Taste responsiveness, anxiety-related personality traits, and sex differences in food preferences

This study explores the interplay between PROP responsiveness, a marker of taste acuity, and anxiety-related personality traits in influencing taste perception and preferences, with a focus on potential sex differences. Using a large sample from the Italian Taste Project, over 3000 individuals were studied for their PROP status, personality traits, and responses to bitterness, sourness, astringency, and sweetness in two food models. The results demonstrate that both PROP responsiveness and anxiety-related traits significantly affect taste perception, with anxiety traits modulating the impact of PROP responsiveness in males and females. Notably, these effects vary by sex when it comes to taste acceptability of a bitter chocolate pudding; in females, anxiety-related traits influence more strongly taste acceptability, unlike males where taste responsiveness is more important. In both sexes low-anxiety related traits were associated with higher liking for vegetables and pulses differing in sensory properties. This study emphasizes the need to consider both taste acuity and personality traits in understanding individual differences in food preferences and perception and highlights the importance of sex-specific strategies for promoting healthy eating habits. • Both PROP responsiveness and anxiety-related traits significantly influence taste perception and food preferences. • Anxiety traits modulate the impact of PROP status with NTs higher in anxiety that respond to bitter and sour similarly to STs. • Taste acceptability for bitter foods is more strongly influenced by anxiety-related traits in females. • Low anxiety-related traits are associated with a greater liking for vegetables and pulses across both sexes. • Results suggest the need to develop sex-specific strategies to promote healthier food behaviors.