Associations between liking for fat, sweet or salt and obesity risk in French adults: a prospective cohort study

Lampuré, Aurélie; Castetbon, Katia; Deglaire, Amélie; Schlich, Pascal; Péneau, Sandrine; Herçberg, Serge; Méjean, Caroline

doi:10.1186/s12966-016-0406-6

Cited by 69 publications

(65 citation statements)

References 50 publications

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“…In a world abundant in foods rich in sugar or its derivatives, sweetened beverages, and processed foods for young children [43], growing children's heightened preferences for sweets can make them susceptible to excessive sugar consumption [44]. The role of early nutritional experience and its impact on the risk of overweight and obesity of children is well documented [45,46]. Breastfeeding, early exposure to a wide range of products varied in taste, determine later preferences and dietary habits [17,47].…”

Section: Discussionmentioning

confidence: 99%

Preferences for Sweet and Fatty Taste in Children and Their Mothers in Association with Weight Status

Sobek

Łuszczki

Dąbrowski

et al. 2020

IJERPH

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Strong preferences for sweet and fat tastes (characters) are associated with the consumption of foods high in calories. The taste preferences, especially the sweet and fat tastes (characters), might be one of the factors predisposing children to become overweight and/or develop obesity. The aim of the study is to assess taste preferences in children and their mothers in association with their weight status. In the study, 150 children aged 8–15 were included; among them, 75 had overweight and/or obesity, and 150 mothers of whom 69 were overweight and/or obese. Body composition estimates were obtained using a bioelectrical impedance analysis-body height was measured using a stadiometerSeca 213. Sensory tests were carried out using apple juice of various sugar content and crackers of various fat content. Results show that children prefer a sweet taste more often than their mothers (50.0% vs. 35.3%, p = 0.009). In the group of children who preferred the high-sweet taste, there were twice as many obese children when compared to the group who preferred the low-sweet taste. Similar relationships applied to mothers. Preferences for fat taste (character) among mothers increased the risk of obesity among their children (39% vs. 20%; p = 0.039). Taste preferences, especially a sweet taste preference, seem to be one of the important factors determining overweight and obesity in children and adults. The fat taste(character) preferences in mothers correlate with the overweight and/or obesity of their children, while such preferences among children were not significantly different irrespective of body weight status.

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Section: Discussionmentioning

confidence: 99%

Preferences for Sweet and Fatty Taste in Children and Their Mothers in Association with Weight Status

Sobek

Łuszczki

Dąbrowski

et al. 2020

IJERPH

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“…On the other hand, adolescents with early onset and severe obesity displayed lower recognition thresholds, indicating higher acuity, and higher sensitivity for both sucrose and salt compared to the non-obese adolescents [25]. Finally, some studies found no association between body composition and salt taste sensitivity threshold [26], and no association between obesity and salt liking [27]. On the contrary, fat-liking was found to be associated with an increased risk of obesity [27].…”

Section: Introductionmentioning

confidence: 95%

“…Finally, some studies found no association between body composition and salt taste sensitivity threshold [26], and no association between obesity and salt liking [27]. On the contrary, fat-liking was found to be associated with an increased risk of obesity [27]. Moreover, animal models have shown that high-fat diet resulted in obesity and pronounced loss of taste buds, indicating that taste loss could be a metabolic consequence of the obese state [28].…”

Section: Introductionmentioning

confidence: 99%

The Association between Salt Taste Perception, Mediterranean Diet and Metabolic Syndrome: A Cross-Sectional Study

et al. 2020

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Metabolic syndrome (MetS) is a widespread disorder and an important public health challenge. The purpose of this study was to identify the association between salt taste perception, Mediterranean diet and MetS. This cross-sectional study included 2798 subjects from the general population of Dalmatia, Croatia. MetS was determined using the Joint Interim Statement definition, and Mediterranean diet compliance was estimated using Mediterranean Diet Serving Score. Salt taste perception was assessed by threshold and suprathreshold testing (intensity and hedonic perception). Logistic regression was used in the analysis, adjusting for important confounding factors. As many as 44% of subjects had MetS, with elevated waist circumference as the most common component (77%). Higher salt taste sensitivity (lower threshold) was associated with several positive outcomes: lower odds of MetS (OR = 0.69; 95% CI 0.52–0.92), lower odds for elevated waist circumference (0.47; 0.27–0.82), elevated fasting glucose or diabetes (0.65; 0.45–0.94), and reduced HDL cholesterol (0.59; 0.42–0.84), compared to the higher threshold group. Subjects with lower salt taste threshold were more likely to consume more fruit, and less likely to adhere to olive oil and white meat guidelines, but without a difference in the overall Mediterranean diet compliance. Salt taste intensity perception was not associated with any of the investigated outcomes, while salty solution liking was associated with MetS (OR = 1.85, CI 95% 1.02–3.35). This study identified an association between salt taste perception and MetS and gave a new insight into taste perception, nutrition, and possible health outcomes.

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“…Reducing fat consumption has become a key challenge for modern societies since the high consumption of fatty products has been associated with obesity and its associated pathologies, such as cardiovascular diseases, cancer, diabetes 1, 2 . However, the attraction of the consumer to fatty products is not well understood, and a strong variability in liking fat is observed in the population.…”

Section: Introductionmentioning

confidence: 99%

The basal free fatty acid concentration in human saliva is related to salivary lipolytic activity

Neyraud

Cabaret

Brignot

et al. 2017

Sci Rep

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Fat perception during eating is a complex sensation that involves various sensory modalities, such as texture, aroma and taste. Taste is supported by the discovery of fatty acid receptors in the tongue papillae. Dietary fat is mainly composed of esterified fatty acids, whereas only free fatty acids can bind to taste receptors. Some authors have mentioned the necessity and efficiency of salivary lipolytic activity to hydrolyse the esterified fatty acids present in foods and enable fat perception. Our hypothesis is that salivary lipolytic activity is also involved in regulating the basal level of salivary fatty acids in humans. To test this hypothesis, total fatty acid (TFA) and free fatty acid (FFA) concentrations and selected salivary characteristics (such as lipolytic activity) were analysed in the resting saliva of 54 subjects. The results show differences in the TFA and FFA profiles, with TFA and FFA concentrations of 8.99 and 3.56 µg/mL of saliva, respectively. Interestingly, lipolytic activity had a significant positive correlation with FFA concentration (0.51, p < 0.01). This result highlights a possible physiological role of salivary lipolytic activity in the regulation of the basal FFA concentration. This regulation could be involved in fat taste sensitivity.

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Associations between liking for fat, sweet or salt and obesity risk in French adults: a prospective cohort study

Cited by 69 publications

References 50 publications

Preferences for Sweet and Fatty Taste in Children and Their Mothers in Association with Weight Status

Preferences for Sweet and Fatty Taste in Children and Their Mothers in Association with Weight Status

The Association between Salt Taste Perception, Mediterranean Diet and Metabolic Syndrome: A Cross-Sectional Study

The basal free fatty acid concentration in human saliva is related to salivary lipolytic activity

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