Dietary taste patterns and diet quality of female nurses around the night shift

• Published in: European journal of nutrition 2024-03, Vol.63 (2), p.513-524
• Main Authors: de Rijk, Mariëlle G., de Vries, Jeanne H. M., Mars, Monica, Feskens, Edith J. M., Boesveldt, Sanne
• Format: Article
• Language: English
• Subjects: Bitter taste; Chemistry; Chemistry and Materials Science; Diet; Dietary intake; Eating; Female; Food; Food intake; Food Preferences; Food selection; Humans; Nighttime; Nurses; Nutrition; Original Contribution; Sleep deprivation; Sodium Chloride; Sodium Chloride, Dietary; Sour taste; Sweet taste; Taste; Taste preferences; Umami
• ISSN: 1436-6207; 1436-6215
• DOI: 10.1007/s00394-023-03283-w

Purpose Night shift workers are at risk of making poor food choices: e.g. sleep deprivation may lead to higher food intake with innate preferred tastes, such as sweet, savoury and fatty foods. Therefore, better insight in dietary taste patterns of night shift workers may improve the understanding of their food choices. Methods This observational study assessed dietary taste patterns of 120 female night shift working nurses and compared them to 307 women of a reference population. Dietary intake, assessed with 24-h dietary recalls, was combined with a taste intensity database, including taste profiles of 557 foods. The contribution to the daily intake of 6 taste clusters was assessed: fat, neutral, sweet/fat, sweet/sour, salt/umami/fat and bitter. Results During night shifts, nurses consumed a significantly higher energy percentage (en%) of ‘neutral’ (5.9 en%), ‘sweet/sour’ (8.1 en%) and ‘sweet/fat’ (6.5 en%) tasting foods and a lower en% of ‘fat’ (− 17.1 en%) and ‘bitter’ (− 2.1 en%) tasting foods than outside the night shift. They consumed a larger en% from foods with a ‘sweet/sour’ (1.9 en%) taste and a lower en% from foods with a ‘bitter’ (− 2.1 en%) taste than the reference population, irrespective of age, BMI and smoking status. A higher en% and gram% of ‘fat’ tasting foods and a higher gram% ‘fat/salt/umami’ tasting foods were associated with lower diet quality. Conclusion Our results only partly support our hypothesis that nurses would select foods with more innate taste preferences. In addition, fat and savoury tasting foods were negatively associated with their diet quality.