Associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents from public schools

Santos, Marize Melo dos; Marreiros, Camila Santos; Silva, Herika Brenda Santana da; Oliveira, Ana Raquel Soares de; Cruz, Kyria Jayanne Clímaco

doi:10.1590/1678-98652017000300009

Cited by 7 publications

(4 citation statements)

References 15 publications

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“…Thus, the relation between DT/RT and intensity perception in suprathreshold concentrations and sweet dietary intake is still not clearly defined (Hardikar et al., 2017; Tan & Tucker, 2019). However, alimentary patterns and enhanced hedonic liking of sweetness at high concentrations may result in a higher consumption of sweet food (dos Santos, Marreiros, da Silva, de Oliveira, & Cruz, 2017; Duffy, Hayes, Sullivan, & Faghri, 2009). Additionally, a dose‐dependent relationship has been described between suprathreshold intensity perception and hedonic liking (Jayasinghe et al., 2017).…”

Section: Discussionmentioning

confidence: 99%

Effect of physiological factors, pathologies, and acquired habits on the sweet taste threshold: A systematic review and meta‐analysis

Trius-Soler

Santillán-Alarcón

Martı́nez-Huélamo

et al. 2020

Comp Rev Food Sci Food Safe

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Sweet taste perception is a key factor in the establishment of the food pattern with nonstatic thresholds. Indeed, taste sensitivity can be influenced by physiological factors (age and sex), pathologies (obesity and type 2 diabetes mellitus), and acquired habits (tobacco and alcohol consumption). In order to elucidate how these variables influence the sucrose detection threshold (DT) and recognition threshold (RT), a systematic review and meta-analysis of the relevant literature were performed. After a comprehensive search in the PubMed and Scopus databases, a total of 48 studies were qualitatively considered, and 44 were meta-analyzed. The factors of aging (standard mean difference [SMD]: −0.46; 95% confidence interval (CI), −0.74 to −0.19; I 2 : 73%; Tau 2 : 0.18) and type 2 diabetes mellitus (SMD: 0.30; 95% CI, 0.06 to 0.55; I 2 : 0%; Tau 2 : 0.00) were found to significantly increase the sucrose RT, whereas the DT only increased in subjects with a higher body mass index (SMD: 0.58; 95% CI, 0.35 to 0.82; I 2 : 0%; Tau 2 : 0.00). No effects of sex and tobacco smoking were found, and associations with alcohol consumption could not be assessed, as it was included as a variable in only one study. Feasible mechanisms underlying changes in sucrose thresholds include the modulation of hormones involved in energy and body weight homeostasis, taste bud abundance, taste brain signaling, and the gut-brain axis. The present work provides insights into the variables that should be considered when

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Section: Discussionmentioning

confidence: 99%

Effect of physiological factors, pathologies, and acquired habits on the sweet taste threshold: A systematic review and meta‐analysis

Trius-Soler

Santillán-Alarcón

Martı́nez-Huélamo

et al. 2020

Comp Rev Food Sci Food Safe

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“…Normal-weight adults have reported preferring sweet foods more than adults with obesity ( 22 ). A study characterizing adolescent tastes by genotype observed a higher intake of chocolate among individuals with obesity than normal weight ( 52 ) while in another study, a higher preference for salty foods was reported by overweight and obese adolescents ( 53 ). In our study, normal-weight individuals had higher energy intake from sweet foods compared with those with obesity who had the highest energy intake from neutral-tasting foods and both of savory and salty tasting foods.…”

Section: Discussionmentioning

confidence: 99%

Characterizing Adolescents' Dietary Intake by Taste: Results From the UK National Diet and Nutrition Survey

et al. 2022

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The taste of foods is a key factor for adolescents' food choices and intakes, yet, exploring taste characteristics of adolescents' diet is limited. Using food records for 284 adolescents (10–19 years old) from the National Diet and Nutrition Survey (NDNS), year 9 (2016–2017), we classified diets according to taste. Tastes for each food consumed were generated from a previous survey that asked participants to allocate one main taste to each food. Responses from that survey were processed and included in a Hierarchical Cluster Analysis (HCA) to identify taste clusters. The resulting tastes were then applied to the adolescents' food records in the NDNS. For each individual, the total weight of food per day for each taste was calculated. A linear regression model was used to explore dietary intakes from each taste. Findings reveal that adolescents' daily energy intake was highest (34%) from foods that taste sweet. Sweet foods were the main calorie contributors at breakfast and daytime snacking, while energy intake from neutral-tasting foods was higher at lunch and dinner. Sweet food intake was significantly positively associated with higher energy, sugar, and fat intakes. For each percentage increase in sweet foods, energy increased by 10 kcal/d (95% CI 6, 15; P < 0.01). Savory food intake was lower in carbohydrates and sugars; with neutral food consumption inversely associated with energy, carbohydrate, sugars, saturated and total fat. Higher salty food intake was linked to higher saturated fat as well as sodium consumption. Sweet and neutral foods dominate the UK adolescent diet, followed by savory tastes. Balancing the contributions of different tasting foods could assist in improving adolescent diet quality.

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“…Variations in taste perception among individuals can also shape flavor preferences, influencing dietary intake and long-term eating habits [ 42 ]. Studies have demonstrated that genetic variations related to bitter taste, for instance, may be related to acceptance of feeding introduction [ 43 ], to food selectivity [ 44 ], and higher daily energy density from snacks in children aged 3 to 5 years [ 45 ].…”

Section: Introductionmentioning

confidence: 99%

Complementary feeding methods in the first year of life: a study protocol for a randomized clinical trial

Nunes

Führ

Belin

et al. 2021

Trials

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Background The traditional spoon-feeding approach to introduction of solid foods during the complementary feeding period is supported by consensus in the scientific literature. However, a method called Baby-Led Introduction to SolidS (BLISS) has been proposed as an alternative, allowing infants to self-feed with no adult interference. To date, there have been no trials in the Brazilian population to evaluate the effectiveness of BLISS in comparison to the traditional approach. Methods/design To evaluate and compare three different complementary feeding methods. Data on 144 mother-child pairs will be randomized into intervention groups by methods: (A) strict Parent-Led Weaning; (B) strict Baby-Led Introduction to SolidS; and (C) a mixed method. Prospective participants from Porto Alegre, Brazil, and nearby cities will be recruited through the Internet. The interventions will be performed by nutritionists and speech therapists, at 5.5 months of age of the child, at a private nutrition office equipped with a test kitchen where meals will be prepared according to the randomized method. The pairs will be followed up at 7, 9, and 12 months of age. Data will be collected through questionnaires designed especially for this study, which will include a 24h child food recall, questionnaires on the child’s and parents’ eating behavior, oral habits, eating difficulties, and choking prevalence. At 12 months of age, children will undergo blood collection to measure hemoglobin, ferritin, and C-reactive protein, saliva collection for analysis of genetic polymorphisms, and oral examination. Anthropometric parameters (child and maternal) will be measured at the baseline intervention, at a 9 month home visit, and at the end-of-study visit at the hospital. The primary outcome will be child growth and nutritional status z-scores at 12 months; secondary outcomes will include iron status, feeding behavior, acceptability of the methods, dietary variety, choking, eating behaviors, food preferences, acceptance of bitter and sweet flavors, suction, oral habits, oral hygiene behavior, dental caries, gingival health status, and functional constipation. Discussion The trial intends to ascertain whether there are potential advantages to the BLISS complementary feeding method in this specific population, generating data to support families and healthcare providers. Trial registration Brazilian Clinical Trials Registry (ReBEC): RBR- 229scm number U1111-1226-9516. Registered on September 24, 2019.

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Associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents from public schools

Cited by 7 publications

References 15 publications

Effect of physiological factors, pathologies, and acquired habits on the sweet taste threshold: A systematic review and meta‐analysis

Effect of physiological factors, pathologies, and acquired habits on the sweet taste threshold: A systematic review and meta‐analysis

Characterizing Adolescents' Dietary Intake by Taste: Results From the UK National Diet and Nutrition Survey

Complementary feeding methods in the first year of life: a study protocol for a randomized clinical trial

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