Sweet taste sensitivity in pre-diabetics, diabetics and normoglycemic controls: a comparative cross sectional study

Wasalathanthri, Sudharshani; Hettiarachchi, Priyadarshika; Prathapan, Shamini

doi:10.1186/1472-6823-14-67

Cited by 63 publications

(65 citation statements)

References 32 publications

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“…The detection of tastants by lingual taste receptors leads to the induction of signaling cascades which activate gustatory nerves to transmit sensory information to brain regions associated with the regulation of gustatory information, food intake and reward [107][108][109][110]. Obese animal models and human patients with T2D demonstrate alterations in fat and sucrose preferences and patients with T2D crave higher carbohydrate (sweet taste) foods, which is associated with poor glycemic control [81,94,103,111,112].…”

Section: Taste Perception and Food Preferences Following Bariatric Sumentioning

confidence: 99%

Recent advances in the modification of taste and food preferences following bariatric surgery

Primeaux

Silva

Tzeng

et al. 2016

Rev Endocr Metab Disord

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There is a large body of evidence indicating that bariatric surgery provides durable weight loss and health benefits to patients who are obese and have comorbidities such as type 2 diabetes (T2D). However, there are still many questions related to mechanisms of metabolic improvement, predictors of success/failure, and long term consequences, which need to be answered. More recently, there has been a particular interest in the modulation of taste and food preferences that occurs after bariatric surgery and how this affects weight loss in different individuals. Animal models as well as human studies have shed some light on the role of taste in changing food preferences and how these changes may affect weight loss after surgery. The goal of this review is to discuss the physiological and behavioral consequences of bariatric surgery as a treatment for obesity and T2D, with particular emphasis on recent studies describing bariatric surgery-induced modifications in taste perception and food preferences.

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Section: Taste Perception and Food Preferences Following Bariatric Sumentioning

confidence: 99%

Recent advances in the modification of taste and food preferences following bariatric surgery

Primeaux

Silva

Tzeng

et al. 2016

Rev Endocr Metab Disord

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“…Diabetic patients showed a significant increase in the detection threshold (by the multiple forced‐choice method using sucrose solutions) compared to normoglycemic group. The mean recognition thresholds were not different among the three groups . On the contrary, in another study, participants with type 2 diabetes preferred lower sucrose concentrations compared with control subjects, but they had a less sensitive palate for sucrose.…”

Section: Food Choice and Nutritional Intakementioning

confidence: 75%

The influence of oral processing, food perception and social aspects on food consumption: a review

Pereira

Bilt

2016

J of Oral Rehabilitation

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Eating is an essential activity to get energy and necessary nutrients for living. While chewing, the food is broken down by the teeth and dissolved by saliva. Taste, flavour and texture are perceived during chewing and will contribute to the appreciation of the food. The senses of taste and smell play an important role in selecting nutritive food instead of toxic substances. Also visual information of a food product is essential in the choice and the acceptance of food products, whereas auditory information obtained during the chewing of crispy products will provide information on whether a product is fresh or stale. Food perception does not just depend on one individual sense, but appears to be the result from multisensory integration of unimodal signals. Large differences in oral physiology parameters exist among individuals, which may lead to differences in food perception. Knowledge of the interplay between mastication and sensory experience for groups of individuals is important for the food industry to control quality and acceptability of their products. Environment factors during eating, like TV watching or electronic media use, may also play a role in food perception and the amount of food ingested. Distraction during eating a meal may lead to disregard about satiety and fullness feelings and thus to an increased risk of obesity. Genetic and social/cultural aspects seem to play an important role in taste sensitivity and food preference. Males generally show larger bite size, larger chewing power and a faster chewing rhythm than females. The size of swallowed particles seems to be larger for obese individuals, although there is no evidence until now of an 'obese chewing style'. Elderly people tend to have fewer teeth and consequently a less good masticatory performance, which may lead to lower intakes of raw food and dietary fibre. The influence of impaired mastication on food selection is still controversial, but it is likely that it may at least cause adaptation in food choice. Systemic conditions, such as high blood pressure, diabetes and cancer, with or without medicine use, tend to be associated with taste and chewing alterations. However, definite conclusions seem hard to reach, as research protocols vary largely.

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“…Indivíduos com diabetes tipo 2 apresentam alterações na sensibilidade gustativa e olfativa devido a polineuropatia, alteração nos níveis de glicose salivares e alterações bioquímicas, os quais colaboram para uma menor sensibilidade gustativa para detectar e reconhecer o sabor doce. 22 Além disso, com a diminuição do volume salivar no processo de envelhecimento, há consequente decréscimo da secreção de amilase, dificultando assim, a digestão inicial dos carboidratos que contribui para a menor percepção do sabor. 6 Informações essas que devem ser utilizadas em aconselhamentos dietéticos.…”

Section: Discussionunclassified

Sensibilidade gustativa e estado nutricional de idosas participantes de um Centro Municipal de Atividades para Idosos, Curitiba-PR

et al. 2017

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ResumoO envelhecimento é associado com o declínio na acuidade sensorial que pode acarretar comprometimento do estado nutricional. Dessa forma, o estudo teve como objetivo avaliar a sensibilidade gustativa e relacionar com o estado nutricional de idosas participantes de um Centro de Atividades para Idosos (CATI). Para tanto, foi realizado um estudo transversal observacional analítico com idosas participantes de um CATI, em Curitiba, PR. Aplicou-se uma anamnese para conhecer e caracterizar a população avaliada, em seguida, realizou-se avaliação do estado nutricional por meio de antropometria. A avaliação da sensibilidade gustativa foi realizada por meio de prova de diversas soluções com concentrações progressivas preparadas nos sabores doce, salgado, amargo e azedo. Os limiares de detecção e de reconhecimento foram avaliados. O teste Qui-quadrado foi aplicado para verificar associações entre as variáveis. Participaram do estudo 30 idosas, com idade média de 74,2 ± 8,8 anos e índice de massa corporal médio de excesso de peso. Para o limiar de detecção, todos os sabores necessitaram de quantidades significativas para serem detectados. Para o limiar de reconhecimento, os sabores salgado e azedo foram prontamente reconhecidos, com valores inferiores aos valores de referência, enquanto que o sabor amargo foi o mais difícil de reconhecer. Não houve associação significativa entre o limiar de detecção e/ou de reconhecimento dos sabores primários com os indicadores do estado nutricional avaliados nesse estudo. Esse estudo destacou a dificuldade para o reconhecimento do sabor amargo pelas idosas, mas não observou relação da sensibilidade gustativa normal ou alterada com o estado nutricional. Palavras Artigo Original • Original Paper AbstractAging is associated with a decline in sensory acuity that may lead to impaired nutritional status. Thus, the study aimed to evaluate gustatory sensitivity in relation to the nutritional status of elderly women participating in an Activity Center for the Elderly (ACE). For that, an observational, analytical cross-sectional study was performed with elderly participants of an ACE, in Curitiba, PR. An anamnesis was applied to know and characterize the evaluated population, then an evaluation of the nutritional status was made through anthropometry. The taste sensitivity evaluation was carried out by means of a test of several solutions with progressive concentrations prepared in the sweet, salty, bitter, and sour tastes. The detection and recognition thresholds were evaluated. A chi-square test was applied to verify associations between the variables. The study included 30 elderly women, with a mean age of 74.2 ± 8.8 years and a mean body mass index of overweight. For the detection threshold, all flavors required significant amounts to be detected. For the recognition threshold, the salty and sour flavors were readily recognized, with values lower than the reference values, while the bitter taste was the most difficult to recognize. There was no significant association between the threshold...

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Sweet taste sensitivity in pre-diabetics, diabetics and normoglycemic controls: a comparative cross sectional study

Cited by 63 publications

References 32 publications

Recent advances in the modification of taste and food preferences following bariatric surgery

Recent advances in the modification of taste and food preferences following bariatric surgery

The influence of oral processing, food perception and social aspects on food consumption: a review

Sensibilidade gustativa e estado nutricional de idosas participantes de um Centro Municipal de Atividades para Idosos, Curitiba-PR

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