(P22-019-24) Using Food Odor to Prime Healthy Snack Choices

Objectives: The goal of this study was to determine if subtle exposure to a low-energy dense, savory food odor (i.e. bell pepper odor) can guide participants to choose and consume similar snack options (i.e. low energy dense snacks, such as vegetables).

Methods: Participants completed two test sessions in a randomized order. In each test session, participants completed surveys in a room scented with a low intensity bell pepper odor (odor condition) or no odor (control condition). After ten minutes of exposure, participants completed an appetite questionnaire, and selected a snack, from a variety of high and low energy dense sweet and savory items, that they would like to consume. Then, participants were provided with a cooler filled with the same variety of snacks to take home with them for consumption the following day. Participants were instructed to eat their meals as normal, but to consume the snacks from the cooler ad libitum. The same bell pepper odor was added in a discreet pouch to the cooler in the odor condition. In the control condition, no odor was added. The following day, participants returned the cooler with all uneaten snacks and wrappers.

Results: Thirteen participants (38% female, 39 ± 12 years old, BMI=30 ± 5 kg/m2) who self-identified as regular snackers completed this preliminary study. Compared to the control condition, exposure to the bell pepper odor in the laboratory decreased appetite for high-energy dense savory (p=0.03) and low-energy dense sweet (p=0.02) foods, but it did not influence snack choice. At home, however, participants consumed fewer high-energy dense savory snacks from the cooler (236 ± 65 kcals vs. 309 ± 50 kcals, p=0.04), and also tended to consume fewer high-energy dense snacks in general (579 ± 83 kcals vs. 681 ± 70 kcals; p=0.06) under the odor condition compared to the control condition, respectively.

Conclusions: Exposure to a low-energy dense odor could lead to a reduced consumption of high-energy dense foods, which can increase diet quality.

Funding Sources: SH was supported by NIH F32 (DC020658) funding during this work.