A Preliminary Comparison of Food Rejections in Humans
Snip, R. Gerrit
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The present study compared three types of food rejections in humans: forced consumption episodes (a situation in which an individual demands that another person consumes a specific food or beverage against his/her will), taste aversions (the reluctance to consume a food or liquid associated with an illness), and taste dislikes (an unlearned rejection of a food or beverage because of its sensory characteristics [taste, smell, appearance, or texture]). Of the 153 individuals initially surveyed, 32 responses qualified for within-participant analysis. Across-participant results confirmed earlier research on human food rejections. In general, the rejection currently causing the most discomfort for participants was the taste aversion rejection, and the taste dislike rejection was found to be the most important in forming current eating/drinking habits. The type of food rejection that caused the least discomfort for participants today was the taste dislike rejection, and the forced consumption rejection was the least important in forming current eating/drinking habits.