Understanding Food Preferences and Their Connection to Health Perception among Lean and Non-Lean Populations in a Rural State

Chili pepper preference development and its impact on dietary intake: A narrative review

A preference for chili pepper can be an acquired taste. The contrast between a chili lover and a hater illustrates the complexities involved in forming an appreciation for food that evokes a fiery pain sensation. This narrative review aims to understand the factors behind chili pepper preference formation across the life course and how individual chili pepper preferences can impact eating behaviors and dietary intake. This review was conducted using three databases, yielding 38 included articles. Results suggest five determinants of chili pepper preferences: culture, exposure, gender, genetics, and personality. Collective findings indicate that the strongest influences on preference acquisition include the individual environment from childhood to adulthood and repeated exposure to spicy flavors. With frequent exposure to spicy food, the perceived burn becomes less intense. Culture also influences exposure to chili peppers, with the highest consumption patterns seen within Mexico and some Asia countries. Additionally, males reported having a stronger preference for spicy foods than females. Twin studies illustrated that genetics influenced spicy taste preferences, underscoring the complexity of developing individual taste preferences. As for the impact of capsaicin-containing food on individual eating behaviors and dietary behaviors, appetite effects depend on the dose of capsaicin consumed, but three studies found a change in sensory desires for sweet and fatty foods after finishing a capsaicin-containing dish. Inconsistent results were reported for chili pepper's effects on hunger and satiety after consumption, but changes in specific food desires were observed. The impact of chili pepper on appetite and calories consumed was inconsistent, but the greater amount of capsaicin ingested, the greater the effect. Capsaicin's potential to be used for weight control needs to be further reviewed. In conclusion, evidence suggests that chili pepper preferences may be linked to innate and environmental aspects such as an individual's culture, gender, and genetics. Extrinsic factors like repeated exposure may increase the liking for spicy foods.

Consumer's Opinion on a Pharmacist's Role in Nutritional Counseling

Background:

Nutrition has become an increasing health concern. From fad diets to exercise programs, the consumer seems to be consulting multiple resources that all provide a different answer in the process of obtaining optimal health. Easily accessible pharmacists may be the sources to answer crucial nutritional issues facing society today.

Methods:

Using the results of a previous study about food perceptions among lean and non-lean populations, interview questions were created to determine the populations’ nutrition and pharmacist’s role knowledge. Nutrition knowledge among lean vs. non-lean consumers was assessed by determining experience with pharmacist nutritional counseling, how experience perceptions differed, and how these perceptions can shape a pharmacist’s role. Audio recorded interviews were conducted in a rural setting. Seventy-two English speaking, ambulatory, lean (BMI ≤ 24) and non-lean (BMI ≥ 25) residents between the ages 25-71 years participated in the study in a small western United States town.

Results:

26.3% of consumers obtained nutrition information from the internet; however, the internet and healthcare providers were considered the most trustworthy. When asked about the pharmacist’s role in nutrition counseling, 32.7% believed that pharmacists were not a reliable source based on education background. Another 10.2% thought pharmacists were too busy for counseling.

Discussion:

This study indicates the consumers’ knowledge on pharmacists’ education, willingness to seek out nutrition knowledge, and a pharmacist’s ability to provide nutrition counseling can differ between lean and non-lean consumers. Lean consumers tend to have more interaction with a pharmacist whereas non-lean consumers do not.

Conclusion:

As a profession, pharmacists should educate consumers on reliable nutrition resources, a pharmacist’s education, and how they use their role to provide consumers with nutrition knowledge.