Karmous Inchirah, Ben Othman Rym, Dergaa Ismail, Ceylan Halil İbrahim, Bey Cyrine, Dhahbi Wissem, Khan Amira Sayed, Jamoussi Henda, Muntean Raul Ioan, Khan Naim Akhtar
Research Unit on Obesity UR18ES01, Faculty of Medicine, University of Tunis El Manar, Tunis 1007, Tunisia.
Faculty of Medicine of Tunis, University of Tunis El Manar, Tunis 1007, Tunisia.
Nutrients. 2025 Jul 31;17(15):2515. doi: 10.3390/nu17152515.
: Taste changes are common during pregnancy and can have a significant impact on dietary habits. : This study aimed to investigate the influence of the perception of sweet and fat taste on diet in pregnant diabetic women. : This cross-sectional observational study included 66 pregnant women, 33 with gestational diabetes and 33 with pre-gestational type 2 diabetes. Taste perception tests were conducted to evaluate thresholds for detecting sweet and fatty tastes. Dietary surveys were used to assess daily nutrient intake, and various biochemical parameters, such as glycemia, HbA1c, and cholesterol, were analyzed. : The low-fat taster group (threshold > 0.75 mmol/L) included more patients with diabetes compared to those with gestational diabetes. All diabetic patients had low sucrose perception. Although pregnant women with gestational diabetes detected sweetness at high concentrations, pregnant women with diabetes detected it at lower concentrations (0.012 ± 0.023 mmol/L vs. 0.006 ± 0.005 mmol/L; = 0.3). High-fat tasters exhibited elevated glycemia compared to low-fat tasters (6.04 ± 1.88 mmol/L vs. 7.47 ± 3.4 mmol/L; = 0.03). They also had higher cholesterol ( = 0.04) and lower HDL-C levels (4.96 ± 1.04 mmol/L vs. 1.36 ± 0.29 mmol/L; = 0.03). High-fat tasters showed more frequent daily consumption of oil, butter, cheese, and chocolate. The highly sweet tasters had higher cholesterol levels and lower LDL levels. Individuals who reported being highly sensitive to sweet taste consumed more daily oil, sweetened yogurt, or cream desserts, as well as white sugar. : These findings indicate that altered sensitivity to fat and sweet tastes is associated with different dietary habits and metabolic profiles in pregnant women with diabetes. Specifically, reduced sensitivity to the taste of fat is associated with higher consumption of high-fat foods and poorer lipid profiles. In contrast, sensitivity to sweet taste correlates with an increased intake of sugary and fatty foods. Understanding these taste-related behaviors can help develop personalized nutritional strategies to improve metabolic control and maternal-fetal outcomes in this high-risk group.
味觉变化在孕期很常见，并且会对饮食习惯产生重大影响。本研究旨在调查甜味和脂肪味感知对妊娠糖尿病女性饮食的影响。这项横断面观察性研究纳入了66名孕妇，其中33名患有妊娠期糖尿病，33名患有孕前2型糖尿病。进行了味觉感知测试以评估检测甜味和脂肪味的阈值。采用饮食调查来评估每日营养摄入量，并分析了各种生化参数，如血糖、糖化血红蛋白和胆固醇。与妊娠期糖尿病患者相比，低脂味觉者组（阈值>0.75 mmol/L）中糖尿病患者更多。所有糖尿病患者对蔗糖的感知都较低。虽然妊娠期糖尿病孕妇在高浓度时能检测到甜味，但糖尿病孕妇在较低浓度时就能检测到（0.012±0.023 mmol/L对0.006±0.005 mmol/L；P = 0.3）。与低脂味觉者相比，高脂味觉者的血糖升高（6.04±1.88 mmol/L对7.47±3.4 mmol/L；P = 0.03）。他们的胆固醇也更高（P = 0.04），高密度脂蛋白胆固醇水平更低（4.96±1.04 mmol/L对1.36±0.29 mmol/L；P = 0.03）。高脂味觉者每日食用油、黄油、奶酪和巧克力的频率更高。高甜味觉者的胆固醇水平更高，低密度脂蛋白水平更低。报告对甜味高度敏感的个体每日食用更多的油、加糖酸奶或奶油甜点以及白糖。这些发现表明，对脂肪味和甜味的敏感性改变与糖尿病孕妇的不同饮食习惯和代谢特征相关。具体而言，对脂肪味的敏感性降低与高脂肪食物的高摄入量和较差的血脂状况有关。相反，对甜味的敏感性与含糖和高脂肪食物的摄入量增加相关。了解这些与味觉相关的行为有助于制定个性化的营养策略，以改善这一高危群体的代谢控制和母婴结局。
