How colour influences taste perception in adult picky eaters

Picky eating is characterized by a limited intake and avoidance of foods which can increase health risks, including nutritional deficiencies and health related disease. It is therefore important to understand the factors that act to 'push and pull' such picky eating behaviour. Previous research has demonstrated that the smell and texture of food can affect taste perception in picky eaters, but little is known about other multisensory attributes. In the study here, we aimed to examine whether colour influences perception of food in picky eaters. Participants (N = 47) were categorized as Picky or Non-Picky Eaters on the basis of their responses to a standardized measure of Food Neophobia (FNS). They then completed a taste sensitivity test (PROP) followed by a food tasting task, where they sampled the same snack served in three different coloured (red, blue, white) bowls. Results revealed that both the perceived saltiness and desirability of the snack were influenced by colour in the Picky but not Non -Picky Eaters. Specifically, the snack was rated as higher in saltiness in the red and blue versus white bowl condition and least desirable when served in the red bowl. These findings are discussed with reference to more specific measures of categorising picky eating and provide preliminary evidence that the perception of food in Picky Eaters depends on the serving receptacle colour and offer potentially simple interventions for those with a restricted food repertoire.

Automated summary

Picky eating is characterized by limited intake and avoidance of certain foods, which can have negative health effects. This study aimed to investigate the influence of color on the perception of food in picky eaters. Results showed that perceived saltiness and desirability of the snack were influenced by color in picky eaters, but not in non-picky eaters. Specifically, the snack was rated as saltier and less desirable when served in red or blue bowls. These findings suggest that the perception of food in picky eaters depends on the color of the serving receptacle and offer potential interventions for those with restricted food preferences.