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Ervina E, Berget I, Skeie SB, L. Almli V. Basic taste sensitivity, eating behaviour, food propensity and BMI of preadolescent children: How are they related? OPEN RESEARCH EUROPE 2024; 1:127. [PMID: 38433733 PMCID: PMC10904958 DOI: 10.12688/openreseurope.14117.3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Accepted: 01/15/2024] [Indexed: 03/05/2024]
Abstract
Background Taste sensitivity has been reported to influence children's eating behaviour and contribute to their food preferences and intake. This study aimed to investigate the associations between taste sensitivity, eating behaviour, food frequency and BMI (Body Mass Index) in preadolescents. Methods Preadolescents' taste sensitivity was measured by detection threshold of sweetness (sucrose), sourness (citric acid), saltiness (sodium chloride), bitterness (caffeine, quinine), and umami (monosodium glutamate). In addition, the Child Eating Behaviour Questionnaire (CEBQ), the Food Propensity Questionnaire (FPQ) measuring food frequency, and the children's body weight and height were completed by the parents. A total of 69 child-parent dyads participated (preadolescents mean age =10.9 years). Results Taste sensitivity to caffeine bitterness was significantly associated with eating behaviour in food responsiveness, emotional overeating, and desire to drink. The preadolescents who were less sensitive to caffeine bitterness had higher food responsiveness scores. Those who were less sensitive to caffeine bitterness and to sweetness had higher emotional overeating scores. In addition, preadolescents who were less sensitive to sourness and bitterness of both caffeine and quinine demonstrated to have higher scores in desire to drink. There was no association between taste sensitivity and FPQ, but significant differences were observed across preadolescents' BMI for FPQ of dairy food items, indicating higher consumption of low-fat milk in the overweight/obese compared to the underweight/normal-weight subjects. There was no significant difference in taste sensitivity according to BMI. Preadolescents' eating behaviour differed across BMI, demonstrating a positive association between BMI and food approach, and a negative association between BMI and food avoidance. Conclusions This study contributes to the preliminary understanding of the relationships between taste sensitivity and eating behaviour in preadolescents. The results may be used to develop effective strategies to promote healthy eating practices by considering taste sensitivity in preadolescents.
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Affiliation(s)
- Ervina Ervina
- Department of Sensory and Consumer Sciences, Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, 1430, Norway
- Department of Chemistry, Biotechnology and Food Science (KBM), The Norwegian University of Life Science, Ås, 1433, Norway
- Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, 11480, Indonesia
| | - Ingunn Berget
- Department of Raw Materials and Process Optimization, Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, 1430, Norway
| | - Siv Borghild Skeie
- Department of Chemistry, Biotechnology and Food Science (KBM), The Norwegian University of Life Science, Ås, 1433, Norway
| | - Valérie L. Almli
- Department of Sensory and Consumer Sciences, Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, 1430, Norway
- Department of Chemistry, Biotechnology and Food Science (KBM), The Norwegian University of Life Science, Ås, 1433, Norway
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Ponnusamy V, Subramanian G, Muthuswamy K, Shanmugamprema D, Vasanthakumar K, Krishnan V, Subramaniam S. Tongue papillae density and fat taster status- a cardinal role on sweet and bitter taste perception among Indian population. Food Res Int 2023; 163:112294. [PMID: 36596198 DOI: 10.1016/j.foodres.2022.112294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 11/16/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
Obesity is a complex nutritional disorder that may be influenced by calorie intake and eating behaviours. Aside from many studies, the influence of papillae count on obesity is still debated. Despite the multiple variables connected to weight gain and altered taste perception, determining the association between papillae count and taste sensitivity to fat, sweet and bitter tastes, in particular, has recently become a focus of attention. This study aimed to rule out the relationship between the number of papillae on different areas of the tongue and taste sensitivity in people (n = 150) among the various groups depending on their body mass index (BMI) and fat taste sensitivity. The general labelled magnitude scale (gLMS) was used for the taste sensitivity analysis, and participants were asked to rate the intensity of each concentration of the different tastants. Using a digital camera to obtain a picture of the tongue, the density of the papillae on the tongue was counted manually by three different operators. The study reveals that the total papillae density and BMI had a direct negative correlation (r = -0.43), with papillae density (PD) decreasing as BMI increased. Concurrently, persons with higher BMIs had lower papillae distributions (32.38 ± 1.85 PD/cm2) and significantly lower perceptions of the intensity of fat taste. Further examining papillae density in the anterior front part of the tongue, the front-right section, showed significantly higher papillae distribution (74.04 ± 2.11 PD/cm2) than the front-left section. When considering the sensitivity in the tip of the tongue, middle tongue, and whole mouth, high-sensitivity individuals for fat are more sensitive to both sweet and bitter tastes. Overall, the results of this study demonstrated a strong relationship between taste sensitivity in the Indian population, BMI, and tongue papillae density in various regions of the tongue.
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Affiliation(s)
- Vinithra Ponnusamy
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu 641046, India
| | - Gowtham Subramanian
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu 641046, India
| | - Karthi Muthuswamy
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu 641046, India
| | - Deepankumar Shanmugamprema
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu 641046, India
| | - Keerthana Vasanthakumar
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu 641046, India
| | - Vasanth Krishnan
- Molecular Biology Laboratory, Department of Botany, School of Life Sciences, Bharathiar University, Coimbatore, Tamilnadu 641046, India
| | - Selvakumar Subramaniam
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, Tamilnadu 641046, India.
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Odor-Taste-Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight. Nutrients 2021; 13:nu13103653. [PMID: 34684654 PMCID: PMC8538051 DOI: 10.3390/nu13103653] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/13/2021] [Accepted: 10/15/2021] [Indexed: 11/29/2022] Open
Abstract
The adolescence period is characterized by a considerable risk to weight gain due to the high consumption of food rich in sugar. A promising strategy to reduce sugar consumption may lie in exploiting the ability of our senses to interact to each other (cross-modal interactions). The aims were to investigate the cross-modal interactions and gustatory function in normal-weight and overweight adolescents. Fifty adolescents (25 overweight and 25 normal-weight) were involved. Subjects rated liking and attribute intensity in pudding samples obtained by adding vanilla aroma (0.1%; 0.3%), butter aroma (0.05%; 0.1%) or a thickener agent (1%; 1.5%) to a base formulation. The gustatory function was also measured through the “taste strips” methodology. Overweight adolescents were found to have a significantly (p < 0.001) worse ability to correctly identify all tastes. Cross-modal interactions occurred differently according to their body mass index, with a significant increase (p < 0.05) in sensory desirable characteristics (e.g., sweet and creaminess) due to aroma addition, especially in overweight subjects. Furthermore, butter aroma significantly increased hedonic responses only in overweight subjects. Tricking our senses in the way of perceiving sensory attributes could be a promising strategy to develop innovative food formulations with a reduced sugar amount, which will lead to a potential decrease in caloric intake and help to tackle the obesity epidemic.
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Cattaneo C, Mameli C, D'Auria E, Zuccotti G, Pagliarini E. The Influence of Common Noncommunicable Diseases on Chemosensory Perception and Clinical Implications in Children and Adolescents. Adv Nutr 2021; 13:234-247. [PMID: 34535793 PMCID: PMC8803496 DOI: 10.1093/advances/nmab100] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/08/2021] [Accepted: 08/10/2021] [Indexed: 01/06/2023] Open
Abstract
An increased incidence of noninfectious chronic diseases, such as obesity, diabetes, and allergies, has been noted in the last century, especially in the last 2 to 3 generations. Evidence suggested that the interrelation among these chronic conditions in pediatric age (e.g., children and adolescents aged 4-16 y) is complex and still unknown, reinforcing the interest of pediatricians in these diseases. Of interest is the need to better understand the link between these pathologies and sensory perception, since the chemical senses of taste and smell, together with chemesthesis, are reported to have a role in food choices and may provide a novel target for intervention in the treatment of these pathologies. This review aims to explore the current evidence on the link between these chronic conditions and chemosensory perception (i.e., taste and smell). In addition, the putative role that chemosensory perception may have on food choices and eating behavior of children and adolescents affected by these diseases are highlighted. Furthermore, the review addresses the unexplored issues that need to be investigated in this area. The literature data search suggested that no clear relation between taste and smell perception and the aforementioned diseases in young population yet exists. However, some possible trends have been highlighted in the adult population, in whom the duration of disease might have affected the relation. There is a need for further, high-quality, hypothesis-led research, with robust measures of taste and smell functions as the primary outcomes, to strengthen or deny this evidence.
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Affiliation(s)
| | - Chiara Mameli
- Department of Pediatrics, V. Buzzi Children's Hospital, University of Milan, Milan, Italy
| | - Enza D'Auria
- Department of Pediatrics, V. Buzzi Children's Hospital, University of Milan, Milan, Italy
| | - Gianvincenzo Zuccotti
- Department of Pediatrics, V. Buzzi Children's Hospital, University of Milan, Milan, Italy
| | - Ella Pagliarini
- Sensory and Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
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Louro T, Simões C, Castelo PM, Capela e Silva F, Luis H, Moreira P, Lamy E. How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables. Foods 2021; 10:foods10081961. [PMID: 34441738 PMCID: PMC8392026 DOI: 10.3390/foods10081961] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 12/27/2022] Open
Abstract
Background: Oral food perception plays a major role in food acceptance, although the way it relates with food preferences and final choices in adults is still debatable. The objective of the present study was to assess the relationship between gustatory function, dietary habits and fruit and vegetable preferences. Methods: Recognition thresholds, suprathreshold and hedonics were accessed for sweet, bitter, sour, salty and astringency in 291 adult participants. A Food Frequency Questionnaire (FFQ) and a questionnaire for assessment of preferences for individual fruit and vegetables were filled by the participants. Results: Three clusters were obtained: “most sensitive”, “less sensitive” and “less sensitive only for sour”. The less sensitive cluster showed lower preferences for fruit and vegetables and higher intake of sweets and fast foods, whereas higher preferences for sweet veggies were observed in the “most sensitive” cluster. Basic tastes and astringency hedonics did not associate with fruit and vegetable preferences, but the sensitivity for these oral sensations did. Conclusions: Taste and astringency sensitivities are related with the preference for fruit and vegetables, being also associated with some dietary habits. The effectiveness of the strategies to promote plant-based healthy food consumption may benefit from the knowledge of individuals’ gustatory function.
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Affiliation(s)
- Teresa Louro
- Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, IIFA University of Évora, 7006-554 Évora, Portugal; (T.L.); (C.S.); (F.C.e.S.)
| | - Carla Simões
- Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, IIFA University of Évora, 7006-554 Évora, Portugal; (T.L.); (C.S.); (F.C.e.S.)
| | - Paula Midori Castelo
- Department of Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), Diadema 09972-270, Brazil;
| | - Fernando Capela e Silva
- Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, IIFA University of Évora, 7006-554 Évora, Portugal; (T.L.); (C.S.); (F.C.e.S.)
- Department of Medical and Health Sciences, School of Health and Human Development, University of Évora, 7006-554 Évora, Portugal
| | - Henrique Luis
- School of Dental Medicine, University of Lisbon, 1649-003 Lisbon, Portugal;
- ciTechCare, Polytechnic of Leiria, 2410-541 Leiria, Portugal
| | - Pedro Moreira
- Faculty of Nutrition and Food Sciences, University of Porto, 4200-465 Porto, Portugal;
- EPIUnit—Institute of Public Health, University of Porto, 4200-465 Porto, Portugal
- Research Centre in Physical Activity, Health and Leisure, University of Porto, 4200-465 Porto, Portugal
| | - Elsa Lamy
- Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, IIFA University of Évora, 7006-554 Évora, Portugal; (T.L.); (C.S.); (F.C.e.S.)
- Correspondence:
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Does Responsiveness to Basic Tastes Influence Preadolescents' Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples. Nutrients 2021; 13:nu13082721. [PMID: 34444881 PMCID: PMC8401806 DOI: 10.3390/nu13082721] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 08/03/2021] [Accepted: 08/05/2021] [Indexed: 11/23/2022] Open
Abstract
The objective of this study was to investigate the relationships between taste responsiveness and food liking in preadolescents. Model food samples of grapefruit juice (GF) and vegetable broth (VB) modified with four additions of sucrose and sodium chloride, respectively, were employed. Intensity perception for sweetness, sourness, and bitterness were measured in GF while saltiness and umami were measured in VB. The children (N = 148) also completed food choice, familiarity, stated liking and neophobia questionnaires. The test was conducted at school, with instructions provided remotely via video call. Four segments were defined differing in basic taste responsiveness. Segments and sucrose concentrations significantly affected liking for GF, while no significant effect of segments and sodium chloride concentrations occurred on liking for VB. An increasing sucrose concentration was positively associated with liking for GF only in the segment with low responsiveness to bitter and sour tastes. No significant differences across segments were found for food choice, familiarity, stated liking, and neophobia. Conclusively, relationships between taste responsiveness and liking are product and basic taste-dependent in addition to being subject-dependent. Strategies to improve acceptance by using sucrose as a suppressor for warning sensations of bitterness and sourness can be more or less effective depending on individual responsiveness to the basic tastes.
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Ozturk EE, Dikmen D. Is sonic hedgehog expression in saliva related to taste sensitivity in adults? Physiol Behav 2021; 236:113412. [PMID: 33823177 DOI: 10.1016/j.physbeh.2021.113412] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 03/16/2021] [Accepted: 03/29/2021] [Indexed: 10/21/2022]
Abstract
Recent studies have demonstrated the critical role of the sonic hedgehog in the sensory perception of taste. Salivary sonic hedgehog stimulates taste bud stem cells, also acts as a taste bud growth factor, and contributes to the receptors' development and longevity in the taste buds. This study's objective was to investigate the possible relationship between taste sensitivity and sonic hedgehog expression in saliva in normal-weight and pre-obese/obese participants (totally 46 male (47.8%) and female (52.2%) aged 19-44 were recruited). Thresholds for the six tastes (sweet, salty, bitter, sour, umami and fat) were investigated using 3-Alternate Forced Choice Methodology. Saliva was collected with the draining method for sonic hedgehog expression analysis. The results indicated significantly higher thresholds for sweet, bitter and fat in pre-obese /obese adults than normal-weight adults (p<0.05). The sonic hedgehog expression was also lower in pre-obese /obese participants than normal-weight participants (p<0.05). Furthermore, sonic hedgehog expression was higher in hypersensitive participants than hyposensitive participants (p<0.05) only among normal-weight individuals, with no significant difference in sonic hedgehog expression level by taste sensitivity in pre-obese/obese individuals (p>0.05). Sonic hedgehog expression level was negatively correlated with body mass index, sweet, salty, bitter and fat taste threshold. The study results indicated that sonic hedgehog expression level acted on taste sensitivity in normal-weight participants, with greater expression in hypersensitive individuals than hyposensitive individuals.
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Affiliation(s)
- Elif Esra Ozturk
- Hacettepe University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara, Turkey.
| | - Derya Dikmen
- Hacettepe University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara, Turkey.
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Armitage RM, Iatridi V, Yeomans MR. Understanding sweet-liking phenotypes and their implications for obesity: Narrative review and future directions. Physiol Behav 2021; 235:113398. [PMID: 33771526 DOI: 10.1016/j.physbeh.2021.113398] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 03/02/2021] [Accepted: 03/19/2021] [Indexed: 01/21/2023]
Abstract
Building on a series of recent studies that challenge the universality of sweet liking, here we review the evidence for multiple sweet-liking phenotypes which strongly suggest, humans fall into three hedonic response patterns: extreme sweet likers (ESL), where liking increases with sweetness, moderate sweet likers (MSL), who like moderate but not intense sweetness, and sweet dislikers (SD), who show increasing aversion as sweetness increases. This review contrasts how these phenotypes differ in body size and composition, dietary intake and behavioural measures to test the widely held view that sweet liking may be a key driver of obesity. Apart from increased consumption of sugar-sweetened beverages in ESL, we found no clear evidence that sweet liking was associated with obesity and actually found some evidence that SD, rather than ESL, may have slightly higher body fat. We conclude that ESL may have heightened awareness of internal appetite cues that could protect against overconsumption and increased sensitivity to wider reward. We note many gaps in knowledge and the need for future studies to contrast these phenotypes in terms of genetics, neural processing of reward and broader measures of behaviour. There is also the need for more extensive longitudinal studies to determine the extent to which these phenotypes are modified by exposure to sweet stimuli in the context of the obesogenic environment.
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Affiliation(s)
| | - Vasiliki Iatridi
- Department of Sport, Health Sciences and Social Work, Oxford Brookes University, UK
| | - Martin R Yeomans
- School of Psychology, University of Sussex, Brighton, BN1 9QH, UK.
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Ervina E, Berget I, L. Almli V. Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children. Foods 2020; 9:foods9091315. [PMID: 32961966 PMCID: PMC7554820 DOI: 10.3390/foods9091315] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 09/09/2020] [Accepted: 09/14/2020] [Indexed: 12/21/2022] Open
Abstract
This study investigates the relationships between basic tastes and fattiness sensitivity and food liking in 11-year-old children. The basic taste sensitivity of 106 children was measured using different methods, namely detection (DT) and recognition (RT) thresholds, and taste responsiveness. Caffeine and quinine (bitter), sucrose (sweet), citric acid (sour), sodium chloride (salty), and monosodium glutamate (umami) were investigated for DT and RT at five concentrations in water solutions. In addition, taste responsiveness and liking were collected for the high-intensity concentrations. PROP (6-n-propylthiouracil) responsiveness was tested on paper strips. Fattiness sensitivity was measured by a paired comparison method using milk samples with varying fat content. Liking for 30 food items was recorded using a food-list questionnaire. The test was completed in a gamified “taste detective” approach. The results show that DT correlates with RT for all tastes while responsiveness to PROP correlates with overall taste responsiveness. Caffeine and quinine differ in bitterness responsiveness and liking. Girls have significantly lower DTs than boys for bitterness and sweetness. Food liking is driven by taste and fattiness properties, while fatty food liking is significantly influenced by fattiness sensitivity. These results contribute to a better holistic understanding of taste and fattiness sensitivity in connection to food liking in preadolescents.
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Affiliation(s)
- Ervina Ervina
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, 1433 Ås, Norway; (I.B.); (V.L.A.)
- Department of Chemistry, Biotechnology and Food Science (KBM), The Norwegian University of Life Sciences, 1433 Ås, Norway
- Correspondence:
| | - Ingunn Berget
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, 1433 Ås, Norway; (I.B.); (V.L.A.)
| | - Valérie L. Almli
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, 1433 Ås, Norway; (I.B.); (V.L.A.)
- Department of Chemistry, Biotechnology and Food Science (KBM), The Norwegian University of Life Sciences, 1433 Ås, Norway
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Venditti C, Musa-Veloso K, Lee HY, Poon T, Mak A, Darch M, Juana J, Fronda D, Noori D, Pateman E, Jack M. Determinants of Sweetness Preference: A Scoping Review of Human Studies. Nutrients 2020; 12:nu12030718. [PMID: 32182697 PMCID: PMC7146214 DOI: 10.3390/nu12030718] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 02/26/2020] [Accepted: 03/04/2020] [Indexed: 11/16/2022] Open
Abstract
Factors associated with sweetness preference are multi-faceted and incredibly complex. A scoping review was undertaken to identify determinants of sweetness preference in humans. Using an online search tool, ProQuest ™, a total of 99 publications were identified and subsequently grouped into the following categories of determinants: Age, dietary factors, reproductive hormonal factors, body weight status, heritable, weight loss, sound, personality, ethnicity and lifestyle, previous exposure, disease, and 'other' determinants. Methodologies amongst studies were heterogenous in nature (e.g., there was variability across studies in the sweetness concentrations tested, the number of different sweetness concentrations used to assess sweetness preference, and the methods utilized to measure sweetness preference), rendering interpretation of overall findings challenging; however, for certain determinants, the evidence appeared to support predictive capacity of greater sweetness preference, such as age during certain life-stages (i.e., young and old), being in a hungry versus satiated state, and heritable factors (e.g., similar sweetness preferences amongst family members). Recommendations for the design of future studies on sweetness preference determinants are provided herein, including an "investigator checklist" of criteria to consider.
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Affiliation(s)
- Carolina Venditti
- Intertek Health Sciences, Inc., Suite 201, 2233 Argentia Road, Mississauga, ON L5N 2X7, Canada
- Correspondence:
| | - Kathy Musa-Veloso
- Intertek Health Sciences, Inc., Suite 201, 2233 Argentia Road, Mississauga, ON L5N 2X7, Canada
| | - Han Youl Lee
- Intertek Health Sciences, Inc., Suite 201, 2233 Argentia Road, Mississauga, ON L5N 2X7, Canada
| | - Theresa Poon
- Intertek Health Sciences, Inc., Suite 201, 2233 Argentia Road, Mississauga, ON L5N 2X7, Canada
| | - Alastair Mak
- Intertek Health Sciences, Inc., Suite 201, 2233 Argentia Road, Mississauga, ON L5N 2X7, Canada
| | - Maryse Darch
- Intertek Health Sciences, Inc., Suite 201, 2233 Argentia Road, Mississauga, ON L5N 2X7, Canada
| | - Justine Juana
- Intertek Health Sciences, Inc., Suite 201, 2233 Argentia Road, Mississauga, ON L5N 2X7, Canada
| | - Dylan Fronda
- Intertek Health Sciences, Inc., Suite 201, 2233 Argentia Road, Mississauga, ON L5N 2X7, Canada
| | - Daniel Noori
- Intertek Health Sciences, Inc., Suite 201, 2233 Argentia Road, Mississauga, ON L5N 2X7, Canada
| | - Erika Pateman
- Intertek Health Sciences, Inc., Suite 201, 2233 Argentia Road, Mississauga, ON L5N 2X7, Canada
| | - Maia Jack
- American Beverage Association, Science and Regulatory Affairs, 1275 Pennsylvania Ave. NW, Washington, DC 200042, USA
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Lange C, Yuan WL, Schoumacker R, Deglaire A, de Lauzon-Guillain B, Chabanet C, Nicklaus S. Assessment of liking for saltiness, sweetness and fattiness sensations in children: Validation of a questionnaire. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.11.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Heinze JM, Costanzo A, Baselier I, Fritsche A, Frank-Podlech S, Keast R. Detection thresholds for four different fatty stimuli are associated with increased dietary intake of processed high-caloric food. Appetite 2017; 123:7-13. [PMID: 29208481 DOI: 10.1016/j.appet.2017.12.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2017] [Revised: 11/18/2017] [Accepted: 12/01/2017] [Indexed: 11/25/2022]
Abstract
BMI-specific differences in food choice and energy intake have been suggested to modulate taste perception. However, associations between body composition and fat taste sensitivity are controversial. The objective of this study was to examine the association between body composition, dietary intake and detection thresholds of four fatty stimuli (oleic acid, paraffin oil, canola oil, and canola oil spiked with oleic acid) that could be perceived via gustatory and/or textural cues. In 30 participants, fat detection thresholds were determined in a repeated measurements design over twelve days. Weight status was examined by measuring the participants' BMI, waist circumference and waist-to-hip ratio. The habitual food intake was assessed via several questionnaires and twelve, non-consecutive 24-hour food diaries. In this study, a negative correlation was found between fat detection thresholds and the intake of food rich in vitamins and fibre. Moreover, a positive correlation was identified between the intake of high-fat food and fat detection thresholds. No differences in fat detection thresholds were observed due to variations in BMI or waist-to-hip ratio. These findings indicate that a regular intake of fatty foods might decrease an individuals' perceptual response to fats which might lead to excess fat intake on the long term.
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Affiliation(s)
- Jaana M Heinze
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried-Müller-Str. 47, 72076 Tübingen, Germany; German Center for Diabetes Research (DZD), 85764 München-Neuherberg, Germany; Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany; Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia.
| | - Andrew Costanzo
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
| | - Inga Baselier
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
| | - Andreas Fritsche
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried-Müller-Str. 47, 72076 Tübingen, Germany; German Center for Diabetes Research (DZD), 85764 München-Neuherberg, Germany; Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany
| | - Sabine Frank-Podlech
- Institute of Medical Psychology and Behavioural Neurobiology, University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany
| | - Russell Keast
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
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Sugar in Infants, Children and Adolescents: A Position Paper of the European Society for Paediatric Gastroenterology, Hepatology and Nutrition Committee on Nutrition. J Pediatr Gastroenterol Nutr 2017; 65:681-696. [PMID: 28922262 DOI: 10.1097/mpg.0000000000001733] [Citation(s) in RCA: 168] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The consumption of sugars, particularly sugar-sweetened beverages (SSBs; beverages or drinks that contain added caloric sweeteners (ie, sucrose, high-fructose corn syrup, fruit juice concentrates), in European children and adolescents exceeds current recommendations. This is of concern because there is no nutritional requirement for free sugars, and infants have an innate preference for sweet taste, which may be modified and reinforced by pre- and postnatal exposures. Sugar-containing beverages/free sugars increase the risk for overweight/obesity and dental caries, can result in poor nutrient supply and reduced dietary diversity, and may be associated with increased risk of type 2 diabetes mellitus, cardiovascular risk, and other health effects. The term "free sugars," includes all monosaccharides/disaccharides added to foods/beverages by the manufacturer/cook/consumer, plus sugars naturally present in honey/syrups/unsweetened fruit juices and fruit juice concentrates. Sugar naturally present in intact fruits and lactose in amounts naturally present in human milk or infant formula, cow/goat milk, and unsweetened milk products is not free sugar. Intake of free sugars should be reduced and minimised with a desirable goal of <5% energy intake in children and adolescents aged ≥2 to 18 years. Intake should probably be even lower in infants and toddlers <2 years. Healthy approaches to beverage and dietary consumption should be established in infancy, with the aim of preventing negative health effects in later childhood and adulthood. Sugar should preferably be consumed as part of a main meal and in a natural form as human milk, milk, unsweetened dairy products, and fresh fruits, rather than as SSBs, fruit juices, smoothies, and/or sweetened milk products. Free sugars in liquid form should be replaced by water or unsweetened milk drinks. National Authorities should adopt policies aimed at reducing the intake of free sugars in infants, children and adolescents. This may include education, improved labelling, restriction of advertising, introducing standards for kindergarten and school meals, and fiscal measures, depending on local circumstances.
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Liem DG. Infants' and Children's Salt Taste Perception and Liking: A Review. Nutrients 2017; 9:E1011. [PMID: 28902163 PMCID: PMC5622771 DOI: 10.3390/nu9091011] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 09/01/2017] [Accepted: 09/08/2017] [Indexed: 12/14/2022] Open
Abstract
Sodium is an essential nutrient for the human body. It is widely used as sodium chloride (table salt) in (processed) foods and overconsumed by both children and adults, placing them at risk for adverse health effects such as high blood pressure and cardiovascular diseases. The current review focusses on the development of salt taste sensitivity and preferences, and its association with food intake. Three -to- four month old infants are able to detect and prefer sodium chloride solutions over plain water, which is thought to be a biological unlearned response. Liking for water with sodium chloride mostly decreases when infants enter early childhood, but liking for sodium chloride in appropriate food contexts such as soup and snack foods remains high. The increased acceptance and preference of sodium chloride rich foods coincides with infants' exposure to salty foods, and is therefore thought to be mostly a learned response. Children prefer higher salt concentrations than adults, but seem to be equally sensitive to salt taste. The addition of salt to foods increases children's consumption of those foods. However, children's liking for salt taste as such does not seem to correlate with children's consumption of salty foods. Decreasing the exposure to salty tasting foods during early infancy is recommended. Salt plays an important role in children's liking for a variety of foods. It is, however, questionable if children's liking for salt per se influences the intake of salty foods.
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Affiliation(s)
- Djin G Liem
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia.
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Cox DN, Hendrie GA, Carty D. Sensitivity, hedonics and preferences for basic tastes and fat amongst adults and children of differing weight status: A comprehensive review. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.01.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Proserpio C, Laureati M, Bertoli S, Battezzati A, Pagliarini E. Determinants of Obesity in Italian Adults: The Role of Taste Sensitivity, Food Liking, and Food Neophobia. Chem Senses 2015; 41:169-76. [PMID: 26671250 DOI: 10.1093/chemse/bjv072] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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.
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Affiliation(s)
- Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133, Milano (MI), Italy and
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133, Milano (MI), Italy and
| | - Simona Bertoli
- International Center for the Assessment of Nutritional Status, Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milano, Italy
| | - Alberto Battezzati
- International Center for the Assessment of Nutritional Status, Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milano, Italy
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133, Milano (MI), Italy and
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