Impact of Nutritional Intervention on Taste Perception—A Scoping Review

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 electr...

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Autores principales:	Alessandro Micarelli, Sandro Malacrida, Giacomo Strapazzon, Simona Mrakic-Sposta, Beatrice Micarelli, Nicolò Alessandrini, Valentina Carbini, Sara Caputo, Marika Falla, Marco Alessandrini
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	taste test food gustatory perception diet taste threshold Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/aee3cc914b2444a5bfc0b44e530ea1a3
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spelling	oai:doaj.org-article:aee3cc914b2444a5bfc0b44e530ea1a32021-11-25T17:35:08ZImpact of Nutritional Intervention on Taste Perception—A Scoping Review10.3390/foods101127472304-8158https://doaj.org/article/aee3cc914b2444a5bfc0b44e530ea1a32021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2747https://doaj.org/toc/2304-8158The 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.Alessandro MicarelliSandro MalacridaGiacomo StrapazzonSimona Mrakic-SpostaBeatrice MicarelliNicolò AlessandriniValentina CarbiniSara CaputoMarika FallaMarco AlessandriniMDPI AGarticletaste testfoodgustatory perceptiondiettaste thresholdChemical technologyTP1-1185ENFoods, Vol 10, Iss 2747, p 2747 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	taste test food gustatory perception diet taste threshold Chemical technology TP1-1185
spellingShingle	taste test food gustatory perception diet taste threshold Chemical technology TP1-1185 Alessandro Micarelli Sandro Malacrida Giacomo Strapazzon Simona Mrakic-Sposta Beatrice Micarelli Nicolò Alessandrini Valentina Carbini Sara Caputo Marika Falla Marco Alessandrini Impact of Nutritional Intervention on Taste Perception—A Scoping Review
description	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.
format	article
author	Alessandro Micarelli Sandro Malacrida Giacomo Strapazzon Simona Mrakic-Sposta Beatrice Micarelli Nicolò Alessandrini Valentina Carbini Sara Caputo Marika Falla Marco Alessandrini
author_facet	Alessandro Micarelli Sandro Malacrida Giacomo Strapazzon Simona Mrakic-Sposta Beatrice Micarelli Nicolò Alessandrini Valentina Carbini Sara Caputo Marika Falla Marco Alessandrini
author_sort	Alessandro Micarelli
title	Impact of Nutritional Intervention on Taste Perception—A Scoping Review
title_short	Impact of Nutritional Intervention on Taste Perception—A Scoping Review
title_full	Impact of Nutritional Intervention on Taste Perception—A Scoping Review
title_fullStr	Impact of Nutritional Intervention on Taste Perception—A Scoping Review
title_full_unstemmed	Impact of Nutritional Intervention on Taste Perception—A Scoping Review
title_sort	impact of nutritional intervention on taste perception—a scoping review
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/aee3cc914b2444a5bfc0b44e530ea1a3
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Impact of Nutritional Intervention on Taste Perception—A Scoping Review

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