Food Acceptance Research Articles

The Influence of (Poly)phenol Intake in Saliva Proteome: Short- and Medium-Term Effects of Apple

The relationship between salivary proteome and dietary habits was studied in previous works, where a relationship between salivary proteins like cystatins and polyphenol/tannin levels in diet was observed. However, it remains to be elucidated if this association results from an effect of polyphenol-rich food ingestion on saliva composition. The aim of this work was to test the effects of apple intake on the saliva proteome, both in the short and medium term (after 4 days of continuous intake). By incubating saliva samples with apple phenolic-rich extract, protein bands containing α-amylase, S-type cystatins, and proline-rich proteins (PRPs) appeared in the fraction that precipitated, showing the potential of these (poly)phenols to precipitate salivary proteins. Among these, it was salivary cystatins that presented changes in their levels both in the saliva samples collected immediately after apple intake and in the ones collected after 4 days of intake of an extra amount of apple. These results support the thought that intake is reflected in the salivary proteome. The effect of a polyphenol-rich food, like the apple, on salivary cystatin levels is in line with results observed in animal models and, due to the involvement of these proteins in oral food perception, it would be interesting to explore in future studies the effect of these changes on sensory perception and acceptance of polyphenol-rich food.

Factors Affecting the Acceptability of Organic Foods in India: An Analytical Perspective

Factors Affecting the Acceptability of Organic Foods in India: An Analytical Perspective

Research on irradiated food status and consumer acceptance: A Chinese perspective.

China is currently the world's largest producer of food irradiation. Despite the long-standing (about 100 years) evidence supporting the safety of food irradiation, consumers' acceptance of irradiated foods remains limited. This study aimed to investigate the development of food irradiation in China and identify the barriers that keep consumers away from irradiated foods. This was accomplished by exploring the relevant policies of food irradiation, the size and distribution of irradiation facilities in China, and analyzing their relationships between consumer characteristics and the acceptance of irradiated food. To achieve these objectives, we conducted an online survey of participants from Hubei, China (N = 264). The results reveal that irradiation facilities are mainly distributed in large coastal cities such as the Bohai Bay, the Yangtze River Delta, and the Greater Bay Area. Furthermore, the study identified that consumer' acceptance of irradiated food is directly related to their level of understanding. Approximately 22% of the sampled consumers reported that they would not accept that they have consumed irradiated food and most of them (41%) stated that they would not purchase irradiated food if they were aware of buying irradiated food. Specifically, consumers expressed discomfort with consuming irradiated food under unknown circumstances. This trend is more prevalent among female, low-educated, and older consumers, with 40% of the sampled population indicating that they would not buy irradiated food. Given the strong correlation between knowledge and acceptance of irradiated foods, the study suggests that policy reform should prioritize enhancing the understanding of irradiated food, particularly among female, low-educated, and older consumers.

Consumer Acceptance of Genome-Edited Foods in Japan

Genome-edited (GE) food is recently being introduced into the market with the promise of efficient food production and food waste reduction. Genetic editing aims to accelerate genetic progress by replacing the germ cell lineage of commercial breeding animals with cells derived from genetically elite lines. At the present early stage of the GE food market in Japan, this study investigated consumer acceptance of GE foods and constructed a GE foods acceptance model. This model illustrated that awareness of GE technology is essential for the stimulation of consumer acceptance, which is mediated by information credibility and the perceived usefulness of GE foods. It suggests that Japanese consumers may demand more information about how GE foods are produced and what their benefits are. Further research on effective food technology education and on communication about GE foods is needed.

Plant to animal protein ratio in the diet: nutrient adequacy, long-term health and environmental pressure.

Animal and plant protein sources have contrasting relationships with nutrient adequacy and long-term health, and their adequate ratio is highly debated. We aimed to explore how the percentage of plant protein in the diet (%PP) relates to nutrient adequacy and long-term health but also to environmental pressures, to determine the adequate and potentially optimal %PP values. Observed diets were extracted from the dietary intakes of French adults (INCA3, n = 1,125). Using reference values for nutrients and disease burden risks for foods, we modeled diets with graded %PP values that simultaneously ensure nutrient adequacy, minimize long-term health risks and preserve at best dietary habits. This multi-criteria diet optimization was conducted in a hierarchical manner, giving priority to long-term health over diet proximity, under the constraints of ensuring nutrient adequacy and food cultural acceptability. We explored the tensions between objectives and identified the most critical nutrients and influential constraints by sensitivity analysis. Finally, environmental pressures related to the modeled diets were estimated using the AGRIBALYSE database. We find that nutrient-adequate diets must fall within the ~15-80% %PP range, a slightly wider range being nevertheless identifiable by waiving the food acceptability constraints. Fully healthy diets, also achieving the minimum-risk exposure levels for both unhealthy and healthy foods, must fall within the 25-70% %PP range. All of these healthy diets were very distant from current typical diet. Those with higher %PP had lower environmental impacts, notably on climate change and land use, while being as far from current diet. There is no single optimal %PP value when considering only nutrition and health, but high %PP diets are more sustainable. For %PP > 80%, nutrient fortification/supplementation and/or new foods are required.

The Effect Of Vegetable Reception Development On Acceptance Of Patients’ Ordinary Food

Background: The challenge of providing food in the hospital that must be followed up immediately is that there are still many leftovers from the patient's nutrition. The remaining food needs to be paid attention to because the food the patient consumes will help meet energy and nutritional needs. The remaining food is still a lot of vegetables; poor vegetable processing due to the long cooking process will reduce the nutritional content of the vegetables. Processing vegetables is not only to get healthy and nutritious vegetables, but also in the processing, it is expected to produce vegetables that taste delicious and can be consumed by many people, meaning that in processing, you must also think about the acceptance of these foods.Research Methods: To determine the effect of developing vegetable recipes on the acceptability of patients' average food at Dompu Hospital. This study was a quasi-experimental study using a one-group pretest-posttest design. This study was conducted in May 2021. The population of this study was Class III patients, with a sample of 27 patients data analysis using an independent t-test. Research Result: The results showed that the most vegetable residue was scrambled vegetables, as much as 88.9%, while the least remaining vegetables, and corn cream soup, as much as 70.3%. The results of the statistical test conducted indicated that there was a significant difference in acceptance after modification of the vegetable recipe (p <0.05). Conclusion: The results of the modification stated that out of 27 samples, eight samples (29.7%) still left vegetables included in the category of many > 20%, and 19 samples (70.3%) used up vegetables so that they were included in the category of less <20%. The comparison of leftover vegetables before and after modification showed that the highest yield was found in scrambled vegetables, as much as 88.9%. In contrast, the fewest remaining vegetables were cream corn soup, as much as 70.3%.

Consumer Perceptions on the Introduction of Genetically Modified Food Products in Kenya: A Qualitative Study in Nyeri and Meru Counties

The introduction of genetically modified (GM) food products in Kenya has raised concerns among consumers, as well as regulatory authorities and industry players. This study aimed to explore the attitudes and perceptions of consumers towards GM food products in Kenya, using a qualitative research design and thematic content analysis. The objective of this study was to provide a comprehensive understanding of consumer perceptions towards GM food products in Kenya. Data was collected through focus group discussions (FGDs) with participants drawn from Meru and Nyeri Counties. The data was analyzed using Nvivo software and thematic content analysis. The major findings of the study suggest that consumers in Kenya have limited knowledge and understanding of GM food products. Participants expressed concerns about the safety, health implications, and environmental impact of GM foods. Cultural and religious beliefs also played a significant role in shaping consumer perceptions of GM foods. Despite the concerns raised, participants acknowledged the potential benefits of GM foods, including increased food production and improved nutritional content. Based on the findings, this study recommends that the government, industry players, and other stakeholders should collaborate to develop clear and transparent regulations for GM food products. This should be coupled with targeted education and awareness campaigns to promote public understanding and acceptance of GM foods. Further research is also needed to investigate the potential long-term effects of GM foods on human health and the environment with an underscore of impartial awareness endeavor

Home-based cooking intervention with a smartphone app to improve eating behaviors in children aged 7–9 years: a feasibility study

ObjectiveTo develop and evaluate the feasibility of a mobile application in Swiss households and assess its impact on dietary behavior and food acceptability between children who cooked with limited parental support (intervention group) with children who were not involved in cooking (control group).MethodsA ten-week randomized controlled trial was conducted online in 2020. Parents were given access to a mobile-app with ten recipes. Each recipe emphasized one of two generally disliked foods (Brussels sprouts or whole-meal pasta). Parents photographed and weighed the food components from the child’s plate and reported whether their child liked the meal and target food. The main outcome measures were target food intake and acceptability analyzed through descriptive analysis for pre-post changes.ResultsOf 24 parents who completed the baseline questionnaires, 18 parents and their children (median age: 8 years) completed the evaluation phase. Mean child baseline Brussel sprouts and whole-meal pasta intakes were 19.0 ± 24.2 g and 86.0 ± 69.7 g per meal, respectively. No meaningful differences in intake were found post-intervention or between groups. More children reported a neutral or positive liking towards the whole-meal pasta in the intervention group compared to those in the control group. No change was found for liking of Brussel sprouts.Conclusions for practiceThe intervention was found to be feasible however more studies on larger samples are needed to validate feasibility. Integrating digital interventions in the home and promoting meal preparation may improve child reported acceptance of some healthy foods. Using such technology may save time for parents and engage families in consuming healthier meals.

A Systematic Review and Thematic Synthesis of Qualitative Research Studies on Food Taboos Related to Pregnancy in Ethiopia

Introduction: Pregnancy is a crucial period within newborns' 1000-day nutritional window of opportunity. However, accessing adequate and culturally acceptable foods during this time can be challenging, particularly in developing countries. In Ethiopia, food taboos related to specific foods during pregnancy persist and impact the achievement of maternal, newborn, and child health (MNCH) goals. This systematic review aims to synthesize the evidence on food taboos and their impact on pregnant women in Ethiopia. Methods: A systematic search and thematic analysis of qualitative studies on food taboos and pregnancy in Ethiopia published between 2010 and 2020 were conducted. Eight articles that met the COREQ checklist criteria were retrieved from various databases including PubMed, Scopus, CINAHL, Global Health, and Google Scholar. Results: The included studies revealed a consistent trend of food taboos among pregnant women in Ethiopia. Restricting certain food items was identified as a common practice throughout the country, with a reduction in meal portions and frequency observed as the gestational period progressed. These taboos were based on the perception that excessive weight gain during pregnancy could lead to complications during delivery and that the food consumed by the mother directly impacts the fetus in the womb. Conclusion: The findings of this systematic review highlight the impact of food taboos on pregnant women in Ethiopia. These norms are contrary to mothers encouraged gestational weight gain and can lead to low birth weight. Therefore, a comprehensive approach is needed to change the perception of mothers and influence community members to promote MNCH.

Oil exploitation and food insecurity in Nigeria's Niger Delta

AbstractThe destructive impacts of oil exploitation on the natural environment, which the inhabitants of the Niger Delta depend on for their livelihood, pose major threats to food security. Environmental damage alienates the local people from their ancestral lands and erodes their sources of livelihood. This study examines the effect of oil exploitation on the local people's access to sufficient, safe and culturally acceptable food. The study is based on data collected through interviews with key informants and Focus Group Discussions in the oil communities in Bayelsa, Delta and Rivers States. Environmental and livelihood sustainability are intricately interconnected. They have significant implications for food security of people in the oil-rich region. Nutritional adequacy is a necessary but not a sufficient condition for food security because cultural acceptability is also required. This study addresses the interplay between these factors and their implications for household food security in the Niger Delta.

Relationship Between Food Acceptability and The Amount of Leftover Food Among Patients in The Rehabilitation Room of Drug Dependence Hospital of Jakarta

Acceptability of food is influenced by many related factors such as individual factor, food factor and environmental factor. The success of a food administration is often associated with the presence of leftover food consumed by the patient. Leftover food is also an indicator of the success of nutrition services in hospitals. This study aims to determine the relationship between food acceptability and the amount of leftover food among patients in the rehabilitation room of Drug Dependence Hospital of Jakarta. This was a descriptive study with a cross sectional approach. The study samples were selected using purposive sampling technique as many as 33 respondents. The results of bivariate analysis showed that there was a relationship between the leftover food and food temperature (p 0.017), the food serving time (p 0.006), and the suitability of cutlery used (p 0.009) with food acceptability. It can be concluded that there was a relationship between food acceptability and leftover food among patients in the rehabilitation room of Drug Dependence Hospital of Jakarta. It is recommended to conduct further study with a larger number of samples and involve other variables to find out which variables are related to food acceptability and food lefovers.

Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study

The mouthfeel and texture of dairy and non-dairy yoghurts play a critical role in food acceptance and liking. The present study aimed to understand the oral perception of commercially available dairy and non-dairy yoghurts. Four dairy and four non-dairy yoghurts with different levels of protein and fat were analyzed to understand the impact of particle size, textural properties and frictional coefficient on the dynamic sensory mouthfeel characteristics measured by the temporal dominance of sensations (TDS) method. Differences in friction coefficients of dairy and non-dairy yoghurts were observed. The friction factor was lower for high-fat dairy yoghurts than for non-dairy yoghurts. The particle size d90 in yoghurts was positively related to graininess perception (r=0.81) and negatively associated with mouthfeel liking (r=−0.87) and overall liking (r=−0.80). For the TDS results, “creaminess” and “thickness” were significantly dominant for dairy yoghurts, while “melty” and “easy to dissolve” were dominant attributes for non-dairy yoghurts. Creaminess perception improves the mouthfeel liking (r=0.72) and overall liking (r=0.59) of yoghurts and is the driver of liking. The findings of this study help understand the intrinsic mouthfeel properties of commercial dairy and non-dairy yoghurts, which will provide valuable insight to product developers during the new product formulation.

“Human-like” is powerful: The effect of anthropomorphism on psychological closeness and purchase intention in insect food marketing

There is growing academic and practical interest in entomophagy as a viable and sustainable solution to the environmental problems of conventional livestock production and future food crises. Although researchers are examining how to effectively increase consumer acceptance of insect food, the existing findings of relevant studies are limited. This study examined whether and how anthropomorphism, one of the most widely used marketing tactics for product promotions, affects consumers’ purchase intentions for insect foods. The results of these two studies demonstrate that anthropomorphic packaging can increase consumers’ purchase intentions for insect foods. Moreover, the effect of anthropomorphism on purchase intention was mediated by perceived psychological closeness to insect food. Our study demonstrates the moderating effect of food neophobia. Specifically, when an individual has a high food neophobia score, the effect of psychological closeness on purchase intention is weakened. This study is the first to demonstrate that anthropomorphic packaging can be a desirable tactic to increase consumers’ purchase intentions for insect foods, and reveals how and when the tactic is effective in promoting these foods.

Texture Profile and Design of Food Product

Texture refers to surface characteristics and appearance of an object given by the size, shape, and density as well properties of a food that sensed by touch in the mouth and with the hands. We use many words to describe food texture foods can be soft or hard, mushy or crunchy, or smooth or lumpy. Texture is important to the enjoyment and acceptability of foods. Texture profile analysis is the measurement and description of the textural properties of food. Texture Profile Analysis is a popular double compression test for determining the textural properties of foods. The textural identity of any food is rarely a simple matter of understanding a singular attribute such as hardness or cohesiveness. The texture of any food is multi-faceted and tied to consumers' sensory expectations. It is not sufficient to deliver a food with a target hardness and springiness value if consumers do not like it and it does not meet their expectations for that food type. Depending on the textural attributes sought after by our clients we occasionally recommend capturing either chewiness or gumminess. Adhesiveness is a popular TPA parameter for deferent foods. An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Texture of food materials plays a key role in consumer acceptance and market value. Texture features are considered important from both quality assurance and food safety perspectives. Therefore, through customer feedback and extensive testing Texture Technologies has narrowed its recommended primary TPA characteristics to include hardness, cohesiveness, springiness, and resilience.

Non-Muslims' Intention to Consume Halal Food in Indonesia

The effect of religiosity on intention to consume halal food among non-Muslims on a national scale has not been examined in previous studies. This research aims to gauge the acceptance of non-Muslims toward halal-certified food in Indonesia by investigating the effect of attitude, subjective norms, perceived behavioral control, and religiosity on the intention of non-Muslims to consume halal food. Data was collected from 250 respondents in each province using convenience sampling and analyzed using PLS-SEM. The results show that attitude, subjective norms, and religiosity significantly affect intention, while perceived behavioral control does not show significance. Theoretical implications of this research lie in its potential contribution to the academic discourse surrounding the acceptance of halal-certified food among non-Muslim people. Additionally, this study is expected to yield practical benefits by informing campaigns aimed at promoting halal-certified food among non-Muslims.

Change in preference for vegetables and their perceptual attributes as a function of age and pickiness

Preference for vegetables is influenced by various factors, including demographic, psychological, socio-environmental, and genetic factors. This study confirmed that age, pickiness, and perceptual attributes were predictors of preference for vegetables and examined how preference for vegetables and their perceptual attributes varies with age and pickiness. Children (8–14 years, n = 420), youth (15–34 years, n = 569), middle-aged adults (35–64 years, n = 726), and older adults (65–85 years, n = 270) were asked which vegetables they liked (or disliked) and which perceptual attributes of each vegetable they liked (or disliked). On the basis of their responses, an overall preference score and a preference sub-score for each perceptual attribute were calculated. Participants in each age group were classified into four statuses (non-, mild, moderate, and severe) according to their pickiness scores. Multiple regression analysis revealed that age and preference sub-scores for eight perceptual attributes (sweetness, sourness, bitterness, umami, pungency, orthonasal aroma, texture, and appearance) were positive predictors of overall preference score and that pickiness score and four perceptual attributes (saltiness, astringency, retronasal aroma, and aftertaste) were negative predictors. In addition, overall preference score and preference sub-scores for perceptual attributes other than saltiness increased with increasing age group and decreasing picker status; however, preference sub-scores for at least one of the six perceptual attributes (bitterness, astringency, pungency, orthonasal aroma, retronasal aroma, and aftertaste) exhibited negative values in children, youth, and pickers (mild, moderate, and severe). The increase in preference for these perceptual attributes might be an indicator of the adultization of food perception and the expansion of food acceptance.

Sensory analysis of formulations containing whey protein to individuals undergoing bariatric and metabolic surgery

BackgroundIndividuals undergoing bariatric surgery often have inadequate protein intake, which can cause loss of lean body mass, low level of physical activity and sarcopenia. The whey protein supplement is the most suitable in this situation, however there is a low adherence to long-term use due to the palatability and monotony of the recipes. The aim this study was to analyze the acceptability of recipes containing whey-based protein supplements in individuals undergoing bariatric and metabolic surgery.MethodsAn on-demand sampling was performed, through a prospective, experimental study, with individuals undergoing bariatric surgery, treated by a multidisciplinary team, in a clinic located in São Paulo, Brazil. The study excluded: individuals with possible changes in taste during the sensory testing period. The study was divided into selection of recipes containing whey proteins, recruitment of tasters, sensory and chemical analysis of the recipes.ResultsThe sample consisted of 40 tasters, adults, and elderly, who underwent bariatric and metabolic surgery, with a median of eight years of surgery, who had previously consumed a supplement. These individuals were subjected to sensory analysis of six recipes with fresh and minimally processed foods, plus protein supplement. All recipes had food acceptance above 78% and the chemical analysis of the recipes showed an average of 13 g of protein per serving.ConclusionThere was favorable acceptance of recipes with whey proteins, which places them as good dietary alternatives for the prevention of sarcopenia and weight relapse in individuals undergoing bariatric and metabolic surgery.

Does climate-smart agriculture improve household income and food security? Evidence from Southern Ethiopia

Climate change threatens African countries’ economic development and affects agriculture and food security. Ethiopia is especially vulnerable to the negative effects of climate change because its economy is dependent on climate-sensitive livelihoods that have limited potential for adaptation. Emerging evidence indicates that climate-smart agriculture (CSA) can help smallholder farmers adapt to climate change and increase agricultural productivity, thereby enhancing household income and food security. In the study area, different CSA practices have been adopted to mitigate the negative effects of climate change and improve agricultural productivity, income, and food security. Therefore, this study examines the impact of CSA practices on household income and food security in southern Ethiopia. A total of 385 households were selected using multistage sampling. Primary and secondary data were used, and propensity score matching with different types of matching algorithms, such as nearest neighbor, kernel, and radius matching, was employed to quantify the conditional impacts of CSA intervention on farm income and food security. In comparison with non adopters farmers that have adopted CSA practices had a higher food consumption score between 6.27 and 8.15, which was statistically significant at the 1% level. Overall, 34.55% of interviewed households had acceptable food consumption scores, 44.68% had borderline, and 20.77% had poor food consumption scores. Furthermore, households that adopted CSA practices had a 20.30% higher average annual farm income per hectare than non-adopters. The study suggests that effective extension services, accurate climate information, and sound policy support are required to promote and scale up CSA measures in the study area to improve farmers’ adaptive capacity, farm income, and food security.

Vulnerability to Food Insecurity among Older People: The Role of Social Capital

Food insecurity is a public health issue in Western countries, including the UK. Being food-insecure means older adults may not access sufficient nutritious, safe, and socially acceptable food, leading to a higher risk of malnutrition. We conducted a qualitative study of 25 households with men and women aged 60–95 years to investigate how older adults access food and to explore social capital, which might contribute to food security or prevent malnutrition. We conducted participant-led kitchen tours, interviews, photo, and video elicitation across multiple household visits. In addition, we brought stakeholders together from a range of sectors in a workshop to explore how they might respond to our empirical findings, through playing a serious game based on scenarios drawn from our data. This was a successful way to engage a diverse audience to identify possible solutions to threats to food security in later life. Analysis of the data showed that older people’s physical and mental health status and the local food environment often had a negative impact on food security. Older people leveraged social capital through reciprocal bonding and bridging social networks which supported the maintenance of food security. Data were collected before COVID-19, but the pandemic amplifies the utility of our study findings. Many social elements associated with food practices as well as how people shop have changed because of COVID-19 and other global and national events, including a cost-of-living crisis. To prevent ongoing adverse impacts on food security, focus and funding should be directed to re-establishment of social opportunities and rebuilding bridging social capital.

Inclusive diets within planetary boundaries

Inclusive diets within planetary boundaries