Taste perception and implicit attitude toward sweet related to body mass index and soft drink supplementation

Sartor, Francesco; Donaldson, Lucy F.; Markland, David; Loveday, H. Dwight; Jackson, Matthew; Kubis, Hans-Peter

doi:10.1016/j.appet.2011.05.107

Cited by 126 publications

(116 citation statements)

References 53 publications

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“…Unlike the behavior observed with sweet orangeade, children did not increase their preference for the sour taste, which could be related to the fact that during childhood preferences for a sour taste are more stable than preferences for a sweet taste, and this agrees with some studies showing changes in sour preferences aer a long term exposure (eight months). 67 However, in a study performed by Sartor et al, 70 adults who disliked sucrose, who had a low score in a sucrose preference test performed with different concentrations of this sugar, increased their preference for a sweet taste aer a month in which they submitted to sweetened so drink supplementation. The important implication of this taste change is that continuous sweetened beverage consumption could determine an explicit preference change for a sweet taste.…”

Section: Development Of Preferencesmentioning

confidence: 98%

Sensory attributes of soft drinks and their influence on consumers' preferences

2014

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Soft drinks are beverages composed of water and other ingredients that provide specific sensorial attributes. Soft drink consumption patterns have recently been changed partially influenced by an increased availability of different types of beverages during the last few years. Consumers' preferences to choose one drink over another are influenced, not only by genetic, psychological and environmental factors, but also by the beverage's specific attributes. In fact, beverage consumption is driven by the sensations it gives. Because the main component of soft drinks is water, an increase in the intake of soft drinks might improve fluid intake and the levels of water in the body if it is regarded as an "essential nutrient". Consumption of soft drinksA so drink is the name commonly given to a non-alcoholic carbonated or non-carbonated beverage containing caloric sweeteners and avorings. 1 The preparation and processing of a so drink includes several stages, beginning with the treatment of the water used in this process. The next step is the preparation of a simple sugar syrup, the ingredient that provides the taste of the beverage, followed by the addition of several ingredients to the simple sugar syrup in order to obtain the nal syrup: glucose or fructose, aromatic compounds, vitamins, minerals and other food additives, such as acidulants, colorants or preservatives. Finally, the completed beverage is obtained as a mixture of the nal syrup, the treated water and the carbonic gas (in carbonated drinks). 2 As a result, all so drinks have a basic compositional structure: water, considered an essential nutrient 3 and the main component that makes up about 87-92% of the beverage, and the sweetener, which represents about 8-12% of the beverage by mass. Another common ingredient in almost all so drinks is the acidulant, which is any organic or inorganic acid that contributes to the sourness of the beverage. The balance between sweetness and sourness is the basic typical taste prole of all avored so drinks. 4

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Section: Development Of Preferencesmentioning

confidence: 98%

Sensory attributes of soft drinks and their influence on consumers' preferences

2014

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“…Changes in taste sensitivity have been referred to in studies of obesity, especially regarding sweetness and bitterness. Although there is some controversy as to whether these are perceived with less or equal intensity by individuals with high body mass index (BMI) [12], most studies report that obese individuals present higher liking ratings for sweetness [40] and more pronounced aversive reactions to bitterness [17] than normal-weight subjects.…”

Section: Introductionmentioning

confidence: 99%

Changes in the salivary protein profile of morbidly obese women either previously subjected to bariatric surgery or not

et al. 2015

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“…Past studies failed to show any association between sweet thresholds and nutritional status [8][9][10] , while more recent studies described a difference between overweight and normal-weight subjects [11,12] . In particular, it has been shown that PROP phenotype is related to body mass index (BMI) in females and that sweet (sucrose) as well as salty (sodium chloride) taste sensitivity are lower in young overweight/obese individuals compared with normal weight controls [13] . This suggests that overweight and obese subjects may have a reduced or distorted sensory sensitivity that might increase the desire and ingestion of food, thus leading to excessive energy intake and weight gain [14] .…”

Section: Introductionmentioning

confidence: 99%

Taste sensitivity, nutritional status and metabolic syndrome: Implication in weight loss dietary interventions

Bertoli¹,

Laureati²,

Battezzati³

et al. 2014

WJD

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AIM:We investigated the relationship between taste sensitivity, nutritional status and metabolic syndrome and possible implications on weight loss dietary program. METHODS:Sensitivity for bitter, sweet, salty and sour tastes was assessed by the three-Alternative-ForcedChoice method in 41 overweight (OW), 52 obese (OB) patients and 56 normal-weight matched controls. OW and OB were assessed also for body composition (by impedence), resting energy expenditure (by indirect calorimetry) and presence of metabolic syndrome (MetS) and were prescribed a weight loss diet. Compliance to the weight loss dietary program was defined as adherence to control visits and weight loss ≥ 5% in 3 mo. RESULTS:Sex and age-adjusted multiple regression models revealed a significant association between body mass index (BMI) and both sour taste (P < 0.05) and global taste acuity score (GTAS) (P < 0.05), with lower sensitivity with increasing BMI. This trend in sensitivity for sour taste was also confirmed by the model refitted on the OW/OB group while the association with GTAS was marginally significant (P = 0.06). MetS+ subjects presented higher thresholds for salty taste when compared to MetS-patients while no significant difference was detected for the other tastes and GTAS. As assessed by multiple regression model, the association between salty taste and MetS appeared to be independent of sex, age and BMI. Patients continuing the program (n = 37) did not show any difference in baseline taste sensitivity when compared to drop-outs (n = 29). Similarly, no significant difference was detected between patients reporting and not reporting a weight loss ≥ 5% of the initial body weight. No significant difference in taste sensitivity was detected even after dividing patients on the basis of nutritional (OW and OB) or metabolic status (MetS+ and MetS-). CONCLUSION:There is no cause-effect relationship between overweight and metabolic derangements. Taste thresholds assessment is not useful in predicting the outcome of a diet-induced weight loss program.

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Taste perception and implicit attitude toward sweet related to body mass index and soft drink supplementation

Cited by 126 publications

References 53 publications

Sensory attributes of soft drinks and their influence on consumers' preferences

Sensory attributes of soft drinks and their influence on consumers' preferences

Changes in the salivary protein profile of morbidly obese women either previously subjected to bariatric surgery or not

Taste sensitivity, nutritional status and metabolic syndrome: Implication in weight loss dietary interventions

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