Premium
Some like it hot: characteristics underlying spicy food preference and aversion
Author(s) -
Ludy MaryJon
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.858.3
Subject(s) - ethnic group , food preference , preference , food science , psychology , food consumption , consumption (sociology) , environmental health , medicine , biology , sociology , economics , anthropology , microeconomics , social science , agricultural economics
Hedonic responses to spicy foods are remarkably diverse. Factors responsible for this variation are poorly understood. To examine determinants of spicy preference and aversion, 352 college students (99 M, 253 F; 20.2±3.2y; 236 spicy food likers, 116 non‐likers) completed an online survey about their spicy food experiences and liking of various flavors, seasonings, and ethnic cuisines. Spicy food introduction occurred 5.1±5.6y earlier in likers than non‐likers (P<0.001), with a trend toward greater liking in males (P=0.095) and non‐Caucasians (P=0.051). Likers reported significantly greater enjoyment of bitter and sour flavors, as well as foods seasoned with black or chili pepper, cloves, and cumin. Ethnic cuisines (n=13), such as Indian and Mexican, were significantly more likely to be ordered by likers, whereas only Italian was preferred by non‐likers. This suggests that likers are, in general, more adventurous eaters. Despite well documented weight management and food safety benefits, 50% of likers reported eating spicy food because “it stimulates my appetite” and a mere 16.5% reported “it kills microbes (bad things) in food.” Understanding predictors of, and knowledge gaps surrounding, spicy food consumption is of critical public health importance. Recommendations to increase intake may be suggested, but health impacts will not occur without compliance. Supported by Bowling Green State University.