Food Preferences

Publication Title: 
PloS One

Several studies have shown that genetic factors account for 25% of the variation in human life span. On the basis of published molecular, genetic and epidemiological data, we hypothesized that genetic polymorphisms of taste receptors, which modulate food preferences but are also expressed in a number of organs and regulate food absorption processing and metabolism, could modulate the aging process.

Campa, Daniele
de Rango, Francesco
Carrai, Maura
Crocco, Paolina
Montesanto, Alberto
Canzian, Federico
Rose, Giuseppina
Rizzato, Cosmeri
Passarino, Giuseppe
Barale, Roberto
Publication Title: 
Advances in Food Research
Lepkovsky, S.
Publication Title: 
Current Concepts in Nutrition
Ross, M. H.
Publication Title: 
The American Journal of Clinical Nutrition

This report reviews, contrasts, and illustrates previously published findings from a cohort of 27,529 California Seventh-day Adventist adults who completed questionnaires in 1960 and were followed for mortality between 1960 and 1980. Within this population, meat consumption was positively associated with mortality because of all causes of death combined (in males), coronary heart disease (in males and females), and diabetes (in males).

Snowdon, D. A.
Publication Title: 
International Journal of Epidemiology

BACKGROUND: To assess the overall influence of diet on health and disease in epidemiological studies, the habitual diet of the study participants has to be captured as a pattern rather than individual foods or nutrients. The simplest way to describe dietary preferences is to separate foods considered beneficial to health from foods considered to promote disease, and separate individuals on the basis of their regular consumption of these foods.

Michels, Karin B.
Wolk, Alicja
Publication Title: 
Ethnicity & Disease

Despite the recognized role diet plays in disease, health, and longevity, less than half the US population consumes the desired 5 fruit/ vegetable servings a day. What accounts for the disjunction between cognition and behavior? Telephone survey data from a probability sample of 308 metropolitan Washington, DC, residents confirm the contingent consistency hypothesis as one explanation. The hypothesis suggests that optimal beliefs about health outcomes of dietary intake motivate optimal dietary intake, contingent on social structural experiences.

Manuel, Ron Carmichael
Publication Title: 
The British Journal of Nutrition

Dietary patterns, which reflect the complexity of food preference, lifestyle and socio-economic status, may play a major role in health and longevity. Understanding dietary patterns and their correlates is important to the research of diet and health relationships. In the Shanghai Men's Health Study (SMHS) a total of 61,582 men aged 40-74 were recruited between 2002 and 2006. Their food intake over the previous year was collected using a validated FFQ. Study participants (75.6%) reported little or no change in meat and vegetable intake in the 5 years prior to recruitment.

Cai, Hui
Zheng, Wei
Xiang, Yong-Bing
Xu, Wang Hong
Yang, Gong
Li, Honglan
Shu, Xiao Ou
Publication Title: 

In developed countries, where the majority of the population has enough income to afford healthy diets, a large number of the inhabitants nevertheless choose unhealthy nutrition. WHO and FAO strategies to overcome this problem are mostly based on educational means. Implicitly, this approach is based on the presumption that the main causes of the problem are ignorance and culturally acquired bad habits.

Ostan, Iztok
Poljsak, Borut
Simcic, Marjan
Tijskens, L. M. M.
Publication Title: 

To date, there are few known predictors of stress-induced eating. The purpose of this study was to identify whether physiological and psychological variables are related to eating after stress. Specifically, we hypothesized that high cortisol reactivity in response to stress may lead to eating after stress, given the relations between cortisol with both psychological stress and mechanisms affecting hunger. To test this, we exposed fifty-nine healthy pre-menopausal women to both a stress session and a control session on different days.

Epel, E.
Lapidus, R.
McEwen, B.
Brownell, K.
Publication Title: 

Non-human animal studies demonstrate relationships between stress and selective intake of palatable food. In humans, exposure to laboratory stressors and self-reported stress are associated with greater food intake. Large studies have yet to examine chronic stress exposure and eating behavior. The current study assessed the relationship between stress (perceived and chronic), drive to eat, and reported food frequency intake (nutritious food vs. palatable non-nutritious food) in women ranging from normal weight to obese (N=457).

Groesz, Lisa M.
McCoy, Shannon
Carl, Jenna
Saslow, Laura
Stewart, Judith
Adler, Nancy
Laraia, Barbara
Epel, Elissa


Subscribe to RSS - Food Preferences