Tactile tastes: testing the relation between tactile thresholds, liking of textures and pickiness in eating.

Abstract

The texture of foods plays an important role in the liking of foods. Especially for picky eaters, texture can be a reason to reject foods. Previous studies showed that picky eaters in general dislike tactile stimulation more, which can include the feel of sand in their hands and specific food textures in their mouth. It has been suggested that this dislike stems from lower thresholds to detect touch, causing textures to feel over-stimulating and therefore more aversive. Alternatively, picky eaters might have the same objective tactile thresholds, but different subjective evaluations. The aim of the present study is to test the relations between tactile thresholds, liking of textures, food liking and picky eating. In a sample of 86 adult participants, picky eating was measured with the Adult Picky Eating Questionnaire (APEQ) and food liking with the Food Liking Questionnaire (FLQ). Tactile thresholds were tested with Semmes-Weinstein monofilaments (both on the tongue and fingertip) and liking of different textures was measured by feeling several textures with the hands. Results showed that both tongue and fingertip tactile thresholds were not related to the liking of textures. Thresholds of the fingertip, but not the tongue, were weakly related to food liking, but not directly to the APEQ. Liking of textures was related to both food liking and the APEQ. The results indicate that picky eaters indeed have a general subjective dislike of textures, but this cannot be explained by lower tactile thresholds. Future research might focus on how differential liking of textures develops.