Micarelli Alessandro, Malacrida Sandro, Strapazzon Giacomo, Mrakic-Sposta Simona, Micarelli Beatrice, Alessandrini Nicolò, Carbini Valentina, Caputo Sara, Falla Marika, Alessandrini Marco
Institute of Mountain Emergency Medicine, Eurac Research, 39100 Bolzano, Italy.
ITER Center of Balance and Rehabilitation Research (ICBRR), UNITER ONLUS, 31010 Rome, Italy.
Foods. 2021 Nov 9;10(11):2747. doi: 10.3390/foods10112747.
The aim of the present scoping review was to evaluate the impact of experimental meal loads or observational diet changes/habits on taste tests in both healthy subjects and patients. A systematic search performed in PubMed, Scopus, and Institute for Scientific Information (ISI) Web of Science electronic databases retrieved, respectively 2981, 6258, and 7555 articles from January 2000 to December 2020. A total of 17 articles were included for full-text review. Literature results were stratified according to the observational/interventional approach, the involvement of healthy subjects or patients, the taste test, and the meal/dietary changes. The present scoping review reinforced the notions postulating that certain taste tests (for example focusing on fatty acid, salt, or sugar) might be specifically influenced by the nutritional intervention and that other ones might be susceptible to a wide span of changes beyond the extent of tastant included in the specific food changes. This could also depend on the inhomogeneity of literature trend: The short duration of the intervention or the random type of meal load, unsuitability of the taste test chosen, and the presence of underlying disorders. Future studies for a better comprehension of taste tests reliability in relation to specific food changes are thus to be fostered.
本范围综述的目的是评估实验性餐食负荷或观察性饮食变化/习惯对健康受试者和患者味觉测试的影响。在PubMed、Scopus和科学信息研究所（ISI）的Web of Science电子数据库中进行的系统检索，分别从2000年1月至2020年12月检索到2981篇、6258篇和7555篇文章。总共纳入17篇文章进行全文综述。文献结果根据观察性/干预性方法、健康受试者或患者的参与情况、味觉测试以及餐食/饮食变化进行分层。本范围综述强化了以下观点：某些味觉测试（例如关注脂肪酸、盐或糖的测试）可能会受到营养干预的特定影响，而其他测试可能会受到特定食物变化中所含味觉物质范围之外的广泛变化的影响。这也可能取决于文献趋势的不均匀性：干预时间短或餐食负荷类型随机、所选味觉测试不合适以及存在潜在疾病。因此，需要开展进一步的研究，以更好地理解味觉测试与特定食物变化相关的可靠性。
