Depressive symptoms and taste reactivity in humans

Ścińska, Anna; Sienkiewicz-Jarosz, Halina; Kuran, W; Ryglewicz, Danuta; Rogowski, Artur; Wróbel, Elżbieta; Korkosz, Agnieszka; Kukwa, Andrzej; Kostowski, Wojciech; Bieńkowski, Przemysław

doi:10.1016/j.physbeh.2004.07.012

Cited by 28 publications

(25 citation statements)

References 40 publications

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“…In contrast, no correlations between depressive symptoms in a non-clinical sample and taste intensity ratings for sour and bitter were found in the study by Scinska et al, [47]. Negative correlations have also been reported between subclinical depression and the intensity of sweet taste ratings by Al’Absi [48] and Scinska et al, [47]. Studies of clinical populations revealed divergent results as well.…”

Section: Discussionmentioning

confidence: 93%

Oral Perceptions of Fat and Taste Stimuli Are Modulated by Affect and Mood Induction

et al. 2013

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This study examined the impact of three clinical psychological variables (non-pathological levels of depression and anxiety, as well as experimentally manipulated mood) on fat and taste perception in healthy subjects. After a baseline orosensory evaluation, ‘sad’, ‘happy’ and ‘neutral’ video clips were presented to induce corresponding moods in eighty participants. Following mood manipulation, subjects rated five different oral stimuli, appearing sweet, umami, sour, bitter, fatty, which were delivered at five different concentrations each. Depression levels were assessed with Beck’s Depression Inventory (BDI) and anxiety levels were assessed via the Spielberger’s STAI-trait and state questionnaire. Overall, subjects were able to track the concentrations of the stimuli correctly, yet depression level affected taste ratings. First, depression scores were positively correlated with sucrose ratings. Second, subjects with depression scores above the sample median rated sucrose and quinine as more intense after mood induction (positive, negative and neutral). Third and most important, the group with enhanced depression scores did not rate low and high fat stimuli differently after positive or negative mood induction, whereas, during baseline or during the non-emotional neutral condition they rated the fat intensity as increasing with concentration. Consistent with others’ prior observations we also found that sweet and bitter stimuli at baseline were rated as more intense by participants with higher anxiety scores and that after positive and negative mood induction, citric acid was rated as stronger tasting compared to baseline. The observation that subjects with mild subclinical depression rated low and high fat stimuli similarly when in positive or negative mood is novel and likely has potential implications for unhealthy eating patterns. This deficit may foster unconscious eating of fatty foods in sub-clinical mildly depressed populations.

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Section: Discussionmentioning

confidence: 93%

Oral Perceptions of Fat and Taste Stimuli Are Modulated by Affect and Mood Induction

et al. 2013

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show abstract

“…Methodological differences in the threshold assessment make a direct comparison between the difficult studies. Although EGM is a well-established method to assess the overall gustatory function, 14,15,19 the procedure does not allow a specific determination of bitter, sour, salty, and sweet thresholds.…”

Section: Discussionmentioning

confidence: 99%

“…15,16 A standard electrogustometer (TR-06, Rion Co., Ltd, Tokyo, Japan) was equipped with a stainless-steel, flat, circular stimulus rod (5 mm in diameter) and a larger indifferent electrode. The apparatus delivered anodal currents of low intensity (4-400 μA) with a stimulus duration of 0.5 seconds.…”

Section: Electrogustometrymentioning

confidence: 99%

“…The lower the threshold, the better was the subject's gustatory acuity. 15,16 Taste identification test…”

Section: Electrogustometrymentioning

confidence: 99%

“…We hypothesized that winter depression could be associated with increased sweet liking. The secondary aim of the study was to compare taste identification abilities 12,14 and EGM thresholds 15,16 in the same study groups.…”

Section: Introductionmentioning

confidence: 99%

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