TY  - BOOK
AU  - Shu-Fen, Claudia Leong
TI  - Taste sensitivities and diet of Chinese and Indians in Singapore
PY  - 2018///
KW  - Chinese
KW  - Diet
KW  - Human health
KW  - Indian
KW  - Taste
N1  - Nutrition
N2  - Background and objectives: Taste perception plays a key role in consumer acceptance and food choice, which has an important impact on human health. Our aim was to examine the relationship between recognition thresholds for five basic tastes (sweet, salty, sour, bitter, and umami) in Chinese and Indians in relation to their dietary intake. Methods and study design: This cross-sectional study included 114 subjects (60 Chinese, 54 Indians). Taste thresholds were determined using a forced choice method and dietary intakes were assessed using an estimated three-day food diary. Results: Indians had significantly higher recognition thresholds for sweet, salty, sour, umami and bitter tastes compared to Chinese (all p0.047). Overall energy intake was not significantly different between the Chinese and Indians. Correlations between taste and diet between the Chinese and Indians were not significant (p>0.05). Conclusion: Future work is needed to further understand how differences in taste perception may influence dietary intakes between ethnic groups
ER  -