No significant salt or sweet taste preference or sensitivity differences following ad libitum consumption of ultra-processed and unprocessed diets: a randomized controlled pilot study
Jaime-Lara RB, Franks AT, Agarwal K, Nawal N, Courville AB, Guo J, Yang S, Brooks BE, Roy A, Taylor K, Darcey VL, LeCheminant JD, Chung S, Forde CG, Hall KD, Joseph PV
Chemical senses · 6 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Institutes of Health
- Gobierno
- National Institute on Alcohol Abuse and Alcoholism
- Gobierno
- National Institute of Nursing Research
- Gobierno
- National Institute of Diabetes and Digestive and Kidney Diseases
- Gobierno
- Intramural Research Program
- Sin clasificar
- Nursing Research
- Gobierno
- NIH Center for Compulsive Behaviors Fellowship
- Universidad u hospital
- Rockefeller University Heilbrunn Nurse Scholar Award
- Gobierno
- National Institute of Alcohol Abuse and Alcoholism
- Gobierno
- National Institutes of Health Distinguished Scholar Award at the National Institutes of Health
- Gobierno
- Intramural NIH HHS
- Gobierno
- Office of Workforce Diversity
- Subvenciones
- National Institute of Nursing Research (1ZIANR000035-01); National Institute on Alcohol Abuse and Alcoholism (Z01AA000135); National Institutes of Health (1zianr000035-01); National Institutes of Health (Z01AA000135); National Institutes of Health (ZIA NR000035)
Según 12 financiadores declarados.
Publicación
- Publicado
- 2023-01-01 · Chem Senses · vol. 48
- Editorial
- Oxford University Press
- Citado
- 11 citas · más que el 81% de estudios similares · 1.6× el promedio de su campo
- Referencias
- 56 trabajos
- Acceso
- Acceso abierto (copia en repositorio) · PUBLIC-DOMAIN
- Áreas de investigación
- Biochemical Analysis and Sensing Techniques · Consumer Attitudes and Food Labeling · Sodium Intake and Health
- Palabras clave
- ultra-processed foods, taste preference, taste sensitivity, salty taste, sweet taste, taste detection threshold, ad libitum food intake, sodium intake, sugar consumption, blood pressure, body mass index, body weight, dietary intervention
- MeSH
- humans, body weight, diet, pilot projects, cross-over studies, food preferences, taste, energy intake
16 autores
- Rosario B. Jaime-Lara🇺🇸National Institutes of Health; University of California, Los Angeles; National Institute of Nursing Research; National Institute on Alcohol Abuse and Alcoholism
- Alexis T. Franks🇺🇸National Institutes of Health; National Institute of Nursing Research
- Khushbu Agarwal🇺🇸National Institutes of Health; National Institute of Nursing Research; National Institute on Alcohol Abuse and Alcoholism
- Nafisa Nawal🇺🇸National Institutes of Health; National Institute of Nursing Research; National Institute on Alcohol Abuse and Alcoholism
- Amber B. Courville🇺🇸National Institutes of Health; National Institute of Diabetes and Digestive and Kidney Diseases
- Juen Guo🇺🇸National Institutes of Health; National Institute of Diabetes and Digestive and Kidney Diseases
- Shanna B. Yang🇺🇸National Institutes of Health; National Institutes of Health Clinical Center
- Brianna E Brooks🇺🇸National Institutes of Health; National Institute of Nursing Research
- Abhrarup Roy🇺🇸National Institutes of Health; National Institute of Nursing Research
- Karen Taylor🇺🇸National Institutes of Health; National Institute of Nursing Research
- Valerie L. Darcey🇺🇸National Institutes of Health; National Institute of Diabetes and Digestive and Kidney Diseases
- James D. LeCheminant🇺🇸Brigham Young University
- Stephanie Therese Chung🇺🇸National Institutes of Health; National Institute of Diabetes and Digestive and Kidney Diseases
- Ciaran Gerard Forde🇺🇸🇳🇱Brigham Young University; Wageningen University & Research
- Kevin D. Hall🇺🇸🇳🇱National Institutes of Health; National Institute of Diabetes and Digestive and Kidney Diseases; Wageningen University & Research
- Paule V. Joseph🇺🇸 · autor de correspondenciaNational Institutes of Health; National Institute of Nursing Research; National Institute on Alcohol Abuse and Alcoholism
Resumen
El texto original del estudio, en el idioma en que se publicó.
Ultra-processed food consumption has increased worldwide, yet little is known about the potential links with taste preference and sensitivity. This exploratory study aimed to (i) compare sweet and salty taste detection thresholds and preferences following consumption of ultra-processed and unprocessed diets, (ii) investigate whether sweet and salty taste sensitivity and preference were associated with taste substrates (i.e. sodium and sugar) and ad libitum nutrient intake, and (iii) examine associations of taste detection thresholds and preferences with blood pressure (BP) and anthropometric measures following consumption of ultra-processed and unprocessed diets. In a randomized crossover study, participants (N = 20) received ultra-processed or unprocessed foods for 2 weeks, followed by the alternate diet. Baseline food intake data were collected prior to admission. Taste detection thresholds and preferences were measured at the end of each diet arm. Taste-substrate/nutrient intake, body mass index (BMI), and body weight (BW) were measured daily. No significant differences were observed in participant salt and sweet detection thresholds or preferences after 2 weeks on ultra-processed or unprocessed diets. There was no significant association between salt and sweet taste detection thresholds, preferences, and nutrient intakes on either diet arm. A positive correlation was observed between salt taste preference and systolic BP (r = 0.59; P = 0.01), BW (r = 0.47, P = 0.04), and BMI (r = 0.50; P = 0.03) following consumption of the ultra-processed diet. Thus, a 2-week consumption of an ultra-processed diet does not appear to acutely impact sweet or salty taste sensitivity or preference. Trial Registration: ClinicalTrials.gov Identifier NCT03407053.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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