Comparison of sensory, physiological, personality, and cultural attributes in regular spicy food users and non-users

Appetite

Volumn 58, Issue 1, 2012, Pages 19-27

  Ludy, Mary Jon ^a,b   Mattes, Richard D ^a  

^a PURDUE UNIVERSITY   (United States)

^b BOWLING GREEN STATE UNIVERSITY   (United States)

Author keywords

Burn; Capsaicin; Food preference; Human; Nociception; Oral irritation; Palatability; Pungency; Spices

Indexed keywords

ADAPTATION; ADULT; ARTICLE; AUDITORY RESPONSE; BODY WEIGHT; CLINICAL ARTICLE; CULTURAL FACTOR; FEMALE; FOOD PREFERENCE; FOOD SAFETY; HEAT; HUMAN; MALE; NOCICEPTIVE STIMULATION; PAIN; PALATABILITY; PERSONALITY; PHYSIOLOGY; PUBLIC HEALTH; SENSORY ANALYSIS; TACTILE DISCRIMINATION;

ADOLESCENT; ADULT; AGED; CHOICE BEHAVIOR; CULTURE; FEMALE; FOOD; FOOD HABITS; FOOD PREFERENCES; HUMANS; MALE; MIDDLE AGED; NOCICEPTION; OLFACTORY PERCEPTION; PERSONALITY; QUESTIONNAIRES; SPICES; TASTE; TASTE PERCEPTION; YOUNG ADULT;

EID: 80155154452     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2011.09.018     Document Type: Article

References (97)

1. Ahuja K.D.K., Robertson I.K., Geraghty D.P., Ball M.J. The effect of 4-week chilli supplementation on metabolic and arterial function in humans. European Journal of Clinical Nutrition 2007, 61:326-333.
2. Aluja A., García ó., García L. Relationships among extraversion, openness to experience, and sensation seeking. Personality and Individual Differences 2003, 35:671-680.
3. Ammon H.P., Bieck P.R., Mandalaz D., Verspohl E.J. Adaptation of blood pressure to continuous heavy coffee drinking in young volunteers. A double-blind crossover study. British Journal of Clinical Pharmacology 1983, 15:701-706.
4. Bajec M.R., Pickering G.J. Thermal taste, PROP responsiveness, and perception of oral sensations. Physiology & Behavior 2008, 95:581-590.
5. Bartoshuk L.M. Comparing sensory experiences across individuals: Recent psychophysical advances illuminate genetic variation in taste perception. Chemical Senses 2000, 25:447-460.
6. Bartoshuk L.M., Duffy V.B., Miller I.J. PTC/PROP tasting: Anatomy, psychophysics, and sex effects. Physiology & Behavior 1994, 56:1165-1171.
7. Birch L., Marlin D. I don't like it; I never tried it: Effects of exposure on two-year-old children's food preferences. Appetite 1982, 3:353-360.
8. Birch L.L. Development of food preferences. Annual Review of Nutrition 1999, 19:41-62.
9. Cappelleri J.C., Bushmakin A.G., Gerber R.A., Leidy N.K., Sexton C.C., Karlsson J., Lowe M.R. Evaluating the Power of Food Scale in obese subjects and a general sample of individuals: Development and measurement properties. International Journal of Obesity 2009, 33:913-922.
10. Carden L.A., Penfield M.P., Saxton A.M. Perception of heat in cheese sauces as affected by capsaicin concentration, fat level, fat mimetic and time. Journal of Food Science 1999, 64:175-179.
11. Cichewicz R.H., Thorpe P.A. The antimicrobial properties of chile peppers (Capsicum species) and their uses in Mayan medicine. Journal of Ethnopharmacology 1996, 52:61-70.
12. Cowart B. Oral chemical irritation: Does it reduce perceived taste intensity?. Chemical Senses 1987, 12:467-479.
13. Cruz A., Green B.G. Thermal stimulation of taste. Nature 2000, 403:889-892.
14. Drewnowski A., Henderson S.A., Barratt-Fornell A. Genetic sensitivity to 6-n-propylthiouracil and sensory responses to sugar and fat mixtures. Physiology & Behavior 1998, 63:771-777.
15. Duffy V.B. Variation in oral sensation: Implications for diet and health. Current Opinion in Gastroenterology 2007, 23:171-177.
16. Duffy V.B., Bartoshuk L.M. Food acceptance and genetic variation in taste. Journal of the American Dietetic Association 2000, 100:647-654.
17. Duffy V.B., Bartoshuk L.M., Lucchina L.A., Snyder D.J., Tym A. Supertasters of PROP (6-n-propylthiouracil) rate the highest creaminess to high-fat milk products. Chemical Senses 1996, 21:598. (abstract).
18. Eysenck S.B.G., Eysenck H.J., Barrett P. A revised version of the psychoticism scale. Personality and Individual Differences 1985, 6:21-29.
19. Gajalakshmi C.K., Shanta V. Diet and risk of stomach cancer: A case-control study in Madras, India. Cancer Prevention International 1996, 2:97-109.
20. Galef B.G. Enduring social enhancement of rats' preferences for the palatable and the piquant. Appetite 1989, 13:81-92.
21. Gebhardt, S. E., Lemar, L. E., Pehrsson, P. R., Exler, J., Haytowitz, D. B., Patterson, K. K., et al. (2009). USDA National Nutrient Database for Standard Reference, Release 22.
22. Glanz K., Basil M., Maibach E., Goldberg J., Snyder D. Why Americans eat what they do: Taste, nutrition, cost, convenience, and weight control concerns as influences on food consumption. Journal of the American Dietetic Association 1998, 98:1118-1126.
23. Gonlachanvit S. Are rice and spicy diet good for functional gastrointestinal disorders?. Journal of Neurogastroenterology and Motility 2010, 16:131-138.
24. Green B.G. Capsaicin sensitization and desensitization on the tongue produced by brief exposures to a low concentration. Neuroscience Letters 1989, 107:173-178.
25. Green B.G., Alvarez-Reeves M., George P., Akirav C. Chemesthesis and taste: evidence of independent processing of sensation intensity. Physiology & Behavior 2005, 86.
26. Green B.G., George P. 'Thermal taste' predicts higher responsiveness to chemical taste and flavor. Chemical Senses 2004, 29:617-628.
27. Horne J., Lawless H.T., Speirs W., Sposato D. Bitter taste of saccharin and acesulfame-k. Chemical Senses 2002, 27:31-38.
28. Jelliffee D.B. Culture, social change, and infant feeding: Current trends in tropical regions. American Journal of Clinical Nutrition 1962, 10:19-45.
29. Jensen-Jarolim E., Gajdzik L., Haberl I., Kraft D., Scheiner O., Graf J. Hot spices influence permeability of human intestinal epithelial monolayers. Journal of Nutrition 1998, 128:577-581.
30. Jerzsa-Latta M., Krondl M., Coleman P. Use and perceived attributes of cruciferous vegetables in terms of genetically-mediated taste sensitivity. Appetite 1990, 15:127-134.
31. Johansson G., Westerterp K.R. Assessment of the physical activity level with two questions: Validation with doubly labeled water. International Journal of Obesity 2008, 32:1031-1033.
32. Jones M.O. Food choice, symbolism, and identity: Bread-and-butter issues for folkloristics and nutrition studies. Journal of American Folklore 2007, 120:129-177.
33. Karrer T., Bartoshuk L. Capsaicin desensitization and recovery on the human tongue. Physiology & Behavior 1991, 49:757-764.
34. Kikuchi Y., Watanabe S. Personality and dietary habits. Journal of Epidemiology 2000, 10:191-198.
35. Kim W.O., Kil H.K., Yoon D.M., Cho M.J. Treatment of compensatory gustatory hyperhidrosis with topical glycopyrrolate. Yonsei Medical Journal 2003, 44:579-582.
36. Kish G.B., Donnenwerth G.V. Sex differences in the correlates of stimulus seeking. Journal of Consulting and Clinical Psychology 1972, 38:42-49.
37. Ku Y., Choi S. The composition of foods. In The Scientific Technology of Kimchi (pp. 33-34) 1990, Korean Institute of Food Development, Seoul, Korea.
38. Laing D., Prescott J., Bell G., Gillmore R., James C., Best D., Allen S., Yoshida M., Yamazaki K. A cross-cultural study of taste discrimination with Australians and Japanese. Chemical Senses 1993, 18:161-168.
39. Lawless H., Rozin P., Shenker J. Effects of oral capsaicin on gustatory, olfactory, and irritant sensations and flavor identification in humans who regularly or rarely consume chili pepper. Chemical Senses 1985, 10:579-589.
40. Lawless H.T., Hartono C., Hernandez S. Thresholds and suprathreshold intensity functions for capsaicin in oil and aqueous based carriers. Journal of Sensory Studies 2000, 15:437-477.
41. Lee J.K., Park B.J., Yoo K.Y., Ahn Y.O. Dietary factors and stomach cancer: A case-control study in Korea. International Journal of Epidemiology 1995, 24:33-41.
42. Lejeune M.P.G.M., Kovacs E.M.R., Westerterp-Plantenga M.S. Effect of capsaicin on substrate oxidation and weight maintenance after modest body-weight loss in human subjects. British Journal of Nutrition 2003, 90:651-659.
43. Lim K., Yoshioka M., Kikuzato S., Kiyonaga A., Tanaka H., Shindo M., Suzuki M. Dietary red pepper ingestion increases carbohydrate oxidation at rest and during exercise in runners. Medicine & Science in Sports & Exercise 1997, 29:355-361.
44. Logue A.W., Smith M.E. Predictors of food preferences in adult humans. Appetite 1986, 7:109-125.
45. Lopez-Carrillo L., Hernandez-Avila M., Dubrow R. Chili pepper consumption and gastric cancer in Mexico: A case-control study. American Journal of Epidemiology 1994, 139:263-271.
46. Lopez-Carrillo L., Lopez-Cervantes M., Robles-Diaz G., Ramirez-Espitia A., Mohar-Betancourt A., Meneses-Garcia A., Lopez-Vidal Y., Blair A. Capsaicin consumption, Helicobacter pylori positivity and gastric cancer in Mexico. International Journal of Cancer 2003, 106:277-282.
47. Lowe M.R., Butryn M.L., Didie E.R., Annunziato R.A., Thomas J.G., Crerand C.E., Ochner C.N., Coletta M.C., Bellace D., Wallaert M. The power of food scale. A new measure of the psychological influence of the food environment. Appetite 2009, 53:114-118.
48. Ludy M.J., Mattes R.D. The effects of hedonically acceptable red pepper doses on thermogenesis and appetite. Physiology & Behavior 2011, 102:251-258.
49. Matsumoto T., Miyawaki C., Ue H., Yuasa T., Miyatsuji A., Moritani T. Effects of capsaicin-containing yellow curry sauce on sympathetic nervous system activity and diet-induced thermogenesis in lean and obese young women. Journal of Nutritional Science and Vitaminology 2000, 46:309-315.
50. Mattes R.D. Influences on acceptance of bitter foods and beverages. Physiology & Behavior 1994, 56:1229-1236.
51. Mattes R.D., Beauchamp G.K. Individual differences in bitter taste. Individual Differences in Conscious Experience (Vol. 20) 2000, 99-123. John Benjamins Publishing Company, Philadelphia. R.G. Kunzendorf, B. Wallace (Eds.).
52. Mattes R.D., Labov J. Bitter taste responses to phenylthiocarbamide are not related to dietary goitrogen intake in human beings. Journal of the American Dietetic Association 1989, 89:692-694.
53. Mela D.J. Gustatory perception of isohumulones: Influence of sex and thiourea taster status. Chemical Senses 1990, 15:485-490.
54. Mela D.J., Mattes R.D., Tanimura S., Garcia-Medina M.R. Relationships between ingestion and gustatory perception of caffeine. Pharmacology Biochemistry & Behavior 1992, 43:513-521.
55. Nabhan G.P. Why Some Like It Hot: Food 2004, Shearwater Books, Genes, and Cultural Diversity. Washington DC.
56. Noble A.C. Bitterness in wine. Physiology & Behavior 1994, 56:1251-1255.
57. Osuhor P.C. Weaning practices amongst the Hausas. International Journal of Food Sciences & Nutrition 1980, 34:273-280.
58. özcan A., Tulum Z., Pinar L., Baskurt F. Comparison of pressure pain threshold, grip strength, dexterity, and touch pressure of dominant and non-dominant hands within and between right-and left-handed subjects. Journal of Korean Medical Science 2004, 19:874-878.
59. Palevitch D., Craker L.E. Nutritional and medical importance of red pepper (Capsicum spp.). Journal of Herbs, Spices & Medicinal Plants 1996, 3:55-83.
60. Pliner P. The effects of mere exposure on liking for edible substances. Appetite 1982, 3:283-290.
61. Prescott J., Bell G. Cross-cultural determinants of food acceptability: Recent research on sensory perceptions and preferences. Trends in Food Science & Technology 1995, 6:201-205.
62. Prutkin J.M., Fast K., Lucchina L.A., Bartoshuk L.M. PROP (6-n-propylthiouracil) genetics and trigeminal innervation of fungiform papillae. Chemical Senses 1999, 24:243. (abstract).
63. Raudenbush B., Van Der Klaauw N.J., Ra F. The contribution of psychological and sensory factors to food preference patterns as measured by the Food Attitudes Survey (FAS). Appetite 1995, 25:1-15.
64. Reineccius G. Source Book of Flavors 1998, Aspen Publishers, New York, NY. 2 ed.
65. Robertson D., Wade D., Workman R., Woosley R.L., Oates J.A. Tolerance to the humoral and hemodynamic effects of caffeine in man. Journal of Clinical Investigation 1981, 67:1111-1117.
66. Rozin P., Grass L., Berk G. Reversal of innate aversions: Attempts to induce a preference for chili peppers in rats. Journal of Comparative & Physiological Psychology 1979, 93:1001-1014.
67. Rozin P., Kennel K. Acquired preferences for piquant foods by chimpanzees. Appetite 1983, 4:69-77.
68. Rozin P., Schiller D. The nature and acquisition of a preference for chili pepper by humans. Motivation and Emotion 1980, 4:77-101.
69. Sand J. A short history of MSG: Good science, bad science, and taste cultures. Gastronomica 2005, 5:38-49.
70. Sawka M., Castellani J., Pandolf K., Young A. Human Adaptations to Heat and Cold Stress 2002, Protecting Against Climatic Extremes. Dresden, Germany, In Blowing Hot and Cold.
71. Schifferstein H.N.J., Frijters J.E.R. The perception of the taste of KCl, NaCl and quinine HCl is not related to PROP-sensitivity. Chemical Senses 1991, 16:303-317.
72. Schivelbusch W. Spices: Tastes of paradise. The Taste Culture Reader: Experiencing Food and Drink 2005, 123-130. Berg, New York, NY. C. Korsmeyer (Ed.).
73. Schutz H.G. A food action rating scale for measuring food acceptance. Journal of Food Science 1965, 30:365-374.
74. Schutz H.G., Cardello A.V. A labeled affective magnitude (LAM) scale for assessing food liking/disliking. Journal of Sensory Studies 2001, 16:117-159.
75. Settle R.G. The alcoholic's taste perception of alcohol: Preliminary findings. Currents in Alcoholism (Vol. 15) 1978, 257-267. Grune and Stratten, New York. M. Galanter (Ed.).
76. Sherman P.W. Why we use spices. Foods & Food Ingredients Journal of Japan 2002, 198:56-69.
77. Simons C.T., Dessirier J.M., Jinks S.L., Carstens E. An animal model to assess aversion to intra-oral capsaicin: Increased threshold in mice lacking substance P. Chemical Senses 2001, 26:491-497.
78. Smagghe K., Louis-Sylvestre J. Influence of PROP-sensitivity on taste perceptions and hedonics in French women. A study performed without retronasal olfaction. Appetite 1998, 30:325-339.
79. Smiciklas-Wright H., Mitchell D.C., Mickle S.J., Cook A.J., Goldman J.D. Foods commonly eaten in the United States: Quantities consumed per eating occasion and in a day, 1994-1996. US Department of Agriculture NFS Report No. 96-5 2002.
80. Stephenson M., Hoyle R., Palmgreen P., Slater M. Brief measures of sensation seeking for screening and large-scale surveys. Drug and Alcohol Dependence 2003, 72:279-286.
81. Stevens D.A., Lawless H.T. Putting out the fire: Effects of tastants on oral chemical irritation. Perception & Psychophysics 1986, 39:346-350.
82. Stevenson R.J., Prescott J. The effects of prior experience with capsaicin on ratings of its burn. Chemical Senses 1994, 19:651-656.
83. Stevenson R.J., Yeomans M.R. Differences in ratings of intensity and pleasantness for the capsaicin burn between chili likers and non-likers: Implications for liking development. Chemical Senses 1993, 18:471-482.
84. Talavera K., Yasumatsu K., Voets T., Droogmans G., Shigemura N., Ninomiya Y., Margolskee R.F., Nilius B. Heat activation of TRPM5 underlies thermal sensitivity of sweet taste. Nature 2005, 438:1022-1025.
85. Tanimura S., Mattes R.D. Relationships between bitter taste sensitivity and consumption of bitter substances. Journal of Sensory Studies 1993, 8:31-41.
86. Tepper, B. J., Keller, K. L., & Ullrich, N. V. (2003). Genetic variation in taste and preferences for bitter and pungent foods: implications for chronic disease risk. In: Challenges in Taste Chemistry and Biology (Vol. 867, pp. 60-74). Washington, DC: ACS Publications.
87. Tepper B.J., Nurse R.J. Fat perception is related to PROP taster status. Physiology & Behavior 1997, 61:949-954.
88. van den Bree M., Przybeck T., Robert Cloninger C. Diet and personality: Associations in a population-based sample. Appetite 2006, 46:177-188.
89. Westerterp-Plantenga M.S., Smeets A., Lejeune M.P.G. Sensory and gastrointestinal satiety effects of capsaicin on food intake. International Journal of Obesity 2005, 29:682-688.
90. Wheeler S.C., Berger J.A. When the same prime leads to different effects. Journal of Consumer Research 2007, 34:357-368.
91. Yackinous C.A., Guinard J.-X. Relation between PROP taster status and fat perception, touch, and olfaction. Physiology & Behavior 2001, 72:427-437.
92. Yamamoto S., Nawata E. Use of Capsicum frutescens L. by the indigenous peoples of Taiwan and the Batanes Islands. Economic Botany 2009, 63:43-59.
93. Yeh L., Kim K., Chompreeda P., Rimkeeree H., Yau N., Lundahl D. Comparison in use of the 9-point hedonic scale between Americans, Chinese, Koreans, and Thai. Food Quality and Preference 1998, 9:413-419.
94. Yoshioka M., Imanaga M., Ueyama H., Yamane M., Kubo Y., Boivin A., St-Amand J., Tanaka H., Kiyonaga A. Maximum tolerable dose of red pepper decreases fat intake independently of spicy sensation in the mouth. British Journal of Nutrition 2004, 91:991-995.
95. Yoshioka M., Lim K., Kikuzato S., Kiyonaga A., Tanaka H., Shindo M., Suzuki M. Effects of red-pepper diet on the energy metabolism in men. Journal of Nutritional Science and Vitaminology 1995, 41:647-656.
96. Yoshioka M., St-Pierre S., Drapeau V., Dionne I., Doucet E., Suzuki M., Tremblay A. Effects of red pepper on appetite and energy intake. British Journal of Nutrition 1999, 82:115-123.
97. Yoshioka M., St-Pierre S., Suzuki M., Tremblay A. Effects of red pepper added to high-fat and high-carbohydrate meals on energy metabolism and substrate utilization in Japanese women. British Journal of Nutrition 1998, 80:503-510.