Dietary customs and food availability shape the preferences for basic tastes: A cross-cultural study among Polish, Tsimane' and Hadza societies

Appetite
Agnieszka SorokowskaPiotr Sorokowski

Abstract

Biological significance of food components suggests that preferences for basic tastes should be similar across cultures. On the other hand, cultural factors play an important role in diet and can consequently influence individual preference for food. To date, very few studies have compared basic tastes preferences among populations of very diverse environmental and cultural conditions, and research rather did not involve traditional populations for whom the biological significance of different food components might be the most pronounced. Hence, our study focused on basic taste preferences in three populations, covering a broad difference in diet due to environmental and cultural conditions, market availability, dietary habits and food acquirement: 1) a modern society (Poles, n = 200), 2) forager-horticulturalists from Amazon/Bolivia (Tsimane', n = 138), and 3) hunter-gatherers from Tanzania (Hadza, n = 85). The preferences for basic tastes were measured with sprays containing supra-threshold levels of sweet, sour, bitter, salty, and umami taste solutions. We observed several interesting differences between participating societies. We found that Tsimane' and Polish participants liked the sweet taste more than other tastes, whil...Continue Reading

Citations

Jan 26, 2018·Proceedings of the National Academy of Sciences of the United States of America·Soyoung Q Park, Sebastian M Schmid
Feb 6, 2019·Nutrients·Riccardo VecchioTeresa Del Giudice
Oct 28, 2019·Culture, Medicine and Psychiatry·Kristen N HerloskyAlyssa N Crittenden
Mar 19, 2020·Nutrients·Carolina VendittiMaia Jack

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