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The Interaction Between Flavor and Diet
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The Interaction Between Flavor and Diet

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: closed (5 February 2025) | Viewed by 9327

Special Issue Editor

Dr. Paul W. Wise

E-Mail Website
Guest Editor
Monell Chemical Senses Center, 3500 Market St., Philadelphia, PA 19104, USA
Interests: psychophysics; flavor; taste; mouthfeel; sensory science; sensory nutrition

Special Issue Information

Dear Colleagues,

The over- or under-consumption of various nutrients has been linked to a risk of disease, including cancer, heart disease, and diabetes. Thus, understanding the factors that drive eating is critical to understanding nutritional homeostasis. Though many factors influence eating, a considerable body of literature shows that flavor, including the taste, smell, and mouthfeel, is a primary driver of what we eat or reject. Yet, what we eat can, in turn, affect our flavor perception, which is a type of sensory plasticity. A better understanding of these effects is needed to inform public policy and design new foods and dietary guidelines to improve people’s health.

For this Special Issue, entitled “The Interaction between Flavor and Diet”, we welcome the submission of original research, systematic reviews, and meta-analyses in the area of sensory nutrition, including research that focuses on how the chemical senses (e.g., taste, smell, and oral somatosensation) affect people’s diet and health. Human and animal studies using various approaches, from genetics and moleuclar biology to neuroscience, psychophysics, and sensory science will be considered. The topics include, but are not limited to, the influence of flavor on food preference and choice (including learned preferences), the influence of diet on flavor perception, the contribution of flavor to satiation, and the influence of flavor on digestion and metabolism.

Dr. Paul W. Wise
Guest Editor

Manuscript Submission Information

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Keywords

  • sensory nutrition
  • taste
  • aroma
  • smell
  • mouthfeel
  • flavor
  • preference
  • food choice
  • eating behavior

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Published Papers (7 papers)

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Research

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22 pages, 2221 KiB  
Article
Luminal Sweet Sensing and Enteric Nervous System Participate in Regulation of Intestinal Glucose Transporter, GLUT2
by Andrew W. Moran, Miran Alrammahi, Kristian Daly, Darren Weatherburn, Catherine Ionescu, Alexandra Blanchard and Soraya P. Shirazi-Beechey
Nutrients 2025, 17(9), 1547; https://doi.org/10.3390/nu17091547 - 30 Apr 2025
Viewed by 298
Abstract
Background/Objectives: Dietary glucose is transported across the intestinal absorptive cell into the systemic circulation by the apically located Na+-dependent glucose transporter 1 (SGLT1, SLC5A1) and basally residing Na+-independent glucose transporter 2 (GLUT2, SLC2A2). Whilst recent experimental evidence [...] Read more.
Background/Objectives: Dietary glucose is transported across the intestinal absorptive cell into the systemic circulation by the apically located Na+-dependent glucose transporter 1 (SGLT1, SLC5A1) and basally residing Na+-independent glucose transporter 2 (GLUT2, SLC2A2). Whilst recent experimental evidence has shown that sensing of sweet compounds by the gut-expressed sweet taste receptor T1R2–T1R3 and glucagon-like peptide-2 receptor signalling are components of the pathway controlling SGLT1 expression, little is known about the mechanisms involved in the regulation of GLUT2. In this study, we tested the hypothesis that T1R2–T1R3 and its downstream signalling pathway participate in the regulation of intestinal GLUT2. Methods: We used in vivo and in vitro approaches employing a weaning pig model, a heterologous expression assay, and knockout mice for elucidating the regulation of GLUT2 by luminal sugars. Results: A plant-based sweetener formulation included in piglets’ diet led to a marked increase in GLUT2 expression in piglets’ intestine, compared to controls. The sweeteners that do not activate pig T1R2–T1R3 failed to upregulate GLUT2. There was a significant increase in GLUT2 expression when the sweetener sucralose, which activates T1R2–T1R3, was included in the drinking water of wild-type mice. However, in knockout mice, in which the genes for the sweet receptor subunit T1R3 and the associated G-protein gustducin were deleted, there was no upregulation of GLUT2 expression in response to sucralose supplementation. There was a notable increase in GLUT2 expression in wild-type mice fed a high-carbohydrate diet compared to when maintained on a low-carbohydrate diet. However, in GLP-2 receptor knockout mice kept on the high-carbohydrate diet, there was no enhancement in GLUT2 expression. Conclusions: The experimental evidence suggests that luminal sweet sensing via T1R2–T1R3 and the enteroendocrine-derived GLP-2 are constituents of the regulatory pathway controlling GLUT2 expression. Full article
(This article belongs to the Special Issue The Interaction Between Flavor and Diet)
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29 pages, 2774 KiB  
Article
TAS1R2/TAS1R3 Single-Nucleotide Polymorphisms Affect Sweet Taste Receptor Activation by Sweeteners: The SWEET Project
by Christine Belloir, Mathilde Jeannin, Adeline Karolkowski and Loïc Briand
Nutrients 2025, 17(6), 949; https://doi.org/10.3390/nu17060949 - 8 Mar 2025
Cited by 1 | Viewed by 1408
Abstract
Background/Objectives: Studies have hypothesised that single-nucleotide polymorphisms (SNPs) in the TAS1R2 and TAS1R3 genes may alter sweet compound detection and eating habits, thereby increasing the risk of obesity. This in vitro study aims to measure the impact of human TAS1R2/TAS1R3 polymorphisms, [...] Read more.
Background/Objectives: Studies have hypothesised that single-nucleotide polymorphisms (SNPs) in the TAS1R2 and TAS1R3 genes may alter sweet compound detection and eating habits, thereby increasing the risk of obesity. This in vitro study aims to measure the impact of human TAS1R2/TAS1R3 polymorphisms, some of which are thought to be involved in obesity, on the response of the sweet taste receptor to various sweeteners. It also aims to identify new SNPs in an obese population associated with a decrease in or loss of TAS1R2/TAS1R3 function. Methods: First, the effects of 12 human TAS1R2-SNPs and 16 human TAS1R3-SNPs, previously identified in the literature, on the response of the sweet taste receptor stimulated by 12 sweeteners were investigated using functional cellular assays. Second, a total of 162 blood samples were collected from an obese population (BMI between 25 and 35 kg/m2) involved in the SWEET project. The TaqMan method for SNP genotyping was carried out using DNA extracted from blood samples to identify new SNPs and predict possible/probable TAS1R2/TAS1R3 loss of function. Results: Although certain human TAS1R2/TAS1R3 SNPs showed reduced receptor response, they were not associated with particular phenotypes. Seven SNPs were predicted to severely impair the human TAS1R2/TAS1R3 response to sweeteners. Conclusions: Although some TAS1R2- and TAS1R3-SNPs have previously been associated with obesity, our cellular results do not confirm this association and reinforce the hypothesis, put forward by other researchers, that sweet taste perception and sugar consumption are governed by factors other than the TAS1R2 and TAS1R3 genes. Full article
(This article belongs to the Special Issue The Interaction Between Flavor and Diet)
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18 pages, 1602 KiB  
Article
Bitter and Sweet Diets Alter Taste Response and Alcohol Consumption Behavior in Mice
by Anna P. Koh and Robin Dando
Nutrients 2025, 17(5), 874; https://doi.org/10.3390/nu17050874 - 28 Feb 2025
Viewed by 912
Abstract
Background/Objectives: Taste guides the consumption of food and alcohol for both humans and rodents. Given that chronic dietary exposure to bitter and sweet foods are purported to alter the perception of bitter and sweet tastes respectively, we hypothesized that dietary habits may shape [...] Read more.
Background/Objectives: Taste guides the consumption of food and alcohol for both humans and rodents. Given that chronic dietary exposure to bitter and sweet foods are purported to alter the perception of bitter and sweet tastes respectively, we hypothesized that dietary habits may shape how the taste properties of ethanol are perceived and thus how it is consumed. Methods: Using C57BL/6 mice as a model, we contrasted taste behavior, morphology, and expression after a 4-week diet featuring consistent bitter, sweet, or neutral (water) stimuli. Results: Our results demonstrated that a 4-week bitter diet containing a quinine solution increased preference for ethanol, while a 4-week sweet diet consisting of a sucralose solution did not alter ethanol preference nor intake. The quinine diet also reduced the number of sweet- or umami-sensing T1R3-positive cells in the circumvallate papillae taste buds of the mice. Conclusions: Based on the behavioral changes observed with the bitter diet, it is possible that either bitter or sweet taste, or both together, drive the increase in ethanol preference. The implications of these findings for alcohol consumption are that dietary habits that do not necessarily concern alcohol may be capable of altering alcohol preference via taste habituation. Habitual intake of bitter and/or sweet foods can shift the perception of taste over time. Changes to how the taste components of alcohol are perceived may also alter how acceptable the taste of alcohol is when experienced as a whole, thereby having the unintended consequence of shifting alcohol consumption levels. Our study demonstrates another side to bitter habituation, which, thus far, has been studied in the more positive context of developing a set of dietary tactics for promoting bitter vegetable intake. Full article
(This article belongs to the Special Issue The Interaction Between Flavor and Diet)
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17 pages, 807 KiB  
Article
Liking for Sweet Taste, Sweet Food Intakes, and Sugar Intakes
by Katherine M. Appleton
Nutrients 2024, 16(21), 3672; https://doi.org/10.3390/nu16213672 - 29 Oct 2024
Cited by 4 | Viewed by 2257
Abstract
Background/Objectives: Sweet taste preferences are currently targeted to aid with reducing free sugar intakes, but associations between sweet taste liking, sweet food intakes, and sugar intakes are not well established. Methods: UK consumers (n = 179) who were consuming >5% of total energy [...] Read more.
Background/Objectives: Sweet taste preferences are currently targeted to aid with reducing free sugar intakes, but associations between sweet taste liking, sweet food intakes, and sugar intakes are not well established. Methods: UK consumers (n = 179) who were consuming >5% of total energy intakes from free sugars provided several laboratory measures of sweet taste liking, laboratory test meal measures of sweet food choice and sugar intakes, and 3-day food diary measures of free-living free sugar and total sugar intakes. Liking measures included liking for a 1 M sucrose solution, and pleasantness, desire to eat, and sweet taste intensity ratings for seven foods of a range of sweet taste intensities in a taste test. Results: Wide individual differences in sweet taste liking, in liking for a high sweet taste intensity, and in the relationships between sweet taste intensity and sweet taste liking were found. The majority of participants confirmed high liking and increasing liking for increasingly sweet tastes, but differing patterns of responses were also found. Higher liking for sweet foods was associated with increased sweet food selection and consumption at the test meal, and to some degree with free sugar and total sugar consumption in this restricted scenario. However, we found no associations between sweet taste liking, regardless of measure, and either free-living free sugar or total sugar intakes. Conclusions: These findings cast doubt on assumptions that sweet taste preferences are high for all and that these high sweet taste preferences drive high free sugar intakes. Full article
(This article belongs to the Special Issue The Interaction Between Flavor and Diet)
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28 pages, 1905 KiB  
Article
Mice Condition Cephalic-Phase Insulin Release to Flavors Associated with Postoral Actions of Concentrated Glucose
by John I. Glendinning, Alix Archambeau, Lillian R. Brouwer, Alyson Dennis, Kiriaki Georgiou, Jessica Ivanov, Rochelle Vayntrub and Anthony Sclafani
Nutrients 2024, 16(14), 2250; https://doi.org/10.3390/nu16142250 - 12 Jul 2024
Cited by 1 | Viewed by 2037
Abstract
Rats can condition cephalic-phase insulin responses (CPIRs) to specific sounds or times of the day that predict food availability. The present study asked whether mice can condition a CPIR to the flavor of sapid solutions that produce postoral glucose stimulation. To this end, [...] Read more.
Rats can condition cephalic-phase insulin responses (CPIRs) to specific sounds or times of the day that predict food availability. The present study asked whether mice can condition a CPIR to the flavor of sapid solutions that produce postoral glucose stimulation. To this end, we subjected C57BL/6 mice to one of six experimental protocols. We varied both the duration of the five training sessions (i.e., 23 h or 1 h) and the nature of the training solution. In Experiment 1, consumption of a 0.61% saccharin solution was paired with IG co-infusion of a 16% glucose solution. In Experiments 2–6, the mice consumed a training solution containing a mixture of 0.61% saccharin + 16% glucose, 32% sucrose, 32% maltodextrin, flavored 32% maltodextrin, or 16% maltodextrin. We subsequently asked whether consumption of any of these fluids conditioned a CPIR to a test solution that produced a similar flavor, but which did not elicit a CPIR in naïve mice. The mice did condition a CPIR, but only to the solutions containing 32% maltodextrin. We attribute this conditioning to postoral actions of the concentrated maltodextrin solutions. Full article
(This article belongs to the Special Issue The Interaction Between Flavor and Diet)
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Review

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12 pages, 641 KiB  
Review
Taste Plasticity in Nutrition and Health: A Scoping Review
by Hayeon Sung, Elizabeth Heaton and Monica Dus
Nutrients 2025, 17(8), 1336; https://doi.org/10.3390/nu17081336 - 12 Apr 2025
Viewed by 645
Abstract
Taste sensation is at the intersection of nutrition and health. Our food choices are shaped by the foods we like, but our dietary habits can, in turn, influence how we sense food. This phenomenon, known as diet-induced taste plasticity, has received renewed attention [...] Read more.
Taste sensation is at the intersection of nutrition and health. Our food choices are shaped by the foods we like, but our dietary habits can, in turn, influence how we sense food. This phenomenon, known as diet-induced taste plasticity, has received renewed attention as a tool for designing healthier foods and retraining eating habits. This review synthesizes emerging data from humans and model organisms to characterize how dietary environments shape taste sensation while exploring its underlying molecular and physiological mechanisms. Although there is still so much to discover about this phenomenon, accumulating evidence suggests an inverse relationship between a tastant concentration and the ability of the organism to respond to it. The effects largely depend on diet, but body weight changes play a role in specific dietary settings. Several mechanisms are at play, including receptor abundance and function, neuroendocrine signaling, gene expression, and neuroinflammation. Many open questions on mechanisms remain, including the concentration and times of exposure for effects to manifest and the consequences for nutrition and health. Beyond mechanisms, future research should explore strategies to leverage taste adaptation for healthier food design. Full article
(This article belongs to the Special Issue The Interaction Between Flavor and Diet)
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21 pages, 580 KiB  
Review
Smell and Taste Impairments in Head and Neck Cancer Patients—A Scoping Review
by Nidhi Jha, Jed Speers, Lauren Gastineau, Shivani Patel, William Liu, Emily Pfahl, Apoorva Ramaswamy and Kai Zhao
Nutrients 2025, 17(6), 1087; https://doi.org/10.3390/nu17061087 - 20 Mar 2025
Viewed by 651
Abstract
Head and neck cancer affects millions worldwide. The risk factors are numerous, including smoking, alcohol consumption, and human papillomavirus to name a few. While improved preventative, diagnostic, and treatment methods have decreased mortality rates, the treatments (chemotherapy, radiotherapy, or surgery) often result in [...] Read more.
Head and neck cancer affects millions worldwide. The risk factors are numerous, including smoking, alcohol consumption, and human papillomavirus to name a few. While improved preventative, diagnostic, and treatment methods have decreased mortality rates, the treatments (chemotherapy, radiotherapy, or surgery) often result in smell and/or taste impairments. These can impact quality of life during and after cancer treatment. A scoping review was performed to understand current research and future directions regarding smell and taste impairments in head and neck cancer patients. PRISMA guidelines were followed and Rayyan.ai was used to search and compile journal articles. Three databases, EBSCOhost, Google Scholar, and PubMed, were also searched. Search terms included smell, taste, dysgeusia, ageusia, hypogeusia, parosmia, anosmia, hyposmia, dysosmia, and head and neck cancer. A total of 1580 articles were found through Rayyan.ai and 8022 were found through the three databases, which were manually screened. Articles assessing patients with a different malignancy, benign tumors, pediatric populations, animal studies, abstracts, and review articles were excluded. A total of 47 articles were found using this strategy. Of those we identified, 37 articles discussed taste impairments, 12 articles discussed smell impairments, and 3 articles discussed treatments for smell and/or taste impairments. All 37 articles concluded that there was some taste alteration in head and neck cancer patients due to their treatment. However, the specific taste qualities (sweet, sour, salty, or bitter) that were impaired, whether taste function returned to baseline, and which treatments led to impairments varied. For the 12 studies that assessed smell impairments, the results also varied. Some studies found significant objective impairments in smell while others found no significant impairment. Zinc sulfate was not found to be an effective treatment option for taste impairments; however, a liposomal spray showed some potential. Future studies should aim to understand which treatments and types of head and neck cancer lead to chemosensory impairments, whether chemosensory alterations negatively impact a patient’s nutritional status, and treatments or preventative measures for smell and taste changes. Full article
(This article belongs to the Special Issue The Interaction Between Flavor and Diet)
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