No significant salt or sweet taste preference or sensitivity differences following ad libitum consumption of ultra-processed and unprocessed diets: a randomized controlled pilot study

Abstract

Ultra-processed food consumption has increased world-wide, yet little is known about the potential links with taste preference and sensitivity. This exploratory study aimed to (i) compare sweet and salty taste detection thresholds and preferences following consumption of ultra-processed and unprocessed diets, (ii) investigate whether sweet and salty taste sensitivity and preference were associated with taste-substrates (i.e. sodium and sugar) and ad libitum nutrient intake, and (iii) examine associations of taste detection thresholds and preferences with blood pressure (BP) and anthropometric measures following consumption of ultra-processed and unprocessed diets. In a randomized crossover study, participants (N=20) received ultra-processed or unprocessed foods for 2 weeks, followed by the alternate diet. Baseline food intake data were collected prior to admission. Taste detection thresholds and preferences were measured at the end of each diet arm. Taste-substrate/nutrient intake, body mass index (BMI), and body weight (BW) were measured daily. No significant differences were observed in participant salt and sweet detection thresholds or preferences after two weeks on ultra-processed or unprocessed diets. There was no significant association between salt and sweet taste detection thresholds, preferences, and nutrient intakes on either diet arm. A positive correlation was observed between salt taste preference and systolic BP (r=0.59; p=0.01), BW (r=0.47, p= 0.04), and BMI (r=0.50; p=0.03) following consumption of the ultra-processed diet. Thus, a two-week consumption of an ultra-processed diet does not appear to acutely impact sweet or salty taste sensitivity or preference..

Pertinence of Salt-Related Knowledge and Reported Behaviour on Salt Intake in Adults: A Cross-Sectional Study

“…However, only BMI had a positive correlation with salt intake. The positive correlation found between salt intake and BMI, albeit expected [27], is of great concern since obesity and high salt intake are two common risk factors strongly associated with non-communicable diseases, such as hypertension even in young adults [28].…”

Impact on Fecal Microbiota and Health-Related Markers of an Intervention Focused on Improving Eating Behavior in People at Risk of Food Insecurity

“…Among these participants, a higher intake of oils and fats, potatoes and tubers and higher relative abundance of Oscillospiraceae were found. Although some authors have found an association between increased relative abundances of this microbial family and depression, the evidence in the literature is still inconsistent [ 81 , 82 , 83 , 84 ], and depression may remain constant after dietary interventions, according to previous research [ 85 ]. In all groups of individuals (LC and HC) an improvement in taste discrimination, both sweet and salty, was observed.…”

Ultra-processed Food and Obesity: What Is the Evidence?

“…The greater EIR of UPFs may also generate a greater food reward that alters gut-brain signalling, flavour-nutrient conditioning and food preference [ 77 ]. However, an exploratory study of Hall et al found no difference in sweet or salty taste preference or taste detection thresholds after UPF or MPF diets [ 78 ]. Sweet or salty taste preference or detection was unrelated to ad libitum sugar or salt intake on either diet [ 78 ].…”

“…However, an exploratory study of Hall et al found no difference in sweet or salty taste preference or taste detection thresholds after UPF or MPF diets [ 78 ]. Sweet or salty taste preference or detection was unrelated to ad libitum sugar or salt intake on either diet [ 78 ].…”