‘Better living through sensory’; how sensory cues moderate our eating behaviour, food intake and health

Abstract

Food choice and energy intake are influenced more by the sensory and cognitive aspects of eating than the nutritive properties of the food being consumed, yet chronic-disease and ill-health result from prolonged exposure to diets of poor nutrient quality. The role of dietary patterns in diet-related chronic conditions is undisputed, yet this is of little value if we cannot change unhealthy food patterns. Sensory properties are shaping ‘what’, ‘how much’ and ‘why’ we eat, and influence the learning that drives the dietary-patterns that influence health. Not all calories are equal, and food-texture, taste and aroma direct choice, inform eating behaviours and directly influence meal size. Consuming energy dense foods at a faster eating rate promotes higher intakes and poor-health. Sensory is uniquely positioned at the cross-roads of food science, nutrition and consumer behaviour to influence the transition to healthier and more sustainable diets. Addressing the serious public-health challenges posed by the modern food-environment will require changes in dietary-patterns and eating behaviours that are easy for consumers to adopt. Using sensory properties makes it possible to promote healthier eating behaviours and can inform the development of successful dietary strategies that keep food enjoyment and satisfaction at the heart of healthy eating.