ArticleFoods (Basel, Switzerland)2022
Sensory Capacities and Eating Behavior: Intriguing Results from a Large Cohort of Italian Individuals.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- Olfactory Capacity and Obesity in Chilean Adolescents.Nutrients · 2025Article
- Differences in smell and taste performance and food liking between patients with stroke and healthy controls.Scientific reports · 2025Article
- Exogenous oral application of PYY and exendin-4 impacts upon taste-related behavior and taste perception in wild-type mice.Neuropharmacology · 2025Article
- Article
- Regulator of G-Protein Signalling 9: A New Candidate Gene for Sweet Food Liking?Foods (Basel, Switzerland) · 2023Article
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6 authors.
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Abstract
Eating behavior (EB) is a complex system influenced by many factors, but an undisputed role is played by the senses. In this work, we examined the effect of the sensory capacities on EB in 1152 Italian adult individuals. After administering a questionnaire on EB and assessing sensory performance through standard audiometric, olfactory, and taste tests, the prevalence of reduced sensory capacities (RSCs) and the correlation with selected risk factors were calculated. Regression models, structural equation modelling, and conditional recursive partitioning were used to investigate the relationship between variables. Around 70% of the subjects show reduced capacities in at least one sense, with taste being the most prevalent (55.21%). Male sex, aging, and low educational level are risk factors for RSCs. The increased number of senses with reduced capacities is a predictor of diminished food adventurousness and lower liking for vegetables, fish, and alcoholic beverages, while reduced capacities (RCs) in taste is a predictor of lower liking for alcoholic beverages and sweets. Overall, in addition to providing an overall picture of RSCs in Italian samples, our study reveals the association of RSCs with EB variables. This finding could have a relevant role in influencing individuals' dietary habits and, therefore, health status.
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