Development of a questionnaire to assay recalled liking for salt,sweet and fat |
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| Authors: | Amélie Deglaire Caroline Méjean Katia Castetbon Emmanuelle Kesse-Guyot Christine Urbano Serge Hercberg Pascal Schlich |
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| Affiliation: | 1. INRA, Centre des Sciences du Goût et de l’Alimentation, UMR CNRS 6265/INRA 1324/Université de Bourgogne, F-21000 Dijon, France;2. Unité de Recherche en Epidémiologie Nutritionnelle, UMR INRA 1125/INSERM 557/CNAM/Université Paris 13, F-93000 Bobigny, France;3. Unité de Surveillance et d’Epidémiologie Nutritionnelle, Institut de Veille Sanitaire/Université Paris 13, F-93000 Bobigny, France;1. Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, University of Navarra, Pamplona, Spain;2. Navarra Institute for Health Research (IdiSNA), Pamplona, Spain;3. Biomedical Research Centre Network in Physiopathology of Obesity and Nutrition (CIBERobn), Carlos III Institute, Madrid, Spain;4. Madrid Institute of Advanced Studies (IMDEA Food), Madrid, Spain;1. UCD Institute of Food and Health, University College Dublin, Belfield, 4 Dublin, Ireland;2. Sensory Evaluation Center, The Pennsylvania State University, University Park, PA 16802, United States;3. Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States;4. Department of Food Science, The University of Massachusetts, Amherst, MA, 01002, United States;1. Division of Human Nutrition and Health, Wageningen University & Research, PO Box 17, 6700 AA Wageningen, The Netherlands;2. Smell and Taste Centre, Hospital Gelderse Vallei, Willy Brandtlaan 10, 6716 RP Ede, The Netherlands;1. Department of Neurology, Max Planck Institute for Human Cognitive and Brain Sciences, Leipzig, Germany;2. Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany;3. Charité Universitätsmedizin Berlin, Germany;4. Center for Stroke Research, Charité Universitätsmedizin Berlin, Germany |
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| Abstract: | Liking for a sweet, salty or fatty diet may induce overconsumption of simple carbohydrates, sodium or lipids. Measuring overall liking of the corresponding sensory sensations contributes to understanding the determinants of dietary behaviours. However, no standardized validated questionnaire assaying these sensations is currently available. In the present study, we developed a web-based questionnaire, “PrefQuest”, which measures recalled liking for the following four sensations: salt, fat and salt, sweet, fat and sweet. PrefQuest included four types of items: (1) liking for sweet, fatty-sweet and fatty-salty foods, (2) preferences in the level of seasoning by adding salt, sweeteners, or fat, (3) preferences for types of dishes in a restaurant menu and (4) overall questions about sweet-, salt- and fat-related behaviours. A development study (n = 198) demonstrated that PrefQuest was feasible, well-perceived, only lasted about 20 min and that items were repeatable (overall mean intra-class correlation coefficient: 0.77, SD 0.08). Construct validity was then evaluated on a larger population sample (n = 47 803). The underlying structure within each of the four sensations was determined by exploratory factor analysis and then internally validated by confirmatory factor analysis. After a selection of the most relevant items, the salt, fat-and-salt, sweet, and fat-and-sweet scales exhibited a theoretically meaningful factor structure, unidimensional for the salt scale and with interrelated sub-dimensions for the sweet, fat-and-salt, and fat-and-sweet scales. Based on the fat-and-sweet and fat-and-salt scales, a fat model was also unveiled. For each factor, internal consistency as well as convergent and divergent validities were demonstrated. Overall, PrefQuest is an internally valid and original tool that can be used to assay recalled liking for sweet, salt, and fat considered altogether or separately as fat and salt or fat and sweet, and can be applied to large population surveys. |
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