1. The changing role of the senses in food choice and food intake across the lifespan
- Author
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Isabelle Maître, Nuala Bobowski, Keri McCrickerd, Ciarán G. Forde, Claire Sulmont-Rossé, Sanne Boesveldt, Wageningen University and Research Centre (WUR), Henrietta Schmoll School of Health, Partenaires INRAE, Singapore Institute for Clinical Sciences, Agency for science, technology and research [Singapore] (A*STAR), Groupe de Recherche en Agroalimentaire sur les Produits et les Procédés (GRAPPE), Institut National de la Recherche Agronomique (INRA)-Ecole supérieure d'Agricultures d'Angers (ESA), Ecole Supérieure d'Agricultures d'Angers (ESA d'Angers), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Université Bourgogne Franche-Comté [COMUE] (UBFC), National University of Singapore (NUS), Projet AUPALESENS, and Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)
- Subjects
0301 basic medicine ,obesity ,Taste ,food intake ,media_common.quotation_subject ,Food choice ,food choice ,Sensory system ,Sensory perception ,Neurodegenerative disease ,elderly ,Preference ,Developmental psychology ,03 medical and health sciences ,Elderly ,neurodegenerative disease ,0302 clinical medicine ,children ,Food intake ,Perception ,cancer ,Obesity ,Early childhood ,preference ,Children ,Sensory Science and Eating Behaviour ,VLAG ,Cancer ,media_common ,2. Zero hunger ,Consumption (economics) ,030109 nutrition & dietetics ,Nutrition and Dietetics ,Appetite ,sensory perception ,Sensoriek en eetgedrag ,Psychology ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,[SDV.MHEP]Life Sciences [q-bio]/Human health and pathology ,030217 neurology & neurosurgery ,Food Science - Abstract
International audience; Sensory perception begins before birth and enables us to interpret the biological relevance of stimuli in our near environment. In early life, the senses play a crucial role in informing acceptance and rejection of foods and beverages. Food preferences develop with experience based on associations formed between a foods flavour and the consequence of its consumption. In adulthood the role of the chemical senses is often simplified into simple 'likes' and 'dislikes', but recent evidence highlights a more functional role in guiding eating behaviours and nutrition. A food’s perceptual properties are important for the detection of its nutrient content and through this, guide not only food choice but also habitual energy selection and consumption behaviour. As we age and the prevalence of chronic disease increases, sensory acuity often declines for taste, smell and texture perception, and this can have an impact on food perception, preference and food intake. This creates an opportunity to apply an understanding of sensory influences on choice and intake to stimulate appetite during periods where nutrient intakes may become compromised. This paper summarises current knowledge of the changing role of the senses during infancy and early childhood, through to adulthood, older age and illness. The aim is to highlight opportunities to improve health and wellness through a better understanding of how sensory factors can influence eating behaviours and nutrition at key time points across the lifespan.
- Published
- 2018
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