Taste but not smell sensitivities are linked to dietary macronutrient composition
Appetite. 2023-02-01; 181: 106385
DOI: 10.1016/j.appet.2022.106385
Lire sur PubMed
Abeywickrema S(1), Ginieis R(1), Oey I(2), Perry T(3), Keast RSJ(4), Peng M(5).
Author information:
(1)Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin, New Zealand.
(2)Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin, New Zealand; Riddet Institute, Palmerston North, New Zealand.
(3)Division of Sciences, University of Otago, Dunedin, New Zealand.
(4)School of Exercise and Nutrition Sciences, Deakin University, Melbourne, Australia.
(5)Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin, New Zealand; Riddet Institute, Palmerston North, New Zealand.
Electronic address: .
Macronutrient intake and composition of diets (i.e., carbohydrate, protein, and fat) can vary substantially across individuals. Chemosensory functions are hypothesised to play a key role in modulating nutrient choices and intake. The present study tests links between individual gustatory or olfactory supra-threshold sensitivities and dietary macronutrient intake. A total of 98 European males (N = 81 for final analyses; age: 20-40 yo; BMI: 18.9-48.1 kg∙m-2) were tested for supra-threshold sensitivities (d’) to 3-gustatory (i.e., Sucrose, MSG, Dairy fat) and 3-olfactory stimuli (i.e., Vanillin, Methional, Maltol/Furaneol), followed by a 4-day weighed Food Record to give measures of macronutrient intake (kJ) and composition (%). With multivariate analyses (i.e., K-mean clustering, PCA, and Hierarchical Regression), gustatory and olfactory d’ were compared across groups of individuals with distinct macronutrient composition or intake. Significant differences in gustatory d’ were found across the clusters based on macronutrient composition (p 0.05). Overall, we present intriguing new evidence that gustatory, but not olfactory, sensitivities are linked to dietary macronutrient composition, with relatively little effect on actual intake. These findings highlight possible action of a sensory-mediated mechanism guiding food choices.
Copyright © 2022 Elsevier Ltd. All rights reserved.