Personality factors predict spicy food liking and intake

Food Quality and Preference

Volumn 28, Issue 1, 2013, Pages 213-221

  Byrnes, Nadia K ^a   Hayes, John E ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

AISS; Food preference; Individual differences; PBC; Project GIANT CS; Sensation seeking; SPSRQ

Indexed keywords

EID: 84867899669     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2012.09.008     Document Type: Article

References (68)

1. Arnett J. Sensation seeking: A new conceptualization and a new scale. Personality and Individual Differences 1994, 16:7.
2. Bartoshuk L., Duffy V.B., Green B.G., Hoffman H.J., Ko C.-W., Lucchina L.A. Valid across-group comparisons with labeled scales: The gLMS versus magnitude matching. Physiology & Behavior 2004, 82(1):109-114.
3. Bartoshuk L.M. The biological basis of food perception and acceptance. Food Quality and Preference 1993, 4(1-2):12.
4. Bell K.I., Tepper B.J. Short-term vegetable intake by young children classified by 6-n-propylthoiuracil bitter-taste phenotype. American Journal of Clinical Nutrition 2006, 84(1):245-251.
5. Caseras X., Avila C., Torrubia R. The measurement of individual differences in behavioral inhibition and behavioral activation systems: A comparison of personality scales. Personality and Individual Differences 2003, 34:14.
6. Cooper A., Gomez R. The development of a short form of the sensitivity to punishment and sensitivity to reward questionnaire. Journal of Individual Differences 2008, 29(2):14.
7. Corr P.J. Reinforcement sensitivity theory and personality. Neuroscience and Biobehavioral Reviews 2004, 28(3):317-332. 10.1016/j.neubiorev.2004.01.005.
8. Cowart B.J. Development of taste perception in humans: Sensitivity and preference throughout the life span. Psychological Bulletin 1981, 90(1):43-73.
9. Dawe S., Loxton N.J. The role of impulsivity in the development of substance use and eating disorders. Neuroscience and Biobehavioral Reviews 2004, 28(3):343-351. 10.1016/j.neubiorev.2004.03.007.
10. Duffy V.B. Variation in oral sensation: Implications for diet and health. Current Opinion in Gastroenterology 2007, 23(2):171-177. 10.1097/MOG.0b013e3280147d50.
11. Duffy V.B., Bartoshuk L.M. Food acceptance and genetic variation in taste. Journal of the American Dietetic Association 2000, 100(6):647-655. 10.1016/S0002-8223(00)00191-7.
12. Duffy V.B., Hayes J.E., Sullivan B.S., Faghri P. Surveying food and beverage liking: A tool for epidemiological studies to connect chemosensation with health outcomes. Annals of the New York Academy of Sciences 2009, 1170:558-568. 10.1111/j.1749-6632.2009.04593.x.
13. Eertmans A., Baeyens F., Van den Bergh O. Food likes and their relative importance in human eating behavior: Review and preliminary suggestions for health promotion. Health Education Research 2001, 16(4):13.
14. Ferguson R.J., Ahles T.A. Private body consciousness, anxiety and pain symptom reports of chronic pain patients. Behavior Research and Therapy 1998, 36(5):8.
15. Ferrando P.J., Chico E. The construct of sensation seeking as measured by Zuckerman's SSS-V and Arnett's AISS: A structural equation model. Personality and Individual Differences 2001, 31:12.
16. Franken I.H., Muris P., Georgieva I. Gray's model of personality and addiction. Addictive Behaviors 2006, 31(3):399-403. 10.1016/j.addbeh.2005.05.022.
17. Gray J.A. The neuropsychology of the emotions and personality structure. Zhurnal Vysshei Nervnoi Deiatelnosti Imeni I. P. Pavlova 1987, 37(6):1011-1024.
18. Green B.G. Capsaicin sensitization and desensitization on the tongue produced by brief exposures to a low concentration. Neuroscience Letters 1989, 107(1-3):173-178.
19. Hayes J., Allen A., Bennett S. Direct comparison of the generalized visual analog scale (gVAS) and general labeled magnitude scale (gLMS). Food Quality and Preference 2012, 10.1016/j.foodqual.2012.07.012.
20. Haynes C.A., Miles J.N.V., Clements K. A confirmatory factor analysis of two models of sensation seeking. Personality and Individual Differences 2000, 29:7.
21. Hayes J.E., Wallace M.R., Knopik V.S., Herbstman D.M., Bartoshuk L.M., Duffy V.B. Allelic Variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults. Chemical Senses 2011, 36(3):311-319.
22. IFIC Food & health survey: Consumer attitudes towards food safety, nutrition & health 2011, MA, Cambridge.
23. Jaeger S.R., Andani Z., Wakeling I.N., MacFie H.J.H. Consumer preferences for fresh and aged apples: A cross-cultural comparison. Food Quality and Preference 1998, 9(5):11.
24. Kahkonen P., Tuorila H., Lawless H. Lack of effect of taste and nutrition claims on sensory and hedonic responses to a fat-free yogurt. Food Quality and Preference 1997, 8(2):5.
25. Karrer T., Bartoshuk L. Capsaicin desensitization and recovery on the human tongue. Physiology & Behavior 1991, 49(4):757-764.
26. Lawless H., Hartono C., Hernandez S. Thresholds and suprathreshold intensity functions for capsaicin in oil and aqueous based carriers. Journal of Sensory Studies 2000, 15(4):4.
27. 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(4):579-589.
28. Lim K., Yoshioka M., Kikuzato S., Kiyonaga A., Tanaka H., Shindo M. Dietary red pepper ingestion increases carbohydrate oxidation at rest and during exercise in runners. Medicine and Science in Sports and Exercise 1997, 29(3):355-361.
29. Logue A.W., Smith M.E. Predictors of food preferences in adult humans. Appetite 1986, 7(2):109-125.
30. Ludy M.J., Mattes R.D. The effects of hedonically acceptable red pepper doses on thermogenesis and appetite. Physiology & Behavior 2011, 102(3-4):251-258. 10.1016/j.physbeh.2010.11.018.
31. Ludy M.J., Mattes R.D. Comparison of sensory, physiological, personality, and cultural attributes in regular spicy food users and non-users. Appetite 2012, 58(1):19-27. 10.1016/j.appet.2011.09.018.
32. Ludy M.J., Moore G.E., Mattes R.D. The effects of capsaicin and capsiate on energy balance: Critical review and meta-analyses of studies in humans. Chemical Senses 2012, 37(2):103-121. 10.1093/chemse/bjr100.
33. Martin J.B., Ahles T.A., Jeffery R. The role of private body consciousness and anxiety in the report of somatic symptoms during magnetic resonance imaging. Journal of Behavior Therapy and Experimental Psychiatry 1991, 22:4.
34. 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 (Tokyo) 2000, 46(6):309-315.
35. McNaughton N., Gray J.A. Anxiolytic action on the behavioural inhibition system implies multiple types of arousal contribute to anxiety. Journal of Affective Disorders 2000, 61(3):161-176.
36. Miller I.J., Reedy F.E. Variations in human taste bud density and taste intensity perception. Physiology & Behavior 1990, 47(6):1213-1219.
37. Miller L.C., Murphy R., Buss A.H. Consciousness of body: Private and public. Journal of Personality and Social Psychology 1981, 41(2):9.
38. O'Connor R.M., Colder C.R., Hawk J.L.W. Confirmatory factor analysis of the sensitivity to punishment and sensitivity to reward questionnaire. Personality and Individual Differences 2004, 37:17.
39. Park J.J., Lee J., Kim M.A., Back S.K., Hong S.K., Na H.S. Induction of total insensitivity to capsaicin and hypersensitivity to garlic extract in human by decreased expression of TRPV1. Neuroscience Letters 2007, 411(2):87-91. 10.1016/j.neulet.2006.10.046.
40. Perry G.H., Dominy N.J., Claw K.G., Lee A.S., Fiegler H., Redon R. Diet and the evolution of human amylase gene copy number variation. Nature Genetics 2007, 39(10):1256-1260. 10.1038/ng2123.
41. Pickering A.D., Diaz A., Gray J.A. Personality and reinforcement: An exploration using a maze-learning task. Personality and Individual Differences 1995, 18(4):17.
42. Pickering, G. J., Jain, A. K., & Bezawada, R. (2012). Super-tasting gastronomes? Taste phenotype characterization of foodies and wine experts. Food Quality and Preference, in press. doi:10.1016/j.foodqual.2012.07.005.
43. Randall E., Sanjur D. Food preferences-their conceptualization and relationship to consumption. Ecology of Food and Nutrition 1981, 11(3):10.
44. Raynor H.A., Polley B.A., Wing R.R., Jeffery R.W. Is dietary fat intake related to liking or household availability of high- and low-fat foods?. Obesity Research 2004, 12(5):816-823. 10.1038/oby.2004.98.
45. Rozin P. Getting to like the burn of chili pepper: Biological, psychological, and cultural perspectives. Irritation 1990, Vol. 2:217-228. Dekker, New York. B.G. Green, F.R. Mason, M.R. Kare (Eds.).
46. Rozin P., Rozin E. Culinary themes and variations. Natural History 1981, 90:8.
47. Rozin P., Schiller D. The nature and acquisition of a preference for chili pepper by humans. Motivation and Emotion 1980, 4(1):24.
48. Rozin P., Zellner D. The role of Pavlovian conditioning in the acquisition of food likes and dislikes. Annals of the New York Academy of Sciences 1985, 443:189-202.
49. Saliba A.J., Wraggf K., Richardson P. Sweet taste preference and personality traits using a white wine. Food Quality and Preference 2009, 20(8):3.
50. Schutz H.G. Performance ratings as predictors of food consumption. American Psychologist 1957, 12(7):412.
51. Skulas-Ray A.C., Kris-Etherton P.M., Teeter D.L., Chen C.Y., Vanden Heuvel J.P., West S.G. A high antioxidant spice blend attenuates postprandial insulin and triglyceride responses and increases some plasma measures of antioxidant activity in healthy, overweight men. Journal of Nutrition 2011, 141(8):1451-1457. 10.3945/jn.111.138966.
52. Snitker S., Fujishima Y., Shen H., Ott S., Pi-Sunyer X., Furuhata Y. Effects of novel capsinoid treatment on fatness and energy metabolism in humans: Possible pharmacogenetic implications. American Journal of Clinical Nutrition 2009, 89(1):45-50. 10.3945/ajcn.2008.26561.
53. Solheim R., Lawless H. Consumer purchase probability affected by attitude towards low-fat foods, liking, private body consciousness and information on fat and price. Food Quality and Preference 1996, 7(2):6.
54. Stevens D.A. Personality variables in the perception of oral irritation and flavor. Irritation 1990, Vol. 2:217-228. Marcel Dekker, New York. B.G. Green, F.R. Mason, M.R. Kare (Eds.).
55. Stevens D.A. Individual differences in taste perception. Food Chemistry 1996, 56(3):8.
56. Stevens D.A., Lawless H. Putting out the fire: Effects of tastants on oral chemical irritation. Perception and Psychophysics 1986, 39:4.
57. Stevenson R.J., Prescott J. The effects of prior experience with capsaicin on ratings of its burn. Chemical Senses 1994, 19(6):651-656.
58. 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(5):471-482.
59. Torrubia R., Avila C., Molto J., Caseras X. The Senstivity to punishment and sensitivity to reward questionnaire (SPSRQ) as a measure of Gray's anxiety and impulsivity dimensions. Personality and Individual Differences 2001, 31(6):5.
60. Ueland O. Private body consciousness. Food, people, and society: A European perspective of consumer's choices 2001, Springer-Verlag, Berlin. L. Frewer, E. Risvik, H. Schifferstein (Eds.).
61. Westerterp-Plantenga M.S., Smeets A., Lejeune M.P. Sensory and gastrointestinal satiety effects of capsaicin on food intake. International Journal of Obesity (London) 2005, 29(6):682-688. 10.1038/sj.ijo.0802862.
62. Yoshioka M., Imanaga M., Ueyama H., Yamane M., Kubo Y., Boivin A. Maximum tolerable dose of red pepper decreases fat intake independently of spicy sensation in the mouth. British Journal of Nutrition 2004, 91(6):991-995. 10.1079/BJN20041148.
63. Yoshioka M., Lim K., Kikuzato S., Kiyonaga A., Tanaka H., Shindo M. Effects of red-pepper diet on the energy metabolism in men. Journal of Nutritional Science and Vitaminology (Tokyo) 1995, 41(6):647-656.
64. Yoshioka M., St-Pierre S., Drapeau V., Dionne I., Doucet E., Suzuki M. Effects of red pepper on appetite and energy intake. British Journal of Nutrition 1999, 82(2):115-123.
65. 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(6):503-510.
66. Zuckerman M. Development of a sensation-seeking scale. Journal of Consulting Psychology 1964, 28(6):5.
67. Zuckerman M. The psychobiological model for impulsive unsocialized sensation seeking: A comparative approach. Neuropsychobiology 1996, 34(3):125-129.
68. Zuckerman M., Neeb M. Sensation seeking and psychopathology. Psychiatry Research 1979, 1(3):255-264.