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Relationship between food preference and value of biological constituents with reference to diet induced disease

, : Relationship between food preference and value of biological constituents with reference to diet induced disease. Japanese Journal of Nutrition 49(1): 25-34

The relationship between clinical parameters and preference of 17 food items was studied on 517 middle-aged men and women given medical checkups. Both male and female subjects showed a preference for sashimi (raw fish), broiled eels and tororojiru (grated yam soup) over other foods. Men showed a higher preference for food items of animal origin having unique aroma and a pungent taste, such as oysters, kimuchi (hot pickled vegetable), and liver.

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