The Alteration and Validation of Food Craving Inventory to Measure Bitter Tasting Foods

Abstract

Background: Bitter tasting foods (vegetables, coffee, and alcohols) contain phytochemicals that may mitigate chronic disease risks. Individuals who are insensitive to bitter taste and food are more likely to crave and to consume these foods than those who are very sensitive. Sensitivity and craving are determined by genes and exposure to bitter tastes and foods. Craving can be measured using surveys but none currently measures craving for bitter foods. This study validates an altered Food Craving Inventory (FCI) that has been modified to include bitter foods.Methods: 200 respondents were anonymously surveyed regarding their liking and cravings for a variety of foods, including bitter items. The altered FCI (FCI-A) was validated against an altered Liking/Disliking Scale (LDS-A). The analyses included a five-factor confirmatory factor analysis, a reliability analysis, and basic construct validity assessments.b he FCI-A largely replicated the expected factor structure, as modeled by White et al. (2002). Bitter foods and coffee comprised a single factor, but beer and wine failed to cluster with these other consumables. The FCI-A subscales were consistent, in terms of internal consistency reliability, with the original FCI. The FCI-A and LDS-A subscales (bitter, sweet, and fats) were correlated to establish construct validity.Conclusion: Bitter taste can be added to the FCI to measure bitter food cravings as shown in this validation study.