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"You are what you eat:" Self-reported preferences for food taste and cooking methods of adult Filipinos (20-50 years old).


Nina T. Castillo-Carandang,
Olivia T. Sison,
Felicidad V. Velandria,
Rody G. Sy,
Elmer Jasper B. Llanes,
Paul Ferdinand M. Reganit,
Wilbert Allan G. Gumatay,
Felix Eduardo R. Punzalan

Related Institution

Department of Clinical Epidemiology, College of Medicine - University of the Philippines Manila

Institute of Clinical Epidemiology - National Institute of Health - University of the Philippines Manila

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Publication Information

Publication Type
Publication Sub Type
Journal Article, Original
Acta Medica Philippina
Publication Date
April-June 2014


OBJECTIVE: To describe the self-reported preferences for food taste and cooking methods of adult Filipinos (20-50 years old).

METHODS: This is a cross-sectional community survey of 3,072 adults from Metro Manila, Bulacan, Batangas, Quezon, Rizal.

RESULTS AND CONCLUSION: There were differences in preferred tastes of males (food that tasted "just right", spicy) vs. females (salty); younger adults (sweet, spicy) vs. older adults (bland); urban (salty, spicy) vs. rural adults ("just right") adults with higher education (sweet, salty, spicy) vs. those with less schooling who liked food which tasted "just right." Smokers preferred spicy taste vs. non-smokers who liked sweet-tasting food. Adults who reported having had alcohol intake preferred spicy food. Those who reported feeling stressed liked savoury taste (sweet, salty) while those who were not stressed liked food which tasted "just right." Cooking with oil was the usual and the most preferred cooking  method. Younger adults and smokers liked to use oil in cooking. Food which tasted "just right"/moderate was most preferred  by adult Filipinos with hpertension or MeTS. Diabetics did not prefer sweet tasting food. More diabetics (p=0.05) and those with MeTS (p=0.003) usually use other cooking methods instead of frying. Eliciting self-reported taste preferences as well as the usual and preferred cooking methods is important for nutritional management and relevant lifestyle advice which healthcare providers should incorporate in their management of patients, especially those with hypertension, diabetes, and metabolic syndrome.


2. Applying health and food literacy models to college students' nutrition knowledge and salt consumption.

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