Taste sensitivities mediate differential snack choices across BMI groups: a study with New Zealand young male individuals

Objective This study aimed to: 1) test for the link between snack choices and BMI using a novel sensory‐based classification method; and 2) elucidate the role of gustatory sensitivity in orienting snack choices. Methods The study employed a dual approach involving sensory and nutritional assessments. Ninety‐eight European male individuals were tested for gustatory sensitivities to sweetness, saltiness, umami, and lipid perception. Participant food intake was measured over 4 days. A separate cohort of 327 participants categorized the recorded snacks based on taste patterns, enabling profiling of snack choices across body‐weight groups. Results Results showed clear differentiations in snack choices across the BMI groups: Individuals with a higher BMI consumed more "Sweet" and "Sweet+Fat" snacks and less "Savory" snacks compared with the lower‐BMI group (p