Taste sensitivities and diet of Chinese and Indians in Singapore

• Published in: Asia Pacific Journal of Clinical Nutrition Vol. 27; no. 3; pp. 681 - 685
• Main Authors: Shu-Fen, Claudia Leong, Forde, Ciarán G, Tey, Siew Ling, Henry, Christiani Jeyakumar
• Format: Journal Article
• Language: English
• Published: Australia HEC Press 01.05.2018
• Subjects: Asian Americans; Body mass index; Caffeine; Chronic illnesses; Consumption; Diabetes; Diet; Ethnic groups; Food; Food habits; Health and hygiene; Health aspects; Health care; Health promotion; Human subjects; Ingestion; Minority & ethnic groups; Nutrition research; Obesity; Physiological aspects; Preferences; Regulation; Statistical analysis; Studies; Taste; Young adults; Singapore; Chinese; Indian; diet; human health; taste
• DOI: 10.6133/apjcn.062017.04
• ISSN: 0964-7058

Background and Objectives: Taste perception plays a key role in consumer acceptance and food choice, which has an important impact on human health. Our aim was to examine the relationship between recognition thresholds for five basic tastes (sweet, salty, sour, bitter, and umami) in Chinese and Indians in relation to their dietary intake. Methods and Study Design: This cross-sectional study included 114 subjects (60 Chinese, 54 Indians). Taste thresholds were determined using a forced choice method and dietary intakes were assessed using an estimated three-day food diary. Results: Indians had significantly higher recognition thresholds for sweet, salty, sour, umami and bitter tastes compared to Chinese (all p<=0.047). Overall energy intake was not significantly different between the Chinese and Indians. Correlations between taste and diet between the Chinese and Indians were not significant (p > 0.05). Conclusion: Future work is needed to further understand how differences in taste perception may influence dietary intakes between ethnic groups.