Relationship between obesity, weight loss, and taste responsiveness

Rodin, Judith; Moskowitz, Howard R.; Bray, George A.

doi:10.1016/0031-9384(76)90157-8

Cited by 123 publications

(89 citation statements)

References 12 publications

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“…The usefulness of taste studies in predicting food preferences and food consumption has been the subject of some controversy 40,41 . The obese 'sweet tooth', as revealed by hedonic responses to sucrose solutions, was once thought to be the major contributing factor to human obesity [42][43][44] . Though sipand-spit taste tests have been criticized for their lack of ecological validity and unclear relevance to eating habits 40,41 , hedonic response to sweet taste is still viewed as a measure of individual tendency to overeat sweets and desserts 42 .…”

Section: Discussionmentioning

confidence: 99%

Taste and food preferences as predictors of dietary practices in young women

Drewnowski

Henderson

Levine

et al. 1999

Public Health Nutr.

150

109

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Objective: To investigate links between taste responses, self-reported food preferences and selected dietary outcomes in young women. Methods: Subjects were 159 women, with a mean age of 27.0 years. Taste responses were measured using aqueous solutions of 6-n-propylthiouracil (PROP) and sucrose. All subjects completed a 171-item food preference checklist, using nine-point category scales. Food preference data were reduced using principal components factor analyses, with the internal consistency of factor-based subscales established using Cronbach's alpha. Dietary intakes, available for a subset of 87 women, were based on 3 days of food records. Estimated intakes of carbohydrate, fibre and b-carotene were the key dietary outcome variables. Results: Genetically-mediated sensitivity to the bitter taste of PROP was associated with reduced preferences for Brussels sprouts, cabbage, spinach and coffee beverages. Higher preferences for sucrose in water were associated with increased preferences for sweet desserts. Food preferences, in turn, were associated with measures of current diet. Reduced acceptability of vegetables and fruits was associated with lower estimated intakes of carbohydrate, fibre and b-carotene. Conclusions: Taste responses to sucrose and PROP were predictive of some food preferences. Food preferences, in turn, were associated with food consumption patterns. Given that taste responsiveness to PROP is an inherited trait, there may be further links between genetic taste markers, eating habits and the selection of healthful diets.

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Section: Discussionmentioning

confidence: 99%

Taste and food preferences as predictors of dietary practices in young women

Drewnowski

Henderson

Levine

et al. 1999

Public Health Nutr.

150

109

View full text Add to dashboard Cite

show abstract

“…Most studies comparing sense of taste in the nonobese and obese have focused mainly on sweet foods; and even here the results are in con¯ict. 34,35 For other taste modalities, bitter, salty and sour, Malcolm et al 36 found no differences in the thresholds of the nonobese and obese. However, differences in the bitter materials used (their urea vs our KCl), as well as differences in other experimental conditions, might explain the conicting results.…”

Section: Thresholds For Unpalatabilitymentioning

confidence: 98%

Effect of food palatability on early (cephalic) phase of diet-induced thermogenesis in nonobese and obese man

1997

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OBJECTIVE: To study the effect on the early (cephalic) phase of diet-induced thermogenesis (EDT) of palatable vs unpalatable food, in nonobese and obese man. SUBJECTS: Twenty-four nonobese volunteers and 19 obese clinic patients. DESIGN AND MEASUREMENTS: A palatable, liquid formula meal of Ensure (1048 KJ, 450 ml), and of Ensure made unpalatable by addition of aqueous KCl, were sipped on nonconsecutive mornings. O 2 consumption (ml/min) was measured before, and starting 30, 60 and 90 min after beginning the test meal, from which EDT was calculated as KJ/min. RESULTS: Palatability of the test meal signi®cantly increased EDT (palatability effect, P 0.004) but obesity status per se, did not affect EDT. Nevertheless, the effect of palatability on EDT was dependent on obesity status, being seen only in the nonobese. EDT was signi®cantly greater in the nonobese after the palatable than the unpalatable meal: (mean 6 s.e.m.) 2.45 6 0.14 vs 1.83 6 0.14; P`0.0001, but not in the obese: 1.93 6 0.28 vs 1.73 6 0.20; P`0.21. Therefore only after the palatable meal was EDT less in the obese compared with the nonobese: P`0.05.The threshold for the unpleasant taste of added KCl was 31% higher in the obese than the nonobese: 4.2 6 0.4 vs 3.2 6 0.2 [g KCl]; P`0.025. CONCLUSIONS: The early (cephalic) phase of dietary thermogenesis (EDT) is signi®cantly increased in the nonobese by palatability, but not in the obese, so that only after a palatable meal is EDT less, or`de®cient,' in the obese compared with the nonobese. Also, the obese have a higher threshold for the unpleasant taste of KCl (in Ensure) than the nonobese.

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“…Studies in obese adults have shown that they prefer fat-rich, sugar-rich, or fat-rich sugar rich foods (Rodin et al, 1976;Gates et al, 1975;Drewnowski & Greenword, 1983;Drewnowski et al, 1985). Because taste is the primary determinate of food choice in children a key to fat reduction may be to provide reduced fat foods that mimic the full fat versions (Cross et al, 1994).…”

Section: Introductionmentioning

confidence: 99%

Fat preferences, dietary fat intake and body composition in children

Ricketts

1997

Eur J Clin Nutr

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Objective: To examine the relationship between fat preference, dietary intake data and body composition in children. Subject and Methods: Subjects studied were 88 children aged 9±12 y from two elementary schools in Ohio. Measures for dietary intake and body composition were obtained by 3 day diet records, anthropometrics, triceps and subscapular skinfolds. Fat preference data was assessed by hedonic rating of high and low fat snack foods. Results: Data indicate that children who preferred the high fat snack items had high dietary fat intakes (r 0.57, P`0.05). Tricep skinfold measurement and BMI correlated positively with high fat food preferences (r 0.51 and r 0.46 P`0.05). Conclusions: These data suggest preference for high fat foods may occur due to diet composition and that increased adiposity may be associated with higher relative fat intakes.

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Relationship between obesity, weight loss, and taste responsiveness

Cited by 123 publications

References 12 publications

Taste and food preferences as predictors of dietary practices in young women

Taste and food preferences as predictors of dietary practices in young women

Effect of food palatability on early (cephalic) phase of diet-induced thermogenesis in nonobese and obese man

Fat preferences, dietary fat intake and body composition in children

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