The Associations Between Oral Complex Carbohydrate Sensitivity, BMI, Liking, and Consumption of Complex Carbohydrate Based Foods

Abstract

Recent work suggests that humans may perceive complex carbohydrates and that their sensitivity to simple carbohydrates (i.e., glucose and sucrose) is independent from tasting complex carbohydrates. The aim of this study was to confirm whether humans could sense complex carbohydrates from a range of concentration levels; and if their oral sensitivity to complex carbohydrate relates to their BMI, liking, and consumption of complex carbohydrate-based foods using a large sample group of adults. Participants' (n = 92 females, age 23.7 ± 0.5 yr [range, 19 to 47 yr]) oral sensitivity towards complex carbohydrate (maltodextrin) and sweet taste function (glucose) was assessed by measuring detection threshold and suprathreshold intensity perception (gLMS). Participants were asked to complete an online version of a Food Frequency Questionnaire and a Likes and Dislikes Questionnaire. Hedonic ratings for complex carbohydrate and sweet solutions, as well as for a range of complex carbohydrate and sweet prototypical foods, were also measured. Consistent with previous findings, there was large interindividual variation in detection and intensity measures for maltodextrin and glucose. No significant associations were found between oral complex carbohydrate sensitivity, Body Mass Index (BMI), and frequency of consumption of complex carbohydrate-based foods measured. Similarly, no differences were observed between liking of complex carbohydrates, BMI, and food intake. All in, these results from a large sample group further support the proposition that complex carbohydrates are not invisible to the human palate, and can be sensed in the oral cavity even at low concentration levels.

Associations between sweet taste function, oral complex carbohydrate sensitivity, liking and consumption of ad libitum sweet and non-sweet carbohydrate milkshakes among female adults

“…Questionnaire within 1 week of sensory testing. The present study was part of a larger study focusing on the psychophysics of oral complex carbohydrate sensitivity, liking and consumption of complex carbohydrate-based foods (18) . Psychophysics tasks (DT, ST), consumption of milkshakes, as well as hedonic ratings for a range of sweet (glucose) and complex carbohydrate (maltodextrin) solutions were conducted in computerised, partitioned sensory booths in the Centre for Advanced Sensory Science using Compusense Cloud Software as part of the Compusense Academic Consortium (Compusense Inc.).…”

“…To control for idiosyncratic scale usage, standardisation of hedonic scale usage method was previously described (18) . There was a significant correlation between the overall mean hedonic ratings for food/beverage items and overall mean hedonic ratings for non-food items (r 0•22, P < 0•05).…”

“…As individual hedonic ratings for food/beverage items and non-food items were assumed unrelated, the significant correlation indicated that the hedonic scale ratings were subject to differences in individual scale-use and required standardisation across participants. Therefore, each individual ratings were standardised with his or her personal standardisation factor to account for hedonic scale-use bias (18) .…”

Effects of dietary amylose/amylopectin ratio and amylase on growth performance, energy and starch digestibility, and digestive enzymes in broilers

“…Energy is one of the most important nutrients and widely involves in almost all life activities of the body. Starch is the main source and form of energy, and the utilization of starch determines the energy utilization rate (Low, Lacy, Mcbride, & Keast, 2018). Starch is a complex carbohydrate composing of amylose (AM) and amylopectin (AP), and the function of starch is affected by the content of AM, the branched chain length of AP and lipid content (Singh, Singh, Isono, Noda, & Singh, 2009).…”

Importance of Simultaneous Treatment of Obesity and Diabetes Mellitus: A Sequelae to the Understanding of Diabesity-A Review

“…51 A lowfat diet must have adequate carbohydrates with complex carbohydrates instead of mono or disaccharides. 52,53 Although, what counts is maintenance of this diet regularly. 54 Hence in practical life it is to use wide type of diet options which suits the patients good preferences, Life Style along with the medical condition like in an Indian scenario patient using a vegetarian diet might like to consume these soybean, chickpeas and other pulses.…”