was used for measuring recalled food preferences. A total of 137 participants were included in the study. The relationship between compulsive and antisocial features and taste preferences was assessed by hierarchical multiple linear regression, while controlling for age, gender, BMI, marital status, and educational level. Results The antisocial personality traits were a negative explanatory variable for sweet & fatty taste preference, R2 = .15, t(132) =  − 2.40, p = .018, 95% [−.57, −.06] and salty & fatty taste preference, R2 = .16, t(133) =  − 2.38, p = .019, 95% [−.07, −.01], while controlling for anthropological factors. In addition, men showed a higher preference than women for sweet & fatty food, such as chocolate or desserts, rsp = .19, p = .021, and for the salty & fatty food, rsp = .30, p < .001. BMI was not found to moderate the relationship between personality and taste preference. No significant association was found between compulsive personality traits and food preference, as assessed by sensory liking. Conclusions The findings can bring a much better understanding of the relationship between the compulsive or antisocial personality and taste preferences. In addition, it may help build psychotherapeutic and nutritional strategies that promote healthy eating behaviors, tailored to a particular personality style.

Publisher

PeerJ

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology,General Medicine,General Neuroscience

Reference53 articles.

1. Taste preference and psychopathology;Aguayo;Bulletin de La Société Des Sciences Médicales Du Grand-Duché de Luxembourg,2012

2. You are what you eat: an empirical investigation of the relationship between spicy food and aggressive cognition;Batra;Journal of Experimental Social Psychology,2017

3. Some like it hot: testosterone predicts laboratory eating behavior of spicy food;Bègue;Physiology and Behavior,2015

4. Pleasure systems in the brain;Berridge;Neuron,2015

5. Salt enhances flavour by suppressing bitterness [5];Breslin;Nature,1997

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3