Choice and liking for fat-rich foods: are there gender-related differences?

ABSTRACT

Authors

Authors: Tesini F. (1), Gallina Toschi T. (1), Bendini A. (1), Spinelli S. (2), Dinnella C. (2), Braghieri A. (3), Proserpio C. (4), Torri L. (5), Miele N.A. (6), Aprea E. (7), Mazzaglia A. (8), Monteleone E. (2)

1 University of Bologna; 2 University of Florence; 3 University of Basilicata; 4 University of Milan; 5 University of Gastronomic Science, Bra; 6 University of Naples – Federico II; 7 Edmund Mach Foundation, San Michele all’Adige; 8 University of Catania, Italy.

Contact: tullia.gallinatoschi@unibo.it

Abstract

Many factors have been found to contribute to the development of food preferences. Environment (exposure and experience) and genetic predispositions play a central role in determining food selection and diet habits, in combination with personality traits and attitudes. Accordingly to the interest of consumers in fat intake reduction, this study aims at exploring the role of taste responsiveness, personality traits and attitudes on liking and choice of fat-rich foods in Italian consumers. Furthermore, the different attitudes, between females and males towards fat-rich products, were investigated, to define if and to what extent the preference for fat rich products is influenced by gender. Specifically, 1212 subjects (58% females), aged among 18 and 60 years old were characterized for responsiveness to PROP and fungiform papillae density, eating behaviors, food-related lifestyles, and personality traits (e.g. food neophobia, sensitivity to punishment and to reward). Familiarity, stated liking and choice for fat-rich foods were measured and analysed separately for males and females. Two choice indices for fat-rich foods were calculated as a sum of the choices of the more fat-rich option using a questionnaire developed to evaluate preferences within a pair of food items: the meat-based fat-rich foods index and the general fat-rich foods index (including meat-based, cheese-based, vegetable-based dishes and desserts).

The large number of considered factors, together with the great sample size, were determinant in deeply describing the gender differences in terms of choice and liking for fat-rich products.

FULL CASE STUDY

Introduction

Environment (exposure and experience) and genetic predispositions play a central role in determining food selection and diet quality, in combination with personality traits and attitudes. Differences in food preferences between genders were highlighted. However, the mainstream approach takes into account gender differences mainly recognizing a “gender effect”, but factors affecting sensory perception and food preferences, with particular attention to fat-rich products, should be investigated “within” each gender. This study aims at exploring the role of taste responsiveness, personality traits and attitudes on liking and choice of fat-rich meat-based foods in males and females.

Materials and methods

A total of 1208 subjects (Table 1) participated at the study and filled in questionnaires related to psychological traits and attitudes towards foods (Table 2); additionally, fungiform papillae count [1] and PROP test [2] were administered to participants. Familiarity, stated liking and choice for fat-rich meats were measured and analysed separately for males and females. A choice index for fat-rich meats was calculated as a sum of the choices of the more fat-rich option using a questionnaire developed to evaluate preferences within a pair of food items (fatter option=1; less fat option=0), Table 3. Three familiarity indices were calculated as the sum of the familiarity scores (Table 4).

Results

Two PLS-DA, one for each gender, were conducted using as X psychological traits and attitudes towards foods (Fat-rich products choice are highlighted with a P letters), FPD, PROP, three familiarity indices and the preferences for meat products; as Y the belonging to High Fat/Low Fat choice index (High FI=subjects above the median value for fat-meat product; Low FI= subjects below the median value). A PLS-DA model for females is reported in Figure 1. Choice of the fat-rich meat option is positively associated with familiarity and preferences (P) for fat-rich meats and salami, and negatively with preference for less fat meats. In addition, emotional eating is positively associated with a higher fat-rich index, while the price criteria in buying food is negatively associated with it. This may be explained by the higher cost of some more fat meats (e.g. lamb, compared to chicken). Data acquired from males were analysed and a PLS-DA model is reported as Figure 2. As in females, choice of the fat-rich meat option is positively associated with preferences (P) for fat-rich meats and salami, and negatively with familiarity and preference for less fat meats. Age as well is associated with higher fat-rich index. In addition, in males higher neophobia, sensitivity to reward and general health interest (Health-GHI) are associated with a lower fat-rich meat index.

Conclusion

In this study, the contribution of the gender variable in meat-based food preferences and perception is discussed, transcending the sex/gender group effect and fostering the disaggregation of data to allow a deeper understanding of the specificity of each gender. In particular, while females are induced to choose fat-rich meat products in relation to their emotional status, this choice is positively related with age in male consumers and negatively with health interest, neophobia and sensitivity to reward. Thus, the disaggregation of males and females data applied in this study highlights the importance of personalized strategies and guidelines to help the adoption, by females and males, of specific healthier dietary habits.

Fact and figures

Table 1. Subjects participating to this study

Table 4. Familiarity with meat indices

Table 2. Psychological traits and attitudes [3]

Table 3. Fat-rich meat choice index

Figure 1. Correlation loadings from PLS model in females. Variance accounted for X and Y for PC 1 and PC2 are reported in brackets. Important variables (uncertainty test) are circled. In green the downweighted variables.

Figure 2. Correlation loadings from PLS model in males. Variance accounted for X and Y for PC 1 and PC2 are reported in brackets. Important variables (uncertainty test) are circled. In green the downweighted variables.

References & Acknowledgements

References

Prescott, J., Soo, J., Campbell, H., & Roberts, C. (2004). Physiology & behavior, 82(2-3), 459-469.

Masi, C., Dinnella, C., Monteleone, E., & Prescott, J. (2015). Physiology & behavior, 138, 219-226.

Monteleone, E., Spinelli, S., Dinnella, C., Endrizzi, I., Laureati, M., Pagliarini, E., Tesini, F. (2017). Food Quality and Preference, 59, 123-140.

Acknowledgements

The approach followed in this study is promoted by the project PLOTINA-Promoting gender balance and inclusion in research, innovation and training (www.plotina.eu) to include the variable sex/gender in the founding objectives of the research. The abovementioned classification among males and females was performed according to participants self-declaration and GENDER is “a socio-cultural process that refers to cultural and social attitudes that together shape and sanction “feminine” and “masculine” behaviors, products, technologies, environments, and knowledges. of gender identities. “Gender does not necessarily match sex.” (Gendered Innovation Lexicon). This study was supported by PRIN 2015 and followed the procedures of the Italian Taste project.