BACKGROUND: The aperitif, a customary pre-lunch or pre-dinner dining event influenced by individual habits, typically involves the consumption of alcoholic drinks and small food portions. However, its structure is notably shaped by personal choices, introducing variability and potential health risks due to the unintentional intake of vasoactive and psychoactive biogenic amines. METHODS: An extensive online survey was conducted targeting a diverse population collecting socio-demographic data, insights into participants' culinary preferences, and the composition of aperitif repasts. Special attention was given to products containing biogenic amines. Parameters such as the frequency of aperitif weekly consumption and the quantity ingested were also scrutinized. RESULTS: A total of 475 responses were amassed, enabling the construction of a comprehensive profile of the respondents; women with omnivorous dietary habits, averaging 30±11.75 years in age. Commonly chosen aperitif goods included meat-based products, cheeses, vegetables, and beer as predominant among beverages. Sub-categories within these product classes highlighted a preference for nuts, ripened or cooked meat products, and fresh cheeses. Roughly 49.7% (236 individuals) reported habitually partaking in an aperitif 1 to 3 times a week, while the remaining participants had sporadic/absent aperitif consumption. Notably, all participants consistently opted for smaller food portions alongside larger quantities of beverages, mainly of the alcoholic variety. Interestingly, 309 participants (65.1%) declared ignorance about biogenic amines and their health effects CONCLUSION: In summary, this study, despite the mysterious nature of the aperitif and analogous meal occasions, constitutes a pivotal stride in unraveling the factors influencing food choices. Subsequent research endeavors will concentrate on establishing connections between food quality attributes and consumption habits, thereby enriching our comprehension of this intricate interplay.
Exploring Aperitif Habits among Italian Consumers: The Interplay between Food Choices and Understimated Hazards
Luigi Esposito;Andrea Ciccarelli;Maria Martuscelli
;Dino Mastrocola
2024-01-01
Abstract
BACKGROUND: The aperitif, a customary pre-lunch or pre-dinner dining event influenced by individual habits, typically involves the consumption of alcoholic drinks and small food portions. However, its structure is notably shaped by personal choices, introducing variability and potential health risks due to the unintentional intake of vasoactive and psychoactive biogenic amines. METHODS: An extensive online survey was conducted targeting a diverse population collecting socio-demographic data, insights into participants' culinary preferences, and the composition of aperitif repasts. Special attention was given to products containing biogenic amines. Parameters such as the frequency of aperitif weekly consumption and the quantity ingested were also scrutinized. RESULTS: A total of 475 responses were amassed, enabling the construction of a comprehensive profile of the respondents; women with omnivorous dietary habits, averaging 30±11.75 years in age. Commonly chosen aperitif goods included meat-based products, cheeses, vegetables, and beer as predominant among beverages. Sub-categories within these product classes highlighted a preference for nuts, ripened or cooked meat products, and fresh cheeses. Roughly 49.7% (236 individuals) reported habitually partaking in an aperitif 1 to 3 times a week, while the remaining participants had sporadic/absent aperitif consumption. Notably, all participants consistently opted for smaller food portions alongside larger quantities of beverages, mainly of the alcoholic variety. Interestingly, 309 participants (65.1%) declared ignorance about biogenic amines and their health effects CONCLUSION: In summary, this study, despite the mysterious nature of the aperitif and analogous meal occasions, constitutes a pivotal stride in unraveling the factors influencing food choices. Subsequent research endeavors will concentrate on establishing connections between food quality attributes and consumption habits, thereby enriching our comprehension of this intricate interplay.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
