怀孕期间女性对甜味和苦味的感知

IF 1 4区 医学 Q4 Neuroscience
Evangelia Nanou, Sarah Brandt, Hugo Weenen, Annemarie Olsen
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引用次数: 3

摘要

然而,在有限的研究中,怀孕期间甜味和苦味感知的变化被报道,导致不确定的结果。目前的研究旨在调查孕妇和非孕妇对甜味和苦味的感知强度和喜爱程度可能存在的差异。46名孕妇和45名非孕妇分别对四种不同产品中的五种样品的口味强度和喜爱程度进行了评估:两种是甜的(蛋糕和苹果+浆果汁),两种是苦的(沙拉和西柚汁)。产品样品的甜度和苦味各不相同。孕妇还完成了一份关于怀孕对甜味和苦味感知变化的自我管理问卷。对于任何一种产品,孕妇和非孕妇对甜味和苦味的感知强度都没有区别。然而,与非孕妇相比,孕妇对最不甜的苹果+浆果汁的喜爱程度要高得多,而最理想的糖含量也要低得多。在自我报告方面,报告对甜味或苦味敏感度较高的孕妇与没有自我报告变化的孕妇的强度得分没有显著差异。含糖量最高的苹果+莓汁样品不太受那些对甜味更敏感的孕妇的欢迎,而对甜味没有变化的孕妇则不太喜欢。这项研究提供的证据表明,与非孕妇相比,孕妇可能更喜欢含糖量较低的果汁混合物。未来的研究应该集中在其他饮料和食品中可能发生的这种现象。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Sweet and Bitter Taste Perception of Women During Pregnancy

Sweet and Bitter Taste Perception of Women During Pregnancy

Changes in sweet and bitter taste perception during pregnancy have been reported in a limited number of studies leading, however, to inconclusive results. The current study aimed to investigate possible differences in perceived intensity and liking of sweetness and bitterness between pregnant and nonpregnant women.

Forty-six pregnant and 45 nonpregnant women evaluated taste intensity and liking of five samples of each of four different products: two sweet (cake and apple + berry juice) and two bitter (salad and grapefruit juice). Product samples varied in sweetness and bitterness, respectively. Pregnant women completed also a self-administered questionnaire on changes in sweet and bitter taste perception due to pregnancy.

Perceived intensity of sweetness and bitterness was not different between pregnant and nonpregnant women for any of the products. However, the liking of the least sweet apple + berry juice was significantly higher, and the optimal preferred sugar content was significantly lower in pregnant compared to nonpregnant women. With regards to self-report, pregnant women who reported higher sensitivity in sweet or bitter taste did not have significantly different intensity scores from those with no self-reported changes. The apple + berry juice sample highest in sugar content was liked less by pregnant women who reported higher sensitivity toward sweet taste compared to those who reported no change.

This study provides evidence that pregnant women may prefer lower sugar content in a juice mixture compared to nonpregnant women. Future research should focus on the possible occurrence of this phenomenon in other beverages and foods, as well.

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来源期刊
Chemosensory Perception
Chemosensory Perception 农林科学-神经科学
CiteScore
2.50
自引率
0.00%
发文量
8
审稿时长
>36 weeks
期刊介绍: Coverage in Chemosensory Perception includes animal work with implications for human phenomena and explores the following areas: Identification of chemicals producing sensory response; Identification of sensory response associated with chemicals; Human in vivo response to chemical stimuli; Human in vitro response to chemical stimuli; Neuroimaging of chemosensory function; Neurological processing of chemoreception; Chemoreception mechanisms; Psychophysics of chemoperception; Trigeminal function; Multisensory perception; Contextual effect on chemoperception; Behavioral response to chemical stimuli; Physiological factors affecting and contributing to chemoperception; Flavor and hedonics; Memory and chemoperception.
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