CNA – Singapore is a nation of food enthusiasts. It’s perplexing when a friend or colleague declares they avoid certain foods due to their “icky” textures.
Think of slippery lady’s fingers, raw oysters, sticky natto, chewy ondeh ondeh, tapioca pearls, gooey camembert, or mushy durian pulp.
Such preferences are understandable, especially with unfamiliar textures like the 16 insect species recently approved for consumption in Singapore.
Will whitegrub ooze or be chewy? How does the crunch of grasshopper legs feel in the mouth?
The Science Behind Texture
Texture significantly enhances our food experience. We crave a good crunch, a sound linked to evolution.
“Noisy fruit and vegetables signal freshness, which usually means more nutrients,” explained Charles Spence, a professor of experimental psychology at the University of Oxford.
His 2005 study found that people perceived potato chips as fresher when they heard a loud crunch, even though all chips were from the same package.
Sybil Kapoor, author of “Sight Smell Touch Taste Sound: A New Way To Cook,” emphasised the importance of texture in culinary enjoyment. From holding food to the final swallow, our sense of touch allows us to savour temperature, taste, flavour, and the sounds food makes.
Why Some Textures Repel
Why is congee comforting to one person but off-putting to another? According to Mary-ann Chiam, senior principal dietitian with Allium Healthcare, aversions vary widely due to personal preferences, past experiences, and sensory sensitivities.
People with dry mouths may find sticky, gelatinous, or dry foods unbearable, as these textures are difficult to chew and swallow without sufficient moisture.
Surprisingly, gritty, crunchy, and fibrous foods also top the list of disliked textures. Certain grains, beans, or poorly blended smoothies can have a gritty texture, and while many enjoy crunchy foods, some find raw vegetables or nuts too intense.
Evolution and Sensory Sensitivity
Evolutionary instincts play a role in texture aversions. Slimy or mushy textures may remind us of rotting or spoiled food, which our ancestors avoided for safety reasons.
Supertasters, with more taste buds, experience textures more intensely, making certain foods overwhelming.
Hypersensitivity can also cause aversions.
Heightened oral sensory sensitivity makes textures like slimy okra or chewy rice cakes overwhelming.
Negative experiences, such as gagging or choking, can create lasting aversions.
Cultural and Familial Influences
Family and cultural backgrounds shape our comfort with various textures. Childhood experiences and societal norms reinforce preferences or aversions.
Cultural differences also play a part; for instance, some foreigners find soft-boiled eggs unappealing, while some locals may dislike blue cheese.
Health-Related Causes
Food aversions in adults often stem from cognitive impairments like dementia. The elderly, particularly dementia patients, may avoid fibrous and crumbly textures due to chewing difficulties, cognition issues, or preferences.
Aversion to certain textures can indicate sensory processing disorders, autism spectrum disorder, avoidant/restrictive food intake disorder, or heightened anxiety and stress.
Embracing Food Textures
Overcoming texture aversions is crucial if they affect nutrition. Embracing diverse textures enhances social and cultural integration and broadens culinary horizons. Professional guidance can help manage and gradually introduce new textures.
For children, programmes like the Sequential Oral Sensory Approach to Feeding (SOS) may be beneficial. Adults might need to modify textures or find nutritional substitutes.
If you’re concerned about your food texture fussiness, consult a dietitian for advice and support. – Khoo Bee Khim
