Higher sensitivity to sweet and salty taste in obese compared to lean individuals
Higher sensitivity to sweet and salty taste in obese compared to lean individuals
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DOI：
10.1016/j.appet.2016.12.017
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发表时间：
2017-04-01
期刊：
影响因子：
5.4
通讯作者：
Ohla, Kathrin
中科院分区：
文献类型：
--
作者：
Hardikar, Samyogita;Hoechenberger, Richard;Ohla, Kathrin
尽管人们认为味觉与肥胖有关，认为这是影响食物摄入量的因素之一，但之前的研究未能找到味觉与身体质量指数(BMI)之间的一致联系。对四种基本口味(甜、咸、酸和苦)的阈值和享乐性的全面比较只在成年人中进行了非常小的样本量。在目前的探索性研究中，我们比较了23名肥胖(OB；BMI>；30)和31名瘦(LN；BMI；BMI
Although putatively taste has been associated with obesity as one of the factors governing food intake, previous studies have failed to find a consistent link between taste perception and Body Mass Index (BMI). A comprehensive comparison of both thresholds and hedonics for four basic taste modalities (sweet, salty, sour, and bitter) has only been carried out with a very small sample size in adults. In the present exploratory study, we compared 23 obese (OB; BMI >30), and 31 lean (LN; BMI