Food Preferences in a Greenlandic Population
Abstract Objectives The overall aim was to describe food reward in an Inuit population in Greenland. More specifically, the objective was to first test the differences in food reward for sweet relative to savory food (taste bias) after four weeks on a traditionally Inuit diet (TID) vs a Westernized...
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croxfordunivpr:10.1093/cdn/nzab038_052 2023-05-15T16:28:03+02:00 Food Preferences in a Greenlandic Population Pedersen, Hanne Beaulieu, Kristine Jørgensen, Marit E Færch, Kristine Lauritzen, Lotte Lewis, Jack Finlayson, Graham Quist, Jonas S 2021 http://dx.doi.org/10.1093/cdn/nzab038_052 http://academic.oup.com/cdn/article-pdf/5/Supplement_2/440/38494374/nzab038_052.pdf en eng Oxford University Press (OUP) https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model Current Developments in Nutrition volume 5, issue Supplement_2, page 440-440 ISSN 2475-2991 Nutrition and Dietetics Food Science Medicine (miscellaneous) journal-article 2021 croxfordunivpr https://doi.org/10.1093/cdn/nzab038_052 2022-04-15T06:35:32Z Abstract Objectives The overall aim was to describe food reward in an Inuit population in Greenland. More specifically, the objective was to first test the differences in food reward for sweet relative to savory food (taste bias) after four weeks on a traditionally Inuit diet (TID) vs a Westernized diet (WD). If no differences in taste bias were found between diet groups, we aimed to describe food reward in a pooled sample (median [IQR]). We hypothesized that participants would have higher preferences for sweet compared to savory foods. Methods After a dietary intervention in Greenland (20% of foods provided), we measured behavioral components of food reward using the Leeds Food Preference Questionnaire. The reward components, explicit liking and implicit wanting, were measured in response to images of Western foods varying in fat content and taste after four weeks on either TID or WD. A positive bias score reflected preference for sweet over savory, and oppositely a negative bias score reflected preference for savory over sweet foods. Results Participant characteristics were similar in the two diet groups (age (mean (SD): TID = 58.1 (11.5) vs. WD = 55.4 (9.5) years); sex: TID = 50% vs. WD = 54% women; body mass index (mean (SD): TID = 26.6 (5.5) vs. WD = 27.9 (4.7) kg/m2). In these preliminary, unadjusted analyses, we found no differences in explicit liking (P = 0.77) or implicit wanting (P = 0.70) bias score for sweet over savory foods after four weeks following either TID (n = 26) or WID (n = 24). Altogether, participants in the two diet groups had a greater explicit liking (−11.5 [−19.9; −2.8]) and implicit wanting (−21.6 [−44.2; −5.2]) for savory compared to sweet foods. Conclusions This is the first study to examine explicit and implicit aspects of food reward in an Inuit population. Contrary to our hypothesis, this population did not prefer sweet over savory Western foods. Funding Sources The study was supported by unrestricted grants from The Novo Nordisk Foundation. Royal Greenland and the supermarket chains Kalaallit Nunaanni Brugseni & Pilersuisoq supported the study with foods and food logistics. Article in Journal/Newspaper Greenland greenlandic inuit kalaallit Oxford University Press (via Crossref) Greenland Savory ENVELOPE(-125.170,-125.170,54.100,54.100) Current Developments in Nutrition 5 Supplement_2 440 440 |
institution |
Open Polar |
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Oxford University Press (via Crossref) |
op_collection_id |
croxfordunivpr |
language |
English |
topic |
Nutrition and Dietetics Food Science Medicine (miscellaneous) |
spellingShingle |
Nutrition and Dietetics Food Science Medicine (miscellaneous) Pedersen, Hanne Beaulieu, Kristine Jørgensen, Marit E Færch, Kristine Lauritzen, Lotte Lewis, Jack Finlayson, Graham Quist, Jonas S Food Preferences in a Greenlandic Population |
topic_facet |
Nutrition and Dietetics Food Science Medicine (miscellaneous) |
description |
Abstract Objectives The overall aim was to describe food reward in an Inuit population in Greenland. More specifically, the objective was to first test the differences in food reward for sweet relative to savory food (taste bias) after four weeks on a traditionally Inuit diet (TID) vs a Westernized diet (WD). If no differences in taste bias were found between diet groups, we aimed to describe food reward in a pooled sample (median [IQR]). We hypothesized that participants would have higher preferences for sweet compared to savory foods. Methods After a dietary intervention in Greenland (20% of foods provided), we measured behavioral components of food reward using the Leeds Food Preference Questionnaire. The reward components, explicit liking and implicit wanting, were measured in response to images of Western foods varying in fat content and taste after four weeks on either TID or WD. A positive bias score reflected preference for sweet over savory, and oppositely a negative bias score reflected preference for savory over sweet foods. Results Participant characteristics were similar in the two diet groups (age (mean (SD): TID = 58.1 (11.5) vs. WD = 55.4 (9.5) years); sex: TID = 50% vs. WD = 54% women; body mass index (mean (SD): TID = 26.6 (5.5) vs. WD = 27.9 (4.7) kg/m2). In these preliminary, unadjusted analyses, we found no differences in explicit liking (P = 0.77) or implicit wanting (P = 0.70) bias score for sweet over savory foods after four weeks following either TID (n = 26) or WID (n = 24). Altogether, participants in the two diet groups had a greater explicit liking (−11.5 [−19.9; −2.8]) and implicit wanting (−21.6 [−44.2; −5.2]) for savory compared to sweet foods. Conclusions This is the first study to examine explicit and implicit aspects of food reward in an Inuit population. Contrary to our hypothesis, this population did not prefer sweet over savory Western foods. Funding Sources The study was supported by unrestricted grants from The Novo Nordisk Foundation. Royal Greenland and the supermarket chains Kalaallit Nunaanni Brugseni & Pilersuisoq supported the study with foods and food logistics. |
format |
Article in Journal/Newspaper |
author |
Pedersen, Hanne Beaulieu, Kristine Jørgensen, Marit E Færch, Kristine Lauritzen, Lotte Lewis, Jack Finlayson, Graham Quist, Jonas S |
author_facet |
Pedersen, Hanne Beaulieu, Kristine Jørgensen, Marit E Færch, Kristine Lauritzen, Lotte Lewis, Jack Finlayson, Graham Quist, Jonas S |
author_sort |
Pedersen, Hanne |
title |
Food Preferences in a Greenlandic Population |
title_short |
Food Preferences in a Greenlandic Population |
title_full |
Food Preferences in a Greenlandic Population |
title_fullStr |
Food Preferences in a Greenlandic Population |
title_full_unstemmed |
Food Preferences in a Greenlandic Population |
title_sort |
food preferences in a greenlandic population |
publisher |
Oxford University Press (OUP) |
publishDate |
2021 |
url |
http://dx.doi.org/10.1093/cdn/nzab038_052 http://academic.oup.com/cdn/article-pdf/5/Supplement_2/440/38494374/nzab038_052.pdf |
long_lat |
ENVELOPE(-125.170,-125.170,54.100,54.100) |
geographic |
Greenland Savory |
geographic_facet |
Greenland Savory |
genre |
Greenland greenlandic inuit kalaallit |
genre_facet |
Greenland greenlandic inuit kalaallit |
op_source |
Current Developments in Nutrition volume 5, issue Supplement_2, page 440-440 ISSN 2475-2991 |
op_rights |
https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model |
op_doi |
https://doi.org/10.1093/cdn/nzab038_052 |
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Current Developments in Nutrition |
container_volume |
5 |
container_issue |
Supplement_2 |
container_start_page |
440 |
op_container_end_page |
440 |
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