Researchers based the study's questions on information collected from in-depth interviews related to cooking habits and food preferences. The scientists conducted the interviews with 37 supermarket shoppers in Illinois and Michigan. Researchers then created a survey and mailed it to homes randomly selected from census data.
Of the 770 people who completed the survey, 508 could be classified as either fruit- or vegetable-prone.
Aside from produce preferences, the two types of eaters fell into two distinct culinary lifestyle groups.
Based on the study, vegetable lovers entertain guests more frequently, 4.1 versus the 2.6 times per month for the fruit fans. They also cook nutritious meals more frequently, 5.4 vs. 4.4 times per week, and try new recipes more frequently, 6.9 vs. 4.4 times per month. They eat spicy foods more often, 6.3 vs. 5.5 times per month, drink wine with dinner more frequently, 4.2 vs. 2.6 times per month, but eat desserts less often, 2.0 vs. 2.9 times per week.
Findings are published in this month's
Journal of the American Dietetics Association.
Researchers Brian Wansink, professor of nutritional science, agriculture, consumer economics, and business administration at the University of Illinois at Urbana-Champaign, and graduate student Kyoungmi Lee, indicated that they anticipated most of the study's results.
They said vegetable-prone people spend more time preparing food, and therefore tend to not mind cooking for themselves and others. Such individuals also do not shun savory or bitter tastes, which are consistent with an attraction to spicy foods and red wine.
Fruit lovers, on the other hand, possess a distinct sweet tooth and typically eat a fair amount of raw food, or food that requires minimal preparation, since most fruit is consumed uncooked.
Genetics appear to play a role in the food tastes of an individual.
"The genetics are a bit complicated, and have to do with whether one is a 'supertaster,' which determines sensitivity to bitter items, like those found in vegetables," Wansink told Discovery News. "The major demographic difference (between fruit and veggie lovers) is that young children prefer fruits over vegetables."
Prior studies have shown that children often possess a greater sweet tooth than most adults do, and that kids respond more to bright colors.
Tom Baranowski, professor of behavioral nutrition and physical activity at the Baylor College of Medicine in Houston, Texas, agrees that genetics affect taste, and that children display a fondness for certain produce at very young ages.
"There is the genetically-determined sensitivity to propylthiouracil (PROP), which is the bitter taste in some brassica vegetables, such as Brussels sprouts, kale and broccoli," Baranowski told Discovery News. "About 70 percent of people can sense this bitter taste, and about 30 percent cannot. The extent to which this sensitivity affects consumption has not been clearly determined, despite a number of studies in this area."
Both Wansink and Baranowski believe that environmental influences — especially a good cook in the family — also can influence food tastes. Wansink said a predisposition to vegetables is more apparent when the individual is exposed to an accomplished cook, such as a spouse or a parent.
"A Midwesterner who has only had over-boiled, tasteless vegetables can develop a predisposition later in life when exposed to more flavorful preparations," Wansink explained, and added that he hopes health organizations will tailor specific messages to target fruit and vegetable fanciers separately. Fruit lovers, for example, should be encouraged to eat more fruit for dessert, while veg aficionados might be urged to try new recipes and spice combinations.
Money appears to be yet another food taste factor.
Adam Drewnowski, director of the Center for Public Health Nutrition and professor of epidemiology and medicine at the University of Washington in Seattle, told Discovery News, "All the data show that people with higher incomes eat more fruit — and select the more expensive vegetables — so of course they are healthier."
He added, "It's good to be rich."
Still, most vegetables and fruits cost less per pound than meat. For health reasons, Wansink and Baranowski hope diners will fill up on produce this holiday season.
"You can't eat too many fruits and vegetables, as long as they are not fried or prepared with a lot of fat," Baranowski said. "Eat some fruit and vegetables about 20 minutes before a meal, for example a salad or vegetable finger food, to help curb your appetite for the higher calorie dishes. Enjoy eating during the holidays with lots of fruits and vegetables on the table!"
Get More Current News:
Many Meteors Created Largest Crater Field
Space Telescope to Track Biggest Bangs
Cassini Peels Back Saturn System Layers
Fossil: Candidate for Great Ape Relative
