Associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents from public schools
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista de Nutrição |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-52732017000300369 |
Resumo: | ABSTRACT Objective This study aimed to investigate the associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents in public schools. Methods We used a cross-sectional study involving 1,036 adolescents of both sexes, aged 10-19 years. Preference for sweet or salty flavours and preference for foods high in sugar or sodium were evaluated. Measurements of body mass index and taste flavour intensity recognition were conducted. Results Most participants were unable to identify the flavours and/or intensities, and only 18.0% of participants were able to correctly identify both the flavour and intensity of the samples. Most participants (82.1%) preferring sweet foods had low sensitivity to this taste, just as a large proportion of individuals preferring saltiness (82.3%) were less sensitive to salt (p<0.001). Preference for saltiness was associated with pre-obesity. Conclusion We found an association between a preference for sweet or salty flavours and nutritional status, highlighting the importance of poor food choices in the development of obesity and other chronic diseases. |
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Associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents from public schoolsAdolescentsNutritional statusTaste perceptionABSTRACT Objective This study aimed to investigate the associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents in public schools. Methods We used a cross-sectional study involving 1,036 adolescents of both sexes, aged 10-19 years. Preference for sweet or salty flavours and preference for foods high in sugar or sodium were evaluated. Measurements of body mass index and taste flavour intensity recognition were conducted. Results Most participants were unable to identify the flavours and/or intensities, and only 18.0% of participants were able to correctly identify both the flavour and intensity of the samples. Most participants (82.1%) preferring sweet foods had low sensitivity to this taste, just as a large proportion of individuals preferring saltiness (82.3%) were less sensitive to salt (p<0.001). Preference for saltiness was associated with pre-obesity. Conclusion We found an association between a preference for sweet or salty flavours and nutritional status, highlighting the importance of poor food choices in the development of obesity and other chronic diseases.Pontifícia Universidade Católica de Campinas2017-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-52732017000300369Revista de Nutrição v.30 n.3 2017reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMP10.1590/1678-98652017000300009info:eu-repo/semantics/openAccessSANTOS,Marize Melo dosMARREIROS,Camila SantosSILVA,Herika Brenda Santana daOLIVEIRA,Ana Raquel Soares deCRUZ,Kyria Jayanne Clímacoeng2017-07-11T00:00:00Zoai:scielo:S1415-52732017000300369Revistahttp://www.scielo.br/rnONGhttps://old.scielo.br/oai/scielo-oai.php||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2017-07-11T00:00Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents from public schools |
title |
Associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents from public schools |
spellingShingle |
Associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents from public schools SANTOS,Marize Melo dos Adolescents Nutritional status Taste perception |
title_short |
Associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents from public schools |
title_full |
Associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents from public schools |
title_fullStr |
Associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents from public schools |
title_full_unstemmed |
Associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents from public schools |
title_sort |
Associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents from public schools |
author |
SANTOS,Marize Melo dos |
author_facet |
SANTOS,Marize Melo dos MARREIROS,Camila Santos SILVA,Herika Brenda Santana da OLIVEIRA,Ana Raquel Soares de CRUZ,Kyria Jayanne Clímaco |
author_role |
author |
author2 |
MARREIROS,Camila Santos SILVA,Herika Brenda Santana da OLIVEIRA,Ana Raquel Soares de CRUZ,Kyria Jayanne Clímaco |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
SANTOS,Marize Melo dos MARREIROS,Camila Santos SILVA,Herika Brenda Santana da OLIVEIRA,Ana Raquel Soares de CRUZ,Kyria Jayanne Clímaco |
dc.subject.por.fl_str_mv |
Adolescents Nutritional status Taste perception |
topic |
Adolescents Nutritional status Taste perception |
description |
ABSTRACT Objective This study aimed to investigate the associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents in public schools. Methods We used a cross-sectional study involving 1,036 adolescents of both sexes, aged 10-19 years. Preference for sweet or salty flavours and preference for foods high in sugar or sodium were evaluated. Measurements of body mass index and taste flavour intensity recognition were conducted. Results Most participants were unable to identify the flavours and/or intensities, and only 18.0% of participants were able to correctly identify both the flavour and intensity of the samples. Most participants (82.1%) preferring sweet foods had low sensitivity to this taste, just as a large proportion of individuals preferring saltiness (82.3%) were less sensitive to salt (p<0.001). Preference for saltiness was associated with pre-obesity. Conclusion We found an association between a preference for sweet or salty flavours and nutritional status, highlighting the importance of poor food choices in the development of obesity and other chronic diseases. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-52732017000300369 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-52732017000300369 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-98652017000300009 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Pontifícia Universidade Católica de Campinas |
publisher.none.fl_str_mv |
Pontifícia Universidade Católica de Campinas |
dc.source.none.fl_str_mv |
Revista de Nutrição v.30 n.3 2017 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
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1752128819732414464 |