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


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


Accession: 002477792



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