Associations between food neophobia and responsiveness to "warning" sensations in real food products in a large population sample

The purpose of the present study is to better understand the association between food neophobia and chemosensory responsiveness and to determine whether this association can translate in different food liking and preference patterns. Data were collected on 1225 respondents, balanced according to gender, age (20-60 years) and main geographical areas of Italy, as part of the Italian Taste project. Taste function was evaluated by measuring fungiform papillae density (FPD) and PROP (6-n- propylthiouracil) responsiveness. In addition, subjects provided their stated liking for a number of foods and beverages and evaluated the intensity and liking of actual foods varied in the level of disliked qualities (i.e., bitter, sour, astringency) often experienced in many vegetables and healthy products. Such qualities have been considered to be biologically important “warning’ signals. Overall, stated liking for vegetables and beverages was significantly lower for neophobics than neophilics, especially for those items characterised by high bitterness and astringency. Neophobic and neophilic subjects did not differ significantly for FPD and PROP responsiveness. “Warning” sensations were perceived significantly more intense by neophobic than neophilic subjects in real food. This higher responsiveness in neophobics was reflected in a reduced liking for real foods with high levels of “warning” sensations. Results of the study suggest that food neophobia, a maladaptive behaviour limiting the consumption of many vegetables, can actually rely on individual responsiveness to tastes in real food. The present data may contribute to better understand the psychological and sensory-driven barriers to healthy food consumption.