Dipartimento di Medicina Clinica e Chirurgia, Scuola di Medicina, Università degli Studi di Napoli Federico II, Naples, Italy.
Istituto per l'Endocrinologia ed Oncologia Sperimentale del Consiglio Nazionale delle Ricerche (IEOS-CNR), Naples, Italy.
Nutr Diabetes. 2024 Aug 2;14(1):57. doi: 10.1038/s41387-024-00322-1.
BACKGROUND/OBJECTIVES: Adherence to dietary recommendations is a critical component in the management of type 1 diabetes (T1D). Taste and flavor significantly influence food choices. The aim of this study was to investigate taste sensitivity and flavor recognition ability in adults with T1D compared to healthy individuals.
SUBJECTS/METHODS: Seventy-two people with T1D and 72 matched healthy controls participated in the study. Participants underwent the gustometry test for sweet, sour, salty, and bitter tastes and the flavor test, which consisted of oral administration of aqueous aromatic solutions identifying 21 different compounds.
Participants with T1D had significantly lower flavor scores and gustometry scores than controls (p < 0.0001 and p = 0.0063, respectively). T1D individuals showed a lower perception of sour, bitter and salty tastes than controls, while the perception of sweet taste was similar. The sex differences and age-related decline in flavor perception observed in controls were not present in the participants with T1D. Neither BMI nor disease-related parameters such as fasting blood glucose on the day of the study, glycosylated hemoglobin, age at onset of diabetes, duration of diabetes, or type of insulin treatment (insulin pump or multiple daily injections) correlated with flavor and taste perception in the T1D participants.
Flavor and taste perception are impaired in adults with T1D, potentially affecting dietary adherence and food choices. This highlights the need for further research into the mechanisms underlying sensory changes in T1D and emphasizes the importance of targeted dietary interventions to improve health outcomes and quality of life in this population.
背景/目的： 饮食建议的依从性是 1 型糖尿病（T1D）管理的关键组成部分。味道和风味对食物选择有重大影响。本研究旨在调查 T1D 成人与健康个体相比的味觉敏感性和风味识别能力。
受试者/方法： 72 名 T1D 患者和 72 名匹配的健康对照者参加了这项研究。参与者接受了甜味、酸味、咸味和苦味的味觉测试以及风味测试，其中包括口服识别 21 种不同化合物的芳香水溶液。
T1D 患者的风味评分和味觉测试评分均明显低于对照组（p<0.0001 和 p=0.0063）。与对照组相比，T1D 个体对酸、苦和咸的味觉感知能力较低，而对甜的味觉感知能力相似。在对照组中观察到的性别差异和与年龄相关的风味感知下降在 T1D 患者中不存在。T1D 患者的体重指数（BMI）或与疾病相关的参数（如研究日的空腹血糖、糖化血红蛋白、糖尿病发病年龄、糖尿病病程或胰岛素治疗类型（胰岛素泵或多次每日注射））均与风味和味觉感知无关。
T1D 成人的味觉和风味感知受损，可能会影响饮食依从性和食物选择。这突出表明需要进一步研究 T1D 中感觉变化的机制，并强调需要针对饮食干预措施来改善该人群的健康结果和生活质量。
