Why do we eat what we eat? Biology of food choice

Main Category: Biology / Biochemistry
Article Date: 18 Aug 2004 - 12:00 PDT


The vast array of factors influencing food choice was introduced in a previous issue of Food Today. This article examines how our biological characteristics determine our food selection and the role of appetite, palatability and taste in food choice. Future articles will examine the socio-economic determinants of food choice, barriers to dietary change and models of behavioural change.

Our physiological needs provide the basic determinants of food choice. Humans need energy and nutrients in order to survive and will respond to the feelings of hunger and satiety (satisfaction of appetite, state of no hunger between two eating occasions). In general, humans can select their food from a wide range, be it of plant or animal origin.

Appetite and food choice

Hunger and satiety are the result of complex physiological processes. Following specific signals (e.g. blood depletion of nutrients, empty stomach), the sensation of hunger arises and creates the need for eating food. As food is eaten satiation will take place leading to the termination of the eating occasion and bringing a state of no hunger called satiety. The balance between hunger, stimulating appetite, and food intake, satisfying appetite and bringing satiety, is controlled by the central nervous system. Satiety signals play a role in influencing the timing of the next meal, and can also influence the size of a subsequent meal. Satiety is known to play a role in energy regulation.

MORE......European Food Information Council, EUFIC

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