Variations in Marginal Taste Perception by Body Mass Index Classification: A Randomized Controlled Trial.

BACKGROUND

The propensity to overeat may, in part, be a function of the satisfaction derived from eating. If levels of satisfaction derived from food differ among normal-weight, overweight, and obese adults, the quantification of satisfaction from food may help explain why some people eat more than others.

OBJECTIVE

To quantify the satisfaction obtained from eating one specific food, chocolate, by measuring taste perception as normal-weight, overweight, and obese participants consumed additional pieces of chocolate. To measure the effect of nutritional information on chocolate consumption.

DESIGN

Randomized, controlled trial.

PARTICIPANTS/SETTING: We analyzed data on 290 adults; 161 had a body mass index (BMI) that was considered normal (<25), 78 had a BMI considered overweight (≥25 and <30), and 51 had a BMI considered obese (≥30).

INTERVENTION

Participants were given samples of chocolate, one at a time, until they chose to stop eating. With each sample, participants were given a questionnaire. Half of the study participants were randomly selected to receive nutritional information (n=150).

MAIN OUTCOME MEASURES

Perceived taste for each sample.

STATISTICAL ANALYSES PERFORMED

We used time-series-regression to model perceived taste changes while controlling for participant characteristics.

RESULTS

Study participants consumed between 2 and 51 pieces of chocolate with a mean of 12.1 pieces. Average taste perception decreased with each piece. We found no significant difference in taste perceptions between normal- and overweight participants. However, obese participants had higher levels of initial taste perception than normal- and overweight participants (P=0.02). Also, obese participants reported taste perceptions that declined at a more gradual rate than normal- and overweight participants (P<0.01). Self-reported hunger, prior to the study, affected taste perception, but providing nutritional information did not.

CONCLUSIONS

Obese participants started with higher levels of perceived taste and also experienced slower rates of decline than did normal-weight and overweight individuals.