Podcast Summary
Our taste preferences are shaped by both biology and psychology: Our food preferences are influenced by genetics, early experiences, cultural factors, and texture aversions. Picky eating develops over time and can be influenced by gastrointestinal illness.
Our taste experiences are not just determined by biology, but also by our psychological learning and past experiences. Psychologist Linda Bartashuk, an expert in taste research, explains that while some of our food preferences are innate, most are learned. For instance, people's liking or disliking of certain foods like vegemite or durians can be influenced by early experiences and cultural factors. Texture aversions, which are quite common but not well understood, also play a role in shaping our food preferences. Picky eating is a complex issue that develops over time, and it's important to remember that we all start as picky eaters. Our preferences for certain foods are acquired gradually, and some foods, like vegetables, take longer to develop a liking for due to the lack of immediate reward. Additionally, gastrointestinal illness can contribute to developing dislikes for certain foods. Overall, taste is a fascinating combination of biology and psychology.
Childhood experiences shape food preferences: Childhood experiences influence food preferences, and it's crucial to approach picky eaters creatively, not forcefully. Sugar is not inherently harmful, but moderation is key, especially for those with health concerns. Research on volatiles could lead to safer, more effective alternatives to artificial sweeteners.
Our food preferences are shaped by our experiences, especially during our formative years. For instance, if a child frequently gets sick after eating certain foods, they may develop aversions to those foods. It's essential not to force-feed picky eaters or make a fuss about their food choices, as it could lead to more significant issues. Instead, try to find creative ways to introduce new foods or pair them with something they already enjoy. Moreover, our evolutionary history shows that sugar is not as harmful as we may think, and it's even used to condition children to like certain vegetables or fruits. However, it's crucial to be mindful of the quantities we consume, especially if we have health concerns. Another intriguing area of research is the use of volatiles, compounds found in gaseous form that can enhance our taste experience. These compounds can interact with taste receptors in the brain, intensifying flavors and creating new taste sensations. This research could potentially lead to safer and more effective alternatives to artificial sweeteners, which have toxicities associated with them.
Learning to Like New Foods: The more new foods you try, the more your brain learns to associate flavors with calories, making you like them. Smell plays a crucial role in the full sensory experience of food.
Being adventurous in food is a personality trait, but it can be developed by trying new things. The more new foods you try, the more your brain learns to like them. This is because when you eat something, the flavor and the calories are sent to the brain at the same time, and your brain associates the flavor with the calories, making you like it. Smell plays a crucial role in the full sensory experience of food. Although some people may lose their sense of smell when they have a cold, most people can still perceive flavors when they are sick. Taste comes from the tongue, while smell comes from the volatiles or odorants that reach the nose. The nose has two jobs: to smell the outside world and to process the volatiles released from food in the mouth. The brain distinguishes between the two inputs and sends them to different areas. Therefore, the more you expose yourself to new foods and flavors, the more your brain will learn to like them.
The interplay of taste and smell creates flavor and powerful memories.: Our food experiences are shaped by both hardwired preferences for tastes and learned preferences for smells. Interactions between taste and smell create complex flavors and strong memories.
Our experience of food is a complex interplay of hardwired preferences for tastes like sweet, salty, and umami, and learned preferences for smells. The interaction between taste and smell creates flavor and powerful memories. Some foods, like fish sauce or anchovies, may not be enjoyable on their own but enhance other dishes due to concentration and the suppression of flavors when combined. Our brains also store templates of past food experiences, which can explain our strong attachments to certain foods. Additionally, the ability to tolerate spicy food varies genetically, with some individuals having more pain receptors in their mouths.
Genetics and experiences shape our perception of food: Supertasters, with more taste buds, experience intense flavors but may be sensitive to bitter tastes and textures. Repeated exposure to spicy foods desensitizes pain receptors, reducing burn sensation, and taste buds naturally regenerate.
The number of taste buds and pain fibers we're born with plays a role in our ability to perceive flavors and pain from spicy foods. Supertasters, who have an abundance of taste buds, experience more intense flavors but may be more sensitive to bitter tastes and textures. They also tend to have a preference for certain foods, which can impact their overall diet and health risks. Additionally, repeated exposure to spicy foods can desensitize pain receptors on the tongue, reducing the burn sensation. However, taste buds naturally regenerate over time, and the burn sensation from spicy foods does not cause permanent damage. This desensitization process can occur in just a few minutes, allowing individuals to enjoy spicy foods without the same level of discomfort. It's fascinating how our genetics and experiences shape our perception and enjoyment of food.
Supertasters and Cancer Protection: Supertasters, people with enhanced ability to taste certain flavors, have a genetic trait that offers protection against head and neck cancer due to their aversion to alcohol and smoking. Overcoming food aversions involves trying to eat problematic foods when feeling well and repeating the process several times.
Being a supertaster, a person with an enhanced ability to taste certain flavors, can offer protection against head and neck cancer due to their aversion to alcohol and smoking. This trait is genetic and can be identified by the presence of a large number of pink circles on the tongue, which are fungiform papillae that hold taste buds. Contrary to early assumptions, being a supertaster is not linked to obesity. However, food aversions, whether developed in childhood or as a result of illness, can make it challenging to consume certain foods. Overcoming such aversions involves trying to eat the problematic food when feeling well, repeating this process several times, and understanding that it's a conditioning effect. This technique can be applied to overcoming aversions to foods like mushrooms or brussels sprouts. However, food aversions can be particularly strong and difficult to overcome, especially when the memory of the associated nausea is very powerful.
Factors influencing food preferences: Cultural conditioning, personal experiences, senses, and even disgust shape our food preferences. Children are born neophobic and sensitive to new foods, while our preferences can change over our lifespan.
Our food preferences are shaped by various factors, including cultural conditioning, personal experiences, and even our senses. It's easier to develop a liking for a food than to overcome an aversion, especially if we're neutral towards it. Exposure and adding pleasant flavors can help in this process. Disgust is also a significant factor in food preferences, and certain foods, particularly those of animal origin, can be universally panned. Disgust can be learned, and negative experiences with food can lead to strong aversions. It's essential to be compassionate towards people with food dislikes and not make fun of them. Children are more sensitive to food and are born neophobic, meaning they're wary of new things. Our food preferences can change over our lifespan, and we socially and culturally teach people what foods are safe to eat.
Experiences and exposures shape our food preferences: From the womb to adulthood, our experiences and exposures impact our food choices. Immigrants use spices to make new foods feel familiar, babies develop preferences in utero, and women's heightened senses contribute to their superior palates.
Our experiences and exposures, both in the womb and in life, play a significant role in shaping our food preferences. For immigrants, using spices from their homeland can make new foods feel more familiar and culturally safe. Babies in the womb can detect and become accustomed to certain flavors through amniotic fluid and mother's milk, influencing their food preferences after birth. Women, due to their more sensitive sense of taste and greater kitchen experience, may have a better palate, particularly when it comes to identifying odors and tasting complex foods like wine. In the world of food science, researchers are working to enhance the flavor of common foods, such as tomatoes, to make them more palatable for consumers. By understanding the science behind our food preferences and the role of experiences and exposures, we can appreciate the complexity of our relationship with food and the ways in which it shapes our lives.
Identifying Compounds for More Delicious Fruits: Scientists have found specific compounds in certain fruits that contribute to their taste, leading to the development of more delicious varieties. However, economics of agriculture may prioritize appearance over taste.
Scientists have identified specific constituents in tomatoes, strawberries, oranges, peaches, and blueberries that contribute to their palatability. By understanding these compounds, researchers have been able to create more delicious versions of these fruits. For instance, Harry Klee developed a tomato variety called the Garden Gem. However, the economics of agriculture play a significant role in determining which fruits are grown and sold based on their appearance rather than taste. Farmers are often paid based on weight, so there is a need for consumers and markets to demand more palatable produce. The notion that food tastes differently in certain environments, such as airplanes or underwater, is not well-supported by scientific evidence and may be due to placebo effects.
Discovering new ways to enhance taste of fruits and veggies: Scientists find specific volatiles to make fruits, veggies sweeter. Safer, natural alternative to artificial sweeteners. Important for people with taste damage.
Scientists are discovering new ways to enhance the taste of fruits and vegetables by identifying the specific volatiles that make them sweeter. These volatiles can be extracted and added to foods, providing a safer and more natural alternative to artificial sweeteners. This is particularly important for people with taste damage, as these volatiles can bypass damaged nerves and increase the perceived sweetness in the brain. Additionally, there is ongoing research into using genetically modified organisms to produce foods with enhanced nutritional properties, despite the controversy surrounding this technology. Burning mouth syndrome, a condition characterized by persistent oral pain, is not caused by damage in the mouth but rather in the brain, and is being studied to better understand its causes and potential treatments.
Damage to the 7th cranial nerve causes phantom pain and altered taste sensations: Damage to the 7th cranial nerve can result in persistent phantom pain and altered taste sensations, impacting quality of life. Treatments like GABA agonists can help restore inhibition and reduce pain.
Damage to the 7th cranial nerve, which normally inhibits oral pain and brings taste information to the brain, can result in phantom pain, taste, or touch sensations. This survival mechanism, which evolved to prevent oral damage from stopping an animal from eating, can cause persistent pain when taste function is lost. Phantom sensations, such as a bitter taste in the mouth or burning mouth syndrome, can significantly impact quality of life. However, treatments exist, such as GABA agonists, which can restore inhibition and reduce phantom pain in many patients. Understanding the connection between taste and pain can provide insight into these complex conditions and potential solutions for those affected.
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Importance of sharing your feedback and ideas with the American Psychological Association (APA). You can do this by emailing your comments and suggestions to kluna@apa.org. Additionally, the APA would greatly appreciate if you could leave a rating for Speaking of Psychology on iTunes. The APA podcast network offers a range of podcasts, including APA Journals Dialogue and Progress Notes, which can be found on iTunes, Stitcher, and other podcast platforms. For more episodes, visit speakingofpsychology.org. I'm Kaitlin Luna, and I've enjoyed our conversation today. Thank you for tuning in to Speaking of Psychology with the American Psychological Association.
