(P16-019-25) Mindfulness Enhances Food Quality Discrimination: Effects on Pasta Quality Perception and Satiety

Objectives: Eating behavior is shaped by food characteristics and other practices, such as mindfulness. However, mindfulness practices and their interactive effects on quality perception and satiety remain poorly understood. This study investigated how a brief mindfulness intervention influenced participants' perceptions of quality when consuming two different types of pasta, with a focus on satiety responses and sensory awareness.

Methods: A 2×2 between-subjects factorial design was used in a blind tasting experience, comparing traditional semolina pasta (16g Pro, 86g CHO) and premium semolina pasta (18g Pro, 84g CHO) with and without mindfulness intervention. Participants (n=128) were randomly assigned to conditions without knowledge of pasta type or nutritional differences. The mindfulness condition received a 3.5-minute guided exercise focusing on sensory awareness and gratitude during consumption. Pre- and post-consumption measures assessed changes in hunger, fullness, perception of pasta quality, and eating awareness using validated rating scales.

Results: A significant interaction emerged between mindfulness and pasta type in hunger reduction (F(1,124) = 4.249, p = .041, η²p = .033). In the control, hunger reduction varied by pasta type (premium: M = -2.19, SD = 1.69; traditional: M = -0.97, SD = 1.85), while mindfulness participants showed consistent reductions across both types (premium: M = -1.52, SD = 1.73; traditional: M = -1.65, SD = 2.09). Quality ratings also showed a significant interaction pattern (F(1,124) = 4.222, p = .042, η²p = .033), where control participants rated traditional pasta higher (M = 4.42, SD = 1.48) than premium pasta (M = 3.66, SD = 1.31), while mindfulness participants showed the opposite pattern (premium: M = 4.16, SD = 1.13; traditional: M = 3.94, SD = 1.46).

Conclusions: The mindfulness intervention demonstrated two key effects: it normalized satiety responses across pasta types, while enhancing participants’ ability to discern premium pasta quality, unlike control participants who preferred traditional pasta in blind tastings. These findings suggest that brief mindfulness practices can enhance both physiological consistency and sensory perception during eating, regardless of nutritional knowledge.

Funding Sources: Barilla America, Inc.