Associations between Taste Perception Profiles and Empirically Derived Dietary Patterns: An Exploratory Analysis among Older Adults with Metabolic Syndrome.
Associations between Taste Perception Profiles and Empirically Derived Dietary Patterns: An Exploratory Analysis among Older Adults with Metabolic Syndrome.
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DOI：
10.3390/nu14010142
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发表时间：
2021-12-29
期刊：
影响因子：
5.9
通讯作者：
Corella D
中科院分区：
文献类型：
--
作者：
Gervis JE;Fernández-Carrión R;Chui KKH;Ma J;Coltell O;Sorli JV;Asensio EM;Ortega-Azorín C;Pérez-Fidalgo JA;Portolés O;Lichtenstein AH;Corella D
味觉是食物选择的主要驱动力；然而，人们对所有五种味道（甜、咸、酸、苦、鲜）的感知如何共同影响饮食模式知之甚少。我们的目的是检查味觉感知的多变量测量（味觉感知概况）与凭经验得出的饮食模式之间的关联。该队列包括来自瓦伦西亚 PREDIMED-Plus 的 367 名患有代谢综合征的社区居住成年人（55-75 岁；55% 为女性；BMI = 32.2 ± 3.6 kg/m2）。之前通过数据驱动的聚类得出了六种味觉感知概况（低所有、高苦味、高鲜味、低苦味和鲜味、高除苦味、高除鲜味）；通过主成分分析得出三种饮食模式（解释的方差百分比 = 20.2）。通过多项逻辑回归检查饮食模式依从性概况和三项之间的横截面关联。总体而言，不同配置文件之间的饮食模式依从性存在几个显着差异：蔬菜、水果和全谷物模式在高除鲜味配置文件中明显更为常见（相对于其他配置文件，高与低依从性的 OR 范围（1.45–1.99；95% CI 最小下限，最大上限：1.05、2.74），非特级初榨橄榄油、糖果和精制谷物模式在低配置文件中不太常见所有或高苦味谱（OR范围：0.54-0.82），而酒精、咸味食物和动物脂肪模式在低苦味和鲜味中不太常见，而在高除苦味谱中更常见（OR范围分别为：0.55-0.75和1.11-1.81）。 总之，在患有代谢综合征的老年人中，味觉谱与饮食模式存在差异相关，这表明将味觉融入个性化饮食模式的好处。营养指导。
Taste perception is a primary driver of food choices; however, little is known about how perception of all five tastes (sweet, salt, sour, bitter, umami) collectively inform dietary patterns. Our aim was to examine the associations between a multivariable measure of taste perception—taste perception profiles—and empirically derived dietary patterns. The cohort included 367 community-dwelling adults (55–75 years; 55% female; BMI = 32.2 ± 3.6 kg/m2) with metabolic syndrome from PREDIMED-Plus, Valencia. Six taste perception profiles were previously derived via data-driven clustering (Low All, High Bitter, High Umami, Low Bitter and Umami, High All But Bitter, High All But Umami); three dietary patterns were derived via principal component analysis (% variance explained = 20.2). Cross-sectional associations between profiles and tertials of dietary pattern adherence were examined by multinomial logistic regression. Overall, there were several significant differences in dietary pattern adherence between profiles: the vegetables, fruits, and whole grains pattern was significantly more common for the High All But Umami profile (OR range for high vs. low adherence relative to other profiles (1.45–1.99; 95% CI minimum lower, maximum upper bounds: 1.05, 2.74), the non-extra virgin olive oils, sweets, and refined grains pattern tended to be less common for Low All or High Bitter profiles (OR range: 0.54–0.82), while the alcohol, salty foods, and animal fats pattern tended to be less common for Low Bitter and Umami and more common for High All But Bitter profiles (OR range: 0.55–0.75 and 1.11–1.81, respectively). In conclusion, among older adults with metabolic syndrome, taste perception profiles were differentially associated with dietary patterns, suggesting the benefit of integrating taste perception into personalized nutrition guidance.
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影响因子：
2.9
作者：
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通讯作者：
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影响因子：
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