Taste perception and oral microbiota are associated with obesity in children and adolescents

Abstract

Obesity in childhood and adolescence is considered the most prevalent nutritional disorder, in which eating behaviours represent one important factors of influence. Many aspects influence eating behaviours, but taste is considered the main predictor. However, data concerning correlations of obesity, taste sensitivity and behavioural attitudes, such as food neophobia, in children and adolescents are inconsistent. Moreover, it has been suggested that oral bacteria could have a possible role in obesity development and, also, in taste perception. In this context, the present study focused on host related factors with a proposed link to weight gain. To this purpose, taste sensitivity, salivary microbiota composition and food neophobia were compared between children and adolescents with and without obesity in a cross-sectional study. Results showed that children with obesity presented a significantly lower ability in correctly identifying taste qualities and were characterized by a lesser number of Fungiform Papillae (reported as FP/cm2) compared to normal-weight subjects. Differences in the ecological indexes of microbial alpha-diversity was found between subjects with obesity and normal-weight ones. Moreover, independently from nutritional status, some bacterial genera seemed to differ between subjects with different sensitivity. The potentiality of this multidisciplinary approach could help to better understand and deepen the sensory-driven and microbiological factors related to weight gain.

Associations Among Taste Perception, Food Neophobia and Preferences in Type 1 Diabetes Children and Adolescents: A Cross-Sectional Study

“…To answer the main study question, i.e., whether there was any difference in gustatory function between children with and without T1D, all correctly identified taste strips of the qualities sweet, sour, salty, and bitter were summarized using a Total Taste Score (TTS), giving a maximum score of 16 points. Differences between children with and without T1D were evaluated by means of a linear regression model (LRM) with robust confidence intervals, using TTS as the outcome and T1D status (0 = no; 1 = yes) as the predictor [33]. The LRM was also used to evaluate whether there were differences in PROP responsiveness, neophobia, and food preferences between the two groups.…”

“…The LRM was also used to evaluate whether there were differences in PROP responsiveness, neophobia, and food preferences between the two groups. The secondary study question, i.e., whether there was a difference in the density of FP between children with and without T1D, was tested by means of a Poisson regression model (PRM) using the density of fungiform papillae as the outcome and T1D status (0 = no; 1 = yes) as the predictor [33]. Statistical analysis was performed using Stata 16.0 (Stata Corporation, College Station, TX, USA).…”

“…Subjects' taste recognition ability was tested using the "taste strips" method [30]. The measurement protocol, which is fully described elsewhere [31], was successfully applied in previous studies involving young subjects [32,33], and especially in several studies and clinical contexts [8,9,34,35]. In brief, the prefabricated taste strips are 16 filter papers impregnated with sweet, salty, sour, and bitter taste solutions in four ascending concentrations, plus 2 blank strips.…”

“…The procedure used to asses FP density was fully described elsewhere [33]. In brief, tongue pictures were collected with blue staining, coloring the interested area with a cotton-tipped applicator impregnated with a blue food colorant (F.lli Rebecchi, Color Dolci, Rivergaro, Piacenza, Italy).…”

Our extended genotype—An argument for the study of domesticated microbes

“…Likewise obese and lean children differed in taste thresholds (obese subjects were less sensitive). Sensitivity correlated with papillae density, but not the composition of the salivary microbiome (Mameli et al ., ) excluding so far a major effect of the human microbiome on food choices.…”