Food Quality and Preference 2018-03-16

Subjective socioeconomic status modulates perceptual discrimination between beverages with different energy densities

B.K. Cheon, E.X. Lim, K. McCrickerd, D. Zaihan, C.G. Forde

文献索引：10.1016/j.foodqual.2018.03.010

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摘要

Prior research has revealed socioeconomic disparities in obesity and diabetes across developed nations, such that the burden of these disorders is disproportionately shouldered by socioeconomically disadvantaged populations. More recent research has demonstrated that independent of actual socioeconomic status (SES), the mere perception of scarcity, deprivation, or inferiority of socioeconomic resources is sufficient to stimulate increased preference for energy-dense foods and meals. This heightened motivation towards energy-dense foods when experiencing low subjective SES (SSES) may be accompanied by changes in perceptual discrimination between foods that differ in energy density, which may in turn shape later preference and selection for energy-dense foods. Conversely, the experience of high SSES and relative socioeconomic security may lead to de-prioritization of energy density during food selection, leading to suppressed detection of energy density. We tested these predictions by randomly assigning participants (n=93) to experimental inductions of low, high, or neutral (control) SSES. Next, participants tasted and rated four different versions of soy milk that varied on energy density (low or high) and texture (thin or thick). While participants in control and low SSES conditions could perceptually discriminate between low and high energy versions of the beverages, those in the high SSES condition exhibited no differences in assessments of energy density of the beverages. Consistent with the notion that perceived deprivation (or satisfaction) of important non-food socioeconomic resources may stimulate/suppress appetite, our findings indicate that SSES may modulate perceptual discrimination of energy in foods, which may contribute to socioeconomic differences in food preferences and obesity risk independent of actual financial and economic constraints.