Taste Sensitivity Research Articles

Basic taste sensitivity, eating behaviour, food propensity and BMI of preadolescent children: How are they related?

Taste sensitivity has been reported to influence children's eating behaviour and contribute to their food preferences and intake. This study aimed to investigate the associations between taste sensitivity, eating behaviour, food frequency and BMI (Body Mass Index) in preadolescents. Preadolescents' taste sensitivity was measured by detection threshold of sweetness (sucrose), sourness (citric acid), saltiness (sodium chloride), bitterness (caffeine, quinine), and umami (monosodium glutamate). In addition, the Child Eating Behaviour Questionnaire (CEBQ), the Food Propensity Questionnaire (FPQ) measuring food frequency, and the children's body weight and height were completed by the parents. A total of 69 child-parent dyads participated (preadolescents mean age =10.9 years). Taste sensitivity to caffeine bitterness was significantly associated with eating behaviour in food responsiveness, emotional overeating, and desire to drink. The preadolescents who were less sensitive to caffeine bitterness had higher food responsiveness scores. Those who were less sensitive to caffeine bitterness and to sweetness had higher emotional overeating scores. In addition, preadolescents who were less sensitive to sourness and bitterness of both caffeine and quinine demonstrated to have higher scores in desire to drink. There was no association between taste sensitivity and FPQ, but significant differences were observed across preadolescents' BMI for FPQ of dairy food items, indicating higher consumption of low-fat milk in the overweight/obese compared to the underweight/normal-weight subjects. There was no significant difference in taste sensitivity according to BMI. Preadolescents' eating behaviour differed across BMI, demonstrating a positive association between BMI and food approach, and a negative association between BMI and food avoidance. This study contributes to the preliminary understanding of the relationships between taste sensitivity and eating behaviour in preadolescents. The results may be used to develop effective strategies to promote healthy eating practices by considering taste sensitivity in preadolescents.

Glutamine enhances sucrose taste through a gut microbiota-gut-brain axis in Drosophila

AimsAmino acids (AAs) are known to play important roles in various physiological functions. However, their effect on sweet taste perception remains largely unknown. Main methodsWe used Drosophila to evaluate the effect of each AA on sucrose taste perception. Individual AA was supplemented into diets and male flies were fed on these diets for 6 days. The proboscis extension response (PER) assay was applied to assess the sucrose taste sensitivity of treated flies. We further utilized the RNA-seq and germ-free (GF) flies to reveal the underlying mechanisms of sucrose taste sensitization induced by glutamine (Gln). Key findingsWe found that supplementation of Gln into diets significantly enhances sucrose taste sensitivity. This sucrose taste sensitization is dependent on gut microbiota and requires a specific gut bacterium Acetobacter tropicalis (A. tropicalis). We further found that CNMamide (CNMa) in the gut and CNMa receptor (CNMaR) in dopaminergic neurons are required for increased sucrose taste sensitivity by Gln diet. Finally, we demonstrated that a gut microbiota-gut-brain axis is required for Gln-induced sucrose taste sensitization. SignificanceThese findings can advance understanding of the complex interplay between host physiology, dietary factors, and gut microbiota.

Tailoring sweetness sensitivity cued by affective pictures

Plenty of previous studies have observed the cross-modal correspondence effect of vision and taste. In particular, affective pictures were shown to be associated with certain taste words. However, the extent to which such associations influence real taste perception remains unclear. The current study aims to assess the role of affective visual stimuli in the cross-modal modulation of sweet taste sensitivity. We utilized the same affective pictures from our previous study and categorized them into nine sub-groups based on different valence and arousal levels. Twenty volunteers (7 males and 13 females, average age 21.0 ± 0.7 years) were recruited to participate in the experiment. They were asked to taste various sucrose solutions after viewing each affective picture. Results showed that affective pictures' different valence and arousal levels could modify sweetness sensitivity. Specifically, sweetness sensitivity increases as the valence level changes from negative to positive. Positive pictures with high valence and intense arousal had the highest sweet sensitivity. On the other hand, as the arousal levels of negative pictures increased, sweetness sensitivity gradually decreased. Moreover, this visual-gustatory cross-modal integration was most significant around the sweetness threshold level. This study extends our understanding of the cross-modal interaction between vision and taste in a systematically tailored pattern. Specifically, affective visual stimuli have been shown to influence sweet taste sensitivity, with both valence and arousal levels playing essential roles. Such findings provide new insights into the complex interplay between sensory modalities and emotional states in shaping our taste perception.

Perception of Taste and Smell in Sitting and Standing Posture among Healthy Individuals: A Cross-sectional Study

Introduction: Taste and smell are vital senses interlinked to each other that stimulate the desire to eat food. The physiological stress of a standing posture might alter taste and smell sensitivity, compelling individuals to eat more until satiety is achieved. Aim: To determine and compare the perception of taste and smell in sitting and standing postures among healthy individuals. Materials and Methods: This cross-sectional study was conducted in the physiology laboratory of Velammal Medical College, Tamil Nadu, India, over a duration of two months from February 2021 to April 2021. The study included 100 medical students (both genders) aged between 18-21 years. For taste assessment, the Sip spit rinse test was performed, where taste strips were impregnated with sweet and salty solutions of different concentrations (0.05-0.00625 g/mL). Odour threshold was measured with various dilutions of rose water (1:10000 to 1:1) using olfactometer. Taste and smell thresholds in standing and sitting postures were analysed using the Paired sample T-test and Lin’s concordance test, using Statistical Package for Social Sciences (SPSS) version 22.0 A significance level of 0.05 was used to interpret the p-value. Results: A statistically significant difference (p<0.001**) was observed for taste threshold, with a higher mean value in the standing position (0.0108) compared to the sitting position (0.0086). No statistically significant difference was observed for olfactory threshold in both sitting and standing postures (p>0.05). Additionally, no significant gender difference was found for taste and smell threshold values (p=0.418). Conclusion: Standing posture decreases taste sensitivity with no significant change in olfactory sensitivity

Cyclophosphamide induces the loss of taste bud innervation in mice.

Many common chemotherapeutics produce disruptions in the sense of taste which can lead to loss of appetite, nutritional imbalance, and reduced quality of life, especially if taste loss persists after treatment ends. Cyclophosphamide (CYP), an alkylating chemotherapeutic agent, affects taste sensitivity through its cytotoxic effects on mature taste receptor cells (TRCs) and on taste progenitor cell populations, retarding the capacity to replace TRCs. Mechanistic studies have focused primarily on taste cells, however, taste signaling requires communication between TRCs and the gustatory nerve fibers that innervate them. Here, we evaluate cyclophosphamide's effects on the peripheral gustatory nerve fibers that innervate the taste buds. Following histological analysis of tongue tissues, we find that CYP reduces innervation within the fungiform and circumvallates taste buds within 4 days after administration. To better understand the dynamics of the denervation process, we used 2-photon intravital imaging to visualize the peripheral gustatory nerve fibers within individual fungiform taste buds up to 20 days after CYP treatment. We find that gustatory fibers retract from the taste bud properly but are maintained within the central papilla core. These data indicate that in addition to TRCs, gustatory nerve fibers are also affected by CYP treatment. Because the connectivity between TRCs and gustatory neurons must be re-established for proper function, gustatory fibers should continue to be included in future studies to understand the mechanisms leading to chemotherapy-induced persistent taste loss.

The effect and approach of dentures on the nutritional state of the elderly

The absence of natural teeth presents considerable hurdles in consuming certain foods that demand efficient chewing, rendering elderly individuals vulnerable to malnutrition. Studies have reported malnutrition rates among this group ranging from 2% to 10%. Several factors contribute to this issue, including tooth loss itself, diminished masticatory function, and age-related alterations in taste sensitivity and saliva production. This review delves into the significant effect of dentures on the nutritional well-being of elderly individuals, shedding light on the challenges posed by edentulism, or complete tooth loss. The review underscores the crucial role of integrating dietary guidance into the prosthodontic treatment of edentulous patients. Personalized dietary counselling emerges as a vital strategy to rectify nutrient imbalances and enhance oral and overall health. Key recommendations encompass embracing a diverse array of foods while also moderating salt, fat, and sugar consumption. Furthermore, promoting the intake of hydrating fluids such as water, juice, and milk is essential. Continuous monitoring and support are emphasized as indispensable components for ensuring enduring dietary improvements among this vulnerable population. In conclusion, this review underscores the imperative of addressing the nutritional implications of dentures in the elderly and advocates for a comprehensive approach to safeguarding their dietary health.

Oral Findings and Gustatory Function of Postmenopausal Indonesian Women with Low Levels of Reproductive Hormones

Menopause is always associated with various problems in the mouth. This study aims to determine oral findings and taste function in postmenopausal women in Indonesia. Descriptive cross-sectional sample of 18 postmenopausal women aged between 53 and 89 years living in nursing homes. Data were collected through demographic questionnaires, oral examination, measuring total saliva volume, assessing saliva pH, checking estradiol and progesterone levels in the blood. Taste tests were carried out the next day with liquids of three different concentrations of four different taste qualities including sweet, salty, sour and bitter. Research results: average age of participants was 75.4+8.6 years, and average DMFT 16.06+2.59. Significant reductions were seen in pH and saliva flow rate, while the most common oral complaints were xerostomia (22%) and pain in the temporomandibular joint (11.1%). Mean estradiol levels were 1.5 + 4.4 pg/mL and progesterone 0.05 + 0.06 ng/mL. Burning Mouth Syndrome and Oral Candidiasis were not found. The majority reported a higher level of taste sensitivity, especially to solutions with the highest concentration, namely bitter taste. This research shows that subjects experienced changes in oral health due to hormonal changes, side effects of medication, and the aging process. Decreased taste function, especially sensitivity to salty, sweet and sour tastes.

Genetic variation in TAS2R38 bitterness receptor is associated with body composition in Korean females

Bitterness-receptor gene TAS2R38 is associated with taste sensitivity and dietary behaviour, and is known to play a critical role in adiposity. However, evidence regarding body composition from a large cohort is lacking. This study aimed to ascertain whether TAS2R38 rs10246939 C > T bitterness genetic variation is associated with body composition in Korean individuals. The TAS2R38 rs10246939 genotypes, anthropometric measurements, and body composition of 1,843 males and 1,801 females from the Korean Genome and Epidemiology Study were analysed. Findings suggested that there was a significant difference in body fat components by TAS2R38 genotype. Furthermore, the bitterness genotype exhibited a positive association with adiposity markers in females. The TT genotype showed greater body mass index, body fat percentage, and degree of obesity than those with the C allele. However, such an association was not observed in males. In conclusion, this study suggests that TAS2R38 rs10246939 is associated with fat tissue markers in Korean females.

Characterization of taste sensitivities to amino acids and sugars by conditioned taste aversion learning in chickens

Taste plays an essential role in regulating the feeding behaviors of animals. The present study aimed to characterize the taste sensory profiles of amino acids and sugars in chickens. To achieve this, we employed a conditioned taste aversion learning method, which is characterized by a specific pairing of gastrointestinal malaise and taste perception. Our findings revealed that chickens were able to learn to avoid L-Val, L-Lys, and L-His through conditioned taste aversion learning, and exhibited a strong aversion to L-Arg. These results suggest that chickens are primarily sensitive to basic amino acids, including L-Lys, which is a crucial limiting amino acid in feeds. Interstingly, this sensitivity to basic amino acids in chickens contrasts with humans, who are mainly sensitive to acidic amino acids as umami taste. Furthermore, despite the absence of a mammalian sweet taste receptor gene in the chicken genome, we demonstrated that chickens learned to avoid glucose, galactose, sucrose, and maltose by conditioned taste aversion learning. Taken together, the present study provides the idea that chickens possess a gustatory perception toward specific amino acids and sugars for the detection of beneficial nutrients in their feeds.

Development of Emotion Lexicons to Describe Sugar-Free Chocolate According to Consumers’ PROP Taster Status

Taste sensitivity can have a significant impact on consumers’ food choices. Consumers’ taster status and emotions can be guided by sensory information of sugared products. This paper aimed to develop emotional lexicons for sugar-free chocolates based on consumers’ taster status applying the check-all-that-apply (CATA) methodology. South African respondents’ (n = 153) bitter perception was evaluated with n-propylthiouracil (PROP) paper strips. Respondents received one sugar-free dark chocolate and one sugar-free milk chocolate and completed an electronic questionnaire. Respondents mainly purchased chocolate for its flavour, and enjoyed the taste of the sugar-free dark chocolate more than sugar-free milk chocolate. The non-tasters (>50%) chose positive emotions for sugar-free milk chocolate, while the medium tasters, selected more positive emotions for dark chocolate. The supertasters selected the most negative emotions for the sugar-free dark chocolate. Practical significant associations were found between the non-tasters and the emotion guilty, as well as between the supertasters and the emotions, discontented and disgust. Each taster status requires the development of a distinctive lexicon to be emotionally satisfied by sugar-free products.

The bacterial species profiles of the lingual and salivary microbiota differ with basic tastes sensitivity in human

Taste perception is crucial and impairments, which can be linked to pathologies, can lead to eating disorders. It is triggered by taste compounds stimulating receptors located on the tongue. However, the tongue is covered by a film containing saliva and microorganisms suspected to modulate the taste receptor environment. The present study aimed to elucidate the links between taste sensitivity (sweetness, sourness, bitterness, saltiness, umami) and the salivary as well as the tongue microbiota using shotgun metagenomics. 109 bacterial species were correlated with at least one taste. Interestingly, when a species was correlated with at least two tastes, the correlations were unidirectional, indicating a putative global implication. Some Streptococcus, SR1 and Rickenellaceae species correlated with five tastes. When comparing both ecosystems, saliva appears to be a better taste predictor than tongue. This work shows the implication of the oral microbiota in taste and exhibits specificities depending on the ecosystem considered.

Parallel neural pathways control sodium consumption and taste valence

The hedonic value of salt fundamentally changes depending on the internal state. High concentrations of salt induce innate aversion under sated states, whereas such aversive stimuli transform into appetitive ones under sodium depletion. Neural mechanisms underlying this state-dependent salt valence switch are poorly understood. Using transcriptomics state-to-cell-type mapping and neural manipulations, we show that positive and negative valences of salt are controlled by anatomically distinct neural circuits in the mammalian brain. The hindbrain interoceptive circuit regulates sodium-specific appetitive drive , whereas behavioral tolerance of aversive salts is encoded by a dedicated class of neurons in the forebrain lamina terminalis (LT) expressing prostaglandin E2 (PGE2) receptor, Ptger3. We show that these LT neurons regulate salt tolerance by selectively modulating aversive taste sensitivity, partly through a PGE2-Ptger3 axis. These results reveal the bimodal regulation of appetitive and tolerance signals toward salt, which together dictate the amount of sodium consumption under different internal states.

Is sugar as sweet to the palate as seeds are appetizing to the belly? Taste responsiveness to five food-associated carbohydrates in zoo-housed white-faced sakis, Pithecia pithecia.

Differences in taste perception between species are thought to reflect evolutionary adaptations to dietary specialization. White-faced sakis (Pithecia pithecia) are commonly considered as frugivores but are unusual among primates as they do not serve as seed dispersers but rather prey upon the seeds of the fruits they consume and are thought to exploit the lipids and proteins that these seeds contain in high amounts. Using a two-bottle preference test of short duration we therefore assessed whether this dietary specialization affects the taste responsiveness of four adult white-faced sakis for five food-associated carbohydrates. We found that the sakis significantly preferred concentrations as low as 10 mM sucrose, 10-40 mM fructose, 20-30 mM glucose and maltose, and 30-40 mM lactose over tap water. When given the choice between all binary combinations of these five saccharides presented at equimolar concentrations of 100, 200, and 300 mM, respectively, the sakis displayed significant preferences for individual saccharides in the following order: sucrose > fructose > glucose ≥ maltose = lactose. These results demonstrate that seed-predating white-faced sakis have a well-developed taste sensitivity for food-associated carbohydrates which is not inferior to that of most other primates including seed-dispersing frugivores, but rather ranks among the more sweet-taste sensitive species. Further, they show that their pattern of relative preference for the five carbohydrates is similar to that found in other frugivorous primate species. These findings may represent an example of Liem's paradox as the sakis' morphological adaptations to efficiently predate on and exploit the lipid- and protein-rich hard-shelled seeds of fruits does not compromise their ability to detect the carbohydrates found in the pulp of fruits at low concentrations.

Genetic and Phenotypic Variations in Phenylthiocarbamide Bitter Taste Receptors in Iraqi Population

Bitter substances are identified by protein receptors located on surface of taste cell membranes. Mutational polymorphism of the bitter taste receptor (TAS2R38) is a significant determinant in phenylthiocarbamide (PTC) threshold perception. This research's objectives were to find TAS2R38 polymorphisms in Iraqi people and investigate any correlations between genotype and the PTC taste sensitivity. Bitterness sensitivity was determined by assessing the capacity to differentiate and the responsiveness to a representative strip of PTC. Cheek cells samples were collected for DNA extraction, PCR amplification and genotyping. PCR was performed to amplify the short region of the TAS2R38 gene containing the initial polymorphisms of interest (145G > C, rs713598). Amplified samples were digested by the restriction enzyme (HaeIII) to study the genetic variations in TAS2R38 which is involved in PTC bitter sensitivity. This particular study included a total of 32 different cohorts. The phenotypic frequency of PTC strong-tasters and non-tasters was identical at 34.375% which was a greater value than the frequency of weak-tasters (31.25%). While genotypic data analysis showed that weak-tasters had a genotypic frequency of 45.16% which was higher than the genotypic frequencies of strong-taters (22.58%) and non-tasters (32.26%) respectively. In addition to this, 87.1% of the projected phenotypic and genotypic frequencies were in agreement with one another. Even though more detailed statistical analysis with a bigger group is needed. The results of this study suggest that allelic variation in the single locus TAS2R38 rs713598 works as a crucial genetic marker for bitterness sensitivity and has vital roles in the bitter tasting ability among Iraqi population.

A supervised learning regression method for the analysis of oral sensitivity of healthy individuals and patients with chemosensory loss

The gustatory, olfactory, and trigeminal systems are anatomically separated. However, they interact cognitively to give rise to oral perception, which can significantly affect health and quality of life. We built a Supervised Learning (SL) regression model that, exploiting participants’ features, was capable of automatically analyzing with high precision the self-ratings of oral sensitivity of healthy participants and patients with chemosensory loss, determining the contribution of its components: gustatory, olfactory, and trigeminal. CatBoost regressor provided predicted values of the self-rated oral sensitivity close to experimental values. Patients showed lower predicted values of oral sensitivity, lower scores for measured taste, spiciness, astringency, and smell sensitivity, higher BMI, and lower levels of well-being. CatBoost regressor defined the impact of the single components of oral perception in the two groups. The trigeminal component was the most significant, though astringency and spiciness provided similar contributions in controls, while astringency was most important in patients. Taste was more important in controls while smell was the least important in both groups. Identifying the significance of the oral perception components and the differences between the two groups provide important information to allow for more targeted examinations supporting both patients and healthcare professionals in clinical practice.

Histological and immunohistochemical studies of the fungiform and the circumvallate papillae through the life stages from 6- to 72-week-old Sprague-Dawley male rats.

Taste sensitivity decreases with age. Therefore, we investigated the histological and immunohistochemical changes in the receptive fields circumvallate papilla (CvP) and fungiform papilla (FfP) to explore the mechanism underlying age-related changes in taste sensitivity in 6- to 72-week-old rats. We analyzed papilla size, the thickness of the keratin layer of the papilla and stratified squamous epithelium, taste bud size, the keratin layer around the taste pores in the CvP and FfP, and the number and distribution of taste buds in the CvP coronal section. We further assessed the expression of marker proteins for Type II and III cells, phospholipase C subtype beta 2 (PLCβ2), and synaptosomal-associated protein 25 (SNAP-25). The cellular activity of these taste cells was examined through co-localization with the senescence cell marker protein-30 (SMP30). There were no differences in the number of taste bud sections in the CvP among the age groups. However, the size of the CvP increased and the density of the taste bud area in the CvP area decreased with increasing age. In contrast, the number of cells with co-expression of SMP30, PLCβ2, and SNAP-25 decreased with age. Furthermore, the morphological structures of the CvP, FfP, and taste buds in these regions changed with age, but not the overall taste bud number in the CvP coronal section. The decrease in cell count with co-expression of SMP30 and PLCβ2, or SNAP-25 may indicate reduced cellular functions of taste cells with aging.

Taste-taste associations in chemotherapy-induced subjective taste alterations: findings from a questionnaire survey in an outpatient clinic.

Chemotherapy-induced taste alteration is a side effect that can result in malnutrition and reduced quality of life in cancer patients. However, the underlying causes of this phenomenon remain unclear, and evidence-based treatments have not been established. This study focused on patients' subjective symptoms of taste alterations aimed to explore how the sensitivity to basic tastes changes due to anticancer agents and how alterations in one taste perception are associated with changes in other tastes during chemotherapy. A cross-sectional questionnaire-based interview survey was conducted on 215 patients undergoing chemotherapy. The subjective sensitivity to each basic taste was assessed using a visual analog scale, and the incidence of taste alterations due to different chemotherapy regimens was calculated. Multivariate logistic regression analysis was performed to determine whether there were associations between changes in one taste sensitivity and changes in other taste sensitivities. Approximately half (49.5%) of the patients experienced chemotherapy-induced taste alterations. An analysis of subjective changes in basic tastes revealed that the salt and umami taste systems were more sensitive to chemotherapy than other taste systems. Patients with altered sensitivity to sweet taste were significantly more likely to report altered sensitivity to salt, bitter, and sour tastes. Moreover, umami-salt and bitter-sour taste sensitivities were significantly related to each other. This study suggests that changes in subjective sensitivities to one basic taste during chemotherapy may be accompanied by changes in other tastes in specific combinations. Considering taste associations in dietary guidance may help improve the nutritional status of cancer patients experiencing taste alterations due to chemotherapy.

Clinical Neurology in Practice: The Tongue (part 2).

The tongue is an essential organ for the development of certain crucial functions such as swallowing and speech. The examination of the tongue can be very useful in neurology, as the various types of lingual alterations can lead to certain specific diagnoses, the tongue being a kind of 'mirror' of some neurological function. To discuss the elements of clinical examination of the tongue in relation to neurological disorders. After reviewing the different superficial lesions of the tongue, we deal with various movement disorders of the tongue (fasciculations/myokimia, orolingual tremor, choreic movements of the tongue, dystonia of the tongue, lingual myoclonus, and psychogenic movements), disorders of taste and lingual sensitivity and lingual pain. Examination of the tongue should not be limited to studying its motility and trophicity. It is equally important to check the sensory function and understand how to interpret abnormal movements involving the tongue. This study also aimed to demonstrate the importance of nonmotor tongue function in neurological practice.

Consumer Liking of Turnip Cooked by Different Methods: The Influence of Sensory Profile and Consumer Bitter Taste Genotype.

Brassica vegetables are bitter, predominantly because they contain bitter-tasting glucosinolates. Individuals with high bitter taste sensitivity are reported to have lower consumption of bitter vegetables. Studies reported that cooking methods can alter the sensory characteristics of vegetables, increasing acceptability. This study investigated consumer liking of turnip cooked by four methods (boiled-pureed, roasted, steamed-pureed and stir-fried) and related this to sensory characteristics. Additionally, this study examined the effect of the bitter taste genotype on taste perception and liking of the cooked turnip samples. Participants (n = 74) were recruited and the TAS2R38 genotype was measured. Liking, consumption intent, perception of bitterness and sweetness of turnip were evaluated. A sensory profile of the cooked turnip variants was also determined by a trained sensory panel. There were significant differences in the overall (p = 0.001) and taste (p = 0.002) liking between cooking methods. Turnip liking was increased when preparation led to sweeter taste profiles. The TAS2R38 genotype had a significant effect on bitter perception (p = 0.02) but did not significantly affect taste liking. In conclusion, the cooking method affected turnip liking, and the bitter perception in turnip was influenced by the TAS2R38 genotype. However, taste sensitivity did not predict turnip liking in this UK adult cohort.

Child-reported vegetable neophobia is associated with risk avoidance for distaste in children aged 4–15 years

Children who are food neophobic and/or picky eaters often refuse intake of especially fruits and vegetables, thereby narrowing their dietary variety and impairing the quality of their food intake. In this preregistered study, we investigated whether picky eating and food neophobia are related to bitter taste sensitivity (PROP taster status) and risk avoidance for distaste. A total of 367 children (201 girls; M age = 8.7 years, range: 4–15 years) participated in the study. They completed the vegetable neophobia subscale of the fruit and vegetable neophobia instrument (FVNI). A caregiver completed the child food rejection scale (CFRS), a parent-report measure of food neophobia and picky eating. Children's bitter taste sensitivity was measured with a PROP (6-n-propylthiouracil) taste strip, and the children completed a modified Children's Gambling Task (Candy Gambling Game) to measure risk avoidance for distaste. In this task, children could select cards from a risky deck (chance of winning two tasty cherry-flavoured jelly beans, but also the risk of getting a distasteful soap-flavoured jelly bean) or a safe deck (chance of winning one tasty jelly bean or no jelly bean). The results show that picky eating and food neophobia (either parent- or self-reported) are not related to PROP taster status. However, children who self-reported higher levels of vegetable neophobia showed less risky choice behaviour in the Candy Gambling Game, although this relationship was not found with parent-reported food neophobia. We conclude that risk avoidance for distaste, but not taste function, is associated with children's self-reported food rejection tendencies. To broaden the food repertoire of children high in food neophobia, it might be useful to reduce the perceived risk of distaste, when introducing a novel food or meal.