Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults
| Autor: | Niramon Utama-ang, Andrew Costanzo, Russell Keast, Uracha Wanich, Simone Lewin, Natwalinkhol Settapramote |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Adult
Male Food intake Taste Adolescent Mixed regression Satiation Diet Records Article Body Mass Index taste Eating Young Adult Animal science Dietary Carbohydrates Medicine Humans TX341-641 alimentary Eating behaviour Carbohydrate intake Clinical Trials as Topic Nutrition and Dietetics Anthropometry business.industry Nutrition. Foods and food supply Australia Reproducibility of Results Feeding Behavior test-retest Carbohydrate Middle Aged Healthy Volunteers body mass Lunch carbohydrate Linear Models Female Perception business Energy Intake Food Science |
| Zdroj: | Nutrients, Vol 13, Iss 3844, p 3844 (2021) Nutrients Volume 13 Issue 11 |
| ISSN: | 2072-6643 |
| Popis: | 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/m2: β = −0.38, p = 0.014), habitual carbohydrate intake (g: β = −41.8, p = 0.003) and energy intake (kJ: β = −1068, p = 0.019) from the 24-h diet records, as well as acute intake of a buffet lunch (food weight (g): β = −76.1, p = 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|