Some like it hot: Testosterone predicts laboratory eating behavior of spicy food

Bègue, Laurent; Bricout, Véronique-Aurélie; Boudesseul, Jordane; Shankland, Rébecca; Duke, Aaron A.

doi:10.1016/j.physbeh.2014.11.061

Cited by 36 publications

(19 citation statements)

References 31 publications

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“…Interestingly though, in cultures where chili is less frequently consumed, a high tolerance for spiciness is associated with masculinity and masculine traits (Byrnes & Hayes, 2015;Rozin & Schiller, 1980;Spence, 2018a). This effect appears to be supported by physiological evidence: recently it was demonstrated that endogenous salivary testosterone levels were positively associated with the amount of hot sauce added to food in the laboratory; by contrast, the correlation was not observed for salt (Bègue, Bricout, Boudesseul, Shankland, & Duke, 2015). Additionally, women appear to be more sensitive to trigeminal stimulation than men, with lower thresholds and higher reported pain (Byrnes & Hayes, 2015;Carstens et al, 2002;Fillingim, King, Ribeiro-Dasilva, Rahim-Williams, & Riley III, 2009;Fillingim & Ness, 2000;Lundström, Frasnelli, Larsson, & Hummel, 2005;Olofsson & Nordin, 2004;Soetanto, Chung, & Wong, 2004).…”

Section: Why Do Some People Like Spicy?mentioning

confidence: 93%

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Spencer

Dalton²

2019

Journal of Sensory Studies

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Obesity and obesity‐related illness are an increasingly prevalent problem globally, especially in Western society. One of the largest contributing factors to the obesity pandemic is the modern food environment and food culture. It is necessary to identify and develop strategies to increase the sensory appeal of healthy food and beverage options in order to provide healthy options to consumers without sacrificing the fundamental sensory enjoyment of eating. Since flavor is the largest driver of food intake and choice, it follows that flavor ought to be part of the solution. This paper reviews the potential of chili pepper or capsaicin (the pungent component of chili pepper) as a healthy eating strategy, by increasing energy expenditure, decreasing intake, decreasing eating rate, and enhancing flavor and satisfaction. Furthermore, we suggest a holistic chemesthetic approach to weight management, by using the sensory impact of trigeminal stimulation (spiciness or heat) in foods, rather than medicinally, in order to cross‐modally enhance tastes and odors, increase perceived complexity and overall flavor, increase sensory satisfaction, and decrease salt and caloric intake. Future research directions are discussed. Practical Application It is necessary to provide strategies, such as trigeminal stimulation, global culinary practices, and flavor complexity, to consumers to maintain sensory satisfaction derived from healthier foods and beverages. Healthy does not have to equate to flavorless or unappealing, although it is commonly believed that unhealthy = tasty in the United States. Food can be both healthy and flavorful if we harness our collective sensory and culinary knowledge to generate a satisfying sensory experience. Incorporation of trigeminal stimulation, the third dimension of flavor in addition to taste and aroma, such as capsaicin or hot pepper, is an excellent example of drawing from global cuisines, increasing flavor complexity, and increasing overall flavor impression, in order to boost the sensory appeal, nutrition content, and nutrient absorption of healthy foods and to promote healthier eating.

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Section: Why Do Some People Like Spicy?mentioning

confidence: 93%

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Spencer

Dalton²

2019

Journal of Sensory Studies

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“…In fact, in some cultural contexts, like one finds in North America, the consumption of chilli is linked to a range of male personality traits (Rozin & Schiller, 1980). 6 Recently it has been demonstrated that endogenous salivary testosterone levels predict the consumption of spicy food in the laboratory (Bègue, Bricout, Boudesseul, Shankland, & Duke, 2015). The 114 male participants who took part in the latter study were offered a 150g portion of mashed potato together with a number of sachets of Tabasco sauce (a popular peppery sauce/condiment) and of salt.…”

Section: Why Do "Some Like It Hot"?: Learning To Like the Oral Burn Omentioning

confidence: 99%

Why is piquant/spicy food so popular?

Spence

2018

International Journal of Gastronomy and Food Science

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The desire for piquant/spicy food has grown phenomenally over the last 500 years or so. In this review, I summarize the literature on this most intriguing of oral sensations, and summarize various explanations for why it may have become so liked by so many peoples around the world in recent years. A number of alternative hypotheses for the rise in popularity of this plant/fruit have been put forward and are briefly discussed. These include the masochistic/thrill-seeking hypothesis, the antimicrobial hypothesis, the thermoregulation/salivation-induction hypotheses, and medicinal/health/diet-based accounts.

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“…anti-bacterial properties, or gustatory sweating) (Abdel-Salam, 2015; Lee, 1954). Other factors that have been identified include culture (Abdel-Salam, 2015), personality traits (Byrnes and Hayes, 2013, 2015, 2016; Rozin, 1980) and gender (or masochism) (Bègue, Bricout, Boudesseul, Shankland et al, 2015; Byrnes and Hayes, 2015; Rozin, 1980; also see Abdel-Salam, 2015). While the relative weight of these reasons as drivers of consumption remains unclear, it is well understood that chilies elicit a burning sensation.…”

Section: Introductionmentioning

confidence: 99%

Perceptual and affective responses to sampled capsaicin differ by reported intake

Nolden

Hayes

2017

Food Quality and Preference

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The present study was conducted to a) generate suprathresold dose-response functions for multiple qualities evoked by capsaicin across a wide range of concentrations, and b) revisit how intensity ratings and liking may differ as a function of self reported intake. Individuals rated eight samples of capsaicin for perceived burn and bitterness, as well as disliking/liking. Measures of reported preference for chili peppers, chili intake frequency, prior experience and personality measures were also assessed. Here, we confirm prior findings showing that burn in the laboratory differs with reported chili intake, with infrequent consumers reporting more burn. We extend these findings by exploring how capsaicin perception varies by reported liking, and measures of variety seeking. We also address the question of whether differences in burn ratings may potentially be an artifact of differential scale usage across groups due to prior experience, and not chronic desensitization, as is typically assumed. By using generalized scaling methods and recalled sensations, we conclude the differences observed here and elsewhere are not likely due to differences in how participants use rating scales.

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Some like it hot: Testosterone predicts laboratory eating behavior of spicy food

Cited by 36 publications

References 31 publications

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Why is piquant/spicy food so popular?

Perceptual and affective responses to sampled capsaicin differ by reported intake

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