Association between food liking and the dietary quality in Australian young adults

Uracha Wanich ； Lynn Riddell ； Sara Cicerale ； Mohammadreza Mohebbi ； Dhoungsiri Sayompark ； Djin Gie Liem ； Russell SJ Keast

《Asia Pacific Journal of Clinical Nutrition》 預刊文章 Pp. 1-19

https://doi.org/10.6133/apjcn.201910/PP.0004

摘要

Background and Objectives: An individual's liking for food maybe associated with food consumption. This study investigates the association between food liking and dietary quality in Australian young adults. Methods and Study Design: Food liking and food frequency data were collected via an online Food Liking Questionnaire (FLQ) and Food Frequency Questionnaire (FFQ). Food liking scores were calculated for groupings of foods. FFQ Food intake data was used to calculate diet quality using a 13 item Dietary Guideline Index (DGI). The relationship between food liking and DGI was assessed using linear regression models and the difference was assessed using an independent sample t-test and One-way ANOVA. Results: Data were available from n=2,535 participants (BMI=24 (SD 3.74), age=21.9 (SD 5.05) years, female=77.1%). Liking for grains, vegetables, fruits, dairy, plant-based protein, was weakly positively associated with diet quality. Liking for animal-based protein, fat and oil, sweet food, and salty food, was weakly negatively associated with diet quality. Liking for grains, vegetables, fruits, dairy, plant-based protein and healthy foods increased across increasing DGI tertiles, and liking for animal-based protein, fat and oil, sweet food, salty food and discretionary foods decreased across increasing DGI tertiles. Conclusions: The results were logical with increased liking for healthy or discretionary foods linked with increased consumption of those foods. The results reinforce the strategy to introduce a variety of healthy food groups early in life to initiate flavour-nutrient learning and increase liking for healthy foods.

關鍵字

food liking ； dietary quality ； young adult