味觉阈值与肥胖：五种主要味觉的比较研究
Gustatory thresholds and obesity: a comparative study of five main tastes.
作者信息
Khalighi Hamidreza, Mortazavi Hamed, Anbari Fahimeh, Eftekhari Masoumeh Sadat, Mohammadnia Nahid, Mirzaei Homa, Nashibi Sara
机构信息
Oral Medicine Department, School of Dentistry, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
School of Dentistry, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
出版信息
BMC Nutr. 2025 Jul 21;11(1):142. doi: 10.1186/s40795-025-01125-y.
BACKGROUND
Obesity is an important public health concern, which has dramatically grown in the last decades. Taste sensation determines food preferences and could contribute to obesity. Considering the conflicting results about the association of gustatory threshold and overweight/obesity status of individuals, this study designed to compare gustatory threshold of five main tastes (sweet, umami, salty, bitter, and sour) among individuals with overweight/obesity and with a normal BMI.
METHODS
In this case-control and population-based study, 100 adults participated, divided into two equal number of normal and overweight/obese groups. To measure gustatory threshold of sweet, umami, salty, bitter, and sour tastes, solutions of sucrose, monosodium glutamate, sodium chloride, quinine hydrochloride and citric acid were prepared respectively. Three millimeters of each solution was dropped on the right side of the posterior tongue, and the same volume of distilled water was dropped on the left side. The concentration at which the participant perceived the taste was considered the gustatory threshold. The data was analyzed in SPSS software version 22 with the Mann-Whitney test and Spearmen correlation coefficient.
RESULTS
No statistically significant differences were observed between the gustatory thresholds of the five main tastes among participants with normal BMI and with overweight/obesity. Moreover, among the numerical value of BMI and perceived concentrations of each of the tastes, no association was found (p value > 0.05).
CONCLUSIONS
According to the findings obtained from this study, no significant statistical difference in gustatory threshold of five main tastes was observed among individuals with overweight/obesity and normal weight.
背景
肥胖是一个重要的公共卫生问题，在过去几十年中急剧增加。味觉决定食物偏好，可能导致肥胖。考虑到关于味觉阈值与个体超重/肥胖状态之间关联的结果相互矛盾，本研究旨在比较超重/肥胖个体和体重指数（BMI）正常个体对五种主要味觉（甜、鲜味、咸、苦和酸）的味觉阈值。
方法
在这项基于人群的病例对照研究中，100名成年人参与，分为正常组和超重/肥胖组，每组人数相等。为了测量甜、鲜味、咸、苦和酸味的味觉阈值，分别制备了蔗糖、味精、氯化钠、盐酸奎宁和柠檬酸溶液。将每种溶液3毫升滴在舌后部右侧，在左侧滴入相同体积的蒸馏水。参与者感知到味道的浓度被视为味觉阈值。使用SPSS 22软件通过曼-惠特尼检验和斯皮尔曼相关系数对数据进行分析。
结果
BMI正常的参与者和超重/肥胖的参与者在五种主要味觉的味觉阈值之间未观察到统计学上的显著差异。此外，在BMI数值与每种味觉的感知浓度之间未发现关联（p值>0.05）。
结论
根据本研究获得的结果，超重/肥胖个体和正常体重个体在五种主要味觉的味觉阈值上未观察到显著统计学差异。
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