ReviewFrontiers in nutrition2019
The Influence of Taste Liking on the Consumption of Nutrient Rich and Nutrient Poor Foods.
Review in Frontiers in nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 60 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
60 citing papers in PubMed.
- How Does the Ultra-Processed Food Industry Drive Consumption Through Product Design and Marketing? Mapping a Complex Commercial System According to Expert Mental Models and Evidence Review.Obesity reviews : an official journal of the International Association for the Study of Obesity · 2026Review
- Sensory Preferences Influencing the Likelihood That African American Pregnant Women Will Consume Nutrient-Dense, Anti-Inflammatory Foods.International journal of environmental research and public health · 2026Article
- Perceived Challenges and Solutions to Adopting Healthy Diets Among Women and Children: A Photovoice Study in Urban Ethiopia.Maternal & child nutrition · 2026Article
- Activation of Extraoral Bitter Taste Receptors by Herbs and Spices in the Regulation of Incretin Signaling and Glucose Metabolism.Nutrition reviews · 2026Review
- Exploratory Genome-Wide Association Study of Grapefruit Intake and Its Potential Link to Obesity Risk in US Cohorts.Nutrients · 2026Article
- Environmental impact of food consumption: determinants of carbon and water footprints in an Italian population.European journal of public health · 2026Article
- Effect of Miracle Berry on Taste Modification Properties Among Adults Living in Australia: A Multi-Phase Study Protocol.Food science & nutrition · 2026Article
- Sustainable taste: a conceptual integration of sensory, sociocultural, and structural dimensions for interdisciplinary research and practice.Frontiers in nutrition · 2026Review
- Consumer heterogeneity in sweet-sour preferences: Insights from sensory perception, conceptual associations, and emotional responses.Current research in food science · 2026Article
- Suprathreshold non-volatile flavour perception is associated with multiple species rather than any single species via bacterial metabolism.Journal of oral microbiology · 2026Article
- Differences in smell and taste performance and food liking between patients with stroke and healthy controls.Scientific reports · 2025Article
- How we learn to like: the role of perceptual learning in development of liking, quality perception, and appreciation.Food science and biotechnology · 2025Review
- Increasing Vegetable Intake Using Monosodium Glutamate in a Randomized Controlled Trial: A Culinary Medicine Intervention.Food science & nutrition · 2025Article
- Integrated Sensory, Nutritional, and Consumer Analysis of Sunflower Seed Butter: A Comparative Study of Commercial and Prototype Samples.Foods (Basel, Switzerland) · 2025Article
- Fat taste responsiveness, but not dietary fat intake, is affected inbioRxiv : the preprint server for biology · 2025Article
- Article
- Declining trends in sweetness of the diet in the United Kingdom: 2008/9-2018/19.Frontiers in nutrition · 2025Article
- A systematic review of data and models for predicting food flavor and texture.Current research in food science · 2025Review
- Salt taste perception, dietary salt intake, cardiovascular health and genetic variation in Zambian adults with HIV.Frontiers in physiology · 2025Article
- Miracle Fruit, a Potential Taste-modifier to Improve Food Preferences: A Review.Current nutrition reports · 2024Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Repeated consumption of high-energy nutrient poor foods can lead to undesirable health outcomes such as obesity. Taste plays an important role in food choice, and a better understanding of the links between the taste of foods, individual taste preferences, food choices, and intakes will aid in our understanding of why some people might select and consume unhealthy foods. The present review focuses on three main questions: (1) do nutrient poor and nutrient rich foods significantly differ in taste profile? (2) are humans predisposed toward developing a liking or preference for certain taste profiles? (3) how are individual variations in liking of the basic taste qualities related to long term food intake and adverse health outcomes such as obesity? Results indicated that nutrient poor foods were likely to be sweet, salty and fatty mouthfeel, while the taste profiles of nutrient rich foods were diverse. Although humans are born with a universal liking for sweet and aversion for bitter taste, large individual differences exist in liking of all the basic taste qualities. These individual differences partly explain differences in short term intakes of foods varying in taste profiles. However they fail to sufficiently explain long term food choices and negative health outcomes such as obesity. Future studies should focus on how the full sensory profile of food which includes taste, smell and texture interacts with individual characteristics (e.g., taste or health motivations, taste preferences) to affect consumption of nutrient rich and nutrient poor foods.
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