Food and context : the essence of a good meal and a potential model for promoting health

The overall aim was to study risk factors for obesity and coronary heart disease (CHD), in relation to food and meals. A case-control study of people diagnosed with CHD was used to evaluate preferences for full-fat versus low-fat versions of a range of foods, along with basic taste sensitivity and sensitivity to the bitter substance PROP. No significant differences in taste perception were obtained between the groups. However, in the pooled sample, a heightened sensitivity to sour taste was correlated with low BMI, while a heightened sensitiv-ity to bitter taste was correlated with low HDL-cholesterol, and high BMI and abdominal fat. This indicates a relationship between risk profile, taste sensitivity and food intake. Heightened sensitivity to bitter taste might result in lower consumption of fruit and vegeta-bles including those with a bitter tone. Preference related to total fat content per se was not confirmed as a risk factor for CHD. However, a less favourable metabolic profile were seen in the CHD group, indicating a higher intake of fat-rich and energy-rich food. The sensory effects of fat content were also evaluated, using two sauces as the vehicle. Overall, increased butter content resulted in decreased perception of all flavours except butter flavour, which increased, as did viscosity. However, a high fat content could not always be justified in terms of taste; large increases in energy content produced only small sensory differences.Data were also collected through a survey on eating habits and attitudes to health and food consumption. A cluster analysis revealed the existence of a gender-mixed overweight group, with less healthy eating habits. This group seems to consist of women less interested in health and men more interested in getting pleasure from food than general, demonstrating different reasons for unhealthy eating between genders. The essence of a good meal was found to include a number of demands on both food (a restaurant-type meal, a proper meal, sensory experience, satisfying and nourishing, and primary product quality) and context (spirit of community, aesthetic experience, tranquillity, and frame of mind), which might be relevant to the goal of changing people’s eating habits. Additionally, a deeper understanding was gained about meal experiences, with a focus on acceptance and satisfaction in relation to health outcome. Overall, the present findings could be of interest in health promotion and intervention when identifying individuals’ opportunities for and requirements of good meals, starting with one’s own familiar taste and context.