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

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.