Research
Energy balance
Higher food sugar and sodium content, %energy from fat, and lower energy density independently predicted higher taste ratings.
Nutritional content should be considered when aiming to enhance food appeal.
StrongSupportsmedium confidence
Higher food sugar and sodium content, %energy from fat, and lower energy density (ED) each independently predicted higher taste rating (p=0.0001–0.002).
Why this rating
The study design allows for clear associations between nutrient content and taste ratings.
Source
Taste Preferences: Biobehavioral and Nutrient Correlates
Megan A. McCrory et al. · The FASEB Journal · 2006
DOI 10.1096/fasebj.20.4.a175-a
cross-sectional · n=18
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
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