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SWEETIE, NO SWEETS! UNDERSTANDING THE ASSOCIATION BETWEEN HISTRIONIC PERSONALITY STYLE AND TASTE PREFERENCES
Abstract
Background: Understanding the individual food preferences is critical for creating tailored strategies to promote individual healthy eating behavior. Individual sensory liking appears to be an important determinant of dietary intake. Taste preferences influence satisfaction and satiety, and may consequently influence weight status and psychological balance. The purpose of this study was to identify the association between taste preferences (sweet, salt, sweet and fat, salt and fat) and the histrionic personality style. Methods: The Millon Clinical Multiaxial Inventory III (MCMI-III) was used for assessment of personality traits and PrefQuest (PQ) was used for measuring recalled food preferences. 157 patients were included in the study. Results: The sensory liking for sweet and fat was negatively associated with histrionic personality traits. Conclusions: The findings can contribute to more understanding of the link between histrionic personality and food preferences and may help to build therapeutic and nutritional strategies for promoting a personality related healthy eating behaviors, preventing the development of obesity and eating disorders and also for shaping up the histrionic personality based on sensory liking.
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