Contributions of age, sex and degree of fatness on preferences and magnitude estimations for sucrose in humans

Enns, Melvin P.; Itallie, Theodore B. Van; Grinker, Joel A.

doi:10.1016/0031-9384(79)90346-9

Cited by 93 publications

(50 citation statements)

References 13 publications

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“…Seventeen studies found taste-identification thresholds to increase with age, although one study reported only a weak relationship between age and taste strip results (52) . Only one study found no significant difference between age groups (53) ; however, their older group was younger than in all other studies reported in this review (age [51][52][53][54][55][56][57][58][59][60][61][62][63][64][65], and therefore outside of our inclusion criteria. (27) 18 34 37 65-78 55-65 ME NaCl, SU (6) NaCl P < 0 .…”

Section: Effects Of Ageing On Taste Identification Thresholdsmentioning

confidence: 47%

Ageing and taste

et al. 2012

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Taste perception has been studied frequently in young and older adult groups. This paper systematically reviews these studies to determine the effect of ageing on taste perception and establish the reported extent of sensory decline. Five databases were searched from 1900 to April 2012. Articles relating to healthy ageing in human subjects were included, reviewed and rated (Downs and Black scoring system). Sixty-nine studies investigated the effect of ageing on taste perception; forty examined detection thresholds of which twenty-three provided sufficient data for meta-analysis, eighteen reported identification thresholds and twenty-five considered supra-threshold intensity perception. Researchers investigating detection thresholds considered between one and thirteen taste compounds per paper. Overall, the consensus was that taste detection thresholds increased with age (Hedges' g = 0 . 91, P < 0 . 001), across all taste modalities. Identification thresholds were reported to be higher for older adults in seventeen out of eighteen studies. Sixteen out of twenty-five studies reported perception of taste intensity at supra-threshold levels to be significantly lower for older adults. However, six out of nine studies concerning sucrose found perceived intensity of sweet taste not to diminish with age. The findings of this systematic review suggest taste perception declines during the healthy ageing process, although the extent of decline varies between studies. Overall, the studies reviewed had low Downs and Black scores (mean 16 (SD 2)) highlighting the need for more robust large scale and longitudinal studies monitoring the impact of ageing on the sensory system, and how this influences the perception of foods and beverages.Age: Taste: Threshold: Detection: IntensityOlder adults are at risk of under nutrition due to a multitude of physiological, psychological and socio-economic factors. Physiological factors are diverse, such as malabsorption of nutrients, infection, dysphagia, as well as loss of appetite and sensory decline. Older people frequently complain of blandness of foods or sensory changes that may influence their liking and subsequent consumption of food, further impacting on their risk of malnutrition (1) . Previous researchers have used taste enhancement, aiming to increase liking and consumption of meals by older adults, with conflicting results (2,3) . Therefore, in order to develop foods leading to improved liking and consumption by older adults, analysis of age-related changes in taste perception is essential. This paper systematically reviews the evidence for deterioration of taste perception within healthy ageing and discusses the extent of change.

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Section: Effects Of Ageing On Taste Identification Thresholdsmentioning

confidence: 47%

Ageing and taste

et al. 2012

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“…Therefore, one explanation for the age-related decline in sucrose's efficacy as an analgesic is that it mirrors the age-related decline in the hedonic value of sweet tastes (Miller et al, 1994). Because individual variations in sweet preferences exist at both ends of the age spectrum (Desor et al, 1977;Beauchamp and Moran, 1982;Enns et al, 1979;Pliner and Fleming, 1983), the present study tested the hypothesis that sucrose would be more effective in reducing pain in those who prefer sweet tastes.…”

Section: Introductionmentioning

confidence: 92%

Sucrose-induced analgesia is related to sweet preferences in children but not adults

Pepino

Mennella

2005

Pain

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The present study tested the hypothesis that the efficacy of sucrose in reducing pain during the Cold Pressor Test (CPT) was related to its hedonic value. To this aim, we determined the most preferred level of sucrose and the analgesic properties of 24% w/v sucrose during the CPT in 242, 5-to 10-year-old children and their mothers. Outcome measures included pain thresholds (the time at which discomfort was first indicated) and pain tolerance (the length of time the hand was kept in the cold water bath). Although children, as a group, preferred significantly higher sucrose concentrations than adults, there were individual differences that allowed us to group them on the basis of those who preferred sucrose concentrations below that used in the CPT (24% w/v) and those who preferred levels ≥ 24% w/v sucrose. Regardless of such groupings, sucrose was not an effective analgesic in adult women. Unlike adults, the more children liked sucrose, the better its efficacy as an analgesic. That is, children who preferred ≥24%w/v sucrose exhibited an increased latency to report pain and tolerated pain for significantly longer periods of time when sucrose was held in their mouths relative to water. This effect was more pronounced among normal weight when compared to overweight/at risk for overweight children. The role that dietary habits and individual differences contribute to the preferences for sweet taste and its physiological consequences in children is an important area for future research.

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“…To obtain geometric means across subjects, zero values for each subject were replaced by a value one logarithmic unit below the lowest estimation given by that participant (Enns et al, 1979).…”

Section: Methodsmentioning

confidence: 99%