Taste sensitivities mediate differential snack choices across BMI groups: a study with New Zealand young male individuals

IF 4.2 2区医学 Q1 ENDOCRINOLOGY & METABOLISM

Obesity Pub Date : 2024-07-01 DOI:10.1002/oby.24032

Sashie Abeywickrema, Rachel Ginieis, Mei Peng

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Abstract

Objective

This study aimed to: 1) test for the link between snack choices and BMI using a novel sensory-based classification method; and 2) elucidate the role of gustatory sensitivity in orienting snack choices.

Methods

The study employed a dual approach involving sensory and nutritional assessments. Ninety-eight European male individuals were tested for gustatory sensitivities to sweetness, saltiness, umami, and lipid perception. Participant food intake was measured over 4 days. A separate cohort of 327 participants categorized the recorded snacks based on taste patterns, enabling profiling of snack choices across body-weight groups.

Results

Results showed clear differentiations in snack choices across the BMI groups: Individuals with a higher BMI consumed more "Sweet" and "Sweet+Fat" snacks and less "Savory" snacks compared with the lower-BMI group (p < 0.05). Mediation analyses confirmed a significant effect of gustatory sensitivity, showing that the greater choice for "Sweet" and "Sweet+Fat" snacks among those with a higher BMI was mediated by sensitivities to sweetness and lipid perception (p = 0.008–0.044).

Conclusions

Our study revealed that gustatory sensitivity can mediate the relationship between BMI and energy consumption from different snacks. These findings highlight the significance of taste perception in shaping snack choice, suggesting potential strategies for interventions aimed at addressing gustatory sensitivity to promote healthier dietary preferences.

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味觉敏感性对不同体重指数群体选择不同零食的影响：一项针对新西兰年轻男性的研究。

研究目的本研究旨在1）使用一种基于感官的新型分类方法测试零食选择与体重指数之间的联系；以及 2）阐明味觉敏感性在引导零食选择中的作用：研究采用了感官和营养评估双重方法。对 98 名欧洲男性进行了甜味、咸味、鲜味和脂质感官敏感性测试。对参与者的食物摄入量进行了为期 4 天的测量。另外一组 327 名参与者根据口味模式对记录的零食进行了分类，从而对不同体重组别的零食选择进行了分析：结果：结果显示，不同体重指数组别在零食选择上存在明显差异：与体重指数较低的人群相比，体重指数较高的人群食用的 "甜味 "和 "甜味+脂肪 "零食较多，而食用的 "咸味 "零食较少（p 结论：我们的研究揭示了味觉敏感度对零食选择的影响：我们的研究表明，味觉敏感度可以调节体重指数与不同零食能量消耗之间的关系。这些发现凸显了味觉感知在影响零食选择方面的重要性，为旨在解决味觉敏感性问题的干预措施提出了潜在策略，以促进更健康的饮食偏好。

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来源期刊

Obesity 医学-内分泌学与代谢

CiteScore

11.70

自引率

1.40%

发文量

261

审稿时长

2-4 weeks

期刊介绍： Obesity is the official journal of The Obesity Society and is the premier source of information for increasing knowledge, fostering translational research from basic to population science, and promoting better treatment for people with obesity. Obesity publishes important peer-reviewed research and cutting-edge reviews, commentaries, and public health and medical developments.