Factors Associated with Dietary Habits and Mood States Affecting Taste Sensitivity in Japanese College Women

Abstract

We conducted a cross-sectional survey to evaluate the factors associated with dietary habits and mood states affecting taste sensitivity in 127 Japanese college women with a mean age of 19.2 y. Differential thresholds for the four basic tastes on the tongue were determined by the filter paper disc method, while dietary intake was assessed using a food frequency questionnaire. Psychological mood states were evaluated by the Profile of Mood State (POMS) questionnaire. Differential thresholds for saltiness and bitterness in alcohol drinkers were higher than those in alcohol non drinkers, whereas differential thresholds for the other tastes did not differ significantly between any of the stratified groups. Canonical correlation analysis revealed that among the five POMS mood states, POMS fatigue scores showed relatively stronger association with combined variables of taste thresholds. Logistic regression analysis revealed significant involvement of zinc and iron intake, and that POMS fatigue and anger scores affected the differential threshold for sourness. Specific mood and dietary factors were shown to be associated with sensitivity to sourness and bitterness. Among the five POMS mood states, high POMS fatigue scores and low POMS anger scores appeared to be associated with decreased taste sensitivity.