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Acculturation of immigrant diet, basic taste responses and sodium appetite
Micah Leshem1, Haymanot Dessie-Navon1
1Psychology Department, University of Haifa, Haifa, 3498838, Israel.
Journal of Nutritional Science
|August 8, 2018
Summary
Ethiopian immigrants
Area of Science:
- Nutritional science
- Sensory perception
- Cross-cultural studies
Background:
- Dietary acculturation significantly impacts immigrant health.
- Understanding taste changes in Ethiopian immigrants is crucial.
Purpose of the Study:
- Compare dietary intake and taste responses between new Ethiopian immigrants, veteran immigrants, and native Israelis.
- Investigate the relationship between dietary changes, taste sensitivity, and acculturation.
Main Methods:
- Cross-sectional study design.
- Analysis of dietary macronutrients and electrolytes.
- Assessment of basic taste responses and psychophysics.
Main Results:
- Dietary sodium (Na+) intake and preference for salty foods increase with acculturation.
- New immigrants show greater hedonic response to salt despite lower intake.
- Taste sensitivity may decrease with acculturation.
Conclusions:
- Dietary acculturation leads to increased sodium intake and altered taste perception in Ethiopian immigrants.
- Nutritional advice should balance preservation of healthy habits with prevention of 'diseases of affluence'.
Keywords:
6-n-Propylthiouracil (PROP)Basic tastesDietary acculturationEI, new Ethiopian immigrantES, veteran Ethiopian immigrant studentEthiopian immigrantsLingual papillaeMANCOVA, multivariate ANCOVANS, native Israeli studentPROP, 6-n-propylthiouracilSalt appetiteSex differencesVAS, visual analogue scale.
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