Mary-ann Chiam, our senior principal dietitian, speaks to CNA Lifestyle about the complexities behind food preferences and aversions. While genes influence whether coriander tastes citrusy or soapy, Mary-ann notes that taste preferences can evolve over time, shaped by age, culture, upbringing, and health factors.
Sensory sensitivities, common in individuals with ADHD, medical conditions like dry mouth, or medications can affect taste perception and texture tolerance. Negative experiences, such as food poisoning, may lead to lasting aversions. For the hesitant, gradual introduction through blended dressings, salsas, curry bases or marinades can soften its flavour and make it more palatable.
An Accredited Practising Dietitian (SNDA) with over 28 years of experience, Mary-ann holds a Master of Nutrition and Dietetics (Australia) and a BSc Biochemistry (Hons). At Allium Care Suites, she supports our elders using advanced scientific insights to meet evolving nutritional needs and taste preferences.
