Author(s)

Shiho Tsuchida¹, Genki Sakauchi^1,2, Momoko Asada¹, Naoto Sato¹, Kasumi Suzuki¹, Misaki Kaiwa¹, Kenichi Shibuya¹, Hiromi Inaba^1*

¹Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan.
²Kaetsu Hospital, Niigata, Japan.

Communal eating reportedly induces changes in food-related behaviors such as increased consumption and alleviation of indefinite complaints. Here, we examined the influence of intimacy with co-eaters on the palatability of the food and the physiological taste thresholds. The study was a single-blind crossover trial with 16 healthy women aged 18 - 19 years (two close friends × 8) as participants. We examined the effect of four preset conditions with regard to taste (condition 1 = tasting alone; condition 2 = tasting with a friend; condition 3 = tasting with three unfamiliar individuals; condition 4 = tasting with a friend and two unfamiliar individuals). Electrical taste thresholds were measured pre-and post-eating. The subjective evaluation of taste did not show any significant difference between the four conditions (p > 0.05). However, the electrical taste threshold significantly decreased when eating with close friends (p < 0.05). As a factor associated with the meal environment, co-eating with family or friends appears to influence tastiness; however, in the present study, it showed no effect on the perception of taste. Nevertheless, eating with friends significantly decreased the electrical taste threshold and enhanced the perception of taste. Decrease in the electrical taste threshold was observed only when eating with a close friend; it was not observed when eating with other people and showed no association with the total number of individuals co-eating.

Co-Eating, Taste Threshold, Familiar Person, Tastiness, Physiological Changes

Tsuchida, S. , Sakauchi, G. , Asada, M. , Sato, N. , Suzuki, K. , Kaiwa, M. , Shibuya, K. and Inaba, H. (2019) Eating with Familiar Friends Decreases the Electrical Taste Threshold. Journal of Behavioral and Brain Science, 9, 154-163. doi: 10.4236/jbbs.2019.93013.