Yannan (Jessica) Jin, PhD: No relevant financial relationship(s) with ineligible companies to disclose.
Objectives: Understanding the eating behaviours in relation to sensory perceptions of food across various populations is crucial for addressing the global obesity epidemic.
The study aimed to further explore the sensory perceptions of food and eating behaviours among populations of different body weight statuses and sociodemographic characteristics in the UK.
Methods: The study involved a sensory smell test and an online survey. Participants firstly smelled a range of food favouring drops and then rated their likings, perceived intensity, and familiarity against each sample. Following this, each individual completed an online survey asking about their socio-demographic information (such as age, sex and ethnicity), Body Mass Index (BMI), sensory preferences of food and normal dietary behaviour. Data were analysed using Kruskal-Wallis Test and Spearman’s correlation test, SPSS v29.0.
Results: 47 participants (Mean age 23.8 y; SD 9.8) completed the study (15 males and 32 females). The BMI ranged from 16.9 to 41.6 kg/m2 (Mean 24.2, SD 4.5) and was classified into three groups including underweight (UW) (N = 4); normal-weight (NW) (N = 30) and overweight-obese (OO) (N = 13). Ethnic groups comprised White (N = 30), Asian, Central Asian (N = 4), Black, Black British (N = 4), Caribbean, African (N = 4) and mixed or multiple ethnic background (N = 5).
The results showed significant differences in the frequency of consumptions of sweet snacks (H (2) = 6.1, P = 0.027), savoury snacks (H (2) = 16.6, P = 0,028), soft drinks (H (2) = 17, P = 0.020), fresh leafy vegetables (H (2) = 15.1, P = 0.042), broccoli (H (2) = 7.1, P = 0.029) and beans and legumes (H (2) = 8.8, P = 0.040) across all BMI groups. BMI significantly correlated with individuals' likings for the smell of cookies and cream (r = 0.29, P = 0.045), and candy floss (r = -0.31, P = 0.032). Black, Black British group appeared to consume sour snacks (H (4) = 23, P = 0.013), broccoli (H (4) = 15.6, P = 0.024), carrots (H (4) = 18.5, P = 0.008) and beans and legumes (H (4) = 19.1, P = 0.028) less often than other ethnic groups.
Conclusions: Ethnicity and BMI displayed a notable interplay with individuals' dietary choices and eating patterns. A population-centered approach is suggested for prevention and management of obesity.
Funding Sources: This study was funded by De Montfort University.
