Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults

Background: The taste of carbohydrates may drive their intake. Sensitivity to carbohydrate taste varies among individuals, thus, it is important to understand how differences in sensitivity influence eating behaviour and body mass. Objective: The aims of this study were to assess associations among...

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Autores principales:	Andrew Costanzo, Natwalinkhol Settapramote, Niramon Utama-ang, Uracha Wanich, Simone Lewin, Russell Keast
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	carbohydrate taste alimentary body mass test-retest Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/faddc985c1454792840afdac61edaa4a
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spelling	oai:doaj.org-article:faddc985c1454792840afdac61edaa4a2021-11-25T18:34:35ZCarbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults10.3390/nu131138442072-6643https://doaj.org/article/faddc985c1454792840afdac61edaa4a2021-10-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/3844https://doaj.org/toc/2072-6643Background: The taste of carbohydrates may drive their intake. Sensitivity to carbohydrate taste varies among individuals, thus, it is important to understand how differences in sensitivity influence eating behaviour and body mass. Objective: The aims of this study were to assess associations among carbohydrate taste sensitivity, habitual and acute food intake, and body mass; as well as assess the reliability of the carbohydrate detection threshold (DT) test within and across days. Methods: Carbohydrate DT was assessed six times across three sessions in 36 healthy adult participants (22 female) using a three-alternate forced choice methodology. Moreover, 24 h diet records were completed on the days prior to testing sessions, and food intake at a buffet lunch was collected following each session. Anthropometry was also measured. Linear mixed regression models were fitted. Results: The DT test required at least three measures within a given day for good reliability (ICC = 0.76), but a single measure had good reliability when compared at the same time across days (ICC = 0.54–0.86). Carbohydrate DT was associated with BMI (kg/m<sup>2</sup>: β = −0.38, <i>p</i> = 0.014), habitual carbohydrate intake (g: β = −41.8, <i>p</i> = 0.003) and energy intake (kJ: β = −1068, <i>p</i> = 0.019) from the 24-h diet records, as well as acute intake of a buffet lunch (food weight (g): β = −76.1, <i>p</i> = 0.008). Conclusions: This suggests that individuals who are more sensitive to carbohydrate are more likely to consume greater quantities of carbohydrates and energy, resulting in a greater body mass.Andrew CostanzoNatwalinkhol SettapramoteNiramon Utama-angUracha WanichSimone LewinRussell KeastMDPI AGarticlecarbohydratetastealimentarybody masstest-retestNutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 3844, p 3844 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	carbohydrate taste alimentary body mass test-retest Nutrition. Foods and food supply TX341-641
spellingShingle	carbohydrate taste alimentary body mass test-retest Nutrition. Foods and food supply TX341-641 Andrew Costanzo Natwalinkhol Settapramote Niramon Utama-ang Uracha Wanich Simone Lewin Russell Keast Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults
description	Background: The taste of carbohydrates may drive their intake. Sensitivity to carbohydrate taste varies among individuals, thus, it is important to understand how differences in sensitivity influence eating behaviour and body mass. Objective: The aims of this study were to assess associations among carbohydrate taste sensitivity, habitual and acute food intake, and body mass; as well as assess the reliability of the carbohydrate detection threshold (DT) test within and across days. Methods: Carbohydrate DT was assessed six times across three sessions in 36 healthy adult participants (22 female) using a three-alternate forced choice methodology. Moreover, 24 h diet records were completed on the days prior to testing sessions, and food intake at a buffet lunch was collected following each session. Anthropometry was also measured. Linear mixed regression models were fitted. Results: The DT test required at least three measures within a given day for good reliability (ICC = 0.76), but a single measure had good reliability when compared at the same time across days (ICC = 0.54–0.86). Carbohydrate DT was associated with BMI (kg/m<sup>2</sup>: β = −0.38, <i>p</i> = 0.014), habitual carbohydrate intake (g: β = −41.8, <i>p</i> = 0.003) and energy intake (kJ: β = −1068, <i>p</i> = 0.019) from the 24-h diet records, as well as acute intake of a buffet lunch (food weight (g): β = −76.1, <i>p</i> = 0.008). Conclusions: This suggests that individuals who are more sensitive to carbohydrate are more likely to consume greater quantities of carbohydrates and energy, resulting in a greater body mass.
format	article
author	Andrew Costanzo Natwalinkhol Settapramote Niramon Utama-ang Uracha Wanich Simone Lewin Russell Keast
author_facet	Andrew Costanzo Natwalinkhol Settapramote Niramon Utama-ang Uracha Wanich Simone Lewin Russell Keast
author_sort	Andrew Costanzo
title	Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults
title_short	Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults
title_full	Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults
title_fullStr	Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults
title_full_unstemmed	Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults
title_sort	carbohydrate taste is associated with food intake and body mass in healthy australian adults
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/faddc985c1454792840afdac61edaa4a
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Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults

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