Association between fat preference and fat taste sensitivity in healthy weight and obese pregnant women based on the pre-pregnancy body mass index

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2025-01-08 DOI:10.1016/j.foodqual.2025.105428

Suwaibah Abd Hadi , Marina Abdul Manaf , Hafzan Haji Yusoff , Hamid Jan Jan Mohamed , Mohd Shafik Abdul Majid

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引用次数: 0

Abstract

While previous studies have reported differences between obese and non-obese individuals in terms of their fat taste sensitivity, few have assessed fat taste sensitivity in pregnant women. Thus, this study was conducted to examine the relationship between fat preference and fat taste sensitivity between healthy weight pregnant women and obese pregnant women based on the pre-pregnancy body mass index (BMI) during the third trimester of pregnancy. Fat taste threshold was determined using the Ascending Forced Choice method (3-AFC). Food preference was assessed by a hedonic sensory test using three levels of fat concentration, namely 5 %, 10 %, and 15 %, representing low, medium, and high fat concentrations, respectively. The result shows that obese women (2.98) had a significantly (p < 0.05) higher fat detection threshold than healthy weight women (1.84). Moreover, the hyposensitive participants significantly (p < 0.05) preferred the high fat concentration (3.0) than the hypersensitive participants (2.6). A significant positive correlation (p < 0.05) was noted between fat preference and fat taste threshold for the high fat concentration. Additionally, the correlation between fat preference and pre-pregnancy BMI was subjected to the level of fat concentration, whereby a negative correlation was observed for a low fat concentration, but a positive correlation was found for medium and high fat concentrations. Our findings demonstrated differences between obese pregnant women and healthy weight pregnant women in terms of their fat taste sensitivity and revealed that these differences affect the women's preference for various levels of fat concentration.

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.