Is this spicy? Investigation of factors that influence spicy food choices by US older adults

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2025-03-22 DOI:10.1016/j.foodqual.2025.105515

Patrycja Urszula Żukowska , Bryan Michael L. Pepito , Helena Maria Andre Bolini , Carolyn F. Ross

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引用次数: 0

Abstract

The inclusion of spicy compounds in the older adult diet can promote interest, appetite and health benefits of this growing population. The objective of this study was to increase the understanding of the concept of “spicy” by US older adults, considering factors that influence spicy food preferences. Respondents (n = 656; average age = 65.7) completed an online survey of 70 questions including spicy-specific questions. In general, respondents enjoyed spicy foods, with moderate spicy preference and spicy consumption (2-3×/week on average). When defining “spicy” in foods, respondents used terms such as hot, burn, pepper; ginger was also used as being associated with health benefits. An increased consumption of spicy foods was associated with higher spicy liking and spicy preferences (p < 0.0001). Respondents who had higher spicy liking were less likely to report hot and tingling as physiological sensations perceived during consumption of spicy foods while respondents who perceived more burning, stinging, prickling and nasal irritation sensations had lower spicy preference (p < 0.01). Respondents who liked spicy foods had associated positive emotions of adventurous (39.3 %) and satisfied (29.7 %) (p < 0.0001) while respondents who did not like spicy foods cited more negative emotions, including worried and wild (13.3 %; p < 0.001). Liking of spicy foods and spicy preferences was positively related to frequency of travel and cuisine preference. The results of this study demonstrate the interplay between sensory perceptions, emotions, psychosocial factors and spicy food preferences in older adults.

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.