Burge J C, Schaumburg J Z, Choban P S, DiSilvestro R A, Flancbaum L
Division of Medical Dietetics, Ohio State University, Columbus 43210-1228, USA.
J Am Diet Assoc. 1995 Jun;95(6):666-70. doi: 10.1016/S0002-8223(95)00182-4.
Patients who have undergone Roux-en-Y gastric bypass (RYGB) for clinically severe obesity often report an aversion to sweet foods and meat. This study was designed to determine whether changes in taste acuity occur after RYGB.
This prospective, repeated measures trial evaluated acuity for sweet (sucrose) and bitter (urea) tastes, zinc status, and reported changes in taste perceptions in patients undergoing RYGB for weight reduction.
Taste acuity and serum zinc level were measured in 14 subjects, 6 men and 8 women (mean preoperative body mass index [calculated as kg/m2] = 60.8 +/- 11.8 and mean age = 38.4 +/- 6 years), before surgery and 6 and 12 weeks after surgery. Inquiries regarding taste preferences were made at each postoperative visit with specific reference to sweets and meat. Serum zinc level was measured at the same visit. A noncontrolled comparison group of 4 subjects who were consuming a very-low-calorie diet also underwent taste acuity testing at similar intervals.
The main outcome measures were recognition taste thresholds, serum zinc levels, and taste preference changes.
Analysis of variance with repeated measures over time, Pearson correlation coefficients, and post hoc analysis of variance were used to analyze data.
Mean recognition thresholds for sucrose were 0.047 +/- 0.03 mol/L preoperatively and fell significantly to 0.024 +/- 0.01 and 0.019 +/- 0.01 mol/L at 6 and 12 weeks postoperatively, respectively. Overall, there were no significant differences in taste thresholds for urea over time; a significant difference was noted, however, in the pattern of change for urea between patients who reported an aversion to meats and those who did not. Zinc concentrations did not change during the study.
APPLICATION/CONCLUSIONS: At 6 weeks postoperatively, all patients reported that foods tasted sweeter, and they modified food selection accordingly. Six patients reported an aversion to meats associated with increased nausea and vomiting. Acuity for sweet and bitter tastes may need to be considered when planning dietary modifications for patients undergoing RYGB.
接受Roux-en-Y胃旁路术（RYGB）治疗临床严重肥胖症的患者常报告对甜食和肉类有厌恶感。本研究旨在确定RYGB术后味觉敏锐度是否发生变化。
这项前瞻性重复测量试验评估了接受RYGB减重手术患者对甜味（蔗糖）和苦味（尿素）的味觉敏锐度、锌状态以及报告的味觉感知变化。
在手术前、术后6周和12周对14名受试者（6名男性和8名女性，术前平均体重指数[以kg/m²计算]=60.8±11.8，平均年龄=38.4±6岁）进行味觉敏锐度和血清锌水平测量。每次术后随访时询问味觉偏好，特别提及甜食和肉类。在同一随访时测量血清锌水平。4名食用极低热量饮食的非对照比较组受试者也在相似间隔进行味觉敏锐度测试。
主要观察指标为识别味觉阈值、血清锌水平和味觉偏好变化。
采用随时间重复测量的方差分析、Pearson相关系数和事后方差分析来分析数据。
术前蔗糖的平均识别阈值为0.047±0.03mol/L，术后6周和12周分别显著降至0.024±0.01和0.019±0.01mol/L。总体而言，尿素的味觉阈值随时间无显著差异；然而，报告厌恶肉类的患者和未报告厌恶肉类的患者之间，尿素的变化模式存在显著差异。研究期间锌浓度未发生变化。
应用/结论：术后6周，所有患者均报告食物尝起来更甜，并相应改变了食物选择。6名患者报告厌恶肉类，伴有恶心和呕吐增加。为接受RYGB手术的患者制定饮食调整计划时，可能需要考虑甜味和苦味的敏锐度。
