Relationship between Dietary Intake of Bitter and Astringent Taste Food and BMI

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  • 苦味・渋味食品の喫食とBMIとの関係
  • ニガミ ・ シブミ ショクヒン ノ キツショク ト BMI ト ノ カンケイ

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We surveyed the intake of 14 types of food during 30 days among 342 female undergraduate students. We also estimated bitter and astringent taste intensity in those foods using the taste sensor, and analysed the relationship between dietary intake of bitter and astringent taste substances and BMI.<br>The students ate a comparatively great amount of grapefruit, eggplant, spinach, chocolate, and green pepper, and drank a lot of green tea in a PET bottle, black tea, and instant coffee. The mean intake of bitter taste substances that the students consumed in 30 days was 0.21 g (in terms of iso-α-acid quantities) and that of astringent taste substances was 1.66 g (in terms of tannic acid quantities). Even when the intake of bitter and astringent taste substances increased, the mean BMI remained almost constant, while the deviation of the BMI level decreased.

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