(P11-016-24) Subjective Palatability and Appetite Scores in Young Adults Consuming Three Sample Test Meals Differing by Level of Processing and Nutrient Quality

Objectives: This study compared subjective palatability and appetite scores across three meals differing by processing and nutritional quality (NQ) in healthy young adults.

Methods: In this within-subjects individualized-testing study, consented participants reported demographics. They came for one 1-hour lab visit to sample 3 matched (energy, macronutrients, flavor profile) test meals differing by processing and NQ: Low Ultra-Processed food (UPF)/High NQ (meal 1), High UPF/High NQ (meal 2), High UPF/Low NQ (meal 3A or 3B). Half the participants consumed Meal 3A (control meal with High UPF/Low NQ that met the nutrient-based definition of hyperpalatable). The other half consumed Meal 3B (similar foods as meals 1 & 2, but low NQ). Administration order was randomized. Palatability and subjective appetite scores were measured using 10 cm visual analogue scales (VAS). Participants filled out an appetite VAS before the first meal. They then sampled a meal, consuming as much as they wanted, filled out a palatability VAS afterwards, and another appetite VAS. This was repeated for the remaining two meals. One way analysis of variance compared palatability and appetite scores across meals followed by Tukey post-hoc using SAS studio.

Results: Participants (N=30) were mostly female (n=22, 73.3%) with self-report BMI in the normal (58.3%) range, and the rest in either the overweight (33.3%) or obese (8.3%) range.  The palatability category “sweet” was significantly higher comparing Meals 3A & 3B to Meals 1 & 2 (p < .0001), but were not significantly different from each other. Across all four meals there were no differences in palatability categories: texture (p=0.48), pleasant (p=0.36), salty (p=0.4761) and tasty (p=0.7918). All scores averaged moderately. Meals did not differ significantly for appetite ratings but were significant compared to baseline appetite, except Meal 3B, which did not change.

Conclusions: These young adults did not rate overall palatability differently for meals varying in UPF. Meals with high UPF and low NQ were rated as more sweet, but not more palatable, which contrasts with literature that characterizes UPF as hyperpalatable. Further, NQ may be involved in subjective palatability. More research is needed with various foods and populations for defining UPFs as hyperpalatable.

Funding Sources: Funded by USDA, NIFA accession: 1030579