Associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents from public schools

作者：dos Santos Marize Melo^*; Marreiros Camila Santos; Santana da Silva Herika Brenda; Soares de Oliveira Ana Raquel; Climaco Cruz Kyria Jayanne

来源：Revista de Nutricao-Brazilian Journal of Nutrition, 2017, 30(3): 369-375.

DOI：10.1590/1678-98652017000300009

• Adolescents
• Nutritional status
• Taste perception

Objective
This study aimed to investigate the associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents in public schools.
Methods
We used a cross-sectional study involving 1,036 adolescents of both sexes, aged 10- 19 years. Preference for sweet or salty flavours and preference for foods high in sugar or sodium were evaluated. Measurements of body mass index and taste flavour intensity recognition were conducted.
Results
Most participants were unable to identify the flavours and/or intensities, and only 18.0% of participants were able to correctly identify both the flavour and intensity of the samples. Most participants (82.1%) preferring sweet foods had low sensitivity to this taste, just as a large proportion of individuals preferring saltiness (82.3%) were less sensitive to salt (p< 0.001). Preference for saltiness was associated with pre-obesity.
Conclusion
We found an association between a preference for sweet or salty flavours and nutritional status, highlighting the importance of poor food choices in the development of obesity and other chronic diseases.

• 出版日期2017-6