Differences in subjective taste between Japanese and Sri Lankan students depending on food composition, nationality, and serum zinc

Abstract

Summary: Background & aims: Taste is a very important factor affecting nutritional intake and compliance. Subjective taste may differ among nationalities. In the present study we examined differences in subjective taste according to food composition and nationality. Methods: Twelve Japanese and 4 Sri Lankan students took part in the study. Food samples of 3 different mixtures of chicken and rice were tasted: Food 1, 3 g chicken/10 g rice; Food 2, 6 g chicken/10 g rice; Food 3, 9 g chicken/10 g rice. The sweet, salty, sour, bitter, and astringent taste of each of the food samples, as well as their deliciousness, were scored subjectively on a scale of 0–5. Results were compared between the 3 types of food samples, as well as between nationalities. In addition, concentrations of blood micronutrients were measured. Results: Across all 3 types of food, the change in subjective taste of salty, sweet, and sour differed significantly between Japanese and Sri Lankan students (P = 0.022, P = 0.008, and P = 0.025, respectively). However, bitter and astringent taste, as well as the perceived overall deliciousness of the foods, was comparable between the 2 groups. Serum zinc levels were significantly lower in Sri Lankan than Japanese students (P = 0.004). Conclusions: Subjective assessment of taste differs according to food composition and nationality, and it is important to consider taste preferences according to nationality when promoting oral nutritional support. Keywords: Taste, Japanese, Sri Lankan, Zinc, Nationality, Food composition