The Lasting Influences of Early Food-Related Variety Experience: A Longitudinal Study of Vegetable Acceptance from 5 Months to 6 Years in Two Populations

Children’s vegetable consumption falls below current recommendations, highlighting the need to identify strategies that can successfully promote better acceptance of vegetables. Recently, experimental studies have reported promising interventions that increase acceptance of vegetables. The first, offering infants a high variety of vegetables at weaning, increased acceptance of new foods, including vegetables. The second, offering an initially disliked vegetable at 8 subsequent meals markedly increased acceptance for that vegetable. So far, these effects have been shown to persist for at least several weeks. We now present follow-up data at 15 months, 3 and 6 years obtained through questionnaire (15 mo, 3y) and experimental (6y) approaches. At 15 months, participants who had been breast-fed were reported as eating and liking more vegetables than those who had been formula-fed. The initially disliked vegetable that became accepted after repeated exposure was still liked and eaten by 79% of the children. At 3 years, the initially disliked vegetable was still liked and eaten by 73% of the children. At 6 years, observations in an experimental setting showed that children who had been breast-fed and children who had experienced high vegetable variety at the start of weaning ate more of new vegetables and liked them more. They were also more willing to taste vegetables than formula-fed children or the no or low variety groups. The initially disliked vegetable was still liked by 57% of children. This follow-up study suggests that experience with chemosensory variety in the context of breastfeeding or at the onset of complementary feeding can influence chemosensory preferences for vegetables into childhood.     

Evoked Emotions Predict Food Choice

In the current study we show that non-verbal food-evoked emotion scores significantly improve food choice prediction over merely liking scores. Previous research has shown that liking measures correlate with choice. However, liking is no strong predictor for food choice in real life environments. Therefore, the focus within recent studies shifted towards using emotion-profiling methods that successfully can discriminate between products that are equally liked. However, it is unclear how well scores from emotion-profiling methods predict actual food choice and/or consumption. To test this, we proposed to decompose emotion scores into valence and arousal scores using Principal Component Analysis (PCA) and apply Multinomial Logit Models (MLM) to estimate food choice using liking, valence, and arousal as possible predictors. For this analysis, we used an existing data set comprised of liking and food-evoked emotions scores from 123 participants, who rated 7 unlabeled breakfast drinks. Liking scores were measured using a 100-mm visual analogue scale, while food-evoked emotions were measured using 2 existing emotion-profiling methods: a verbal and a non-verbal method (EsSense Profile and PrEmo, respectively). After 7 days, participants were asked to choose 1 breakfast drink from the experiment to consume during breakfast in a simulated restaurant environment. Cross validation showed that we were able to correctly predict individualized food choice (1 out of 7 products) for over 50% of the participants. This number increased to nearly 80% when looking at the top 2 candidates. Model comparisons showed that evoked emotions better predict food choice than perceived liking alone. However, the strongest predictive strength was achieved by the combination of evoked emotions and liking. Furthermore we showed that non-verbal food-evoked emotion scores more accurately predict food choice than verbal food-evoked emotions scores.     

Everything’s Relative? Relative Differences in Processing Fluency and the Effects on Liking

Explanations of aesthetic pleasure based on processing fluency have shown that ease-of-processing fosters liking. What is less clear, however, is how processing fluency arises. Does it arise from a relative comparison among the stimuli presented in the experiment? Or does it arise from a comparison to an internal reference or standard? To address these questions, we conducted two experiments in which two ease-of-processing manipulations were applied: either (1) within-participants, where relative comparisons among stimuli varying in processing ease were possible, or (2) between-participants, where no relative comparisons were possible. In total, 97 participants viewed simple line drawings with high or low visual clarity, presented at four different presentation durations, and rated for felt fluency, liking, and certainty. Our results show that the manipulation of visual clarity led to differences in felt fluency and certainty regardless of being manipulated within- or between-participants. However, liking ratings were only affected when ease-of-processing was manipulated within-participants. Thus, feelings of fluency do not depend on the nature of the reference. On the other hand, participants liked fluent stimuli more only when there were other stimuli varying in ease-of-processing. Thus, relative differences in fluency seem to be crucial for liking judgments.     

Odor and affect: individual differences in the impact of odor on liking for places, things and people

This paper provides evidence of substantial individual differences in the affective importance of odors, and offers initial validation for an eight-item scale of the impact of odor (AIO) on liking for people, places, foods and cosmetic/health products. In study 1, 116 American college students and 336 Flemish Belgian college students completed the AIO along with other measures of reactions to odors and to commercial products designed to mask body odors. There were substantial individual differences in AIO scores, but means were similar for males and females, and for US and Belgian respondents. Higher AIO scores were associated with more odor-mediated memory, more attention to odors and more liking or disliking for odors as a function of their association with liked and disliked persons. AIO scores were not related to preference for toiletries with artificial scents, to use of products to mask natural body odors, or to disgust sensitivity. In study 2, AIO scores were strongly related to a measure of evaluative conditioning (a form of Pavlovian associative learning) in the laboratory, using liked and disliked odors as unconditioned stimuli and pictures of faces as conditioned stimuli.     

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary flow and composition with both a liking for fat, saltiness and sweetness and the usual nutrient intake in an adult French population. Liking for fat, saltiness, and sweetness were inferred from liking scores obtained during hedonic tests on 32 food products among 282 French adults participating in the Nutrinet-Santé Study. Before assessing liking, resting saliva was collected. Standard biochemical analyses were performed to assess specific component concentrations and enzymatic activities. Dietary data were collected using three web-based 24h records. Relationships between salivary flow and composition, sensory liking and nutrient intake were assessed using linear regression. Total antioxidant capacity was positively associated with simple carbohydrate intake (β = 31.3, 95% CI = 1.58; 60.99) and inversely related to complex carbohydrate consumption (β = -52.4, 95% CI = -87.51; -19.71). Amylolysis was positively associated with both total (β = 0.20, 95% CI = 0.01; 0.38) and simple carbohydrate intake (β = 0.21, 95% CI = 0.01; 0.39). Salivary flow was positively associated with liking for fat (β = 0.14, 95% CI = 0.03; 0.25). Proteolysis was positively associated with liking for saltiness and for fat (β = 0.31, 95% CI = 0.02; 0.59; β = 0.28, 95% CI = 0.01; 0.56, respectively). Amylolysis was inversely associated with liking for sweetness (β = -10.13, 95% CI = -19.51; -0.75). Carbonic anhydrase 6 was inversely associated with liking for saltiness (β = -46.77, 95% CI = -86.24; -7.30). Saliva does not substantially vary according to a usual diet, except for carbohydrate intake, whereas the specific association between salivary flow/composition and sensory liking suggests the influence of saliva characteristics in food acceptance.     

Role of olfaction in food preference as evaluated in an animal model.

Food preference in individual animals is regulated by brain activity. Two murine model systems for investigating food preference were developed by focusing on fruit juices. In a home-cage, two-bottle test, the volume of apple juice consumed was found to be much larger than that of orange juice. In a two-nozzle "Drinkometer" test, by which each mouse was kept in a 38 cm (W) x 32 cm (D) cage and each drinking event was recorded by an electronic "Drinkometer" device, it was again found that the mice preferred drinking apple juice to orange juice. To elucidate the role of olfaction in this food preference, mice were subjected to an olfactory bulbectomy to remove the olfaction capability. In the home-cage two-bottle test, the preference for apple juice over orange juice was apparent even after the olfactory bulbectomy, indicating that olfaction was not essential for the formation of food preference behavior. In contrast, in the two-nozzle "Drinkometer" test, the preference for apple juice over orange juice was found to be abrogated by this surgery, implying the involvement of olfaction-based memory on food preference behavior.     

Social Models Provide a Norm of Appropriate Food Intake for Young Women

It is often assumed that social models influence people’s eating behavior by providing a norm of appropriate food intake, but this hypothesis has not been directly tested. In three experiments, female participants were exposed to a low-intake model, a high-intake model, or no model (control condition). Experiments 1 and 2 used a remote-confederate manipulation and were conducted in the context of a cookie taste test. Experiment 3 used a live confederate and was conducted in the context of a task during which participants were given incidental access to food. Participants also rated the extent to which their food intake was influenced by a variety of factors (e.g., hunger, taste, how much others ate). In all three experiments, participants in the low-intake conditions ate less than did participants in the high-intake conditions, and also reported a lower perceived norm of appropriate intake. Furthermore, perceived norms of appropriate intake mediated the effects of the social model on participants’ food intake. Despite the observed effects of the social models, participants were much more likely to indicate that their food intake was influenced by taste and hunger than by the behavior of the social models. Thus, social models appear to influence food intake by providing a norm of appropriate eating behavior, but people may be unaware of the influence of a social model on their behavior.     

EFFECTS OF A SLIGHT COLOR VARIATION ON CONSUMER ACCEPTANCE OF ORANGE JUICE

Three hundred and forty-two consumers participated in a study examining slight color variation in orange juice. Panelists evaluated two orange juice samples; unadulterd juice and the same juice with a slight green off-color. The color manipulation reduced consumer acceptance of the color of the adulterated sample but had little influence on ratings of flavor, sweetness or overall liking. Older panelists were more strongly influenced by the color manipulation and showed a clear preference for the flavor of the control sample as compared to the adulterated sample. These data suggest that color was important for the visual appeal of orange juice, but the color change alone was not sufficient to alter consumer acceptance of this product.     

Affective Priming Using Facial Expressions Modulates Liking for Abstract Art

We examined the influence of affective priming on the appreciation of abstract artworks using an evaluative priming task. Facial primes (showing happiness, disgust or no emotion) were presented under brief (Stimulus Onset Asynchrony, SOA = 20ms) and extended (SOA = 300ms) conditions. Differences in aesthetic liking for abstract paintings depending on the emotion expressed in the preceding primes provided a measure of the priming effect. The results showed that, for the extended SOA, artworks were liked more when preceded by happiness primes and less when preceded by disgust primes. Facial expressions of happiness, though not of disgust, exerted similar effects in the brief SOA condition. Subjective measures and a forced-choice task revealed no evidence of prime awareness in the suboptimal condition. Our results are congruent with findings showing that the affective transfer elicited by priming biases evaluative judgments, extending previous research to the domain of aesthetic appreciation.     

Measuring Oral Fatty Acid Thresholds,Fat Perception,Fatty Food Liking,and Papillae Density in Humans

Emerging evidence from a number of laboratories indicates that humans have the ability to identify fatty acids in the oral cavity, presumably via fatty acid receptors housed on taste cells. Previous research has shown that an individual''s oral sensitivity to fatty acid, specifically oleic acid (C18:1) is associated with body mass index (BMI), dietary fat consumption, and the ability to identify fat in foods. We have developed a reliable and reproducible method to assess oral chemoreception of fatty acids, using a milk and C18:1 emulsion, together with an ascending forced choice triangle procedure. In parallel, a food matrix has been developed to assess an individual''s ability to perceive fat, in addition to a simple method to assess fatty food liking. As an added measure tongue photography is used to assess papillae density, with higher density often being associated with increased taste sensitivity.     

Does Syntactic Alignment Effectively Influence How Speakers Are Perceived by Their Conversation Partner?

The way we talk can influence how we are perceived by others. Whereas previous studies have started to explore the influence of social goals on syntactic alignment, in the current study, we additionally investigated whether syntactic alignment effectively influences conversation partners’ perception of the speaker. To this end, we developed a novel paradigm in which we can measure the effect of social goals on the strength of syntactic alignment for one participant (primed participant), while simultaneously obtaining usable social opinions about them from their conversation partner (the evaluator). In Study 1, participants’ desire to be rated favorably by their partner was manipulated by assigning pairs to a Control (i.e., primed participants did not know they were being evaluated) or Evaluation context (i.e., primed participants knew they were being evaluated). Surprisingly, results showed no significant difference in the strength with which primed participants aligned their syntactic choices with their partners’ choices. In a follow-up study, we used a Directed Evaluation context (i.e., primed participants knew they were being evaluated and were explicitly instructed to make a positive impression). However, again, there was no evidence supporting the hypothesis that participants’ desire to impress their partner influences syntactic alignment. With respect to the influence of syntactic alignment on perceived likeability by the evaluator, a negative relationship was reported in Study 1: the more primed participants aligned their syntactic choices with their partner, the more that partner decreased their likeability rating after the experiment. However, this effect was not replicated in the Directed Evaluation context of Study 2. In other words, our results do not support the conclusion that speakers’ desire to be liked affects how much they align their syntactic choices with their partner, nor is there convincing evidence that there is a reliable relationship between syntactic alignment and perceived likeability.     

A LABELED AFFECTIVE MAGNITUDE (LAM) SCALE FOR ASSESSING FOOD LIKING/DISLIKING1

The most widely used scale for assessing food liking or disliking is the 9‐pt hedonic scale. Unfortunately, this affective scale suffers from problems related to unequal scale intervals and the underuse of end categories, which results in a reduced ability to differentiate among extremely well liked or extremely disliked foods. Magnitude estimation avoids these problems while enabling ratio statements to be made about the data. However, it does not provide absolute ratings of liking/disliking and can be difficult for some consumers to use. We report here on the development of a labeled affective magnitude scale (LAM) scale that has advantages over both the 9‐pt hedonic scale and magnitude estimation. Forty‐four semantic labels were scaled for their affective meaning by subjects using modulus‐free magnitude estimation. The geometric mean magnitude estimates obtained for each semantic label were used to construct a series of labeled affective magnitude scales by spacing the labels along a visual analogue scale according to their obtained semantic values. Reliability and sensitivity studies were conducted to assess the effects of alternative semantic and numeric labels. The results of these studies led to the choice of a scale format that uses verbal labels that are consistent with the 9‐pt hedonic scale. The labeled affective magnitude (LAM) scale was compared to the hedonic scale and magnitude estimation in several food preference and acceptability tests. The LAM was shown to have equal reliability and sensitivity to the hedonic scale, provided somewhat greater discrimination among highly liked foods, and resulted in data that were similar to magnitude estimation in terms of the obtained ratios among rated stimuli. The LAM scale was also judged by consumers to be as easy to use as the 9‐pt hedonic scale and significantly less difficult than magnitude estimation.     

The Desire to Eat in the Presence of Obese or Normal‐weight Eaters as a Function of Their Emotional Facial Expression

The aim of this study was to investigate whether the eating desire would be lower in the presence of facial expression of an obese than of a normal‐weight eater in participants who were or not themselves obese. Normal‐weight and obese participants assessed their desire to eat liked and disliked foods. These foods were presented alone and with a normal‐weight and obese eater expressing pleasure, disgust, or neutrality. Results showed that, compared with a normal‐weight eater, perceiving an obese eater decreased the viewer's desire to eat, whatever his/her facial expression. Thus, pleasant faces of normal weight but not of obese eaters increased the eating desire. Furthermore, the influence of eater's facial expressions did not differ as a function of the participants' BMIs. These data were discussed in the framework of the embodiment theory of emotion and of their implications in terms of nutritional education, either by enabling people to learn to like certain unpalatable foods or by helping them moderate their food intake simply through the sight of an obese eater.     

Attitudes toward Animals: A Study of Portuguese Children

In this study we analyzed the attitudes toward different animals in 210 Portuguese children: 107 boys and 103 girls, aged between 8 and 10 years, attending the 3rd and 4th years of primary school. We used a questionnaire with two distinct parts. In the first part, the children were asked about the degree to which they liked 25 different animals, using a scale ranging from ?7 (strongly dislike) to 7 (like very much), and to give their reasons for the value attributed. In the second part, they were asked whether in the event of the animals being threatened with extinction, it would be important to save any of them. We also asked for the reasons for their opinion. The most popular animals were big mammals and also birds. Certain gender differences were present, with boys preferring predators and other animals with a traditionally bad image, like bats and sharks. The most disliked animals were insects, but also those that were thought of as a danger to humans. However, we found a moderate positive correlation between liking and saving an animal, although this was lower in the case of the girls toward several animals. This shows that a negative perception of an animal does not always mean a negative attitude toward it. In part, the reasons for liking an animal were different from the reasons for saving it. All the results are important for the design of primary school teaching activities involving animals, including the fact that some reasons that the children gave revealed a lack of knowledge about the meaning of certain behaviors of the animals and of their ecological role.     

Group Membership Affects Spontaneous Mental Representation: Failure to Represent the Out-Group in a Joint Action Task

Predicting others’ actions is crucial to successful social interaction. Previous research on joint action, based on a reaction-time paradigm called the Joint Simon Task, suggests that successful joint action stems from the simultaneous representation of the self with the other. Performance on this task provides a read-out of the degree of intrusion from a partner that participants experience from acting jointly compared to acting alone, which in turn is a measure of the degree to which participants mentally represent their co-actors during the task. To investigate the role of perceived group membership in this type of joint action and its influence on the representation of others, we first subjected participants to a minimal group paradigm while manipulating differences in social competition. We then asked participants to do the Joint Simon Task in pairs with an in-group or out-group member. Only participants who acted with an “in-group” partner on the joint task showed altered reaction times compared to when acting alone, presumably a change caused by the simultaneous and automatic representation of their in-group partner. In contrast, participants who acted with an out-group partner were unaffected in their reactions when doing the joint task, showing no evidence of representation of their out-group partner. This effect was present in both the high-competition and low-competition conditions, indicating that the differential effects of group membership on representation during joint action were driven by perceived group membership and independent of the effects of social competition. We concluded that participants failed to represent out-group members as socially relevant agents not based on any personality or situational characteristics, but in reaction only to their status as “other”. In this way group membership appears to affect cognition on a very immediate and subconscious level.     

Objective measures of emotion related to brand attitude: a new way to quantify emotion-related aspects relevant to marketing

With this study we wanted to test the hypothesis that individual like and dislike as occurring in relation to brand attitude can be objectively assessed. First, individuals rated common brands with respect to subjective preference. Then, they volunteered in an experiment during which their most liked and disliked brand names were visually presented while three different objective measures were taken. Participant's eye blinks as responses to acoustic startle probes were registered with electromyography (EMG) (i) and their skin conductance (ii) and their heart rate (iii) were recorded. We found significantly reduced eye blink amplitudes related to liked brand names compared to disliked brand names. This finding suggests that visual perception of liked brand names elicits higher degrees of pleasantness, more positive emotion and approach-oriented motivation than visual perception of disliked brand names. Also, skin conductance and heart rate were both reduced in case of liked versus disliked brand names. We conclude that all our physiological measures highlight emotion-related differences depending on the like and dislike toward individual brands. We suggest that objective measures should be used more frequently to quantify emotion-related aspects of brand attitude. In particular, there might be potential interest to introduce startle reflex modulation to measure emotion-related impact during product development, product design and various further fields relevant to marketing. Our findings are discussed in relation to the idea that self reported measures are most often cognitively polluted.     

A Prospective Cohort Study of the Effects of Adjuvant Breast Cancer Chemotherapy on Taste Function,Food Liking,Appetite and Associated Nutritional Outcomes

Background

‘Taste’ changes are commonly reported during chemotherapy. It is unclear to what extent this relates to actual changes in taste function or to changes in appetite and food liking and how these changes affect dietary intake and nutritional status.

Patients and methods

This prospective, repeated measures cohort study recruited participants from three oncology clinics. Women (n = 52) prescribed adjuvant chemotherapy underwent standardised testing of taste perception, appetite and food liking at six time points to measure change from baseline. Associations between taste and hedonic changes and nutritional outcomes were examined.

Results

Taste function was significantly reduced early in chemotherapy cycles (p<0.05) but showed recovery by late in the cycle. Ability to correctly identify salty, sour and umami tastants was reduced. Liking of sweet food decreased early and mid-cycle (p<0.01) but not late cycle. Liking of savory food was not significantly affected. Appetite decreased early in the cycle (p<0.001). Reduced taste function was associated with lowest kilojoule intake (r = 0.31; p = 0.008) as was appetite loss with reduced kilojoule (r = 0.34; p = 0.002) and protein intake (r = 0.36; p = 0.001) early in the third chemotherapy cycle. Decreased appetite early in the third and final chemotherapy cycles was associated with a decline in BMI (p = <0.0005) over the study period. Resolution of taste function, food liking and appetite was observed 8 weeks after chemotherapy completion. There was no association between taste change and dry mouth, oral mucositis or nausea.

Conclusion

The results reveal, for the first time, the cyclical yet transient effects of adjuvant chemotherapy on taste function and the link between taste and hedonic changes, dietary intake and nutritional outcomes. The results should be used to inform reliable pre-chemotherapy education.     

Consumer evaluation of meat quality from barrows,immunocastrates and boars in six countries

The practice of surgical castration of piglets and its alternatives is still under debate. Production of boars may impair meat quality due to boar taint and reduced tenderness compared to meat from surgically castrated male pigs, while immunocastration reduces boar taint and may improve meat quality but seems to be less accepted by the pig chain. In this study, we aimed to evaluate the consumer’s sensory appreciation of meat from barrows (BAs), immunocastrates (ICs) and boars (BOs) in six European countries, taking into account the selection of tainted carcass and consumers’ appreciation of boar taint. Loin chops of 30 BAs, 30 ICs and 30 BOs were evaluated by 752 consumers in six countries: Belgium, Czech Republic, Poland, Portugal, Romania and Spain. Consumers rated odour, flavour, tenderness, juiciness, overall liking and willingness to buy and sensitivity to and liking of androstenone (AND) and liking of skatole (SKA) was also tested. In each of the six countries, consumers liked the odour of the BO samples less than that of BA, and IC intermediate. For flavour, tenderness, juiciness, overall liking and willingness to buy, liking scores given by the Czech, Polish and Portuguese consumers significantly differed between the BA, BO and IC. Willingness to buy was highest for BA by Czech and Polish consumers and for BA and IC by Portuguese consumers. The frequency of the negative check all terms that apply terms also differed, with a higher frequency of disgusting for BO compared to BA and IC and of off-flavour, irritating, manure, sweat, disappointing compared to BA, and intermediate for IC. 31% of the consumers disliked the odour of AND (NEG_AND), and 36% of them were not sensitive; in contrast, 77% of the consumers disliked SKA (NEG_SKA). The decrease in flavour liking score for BO compared to BA and IC was more outspoken by the NEG_AND consumer, while NEG_SKA consumers gave an overall lower liking score independent of the type of male pig. The results of this study indicate that IC can be a valid alternative for surgical castration.     

Will Work for Snack Food: The Association of BMI and Snack Reinforcement

It has been suggested that for overweight and obese individuals high‐calorie foods are more reinforcing than for normal‐weight individuals. It has already been shown that in contrast to sedentary activities, snack food is more reinforcing for obese women, relative to normal‐weight women. However, it is unclear whether overweight/obese individuals are more sensitive to the reinforcing value of food in general or more specifically to the reinforcing value of high‐calorie foods. This was tested in the present study, with overweight/obese and normal‐weight individuals performing a concurrent schedules task, which measures how hard someone is prepared to work for high‐calorie snacks compared to low‐calorie foods (e.g., fruits, vegetables), when both foods are equally liked. By gradually increasing the amount of work required to earn snacks, the relative‐reinforcing value of snacks was determined. As hypothesized, overweight/obese individuals work harder for high‐calorie snacks compared to normal‐weight individuals.     

Social Influences in Sequential Decision Making

People often make decisions in a social environment. The present work examines social influence on people’s decisions in a sequential decision-making situation. In the first experimental study, we implemented an information cascade paradigm, illustrating that people infer information from decisions of others and use this information to make their own decisions. We followed a cognitive modeling approach to elicit the weight people give to social as compared to private individual information. The proposed social influence model shows that participants overweight their own private information relative to social information, contrary to the normative Bayesian account. In our second study, we embedded the abstract decision problem of Study 1 in a medical decision-making problem. We examined whether in a medical situation people also take others’ authority into account in addition to the information that their decisions convey. The social influence model illustrates that people weight social information differentially according to the authority of other decision makers. The influence of authority was strongest when an authority''s decision contrasted with private information. Both studies illustrate how the social environment provides sources of information that people integrate differently for their decisions.