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Article

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

1
CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC 3125, Australia
2
Department of Agro-Industry, Faculty of Agriculture and Technology, Rajamangala University of Technology Isan Surin Campus, Surin 32000, Thailand
3
Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand
4
Cluster of High Value Product from Thai Rice for Health, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand
*
Author to whom correspondence should be addressed.
Academic Editors: Melania Melis, Iole Tomassini Barbarossa and Giorgia Sollai
Nutrients 2021, 13(11), 3844; https://doi.org/10.3390/nu13113844
Received: 6 October 2021 / Revised: 25 October 2021 / Accepted: 25 October 2021 / Published: 28 October 2021
(This article belongs to the Special Issue Implications of Taste and Olfaction in Nutrition and Health)
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. View Full-Text
Keywords: carbohydrate; taste; alimentary; body mass; test-retest carbohydrate; taste; alimentary; body mass; test-retest
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MDPI and ACS Style

Costanzo, A.; Settapramote, N.; Utama-ang, N.; Wanich, U.; Lewin, S.; Keast, R. Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults. Nutrients 2021, 13, 3844. https://doi.org/10.3390/nu13113844

AMA Style

Costanzo A, Settapramote N, Utama-ang N, Wanich U, Lewin S, Keast R. Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults. Nutrients. 2021; 13(11):3844. https://doi.org/10.3390/nu13113844

Chicago/Turabian Style

Costanzo, Andrew, Natwalinkhol Settapramote, Niramon Utama-ang, Uracha Wanich, Simone Lewin, and Russell Keast. 2021. "Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults" Nutrients 13, no. 11: 3844. https://doi.org/10.3390/nu13113844

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