{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T15:19:13Z","timestamp":1788362353557,"version":"build-2803163510"},"reference-count":66,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2024,10,16]],"date-time":"2024-10-16T00:00:00Z","timestamp":1729036800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"2023 Research Enhancement Award, Queens College, The City University of New York"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Given the low compliance with healthy eating among patients with diabetes, personalized dietary plans incorporating their food preferences are urgently needed. However, few studies have explored the food preferences of adults with diabetes or prediabetes (AdDMP). We aimed to examine taste and food preferences among AdDMP, comparing them by sex, age, and weight status. A total of 415 AdDMP completed the survey via Amazon Mechanical Turk in 2023 (53% women, 47% men; 20\u201370 years old). Food\/taste preferences were measured using Likert-type scales for six taste-cluster food groups, as well as basic tastes\/spicy flavor. Open-ended questions assessed comfort, favorite, and least favorite foods, which were then categorized into five groups. Independent t-tests, analysis of variance, and Tukey\u2013HSD were performed to compare outcomes across the groups. Men, the 41\u201370-year-old group, and the obese group regarded warm food as a comfort food more than in other comparable groups, while women and the 20\u201330-year-old group tend to prefer fruits and vegetables. Additionally, men expressed a significantly higher preference for salty-\/umami-\/fat-tasting foods compared to women. These findings underscore the need to align dietary expectations with reality for AdDMP. Future research should focus on strategies to accommodate their preferences within a healthy eating framework.<\/jats:p>","DOI":"10.3390\/foods13203276","type":"journal-article","created":{"date-parts":[[2024,10,21]],"date-time":"2024-10-21T04:45:35Z","timestamp":1729485935000},"page":"3276","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Exploring Food Preferences as a Pre-Step for Developing Diabetes-Friendly Options in Adults with Diabetes and Prediabetes"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8929-5612","authenticated-orcid":false,"given":"Sungeun","family":"Choi","sequence":"first","affiliation":[{"name":"Department of Family, Nutrition, and Exercise Sciences, Queens College, The City University of New York, Flushing, NY 11367, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jihee","family":"Choi","sequence":"additional","affiliation":[{"name":"Department of Family, Nutrition, and Exercise Sciences, Queens College, The City University of New York, Flushing, NY 11367, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,10,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Emerging Risk Factors Collaboration, Sarwar, N., Gao, P., Seshasai, S.R., Gobin, R., Kaptoge, S., Di Angelantonio, E., Ingelsson, E., Lawlor, D.A., and Selvin, E. 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