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Food intake is influenced by sensory sensitivity
While we know that the sensory properties of foods largely determine palatability, the aim of this 2012 study was to find out how these sensory properties can influence how much we eat. The 40 participants were female and classified on their sensory sensitivity (high/low) using scores on the Adult Sensory Profile (a measure of sensory processing). After measuring their chocolate intakes during the experiment, it was discovered that the high-sensitivity individuals ate significantly more than the low-sensitivity subjects. There was a positive correlation between sensory sensitivity scores with emotional eating. These results suggest that people with higher sensitivity to sensory properties of food are more likely to consume greater amounts of food due to the heightened perception of palatability. [NPID: perception, palatability, sensory properties, emotional eating]
Year: 2012
