Higher sensitivity to sweet and salty taste in obese compared to lean individuals

doi:10.1016/J.APPET.2016.12.017

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Higher sensitivity to sweet and salty taste in obese compared to lean individuals

Journal Article•DOI•

Higher sensitivity to sweet and salty taste in obese compared to lean individuals

Samyogita Hardikar¹, Richard Höchenberger², Arno Villringer², Arno Villringer¹, Kathrin Ohla - Show less +1 more•Institutions (2)

Max Planck Society¹, Charité²

01 Apr 2017-Appetite (Academic Press)-Vol. 111, pp 158-165

TL;DR: It was found that OB had lower thresholds than LN for sucrose and NaCl, indicating a higher sensitivity to sweet and salty tastes, and ratings of intensity were significantly higher in the OB group for the lower concentrations of sweet, salty, and sour.

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About: This article is published in Appetite.The article was published on 2017-04-01. It has received 97 citations till now. The article focuses on the topics: Taste.

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Journal Article•DOI•

Inflammation arising from obesity reduces taste bud abundance and inhibits renewal.

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Andrew Kaufman¹, Ezen Choo¹, Anna P. Koh¹, Robin Dando¹•Institutions (1)

Cornell University¹

20 Mar 2018-PLOS Biology

TL;DR: It is demonstrated that chronic low-grade inflammation brought on by obesity reduces the number of taste buds in gustatory tissues of mice and is likely the cause of taste dysfunction seen in obese populations.

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Abstract: Despite evidence that the ability to taste is weakened by obesity and can be rescued with weight loss intervention, few studies have investigated the molecular effects of obesity on the taste system. Taste bud cells undergo continual turnover even in adulthood, exhibiting an average life span of only a few weeks, tightly controlled by a balance of proliferation and cell death. Recent data reveal that an acute inflammation event can alter this balance. We demonstrate that chronic low-grade inflammation brought on by obesity reduces the number of taste buds in gustatory tissues of mice—and is likely the cause of taste dysfunction seen in obese populations—by upsetting this balance of renewal and cell death.

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92 citations

Journal Article•DOI•

The pathogenesis of obesity

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Sabrina M. Oussaada¹, Katy A. van Galen¹, Mellody I. Cooiman, Lotte Kleinendorst¹, Eric J. Hazebroek, Mieke M. van Haelst¹, Kasper W. ter Horst¹, Mireille J. Serlie¹ - Show less +4 more•Institutions (1)

University of Amsterdam¹

01 Mar 2019-Metabolism-clinical and Experimental

TL;DR: The physiology of energy expenditure and energy intake in the context of body weight gain in humans is described and rare monogenetic causes leading to an impairment in central regulation of food intake and obesity are described.

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Abstract: Body fat mass increases when energy intake exceeds energy expenditure. In the long term, a positive energy balance will result in obesity. The worldwide prevalence of obesity has increased dramatically, posing a serious threat to human health. Therefore, insight in the pathogenesis of obesity is important to identify novel prevention and treatment strategies. This review describes the physiology of energy expenditure and energy intake in the context of body weight gain in humans. We focus on the components of energy expenditure and the regulation of energy intake. Finally, we describe rare monogenetic causes leading to an impairment in central regulation of food intake and obesity.

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88 citations

Journal Article•DOI•

High Dietary Sugar Reshapes Sweet Taste to Promote Feeding Behavior in Drosophila melanogaster

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Christina E. May¹, Anoumid Vaziri¹, Yong Qi Lin², Olga Grushko¹, Morteza Khabiri¹, Qiao-Ping Wang³, Kristina J. Holme¹, Scott D. Pletcher¹, Peter L. Freddolino¹, G. Gregory Neely², Monica Dus¹ - Show less +7 more•Institutions (3)

University of Michigan¹, University of Sydney², Sun Yat-sen University³

07 May 2019-Cell Reports

TL;DR: It is demonstrated that the reshaping of sweet taste sensation by excess dietary sugar drives obesity and highlights the role of glucose metabolism in neural activity and behavior.

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85 citations

Journal Article•DOI•

Sugar reduction without compromising sensory perception. An impossible dream

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Scott C. Hutchings¹, Julia Y. Q. Low², Russell Keast³•Institutions (3)

University of Melbourne¹, Massey University², Deakin University³

01 Jan 2019-Critical Reviews in Food Science and Nutrition

TL;DR: A holistic approach where food manufacturers integrate a range of these techniques is likely to provide the best progress, however, substantial reduction of sugar in processed foods without compromising sensory properties may be an impossible dream.

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Abstract: Sugar reduction is a major technical challenge for the food industry to address in response to public health concerns regarding the amount of added sugars in foods. This paper reviews sweet taste perception, sensory methods to evaluate sugar reduction and the merits of different techniques available to reduce sugar content. The use of sugar substitutes (non-nutritive sweeteners, sugar alcohols, and fibres) can achieve the greatest magnitude of sugar and energy reduction, however bitter side tastes and varying temporal sweet profiles are common issues. The use of multisensory integration principles (particularly aroma) can be an effective approach to reduce sugar content, however the magnitude of sugar reduction is small. Innovation in food structure (modifying the sucrose distribution, serum release and fracture mechanics) offers a new way to reduce sugar without significant changes in food composition, however may be difficult to implement in food produced on a large scale. Gradual sugar reduction presents difficulties for food companies from a sales perspective if acceptability is compromised. Ultimately, a holistic approach where food manufacturers integrate a range of these techniques is likely to provide the best progress. However, substantial reduction of sugar in processed foods without compromising sensory properties may be an impossible dream.

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80 citations

Cites background from "Higher sensitivity to sweet and sal..."

...…analogue scales are commonly used to investigate sweet taste intensity in sucrose solutions (de Matos et al. 2010; Har-Zion, Brin, and Steiner 2004; Hardikar et al. 2017; Hogenkamp et al. 2017; Perros et al. 1996; Rahemtulla et al. 2005; Soenen and Westerterp-Plantenga 2007; Srivastava et al.…...
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Journal Article•DOI•

New insights into the relationship between taste perception and oral microbiota composition.

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Camilla Cattaneo¹, Giorgio Gargari¹, Ranjan Koirala¹, Monica Laureati¹, Patrizia Riso¹, Simone Guglielmetti¹, Ella Pagliarini¹ - Show less +3 more•Institutions (1)

University of Milan¹

05 Mar 2019-Scientific Reports

TL;DR: This study investigated the hypothesis that subjects with higher responsiveness to 6-n-propylthiuracil (PROP) might be characterized by a different taste sensitivity and tongue microbiota composition, and found five bacterial genera whose relative abundances were significantly higher in STs than NTs.

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Abstract: Fairly poor data are available on the relationship between taste perception, food preferences and oral microbiota. In the present study, we investigated the hypothesis that subjects with higher responsiveness to 6-n-propylthiuracil (PROP) might be characterized by a different taste sensitivity and tongue microbiota composition. Indeed, the bacterial metabolism may modulate/enhance the concentration of tastants near the taste receptors, modifying taste perception through a sensorial adaptation mechanism or by a broad range of microbial metabolic pathways. The detection thresholds of sweet, sour, salty and bitter, the Fungiform Papillae Density (FPD) and the composition of bacteria lining the tongue were determined in Supertasters (high PROP responsiveness, ST) and Non-tasters (low PROP responsiveness, NT). An important inter-individual variability was found for all taste stimuli and FPD between the two groups, with NT subjects showing significant higher threshold values and a lower FPD than with STs. We found five bacterial genera whose relative abundances were significantly higher in STs than NTs. This study opens new avenues of research by highlighting associations between parameters usually studied independently.

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59 citations

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References

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Journal Article•DOI•

Behavioral inhibition, behavioral activation, and affective responses to impending reward and punishment: The BIS/BAS Scales

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Charles S. Carver¹, Teri L. White²•Institutions (2)

University of Miami¹, University of California, Los Angeles²

01 Aug 1994-Journal of Personality and Social Psychology

TL;DR: In this paper, self-report scales to assess dispositional BIS and behavioral activation system (BAS) sensitivities were created, and a situation in which Ss anticipated a punishment was created.

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Abstract: J. A. Gray (1981, 1982) holds that 2 general motivational systems underlie behavior and affect: a behavioral inhibition system (BIS) and a behavioral activation system (BAS). Self-report scales to assess dispositional BIS and BAS sensitivities were created. Scale development (Study 1) and convergent and discriminant validity in the form of correlations with alternative measures are reported (Study 2). In Study 3, a situation in which Ss anticipated a punishment was created. Controlling for initial nervousness, Ss high in BIS sensitivity (assessed earlier) were more nervous than those low in BIS sensitivity. In Study 4, a situation in which Ss anticipated a reward was created. Controlling for initial happiness, Ss high in BAS sensitivity (Reward Responsiveness and Drive scales) were happier than those low in BAS sensitivity. In each case the new scales predicted better than an alternative measure. Discussion is focused on conceptual implications.

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6,345 citations

Additional excerpts

...…Beck, Steer, & Brown, 1996), Inhibition, Drive, Fun-Seeking and Reward Responsiveness (Behavioural Inhibition System/Behavioural Activation System; BIS/BAS; Carver & White, 1994), and Dietary Restraint, Disinhibition and Hunger (Three Factor Eating Questionnaire; TFEQ; Stunkard & Messick, 1985)....
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...Participants also completed four questionnaires using LimeSurvey (Schmitz, 2012) in a separate session to assess levels of chronic stress (Trier Inventory for Chronic Stress; TICS; Schulz & Schlotz, 1999), depression (Beck Depression Inventory; BDI; Beck, Steer, & Brown, 1996), Inhibition, Drive, Fun-Seeking and Reward Responsiveness (Behavioural Inhibition System/Behavioural Activation System; BIS/BAS; Carver & White, 1994), and Dietary Restraint, Disinhibition and Hunger (Three Factor Eating Questionnaire; TFEQ; Stunkard & Messick, 1985)....
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Journal Article•DOI•

The three-factor eating questionnaire to measure dietary restraint, disinhibition and hunger

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Albert J. Stunkard¹, Samuel Messick¹•Institutions (1)

University of Pennsylvania¹

01 Jan 1985-Journal of Psychosomatic Research

TL;DR: The first step was a collation of items from two existing questionnaires that measure the related concepts of 'restrained eating' and 'latent obesity', to which were added items newly written to elucidate these concepts.

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4,391 citations

Additional excerpts

...…Beck, Steer, & Brown, 1996), Inhibition, Drive, Fun-Seeking and Reward Responsiveness (Behavioural Inhibition System/Behavioural Activation System; BIS/BAS; Carver & White, 1994), and Dietary Restraint, Disinhibition and Hunger (Three Factor Eating Questionnaire; TFEQ; Stunkard & Messick, 1985)....
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...Participants also completed four questionnaires using LimeSurvey (Schmitz, 2012) in a separate session to assess levels of chronic stress (Trier Inventory for Chronic Stress; TICS; Schulz & Schlotz, 1999), depression (Beck Depression Inventory; BDI; Beck, Steer, & Brown, 1996), Inhibition, Drive, Fun-Seeking and Reward Responsiveness (Behavioural Inhibition System/Behavioural Activation System; BIS/BAS; Carver & White, 1994), and Dietary Restraint, Disinhibition and Hunger (Three Factor Eating Questionnaire; TFEQ; Stunkard & Messick, 1985)....
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Journal Article•DOI•

PsychoPy--Psychophysics software in Python.

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Jonathan W. Peirce¹•Institutions (1)

University of Nottingham¹

15 May 2007-Journal of Neuroscience Methods

TL;DR: A new free suite of software tools designed to make this task easier, using the latest advances in hardware and software, written in the Python interpreted language using entirely free libraries are described.

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3,575 citations

"Higher sensitivity to sweet and sal..." refers methods in this paper

...Recognition thresholds were estimated for each of the four taste qualities independently through an adaptive staircase procedure based on QUEST (Watson & Pelli, 1983), implemented via PsychoPy 1.80.03 (Peirce, 2007)....
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Journal Article•DOI•

QUEST: a Bayesian adaptive psychometric method.

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Andrew B. Watson¹, Andrew B. Watson², Denis G. Pelli³•Institutions (3)

Ames Research Center¹, Stanford University², Syracuse University³

01 Feb 1983-Attention Perception & Psychophysics

TL;DR: An adaptive psychometric procedure that places each trial at the current most probable Bayesian estimate of threshold is described, taking advantage of the common finding that the human psychometric function is invariant in form when expressed as a function of log intensity.

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Abstract: An adaptive psychometric procedure that places each trial at the current most probable Bayesian estimate of threshold is described. The procedure takes advantage of the common finding that the human psychometric function is invariant in form when expressed as a function of log intensity. The procedure is simple, fast, and efficient, and may be easily implemented on any computer.

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2,334 citations

"Higher sensitivity to sweet and sal..." refers methods in this paper

...After each response given by the participant, QUEST updates the posterior probability density function for the threshold, and proposes the next concentration to be presented....
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...Recognition thresholds were estimated with an adaptive Bayesian staircase procedure (QUEST)....
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...A starting concentration and its standard deviation were provided to QUEST as a prior....
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...Since we only had a limited number of stimuli available, if the exact concentration proposed by QUEST was unavailable (which was usually the case), QUEST suggested the closest available concentration for presentation....
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...Recognition thresholds were estimated for each of the four taste qualities independently through an adaptive staircase procedure based on QUEST (Watson & Pelli, 1983), implemented via PsychoPy 1.80.03 (Peirce, 2007)....
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Journal Article•DOI•

Measuring, estimating, and understanding the psychometric function: a commentary.

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Stanley A. Klein¹•Institutions (1)

University of California, Berkeley¹

01 Nov 2001-Attention Perception & Psychophysics

TL;DR: This paper examines various psychometric function topics inspired by this special symposium issue of Perception & Psychophysics, examining the relative merits of objective yes/no versus forced choice tasks (including threshold variance).

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Abstract: The psychometric function, relating the subject’s response to the physical stimulus, is fundamental to psychophysics. This paper examines various psychometric function topics, many inspired by this special symposium issue ofPerception & Psychophysics: What are the relative merits of objective yes/no versus forced choice tasks (including threshold variance)? What are the relative merits of adaptive versus constant stimuli methods? What are the relative merits of likelihood versus up-down staircase adaptive methods? Is 2AFC free of substantial bias? Is there no efficient adaptive method for objective yes/no tasks? Should adaptive methods aim for 90% correct? Can adding more responses to forced choice and objective yes/no tasks reduce the threshold variance? What is the best way to deal with lapses? How is the Weibull function intimately related to thed’ function? What causes bias in the likelihood goodness-of-fit? What causes bias in slope estimates from adaptive methods? How good are nonparametric methods for estimating psychometric function parameters? Of what value is the psychometric function slope? How are various psychometric functions related to each other? The resolution of many of these issues is surprising.

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459 citations

"Higher sensitivity to sweet and sal..." refers background in this paper

...Furthermore, this approach avoids memory effects and interval biases typically associated with AFC tasks in naïve participants, who might be more inclined to pick one interval over the other, regardless of actual stimulation (see e.g. Klein, 2001)....
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