Obesity and sweet taste

Grinker, Joel A.

doi:10.1093/ajcn/31.6.1078

Cited by 85 publications

(66 citation statements)

References 37 publications

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“…On the one hand, elevated preferences for sweet and high-fat foods have been linked with obesity and weight gain in humans (Drewnowski, 1997;Astrup, 2001). On the other hand, some investigators have found either inverse or no relationship between sweet preference and obesity (Grinker, 1978;Malcolm et al, 1980;Drewnowski et al, 1985;Rolls, 1995).…”

Section: Discussionmentioning

confidence: 99%

Odour and taste sensitivity is associated with body weight and extent of misreporting of body weight

et al. 2006

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Background: Sensory factors are important determinants of appetite and food choices but little is known about the relationship between body weight and sensory capabilities. Objective: To investigate the relationship between measured body weights, misreporting of body weight and sensory capabilities. Design: In a cross-sectional sensory study, body weight was assessed by measured and self-reported body weight in healthy men (n ¼ 130) and women (n ¼ 181). Sensory capabilities were assessed as odour detection and identification, and detection for salty, sweet, sour and bitter taste. Results: Odour detection, odour identification and taste perception scores were lower in subjects with a BMI X28 kg/m 2 than in subjects with a BMI o28 kg/m 2 in the age group o65 years whereas in subjects X65 years scores were higher in subjects with a BMI X28 kg/m 2 than in subjects with a BMI o28 kg/m 2 (BMI * age group: P ¼ 0.015, 0.053 and 0.015, respectively).Independent of age, scores were highest in under reporters of body weight (P ¼ 0.008, 0.001 and 0.017). Differences in taste perception could be attributed to sour (P ¼ 0.015) and bitter (P ¼ 0.026) perception, but not to salty or sweet perception. Conclusion: Relationship between sensory capabilities and body mass is age dependent. Compared to overweight subjects, the sensory capabilities of normal weight individuals appear to be higher (o65 years) and lower (X65 years). At any age, however, subjects who under reported their body weight show higher sensory capabilities.

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Section: Discussionmentioning

confidence: 99%

Odour and taste sensitivity is associated with body weight and extent of misreporting of body weight

et al. 2006

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“…Most studies comparing sense of taste in the nonobese and obese have focused mainly on sweet foods; and even here the results are in con¯ict. 34,35 For other taste modalities, bitter, salty and sour, Malcolm et al 36 found no differences in the thresholds of the nonobese and obese. However, differences in the bitter materials used (their urea vs our KCl), as well as differences in other experimental conditions, might explain the conicting results.…”

Section: Thresholds For Unpalatabilitymentioning

confidence: 98%

Effect of food palatability on early (cephalic) phase of diet-induced thermogenesis in nonobese and obese man

1997

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OBJECTIVE: To study the effect on the early (cephalic) phase of diet-induced thermogenesis (EDT) of palatable vs unpalatable food, in nonobese and obese man. SUBJECTS: Twenty-four nonobese volunteers and 19 obese clinic patients. DESIGN AND MEASUREMENTS: A palatable, liquid formula meal of Ensure (1048 KJ, 450 ml), and of Ensure made unpalatable by addition of aqueous KCl, were sipped on nonconsecutive mornings. O 2 consumption (ml/min) was measured before, and starting 30, 60 and 90 min after beginning the test meal, from which EDT was calculated as KJ/min. RESULTS: Palatability of the test meal signi®cantly increased EDT (palatability effect, P 0.004) but obesity status per se, did not affect EDT. Nevertheless, the effect of palatability on EDT was dependent on obesity status, being seen only in the nonobese. EDT was signi®cantly greater in the nonobese after the palatable than the unpalatable meal: (mean 6 s.e.m.) 2.45 6 0.14 vs 1.83 6 0.14; P`0.0001, but not in the obese: 1.93 6 0.28 vs 1.73 6 0.20; P`0.21. Therefore only after the palatable meal was EDT less in the obese compared with the nonobese: P`0.05.The threshold for the unpleasant taste of added KCl was 31% higher in the obese than the nonobese: 4.2 6 0.4 vs 3.2 6 0.2 [g KCl]; P`0.025. CONCLUSIONS: The early (cephalic) phase of dietary thermogenesis (EDT) is signi®cantly increased in the nonobese by palatability, but not in the obese, so that only after a palatable meal is EDT less, or`de®cient,' in the obese compared with the nonobese. Also, the obese have a higher threshold for the unpleasant taste of KCl (in Ensure) than the nonobese.

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“…These findings suggest that overeating, obesity, and heightened sweet taste responsiveness may be associated. Grinker (1978) attempted to tease apart whether the differences between the weight groups on hedonic ratings of sweet solutions were a result of a difference in perception of sweetness or difference in preference for sweetness. Overweight individuals rated the sweeter option less pleasant than the normal-weight individuals and they consumed less of the sweeter beverage (Grinker, 1978).…”

Section: Dietary Adherence and Fat Preferencementioning

confidence: 99%

“…Grinker (1978) attempted to tease apart whether the differences between the weight groups on hedonic ratings of sweet solutions were a result of a difference in perception of sweetness or difference in preference for sweetness. Overweight individuals rated the sweeter option less pleasant than the normal-weight individuals and they consumed less of the sweeter beverage (Grinker, 1978). These results are consistent with Schachter and Rodin's (1974) finding that overweight individuals eat more of a preferred food, but less of food that they find unpleasant than do normal-weight individuals.…”

Section: Dietary Adherence and Fat Preferencementioning

confidence: 99%

“…Moderately obese individuals displayed a relatively greater 38 DIETARY ADHERENCE AND FAT PREFERENCE "liking" of sweet tastes in some studies (Cabanac & Duclaux, 1970;Rodin, Moskowitz, & Bray, 1976;Wooley, Wooley, & Dunham, 1972), but not others (Grinker, 1978;Grinker, Hirsch, & Smith, 1972;Grinker, Price, & Greenwood, 1976;Malcolm, O'Neil, Hirsch, Currey, & Moskowitz, 1980;Underwood, Belton, & Hulme, 1973). Drewnowski and colleagues (1985) cite methodological discrepancies to explain these inconsistent findings.…”

Section: Hedonics and Consumptionmentioning

confidence: 99%

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"The Impact of a Low-Fat Diet and the Use of Fat Substitutes on Fat Preferences Among Overweight Women Seeking Weight Loss Treatment"

Kalupa¹

2003

PsycEXTRA Dataset

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Public reporting burden for the collection of information is estimated to average 1 hour per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information. Send comments regarding this burden estimate or any other aspect of this collection of information, including suggestions for reducing this burden, to Washington Headquarters Services, Directorate for Information Operations and Reports, 1215 Jefferson Davis Highway, Suite 1204, Arlington VA 22202-4302. Respondents should be aware that notwithstanding any other provision of law, no person shall be subject to a penalty for failing to comply with a collection of information if it does not display a currently valid OMB control number. , 1999). The current study evaluated the impact of dietary fat modification on fat preference in three weight loss groups. The impact of changes in fat preference on shortterm adherence to a 6-week weight loss program was assessed. Sixty-one otherwise, healthy overweight women (BMI 25-37 kg/m2) between the ages of 18-60 were randomly assigned to one of three brief, 6-week weight loss programs. All three groups were asked to reduce dietary intake to 1800 kilocalories per day, but one group was asked to maintain fat at 36%, and two additional groups were asked to consume 20-25% of kilocalories in fat. One low-fat group was instructed to use fat substitutes and the other was instructed to avoid substitutes. It was hypothesized that decreased fat intake and sensory exposure to fat would cause a decrease in preference for high fat foods. Excellent adherence was observed with over 91% of participants completing treatment. In addition, guidelines regarding kilocalories, respective fat intake, fat substitute use were followed. Taste changes that occurred were subtle and did not affect on short-term dietary adherence. More time on the prescribed fat levels might be required to induce a change in fat preference. Differential changes in fat preference following dietary fat modification were expected, but not observed in the current investigation. However, results suggest that a modified 6-week Behavior Choice program might be a viable treatment option for women in this age and weight category (BMI < 37 kg/m2). However, adherence to low-fat diets remains a challenge. Hedonic responses to food may be important to understand the adherence problem. When compared to bland-tasting foods, nutritionally-equivalent foods that are flavorful are more satiating (Rolls, 1995;Warwick et al., 1993). Two previous studies that examined the sensory impact of dietary fat modification reported conflicting results (Mattes, 1993;Guinard et al., 1999).The current study evaluated the impact of dietary fat modification on fat preference in three weight loss groups. The impact of changes in fat preference on shortterm adherence to a 6-week weight loss program was assessed. Sixty-one otherwise, healthy overweight women (BMI 25-37 kg/m 2 ) be...

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Obesity and sweet taste

Cited by 85 publications

References 37 publications

Odour and taste sensitivity is associated with body weight and extent of misreporting of body weight

Odour and taste sensitivity is associated with body weight and extent of misreporting of body weight

Effect of food palatability on early (cephalic) phase of diet-induced thermogenesis in nonobese and obese man

"The Impact of a Low-Fat Diet and the Use of Fat Substitutes on Fat Preferences Among Overweight Women Seeking Weight Loss Treatment"

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