Taste sensitivity and taste preference measures are correlated in young healthy adults

Chamoun, Elie; Liu, Aas; Duizer, LM; Darlington, Gerarda; Duncan, AM; Haines, Jess; Ma, Dwl

doi:10.1055/s-0038-1644946

Cited by 2 publications

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“…We assume that this might be due to the high heterogeneity of the taste perception assessment methods. Interestingly, a high sensitivity to sweet taste was associated with a lower preference rating for sweet taste in healthy adults 95 . Broadly speaking, although pleasantness of oral fat texture have been correlated with activation of brain areas related to pleasantness and reward value of fat texture, 89,96 few studies explored the texture of the meal in relation to bariatric surgery.…”

Section: Discussionmentioning

confidence: 99%

A systematic review and meta‐analyses of food preference modifications after bariatric surgery

et al. 2021

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Summary This systematic review and meta‐analyses aimed to synthesize evidence of the link between bariatric surgery and changes in food preferences, considering the method of assessment. MEDLINE, Cochrane Library, Web of Science, Cinahl, PsychINFO, ProQuest, and Open grey were searched incorporating two blocks of terms (“Intervention” and “Food Preferences”). Interventional or observational studies involving patients (BMI ≥ 35 kg m−2) with sleeve gastrectomy (SG) or Roux‐en‐Y Gastric Bypass (RYGB) and a control group were included. Meta‐analyses were performed comparing the standardized daily mean percentage energy from proteins, carbohydrates, and lipids between preoperative and postoperative patients. Fifty‐seven studies concerning 2,271 patients with RYGB and 903 patients with SG met the inclusion criteria, of which 24 were eligible for meta‐analysis. Despite a total reduction in macronutrient intakes, the meta‐analyses revealed a postoperative increase in percentage energy from proteins at 12 months (0.24, 95% CI: 0.03, 0.46, {I2} = 73%) and a decrease in percentage energy from fat at 1 month (−0.47, 95% CI: 0.86, 0.09, {I2} = 72%), up to 24 months (−0.20, 95% CI: −0.31, 0.08, {I2} = 0%). In conclusion, the present systematic review and meta‐analyses showed changes of food preferences in terms of macronutrient, food selection and, overall food appreciation up to 5 years following bariatric surgery.

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Section: Discussionmentioning

confidence: 99%

A systematic review and meta‐analyses of food preference modifications after bariatric surgery

et al. 2021

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“…Both reflecting gustatory functions, the threshold (sensitivity) and suprathreshold intensity were poorly correlated for basic tastes, indicating each individual measure characterizes a separate component of the taste perception (Bartoshuk 1978;Keast and Roper 2007). Correlations were found between the sensitivity and preferences for certain types of taste in humans (Chamoun et al 2019), suggesting the possibility of change taste (sensory)-based food preferences through taste sensitivity modulation. A few previous studies have demonstrated the threshold for capsaicin based on aqueous solutions, with a threshold range between 0.29 and 1.14 µM (in a 10-ml volume) (Lawless et al 2000;Sizer and Harris 1985).…”

Section: Introductionmentioning

confidence: 99%

Peri-threshold Trigeminal Stimulation with Capsaicin Increases Taste Sensitivity in Humans

2021

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Introduction Taste perception is affected by trigeminal stimuli, i.e., capsaicin. This has been studied at suprathreshold concentrations. However, little is known about taste perception at threshold level in the presence of low concentration of capsaicin. The aim of the study was to explore whether taste sensitivity for sweet, sour, salt, bitter, and umami is modulated by the presence of capsaicin in the peri-threshold range. Methods Fifty-seven adults (age range 19–85 years; 32 women) with functional gustation participated in the study. Based on their perception of phenylthiocarbamide (PTC), the group was stratified into non-tasters (n = 20) and tasters (n = 37). Threshold for sweet (sucrose), sour (citric acid), salty (sodium chloride), bitter (quinine-hydrochloride), and umami (sodium-glutamate) tastes was estimated using a single-staircase paradigm (3-alternative forced choice; volume per trial 0.1 ml) with or without 0.9-µM capsaicin added. This capsaicin concentration had been determined in pilot studies to be in the range of oral perception thresholds. Results The addition of capsaicin produced lower taste thresholds for sweet, sour, salty, and bitter but not for umami. In contrast, neither PTC taster status nor sex affected these results. Conclusion The current results indicate that a low concentration of capsaicin increases gustatory sensitivity. Implications The current findings provide evidence supporting different effects of capsaicin on taste perception at threshold level. It has implications for boosting taste sensitivity or flavor enjoyment with low concentration of capsaicin.

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Taste sensitivity and taste preference measures are correlated in young healthy adults

Cited by 2 publications

References 0 publications

A systematic review and meta‐analyses of food preference modifications after bariatric surgery

A systematic review and meta‐analyses of food preference modifications after bariatric surgery

Peri-threshold Trigeminal Stimulation with Capsaicin Increases Taste Sensitivity in Humans

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