Taste Acuity

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Barrientos Sánchez Silvia - One of the best experts on this subject based on the ideXlab platform.

  • Sensaciones gustativas antes y después del primer uso de una prótesis total
    'Editorial Pontificia Universidad Javeriana', 2020
    Co-Authors: Ariza Bustamante, Sebastián Camilo, Serrano Trujillo, Adriana Carolina, Barrientos Sánchez Silvia
    Abstract:

    Objetive: Analyze the modifications in Taste Acuity before and after the first use of a total denture. Methods: 32 patients that attended the dentla clinics at Pontificia Universidad Javeriana in Bogota were included in this study by convenience sampling. These patients were divided into 2 groups of 16 patients each; a study group, with patients with no history of wearing complete denture and a treatment plan which included the use of a superior complete denture. The rest 16 patients were assigned to the control group. The subjects of this investigation were submitted to a Taste quality test with a mouth wash of solutions with different concentrations: 0.032 M, 0.5 M and 1.0 M NaCl (salty flavor); 0.032 M, 0.5 y 1.0 M sucrose (sweet flavor); 0.0010, 0.0016 M and 0.032 M citric acid (acidic flavor); and 0.00032, 0.00064 and 0.001 M quinine (sour flavor). The test was carried out in three different moments to the study group: Day–1, before the laying of the complete denture; Day+1, one day later; and Day+30, one month later. The Control group took the test only in one occasion. The differences between the detection and recognition thresholds were analyzed for the 4 basic flavors as well as the gustatory disorders. Results: Patients who wore complete dentures for the first time had significantly higher flavor detection and recognition thresholds than those of the control group.Objetivo: Analizar la modificación de las percepciones gustativas antes del primer uso de una prótesis total y después de este. Métodos: 32 pacientes odontológicos de la Pontificia Universidad Javeriana, en Bogotá, fueron incluidos, por conveniencia, en este estudio y divididos en dos grupos de 16 integrantes; un grupo de estudio, con pacientes que nunca hubieran usado prótesis total superior y que dentro de su plan de tratamiento estuviera la realización de una prótesis total. Los 16 restantes conformaron el grupo de control. A todos los pacientes se les realizó a una prueba de sabor con enjuagues de soluciones a diferentes concentraciones: 0,032 M, 0,5 M y 1,0 M de NaCl (sabor salado); 0,032 M, 0,5 M y1,0 M de sacarosa (sabor dulce); 0,0010 M, 0,0016 M y 0,032 M de ácido cítrico (sabor ácido), y 0,00032 M, 0,00064 M y 0,001 M de clorhidrato de quinina (sabor amargo). La prueba fue llevada a cabo en tres momentos diferentes: día–1, antes de la puesta de la prótesis total; día+1, un día después, y día+30, un mes después par el grupo de estudio. Al grupo control se le tomó la prueba en un único momento. Se analizaron las diferencias entre los umbrales mínimos de detección y de reconocimiento para los cuatro sabores básicos, así como los trastornos. Resultados: Los pacientes que utilizaron prótesis total por primera vez tuvieron umbrales de detección y de reconocimiento significativamente más altos que los pacientes de control para los cuatro sabores básicos

  • Gustatory Sensations before and after the First Use of a Complete Denture
    Editorial Pontificia Universidad Javeriana, 2009
    Co-Authors: Ariza Bustamante, Sebastián Camilo, Serrano Trujillo, Adriana Carolina, Barrientos Sánchez Silvia
    Abstract:

    Objetivo: Analizar la modificación de las percepciones gustativas antes del primer uso de una prótesis total y después de este. Métodos: 32 pacientes odontológicos de la Pontificia Universidad Javeriana, en Bogotá, fueron incluidos, por conveniencia, en este estudio y divididos en dos grupos de 16 integrantes; un grupo de estudio, con pacientes que nunca hubieran usado prótesis total superior y que dentro de su plan de tratamiento estuviera la realización de una prótesis total. Los 16 restantes conformaron el grupo de control. A todos los pacientes se les realizó a una prueba de sabor con enjuagues de soluciones a diferentes concentraciones: 0,032 M, 0,5 M y 1,0 M de NaCl (sabor salado); 0,032 M, 0,5 M y1,0 M de sacarosa (sabor dulce); 0,0010 M, 0,0016 M y 0,032 M de ácido cítrico (sabor ácido), y 0,00032 M, 0,00064 M y 0,001 M de clorhidrato de quinina (sabor amargo). La prueba fue llevada a cabo en tres momentos diferentes: día–1, antes de la puesta de la prótesis total; día+1, un día después, y día+30, un mes después par el grupo de estudio. Al grupo control se le tomó la prueba en un único momento. Se analizaron las diferencias entre los umbrales mínimos de detección y de reconocimiento para los cuatro sabores básicos, así como los trastornos. Resultados: Los pacientes que utilizaron prótesis total por primera vez tuvieron umbrales de detección y de reconocimiento significativamente más altos que los pacientes de control para los cuatro sabores básicos.Objetive: Analyze the modifications in Taste Acuity before and after the first use of a total denture. Methods: 32 patients that attended the dentla clinics at Pontificia Universidad Javeriana in Bogota were included in this study by convenience sampling. These patients were divided into 2 groups of 16 patients each; a study group, with patients with no history of wearing complete denture and a treatment plan which included the use of a superior complete denture. The rest 16 patients were assigned to the control group. The subjects of this investigation were submitted to a Taste quality test with a mouth wash of solutions with different concentrations: 0.032 M, 0.5 M and 1.0 M NaCl (salty flavor); 0.032 M, 0.5 y 1.0 M sucrose (sweet flavor); 0.0010, 0.0016 M and 0.032 M citric acid (acidic flavor); and 0.00032, 0.00064 and 0.001 M quinine (sour flavor). The test was carried out in three different moments to the study group: Day–1, before the laying of the complete denture; Day+1, one day later; and Day+30, one month later. The Control group took the test only in one occasion. The differences between the detection and recognition thresholds were analyzed for the 4 basic flavors as well as the gustatory disorders. Results: Patients who wore complete dentures for the first time had significantly higher flavor detection and recognition thresholds than those of the control group

  • Sensaciones gustativas antes y después del primer uso de una prótesis total
    Pontificia Universidad Javeriana: Facultad de Odontología, 2009
    Co-Authors: Ariza Bustamanete, Sebastián Camilo, Serrano Trujillo, Adriana Carolina, Barrientos Sánchez Silvia
    Abstract:

    Objetive: Analyze the modifications in Taste Acuity before and after the first use of a total denture. Methods: 32 patients that attended the dental clinics at Pontificia Universidad Javeriana in Bogota were included in this study by convenience sampling. These patients were divided into 2 groups of 16 patients each; a study group, with patients with no history of wearing complete denture and a treatment plan which included the use of a superior complete denture. The rest 16 patients were assigned to the control group. The subjects of this investigation were submitted to a Taste quality test with a mouth wash of solutions with different concentrations: 0.032 M, 0.5 M and 1.0 M NaCl (salty flavor); 0.032 M, 0.5 y 1.0 M sucrose (sweet flavor); 0.0010, 0.0016 M and 0.032 M citric acid (acidic flavor); and 0.00032, 0.00064 and 0.001 M quinine (sour flavor). The test was carried out in three different moments to the study group: Day�1, before the laying of the complete denture; Day+1, one day later; and Day+30, one month later. The Control group took the test only in one occasion. The differences between the detection and recognition thresholds were analyzed for the 4 basic flavors as well as the gustatory disorders. Results: Patients who wore complete dentures for the first time had significantly higher flavor detection and recognition thresholds than those of the control group.Objetivo: Analizar la modificación de las percepciones gustativas antes del primer uso de una prótesis total y después de éste. Métodos: 32 pacientes odontológicos de la Pontificia Universidad Javeriana, en Bogotá, fueron incluidos, por conveniencia, en este estudio y divididos en dos grupos de 16 integrantes; un grupo de estudio, con pacientes que nunca hubieran usado prótesis total superior y que dentro de su plan de tratamiento estuviera la realización de una prótesis total. Los 16 restantes conformaron el grupo de control. A todos los pacientes se les realizó a una prueba de sabor con enjuagues de soluciones a diferentes concentraciones: 0,032 M, 0,5 M y 1,0 M de NaCl (sabor salado); 0,032 M, 0,5 M y 1,0 M de sacarosa (sabor dulce); 0,0010 M, 0,0016 M y 0,032 M de ácido cítrico (sabor ácido), y 0,00032 M, 0,00064 M y 0,001 M de clorhidrato de quinina (sabor amargo). La prueba fue llevada a cabo en tres momentos diferentes: día�1, antes de la puesta de la prótesis total; día+1, un día después, y día+30, un mes después par el grupo de estudio. Al grupo control se le tomó la prueba en un único momento. Se analizaron las diferencias entre los umbrales mínimos de detección y de reconocimiento para los cuatro sabores básicos, así como los trastornos. Resultados: Los pacientes que utilizaron prótesis total por primera vez tuvieron umbrales de detección y de reconocimiento significativamente más altos que los pacientes de control para los cuatro sabores básicos

Jose M. Ordovas - One of the best experts on this subject based on the ideXlab platform.

  • Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects.
    Nutrients, 2018
    Co-Authors: Rocío Barragán, Oscar Coltell, Olga Portolés, Eva M. Asensio, José V. Sorlí, Carolina Ortega-azorín, José I. González, Carmen Saiz, Rebeca Fernández-carrión, Jose M. Ordovas
    Abstract:

    There is growing interest in relating Taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on Taste Acuity as well as on the relationship between Taste perception and Taste preferences. We have analysed the influence of age on the intensity rating of the five basic Tastes: sweet, salty, bitter, sour and umami (separately and jointly in a “total Taste score”) and their modulation by sex and genetics in a relatively healthy population (men and women) aged 18–80 years (n = 1020 Caucasian European participants). Taste perception was determined by challenging subjects with solutions of the five basic Tastes using standard prototypical tastants (6-n-propylthiouracil (PROP), NaCl, sucrose, monopotassium glutamate and citric acid) at 5 increasing concentrations (I to V). We also measured Taste preferences and determined the polymorphisms of the genes Taste 2 receptor member 38 (TAS2R38), Taste 1 receptor member 2 (TAS2R38) and sodium channel epithelial 1 beta subunit (SCNN1B), as TAS2R38-rs713598, TAS1R2-rs35874116 and SCNN1B-rs239345 respectively. We found a statistically significant decrease in Taste perception (“total Taste score”) with increasing age for all the concentrations analysed. This association was stronger for the higher concentrations (p = 0.028; p = 0.012; p = 0.005; p = 4.20 × 10−5 and p = 1.48 × 10−7, for I to V in the multivariable-adjusted models). When we analysed Taste qualities (using concentration V), the intensity rating of all the 5 Tastes was diminished with age (p < 0.05 for all). This inverse association differed depending on the test quality, being higher for bitter (PROP) and sour. Women perceived Taste significantly more intense than men (p = 1.4 × 10−8 for total Taste score). However, there were differences depending on the Taste, umami being the lowest (p = 0.069). There was a complex association between the ability to perceive a Taste and the preference for the same. Significant associations were, nevertheless, found between a higher perception of sour Taste and a higher preference for it in women. In contrast, the higher perception of sweet was significantly associated with a higher preference for bitter in both, men and women. The TAS2R38-rs713598 was strongly associated with bitter (PROP) Taste (p = 1.38 × 10−50), having a significant interaction with sex (p = 0.030). The TAS1R2-rs35874116 was not significantly associated with sweet, whereas the SCNN1B-rs239345 was associated (p = 0.040) with salty Taste. In conclusion, the inverse association between age and perceived Taste intensity as well as the additional influence of sex and some genetic polymorphisms give rise to large inter-individual differences in Taste perception and Taste preferences that should be taken into account in future studies and for applications in precision nutrition for healthy aging.

  • Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects
    'MDPI AG', 2018
    Co-Authors: Rocío Barragán, Oscar Coltell, Olga Portolés, Eva M. Asensio, José V. Sorlí, Carolina Ortega-azorín, José I. González, Carmen Saiz, Rebeca Fernández-carrión, Jose M. Ordovas
    Abstract:

    There is growing interest in relating Taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on Taste Acuity as well as on the relationship between Taste perception and Taste preferences. We have analysed the influence of age on the intensity rating of the five basic Tastes: sweet, salty, bitter, sour and umami (separately and jointly in a “total Taste score”) and their modulation by sex and genetics in a relatively healthy population (men and women) aged 18–80 years (n = 1020 Caucasian European participants). Taste perception was determined by challenging subjects with solutions of the five basic Tastes using standard prototypical tastants (6-n-propylthiouracil (PROP), NaCl, sucrose, monopotassium glutamate and citric acid) at 5 increasing concentrations (I to V). We also measured Taste preferences and determined the polymorphisms of the genes Taste 2 receptor member 38 (TAS2R38), Taste 1 receptor member 2 (TAS2R38) and sodium channel epithelial 1 beta subunit (SCNN1B), as TAS2R38-rs713598, TAS1R2-rs35874116 and SCNN1B-rs239345 respectively. We found a statistically significant decrease in Taste perception (“total Taste score”) with increasing age for all the concentrations analysed. This association was stronger for the higher concentrations (p = 0.028; p = 0.012; p = 0.005; p = 4.20 × 10−5 and p = 1.48 × 10−7, for I to V in the multivariable-adjusted models). When we analysed Taste qualities (using concentration V), the intensity rating of all the 5 Tastes was diminished with age (p < 0.05 for all). This inverse association differed depending on the test quality, being higher for bitter (PROP) and sour. Women perceived Taste significantly more intense than men (p = 1.4 × 10−8 for total Taste score). However, there were differences depending on the Taste, umami being the lowest (p = 0.069). There was a complex association between the ability to perceive a Taste and the preference for the same. Significant associations were, nevertheless, found between a higher perception of sour Taste and a higher preference for it in women. In contrast, the higher perception of sweet was significantly associated with a higher preference for bitter in both, men and women. The TAS2R38-rs713598 was strongly associated with bitter (PROP) Taste (p = 1.38 × 10−50), having a significant interaction with sex (p = 0.030). The TAS1R2-rs35874116 was not significantly associated with sweet, whereas the SCNN1B-rs239345 was associated (p = 0.040) with salty Taste. In conclusion, the inverse association between age and perceived Taste intensity as well as the additional influence of sex and some genetic polymorphisms give rise to large inter-individual differences in Taste perception and Taste preferences that should be taken into account in future studies and for applications in precision nutrition for healthy aging

Rocío Barragán - One of the best experts on this subject based on the ideXlab platform.

  • Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects.
    Nutrients, 2018
    Co-Authors: Rocío Barragán, Oscar Coltell, Olga Portolés, Eva M. Asensio, José V. Sorlí, Carolina Ortega-azorín, José I. González, Carmen Saiz, Rebeca Fernández-carrión, Jose M. Ordovas
    Abstract:

    There is growing interest in relating Taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on Taste Acuity as well as on the relationship between Taste perception and Taste preferences. We have analysed the influence of age on the intensity rating of the five basic Tastes: sweet, salty, bitter, sour and umami (separately and jointly in a “total Taste score”) and their modulation by sex and genetics in a relatively healthy population (men and women) aged 18–80 years (n = 1020 Caucasian European participants). Taste perception was determined by challenging subjects with solutions of the five basic Tastes using standard prototypical tastants (6-n-propylthiouracil (PROP), NaCl, sucrose, monopotassium glutamate and citric acid) at 5 increasing concentrations (I to V). We also measured Taste preferences and determined the polymorphisms of the genes Taste 2 receptor member 38 (TAS2R38), Taste 1 receptor member 2 (TAS2R38) and sodium channel epithelial 1 beta subunit (SCNN1B), as TAS2R38-rs713598, TAS1R2-rs35874116 and SCNN1B-rs239345 respectively. We found a statistically significant decrease in Taste perception (“total Taste score”) with increasing age for all the concentrations analysed. This association was stronger for the higher concentrations (p = 0.028; p = 0.012; p = 0.005; p = 4.20 × 10−5 and p = 1.48 × 10−7, for I to V in the multivariable-adjusted models). When we analysed Taste qualities (using concentration V), the intensity rating of all the 5 Tastes was diminished with age (p < 0.05 for all). This inverse association differed depending on the test quality, being higher for bitter (PROP) and sour. Women perceived Taste significantly more intense than men (p = 1.4 × 10−8 for total Taste score). However, there were differences depending on the Taste, umami being the lowest (p = 0.069). There was a complex association between the ability to perceive a Taste and the preference for the same. Significant associations were, nevertheless, found between a higher perception of sour Taste and a higher preference for it in women. In contrast, the higher perception of sweet was significantly associated with a higher preference for bitter in both, men and women. The TAS2R38-rs713598 was strongly associated with bitter (PROP) Taste (p = 1.38 × 10−50), having a significant interaction with sex (p = 0.030). The TAS1R2-rs35874116 was not significantly associated with sweet, whereas the SCNN1B-rs239345 was associated (p = 0.040) with salty Taste. In conclusion, the inverse association between age and perceived Taste intensity as well as the additional influence of sex and some genetic polymorphisms give rise to large inter-individual differences in Taste perception and Taste preferences that should be taken into account in future studies and for applications in precision nutrition for healthy aging.

  • Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects
    'MDPI AG', 2018
    Co-Authors: Rocío Barragán, Oscar Coltell, Olga Portolés, Eva M. Asensio, José V. Sorlí, Carolina Ortega-azorín, José I. González, Carmen Saiz, Rebeca Fernández-carrión, Jose M. Ordovas
    Abstract:

    There is growing interest in relating Taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on Taste Acuity as well as on the relationship between Taste perception and Taste preferences. We have analysed the influence of age on the intensity rating of the five basic Tastes: sweet, salty, bitter, sour and umami (separately and jointly in a “total Taste score”) and their modulation by sex and genetics in a relatively healthy population (men and women) aged 18–80 years (n = 1020 Caucasian European participants). Taste perception was determined by challenging subjects with solutions of the five basic Tastes using standard prototypical tastants (6-n-propylthiouracil (PROP), NaCl, sucrose, monopotassium glutamate and citric acid) at 5 increasing concentrations (I to V). We also measured Taste preferences and determined the polymorphisms of the genes Taste 2 receptor member 38 (TAS2R38), Taste 1 receptor member 2 (TAS2R38) and sodium channel epithelial 1 beta subunit (SCNN1B), as TAS2R38-rs713598, TAS1R2-rs35874116 and SCNN1B-rs239345 respectively. We found a statistically significant decrease in Taste perception (“total Taste score”) with increasing age for all the concentrations analysed. This association was stronger for the higher concentrations (p = 0.028; p = 0.012; p = 0.005; p = 4.20 × 10−5 and p = 1.48 × 10−7, for I to V in the multivariable-adjusted models). When we analysed Taste qualities (using concentration V), the intensity rating of all the 5 Tastes was diminished with age (p < 0.05 for all). This inverse association differed depending on the test quality, being higher for bitter (PROP) and sour. Women perceived Taste significantly more intense than men (p = 1.4 × 10−8 for total Taste score). However, there were differences depending on the Taste, umami being the lowest (p = 0.069). There was a complex association between the ability to perceive a Taste and the preference for the same. Significant associations were, nevertheless, found between a higher perception of sour Taste and a higher preference for it in women. In contrast, the higher perception of sweet was significantly associated with a higher preference for bitter in both, men and women. The TAS2R38-rs713598 was strongly associated with bitter (PROP) Taste (p = 1.38 × 10−50), having a significant interaction with sex (p = 0.030). The TAS1R2-rs35874116 was not significantly associated with sweet, whereas the SCNN1B-rs239345 was associated (p = 0.040) with salty Taste. In conclusion, the inverse association between age and perceived Taste intensity as well as the additional influence of sex and some genetic polymorphisms give rise to large inter-individual differences in Taste perception and Taste preferences that should be taken into account in future studies and for applications in precision nutrition for healthy aging

Patrick Pasquet - One of the best experts on this subject based on the ideXlab platform.

  • Taste Acuity of obese adolescents and changes in food neophobia and food preferences during a weight reduction session
    Appetite, 2008
    Co-Authors: Marieodile Monneuse, Natalie Rigal, Marielaure Frelut, Claude Marcel Hladik, Bruno Simmen, Patrick Pasquet
    Abstract:

    The relationship between Taste Acuity and food neophobia, food familiarity and liking has been studied in the context of a residential weight reduction session (WRS; mean duration: 10 months) in 39 obese adolescents. Taste Acuity was assessed using recognition thresholds for sucrose, citric acid, sodium chloride and 6-n propylthiouracil (PROP) and supra-threshold perceived intensities for sucrose, sodium chloride and PROP. Food neophobia was assessed by using the food neophobia scale at the beginning and at the end of the WRS. At these time points we used also a food familiarity and liking questionnaire to assess changes in food familiarity and likes or dislikes for different food categories. Taste Acuity appeared to mediate behavioural food-related changes during the WRS. High Taste Acuity was associated with limited reductions in food neophobia; less sensitive subjects showed greater increases in the acceptability of healthy foods, especially fruits and vegetables. Therefore, Taste perception (and particularly PROP perception) appears to be a predictor of the magnitude of food-related behavioural change achieved during a WRS.

E. Pagliarini - One of the best experts on this subject based on the ideXlab platform.

  • Shaping individuals’ eating behavior: do Taste perception and oral microbiota have a role?
    2018
    Co-Authors: C. Cattaneo, M. Laureati, S. Guglielmetti, E. Pagliarini
    Abstract:

    It is well known that sensory perception plays a role in driving food choices and shaping eating behavior and, especially Taste perception, varies widely across individuals. These differences could be due to various factors, such as gender, age and genetic variation in Taste receptors. Recently, researchers have suggested that microbiota could also have a potential direct role in shaping individuals\u2019 eating behavior. Indeed, a relationship between Taste sensitivity and oral bacteria was suggested, associating reduced Taste perception with specific oral bacteria\u2019s growth. However, fairly poor data are available and the relationship between Taste perception, food preferences and oral microbiota has not been investigated so far. The aim of the present study is to investigate the relationship among Taste responsiveness, Taste Acuity and oral microbiota. The ability to Taste the bitter compounds 6-n-propylthiouracil (PROP), which is the most studied genetic source of individual variation in oral sensation, was used as general marker for Taste responsiveness. Taste Acuity was evaluated using 3-Alternative Forced Choice (3-AFC) for the four basic Taste thresholds, whereas oral microbiota was collected through tongue sampling and a metagenomics DNA extraction and quantification were performed. Work is now in progress on the determination of bacterial community structures of the oral samples using the 16S rRNA gene profiling. 105 normal-weight young adults were tested in a screening procedure according to their PROP responsiveness. The least responsive subjects (Non-Taster; n=30) and the most responsive subjects (Super-Taster; n=29) were recruited for the main study (32 girls; age: 23.3+-2.6 years). Results showed that Super-Tasters presented significant greater Taste Acuity for all the basic Tastes compared to Non-Tasters. Preliminary results showed no significant differences in oral bacterial abundances between two groups. The potentiality of this multidisciplinary approach could help to understand better and deepen the sensory-driven and microbiological factors related to eating behaviour

  • determinants of obesity in italian adults the role of Taste sensitivity food liking and food neophobia
    Chemical Senses, 2015
    Co-Authors: Cristina Proserpio, M. Laureati, Simona Bertoli, Alberto Battezzati, E. Pagliarini
    Abstract:

    : Recent evidence has suggested that factors related to sensory perception may explain excess weight. The objective of this study was to consider multiple aspects while investigating the phenomenon of obesity. One goal was to compare Taste Acuity (Taste threshold and density of fungiform papillae) in both normal weight and obese subjects. Thresholds for 4 basic Tastes and the fat stimulus were investigated. A second research goal was to study the relationship between food neophobia and food liking according to the body mass index and Taste sensitivity. The results showed that obese subjects seem to have higher threshold values and a reduced number of fungiform papillae than do normal weight subjects. Food neophobia did not vary with nutritional status, whereas differences were found for food liking, with obese subjects showing significantly higher liking ratings for high energy dense products compared with normal weight subjects.

  • Taste sensitivity, nutritional status and metabolic syndrome : implication in weight loss dietary interventions
    'Baishideng Publishing Group Inc.', 2014
    Co-Authors: S. Bertoli, M. Laureati, A. Battezzati, V. Bergamaschi, E. Cereda, A. Spadafranca, L. Vignati, E. Pagliarini
    Abstract:

    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-Forced-Choice 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 65 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 65 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

  • Perceptive, psychological and behavioural determinants of obesity
    'Oxford University Press (OUP)', 2008
    Co-Authors: E. Pagliarini, D. Gaeta, M. Laureati, A. Battezzati, S. Bertoli
    Abstract:

    Taste Acuity and psychological factors are determinants of food preference and consumption, but their role in the development of weight gain has been poorly investigated. The present study evaluated the relationship of overweight and obesity with Taste perception and social, relational and emotional behaviour. One-hundred-twenty subjects with excess weight (BMI= 31.6\uf0b15.7 kg/m2) and 72 normal-weight subjects (BMI= 22.2\uf0b12.5 kg/m2) underwent the following experimental protocol: i) ambulatory evaluation of nutritional status with assessment of weight excess; ii) evaluation of Taste Acuity (bitter, salty, sour and sweet) by means of recognition thresholds measurement (3-AFC method); iii) psychographic-behavioural evaluation by means of a structured questionnaire consisting of 4 categories of questions (anxiety status, social integration, emotional status and eating disorder). Subjects differed in Taste Acuity: over-weight subjects had significantly higher recognition thresholds than normal-weight subjects for bitter (0.78\uf0b10.08 g/L vs 0.61\uf0b10.09 g/L; p

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