El Labban Sibelle, Safadi Bassem, Olabi Ammar
Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon.
Surgery Department, Internal Medicine, Faculty of Medicine, American University of Beirut, Beirut, Lebanon.
Nutrition. 2016 Nov-Dec;32(11-12):1299-302. doi: 10.1016/j.nut.2016.03.022. Epub 2016 Apr 8.
Data on taste acuity after bariatric surgery are scarce, and taste perception after sleeve gastrectomy, to our knowledge, has never been investigated. The objective of this work was to retrospectively compare taste acuity and sweetness acceptability after Roux-en-Y gastric bypass and sleeve gastrectomy.
Subjects with a postoperative period ≥6 mo were recruited (between January and June 2012) for a non-randomized, observational study. Subjects completed sensory evaluation sessions consisting of measurement of detection thresholds for bitterness and sweetness (N = 21), saltiness and sourness (N = 19), and sweetness acceptability (N = 19). Significance was established with Tukey's honest significant difference test and analysis of variance using the SAS GLM procedure.
Sourness threshold was significantly higher among subjects who had undergone Roux-en-Y gastric bypass (P = 0.0045). No other differences were obtained for the other thresholds or sweetness acceptability (P > 0.05).
Further randomized studies are needed to clarify these differences.
关于减肥手术后味觉敏锐度的数据很少，据我们所知，从未有人研究过袖状胃切除术后的味觉感知。这项研究的目的是回顾性比较Roux-en-Y胃旁路手术和袖状胃切除术后的味觉敏锐度和甜味接受度。
招募术后时间≥6个月的受试者（2012年1月至6月期间）进行一项非随机观察性研究。受试者完成了感官评估环节，包括测量苦味和甜味的检测阈值（N = 21）、咸味和酸味的检测阈值（N = 19）以及甜味接受度（N = 19）。使用SAS GLM程序通过Tukey真实显著性差异检验和方差分析确定显著性。
接受Roux-en-Y胃旁路手术的受试者的酸味阈值显著更高（P = 0.0045）。其他阈值或甜味接受度未发现其他差异（P>0.05）。
需要进一步的随机研究来阐明这些差异。
