Liking and consumption of vegetables with more appealing and less appealing sensory properties: associations with attitudes, food neophobia and food choice motivations in European adolescents

K. M. Appleton; C. Dinnella; S. Spinelli; D. Morizet; L. Saulais; A. Hemingway; E. Monteleone; L. Depezay; F. J.A. Perez-Cueto; H. Hartwell

doi:10.1016/j.foodqual.2019.02.007

Liking and consumption of vegetables with more appealing and less appealing sensory properties: associations with attitudes, food neophobia and food choice motivations in European adolescents

K. M. Appleton^*, C. Dinnella, S. Spinelli, D. Morizet, L. Saulais, A. Hemingway, E. Monteleone, L. Depezay, F. J.A. Perez-Cueto, H. Hartwell

^*Corresponding author for this work

15 Citations (Scopus)

Abstract

Vegetable consumption in adolescents is reported to be low, at least in part, due to the unappealing sensory properties of vegetables, such as bitter tastes. However, not all vegetables have unappealing sensory properties, and strategies to improve vegetable consumption may benefit from wider consideration. This work aimed to understand the individual characteristics in adolescents from four European countries associated with the regular consumption and liking of vegetables with more appealing and less appealing sensory properties. Adolescents from Denmark (N = 178), the UK (N = 155), France (N = 206) and Italy (N = 197) completed self-report questionnaires to assess all variables. We found higher self-reported consumption and liking of vegetables with more appealing than less appealing sensory properties. Regular consumption of both types of vegetable was associated with healthier eating habits and a higher liking for each vegetable type. Liking for vegetables with more appealing sensory properties was higher in individuals with lower food neophobia, healthier eating habits, higher interest in consuming foods for sensory reasons and higher liking for vegetables with less appealing properties. Liking for vegetables with less appealing sensory properties was higher in individuals with lower food neophobia, higher concern for the consumption of natural foods, and higher liking for vegetables with more appealing properties. Some gender and country-specific differences were also found. Our findings suggest that strategies to increase vegetable consumption in adolescents should focus on increasing healthy eating in general, increasing vegetable liking, and may benefit from reducing food neophobia and enhancing the positive sensory and natural aspects of vegetables.

Original language	English
Journal	Food Quality and Preference
Volume	75
Pages (from-to)	179-186
Number of pages	8
ISSN	0950-3293
DOIs	https://doi.org/10.1016/j.foodqual.2019.02.007
Publication status	Published - 2019

Keywords

Demographic characteristics
Individual characteristics
Taste
Vegetables

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Appleton, K. M., Dinnella, C., Spinelli, S., Morizet, D., Saulais, L., Hemingway, A., Monteleone, E., Depezay, L., Perez-Cueto, F. J. A., & Hartwell, H. (2019). Liking and consumption of vegetables with more appealing and less appealing sensory properties: associations with attitudes, food neophobia and food choice motivations in European adolescents. Food Quality and Preference, 75, 179-186. https://doi.org/10.1016/j.foodqual.2019.02.007

Liking and consumption of vegetables with more appealing and less appealing sensory properties : associations with attitudes, food neophobia and food choice motivations in European adolescents. / Appleton, K. M.; Dinnella, C.; Spinelli, S. et al.

In: Food Quality and Preference, Vol. 75, 2019, p. 179-186.

Research output: Contribution to journal › Journal article › Research › peer-review

Appleton, KM, Dinnella, C, Spinelli, S, Morizet, D, Saulais, L, Hemingway, A, Monteleone, E, Depezay, L, Perez-Cueto, FJA & Hartwell, H 2019, 'Liking and consumption of vegetables with more appealing and less appealing sensory properties: associations with attitudes, food neophobia and food choice motivations in European adolescents', Food Quality and Preference, vol. 75, pp. 179-186. https://doi.org/10.1016/j.foodqual.2019.02.007

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abstract = "Vegetable consumption in adolescents is reported to be low, at least in part, due to the unappealing sensory properties of vegetables, such as bitter tastes. However, not all vegetables have unappealing sensory properties, and strategies to improve vegetable consumption may benefit from wider consideration. This work aimed to understand the individual characteristics in adolescents from four European countries associated with the regular consumption and liking of vegetables with more appealing and less appealing sensory properties. Adolescents from Denmark (N = 178), the UK (N = 155), France (N = 206) and Italy (N = 197) completed self-report questionnaires to assess all variables. We found higher self-reported consumption and liking of vegetables with more appealing than less appealing sensory properties. Regular consumption of both types of vegetable was associated with healthier eating habits and a higher liking for each vegetable type. Liking for vegetables with more appealing sensory properties was higher in individuals with lower food neophobia, healthier eating habits, higher interest in consuming foods for sensory reasons and higher liking for vegetables with less appealing properties. Liking for vegetables with less appealing sensory properties was higher in individuals with lower food neophobia, higher concern for the consumption of natural foods, and higher liking for vegetables with more appealing properties. Some gender and country-specific differences were also found. Our findings suggest that strategies to increase vegetable consumption in adolescents should focus on increasing healthy eating in general, increasing vegetable liking, and may benefit from reducing food neophobia and enhancing the positive sensory and natural aspects of vegetables.",

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AU - Appleton, K. M.

AU - Dinnella, C.

AU - Spinelli, S.

AU - Morizet, D.

AU - Saulais, L.

AU - Hemingway, A.

AU - Monteleone, E.

AU - Depezay, L.

AU - Perez-Cueto, F. J.A.

AU - Hartwell, H.

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AB - Vegetable consumption in adolescents is reported to be low, at least in part, due to the unappealing sensory properties of vegetables, such as bitter tastes. However, not all vegetables have unappealing sensory properties, and strategies to improve vegetable consumption may benefit from wider consideration. This work aimed to understand the individual characteristics in adolescents from four European countries associated with the regular consumption and liking of vegetables with more appealing and less appealing sensory properties. Adolescents from Denmark (N = 178), the UK (N = 155), France (N = 206) and Italy (N = 197) completed self-report questionnaires to assess all variables. We found higher self-reported consumption and liking of vegetables with more appealing than less appealing sensory properties. Regular consumption of both types of vegetable was associated with healthier eating habits and a higher liking for each vegetable type. Liking for vegetables with more appealing sensory properties was higher in individuals with lower food neophobia, healthier eating habits, higher interest in consuming foods for sensory reasons and higher liking for vegetables with less appealing properties. Liking for vegetables with less appealing sensory properties was higher in individuals with lower food neophobia, higher concern for the consumption of natural foods, and higher liking for vegetables with more appealing properties. Some gender and country-specific differences were also found. Our findings suggest that strategies to increase vegetable consumption in adolescents should focus on increasing healthy eating in general, increasing vegetable liking, and may benefit from reducing food neophobia and enhancing the positive sensory and natural aspects of vegetables.

KW - Demographic characteristics

KW - Individual characteristics

KW - Taste

KW - Vegetables

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DO - 10.1016/j.foodqual.2019.02.007

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JO - Food Quality and Preference

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ER -

Liking and consumption of vegetables with more appealing and less appealing sensory properties: associations with attitudes, food neophobia and food choice motivations in European adolescents

Abstract

Keywords

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