Obesity surgery is a highly efficacious treatment for obesity and its comorbidities. The underlying mechanisms of weight loss after obesity surgery are not yet fully understood. Changes to taste function could be a contributing factor. However, the pattern of change in different taste domains and among obesity surgery operations is not consistent in the literature. A systematic search was performed to identify all articles investigating gustation in human studies following bariatric procedures. A total of 3323 articles were identified after database searches, searching references and deduplication, and 17 articles were included. These articles provided evidence of changes in the sensory and reward domains of taste following obesity procedures. No study investigated the effect of obesity surgery on the physiological domain of taste. Taste detection sensitivity for sweetness increases shortly after Roux-en-Y gastric bypass. Additionally, patients have a reduced appetitive reward value to sweet stimuli. For the subgroup of patients who experience changes in their food preferences after Roux-en-Y gastric bypass or vertical sleeve gastrectomy, changes in taste function may be underlying mechanisms for changing food preferences which may lead to weight loss and its maintenance. However, data are heterogeneous; the potential effect dilutes over time and varies significantly between different procedures.
Mounting evidence suggests a crucial role for vitamin D status in the pathogenesis of type 2 diabetes mellitus (T2DM), since vitamin D promotes the survival and function of pancreatic β‐cells. Our objectives were to examine the correlation between serum calcidiol and diabetes‐related health outcomes, and to determine whether vitamin D3 and calcium supplementation would attenuate the severity of T2DM. In this pilot study, 11 non‐white, ethnically diverse (Caribbean, Black, South Asian), post‐menopausal women with T2DM (age, 61 ± 11 y) were supplemented for 3 y with either placebo or 1800 IU of vitamin D3 + 720 mg of calcium (CaD)/day. Spearman’s rank coefficient was used to examine the correlations between serum calcidiol and the different outcome measures. Per‐protocol and retrospective analyses were adopted to determine the effect of CaD on the outcome measures. Significance was established at P 蠄 0.10. The relative change over 3 y in serum calcidiol significantly correlated with the relative change in body weight (r = ‐0.736, P = 0.005), BMI (r = ‐0.736, P = 0.005), body fat (%) (r = ‐0.445, P = 0.085), hip circumference (r = ‐0.664, P = 0.013), serum TC/HDL‐C (r = ‐0.427, P = 0.095), serum PTH (r = ‐0.655, P = 0.014), and serum calcium (r = 0.500, P = 0.059). Retrospective analysis showed differences between the CaD vs. placebo in serum calcidiol (+41.7% vs. ‐30.3%, respectively, P = 0.004), hip circumference (‐3.25% vs. +0.32%, respectively, P = 0.052), systolic blood pressure (‐1.5% vs. +12.0%, respectively, P = 0.126), and serum PTH (‐30.8% vs. ‐3.1 %, respectively, P = 0.003). We conclude that modest increases in serum calcidiol may improve T2DM‐related health outcomes in non‐white, ethnically diverse, postmenopausal women.
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