Sensation seeking and food preferences

Abstract

The relationships between sensation seeking and preferences for various foods were studied. A Japanese version of the Sensation Seeking Scale (SSS) and food preference questionnaire were administered to a total of 105 students (66 males and 39 females). Preference ratings of 70 foods were factor analyzed and 7 factors concerning food preference patterns were extracted. Preference ratings for food items with high loadings on these 7 factors were correlated with subjects' scores on SSS. Significant and positive correlations were found between total scores of SSS and the preference ratings for spicy foods (loading on factor 1), meats (loading on factor 4), and alcoholic beverages (loading on factor 6). Among subscales of SSS, following subscores correlated significantly and positively with preference for several food groups: (1) ES, TAS and spicy foods. (2) TAS and meats, ES and a few items of meats. (3) TAS, BS and alcoholic beverages. But, Dis scale did not correlate with any food groups. Common features and differences between the results of present research and previous ones connected in the U.S.A. were discussed.