AIM: To investigate the relationship between salt intake and salty taste and risk of gastric cancer. METHODS: A 1:2 matched hospital based case-control study including 300 patients with gastric cancer and 600 cancer-f...AIM: To investigate the relationship between salt intake and salty taste and risk of gastric cancer. METHODS: A 1:2 matched hospital based case-control study including 300 patients with gastric cancer and 600 cancer-free subjects as controls. Subjects were interviewed with a structured questionnaire containing 80 items, which elicited information on dietary, lifestyle habits, smoking and drinking histories. Subjects were tested for salt taste sensitivity threshold (STST) usingconcentrated saline solutions (0.22-58.4 g/L). Conditional logistic regression was used to calculate odds ratios (ORs) and 95% confidence intervals (95% CI). RESULTS: Alcohol and tobacco consumption increased the risk of gastric cancer [OR (95% CI) was 2.27 (1.27-4.04) for alcohol and 2.41 (1.51-3.87) for tobacco]. A protective effect was observed in frequent consumption of fresh vegetable and fruit [OR (95% CI) was 0.92 (0.58-0.98) for fresh vegetable and 0.87 (0.67-0.93) for fruit]. Strong association was found between STST ≥ 5 and gastric cancer [OR = 5.71 (3.18-6.72)]. Increased STST score was significantly associated with salted food intake and salty taste preference (P < 0.05). CONCLUSION: A high STST score is strongly associated with gastric cancer risk. STST can be used to evaluate an inherited characteristic of salt preference, and it is a simple index to verify the salt intake in clinic.展开更多
Dietary protein(P)and carbohydrate(C)have a major impact on the sweet taste sensation.However,it remains unclear whether the balance of P and C influences the sweet taste sensitivity.Here,we use the nutritional geomet...Dietary protein(P)and carbohydrate(C)have a major impact on the sweet taste sensation.However,it remains unclear whether the balance of P and C influences the sweet taste sensitivity.Here,we use the nutritional geometry framework(NGF)to address the interaction of protein and carbohydrates on sweet taste using Drosophila as a model.Our results reveal that high-protein,low-carbohydrate(HPLC)diets sensitize to sweet taste and low-protein,high-carbohydrate(LPHC)diets desensitize sweet taste in both male and female flies.We further investigate the underlying mechanisms of the effects of two diets on sweet taste using RNA sequencing.When compared to the LPHC diet,the m RNA expression of genes involved in the metabolism of glycine,serine,and threonine is significantly upregulated in the HPLC diet group,suggesting these amino acids may mediate sweet taste perception.We further find that sweet sensitization occurs in flies fed with the LPHC diet supplemented with serine and threonine.Our study demonstrates that sucrose taste sensitivity is affected by the balance of dietary protein and carbohydrates possibly through changes in serine and threonine.展开更多
This study investigated the relationship between taste sensitivity, the frequency and the preference for eating foods rich in zinc, dietary habits, and restrained eating among Japanese female undergraduate students. F...This study investigated the relationship between taste sensitivity, the frequency and the preference for eating foods rich in zinc, dietary habits, and restrained eating among Japanese female undergraduate students. Forty-three subjects be-tween the ages of 20 and 22 participated in this study. After a taste-sensitivity test for sweetness and saltiness the stu-dents completed a food list indicating the intake frequency and preference of foods rich in zinc and their eating habits. The students were divided into four groups: high salt-taste sensitivity (SA-HG), low salt-taste sensitivity (SA-LG), high sweet-taste sensitivity (SW-HG), and low sweet-taste sensitivity (SW-LG). Individuals in the SA-HG group ate more foods rich in zinc and were more concerned with their health than those in the SA-LG group. Further, the SW-LG group ate more convenience foods than the SW-HG group. High salt-taste sensitivity could be predicted by eating more but less preference of foods rich in zinc, less snacking, and greater regularity of meals. On the other hand there is a signifi-cant positive relationship between the frequencies of eating and preference for foods rich in zinc. This means the results were inconsistent, further research is needed to clarify this point.展开更多
AIM: We investigated the relationship between taste sensitivity, nutritional status and metabolic syndrome and possible implications on weight loss dietary program. METHODS: Sensitivity for bitter, sweet, salty and so...AIM: We investigated the relationship between taste sensitivity, nutritional status and metabolic syndrome and possible implications on weight loss dietary program. METHODS: Sensitivity for bitter, sweet, salty and sour tastes was assessed by the three-Alternative-Forced-Choice method in 41 overweight(OW), 52 obese(OB) patients and 56 normal-weight matched controls. OW and OB were assessed also for body composition(by impedence), resting energy expenditure(by indirect calorimetry) and presence of metabolic syndrome(MetS) and were prescribed a weight loss diet. Compliance to the weight loss dietary program was defined as adherence to control visits and weight loss ≥ 5% in 3 mo. RESULTS: Sex and age-adjusted multiple regression models revealed a significant association between body mass index(BMI) and both sour taste(P < 0.05) and global taste acuity score(GTAS)(P < 0.05), with lower sensitivity with increasing BMI. This trend in sensitivity for sour taste was also confirmed by the model refitted on the OW/OB group while the association with GTAS was marginally significant(P = 0.06). MetS+ subjects presented higher thresholds for salty taste when compared to MetS- patients while no significant difference was detected for the other tastes and GTAS. As assessed by multiple regression model, the association between salty taste and MetS appeared to be independent of sex, age and BMI. Patients continuing the program(n = 37) did not show any difference in baseline taste sensitivity when compared to drop-outs(n = 29). Similarly, no significant difference was detected between patients reporting and not reporting a weight loss ≥ 5% of the initial body weight. No significant dif-ference in taste sensitivity was detected even after dividing patients on the basis of nutritional(OW and OB) or metabolic status(MetS+ and MetS-). CONCLUSION: There is no cause-effect relationship between overweight and metabolic derangements. Taste thresholds assessment is not useful in predicting the outcome of a diet-induced weight loss progr展开更多
文摘AIM: To investigate the relationship between salt intake and salty taste and risk of gastric cancer. METHODS: A 1:2 matched hospital based case-control study including 300 patients with gastric cancer and 600 cancer-free subjects as controls. Subjects were interviewed with a structured questionnaire containing 80 items, which elicited information on dietary, lifestyle habits, smoking and drinking histories. Subjects were tested for salt taste sensitivity threshold (STST) usingconcentrated saline solutions (0.22-58.4 g/L). Conditional logistic regression was used to calculate odds ratios (ORs) and 95% confidence intervals (95% CI). RESULTS: Alcohol and tobacco consumption increased the risk of gastric cancer [OR (95% CI) was 2.27 (1.27-4.04) for alcohol and 2.41 (1.51-3.87) for tobacco]. A protective effect was observed in frequent consumption of fresh vegetable and fruit [OR (95% CI) was 0.92 (0.58-0.98) for fresh vegetable and 0.87 (0.67-0.93) for fruit]. Strong association was found between STST ≥ 5 and gastric cancer [OR = 5.71 (3.18-6.72)]. Increased STST score was significantly associated with salted food intake and salty taste preference (P < 0.05). CONCLUSION: A high STST score is strongly associated with gastric cancer risk. STST can be used to evaluate an inherited characteristic of salt preference, and it is a simple index to verify the salt intake in clinic.
基金funded by the National Natural Science Foundation of China(31800993,31970934)Natural Science of Foundation of Guangdong,China(2018B030306002)Science and Technology Innovation Committee of Shenzhen,China(201908073000449)to Q.P.W。
文摘Dietary protein(P)and carbohydrate(C)have a major impact on the sweet taste sensation.However,it remains unclear whether the balance of P and C influences the sweet taste sensitivity.Here,we use the nutritional geometry framework(NGF)to address the interaction of protein and carbohydrates on sweet taste using Drosophila as a model.Our results reveal that high-protein,low-carbohydrate(HPLC)diets sensitize to sweet taste and low-protein,high-carbohydrate(LPHC)diets desensitize sweet taste in both male and female flies.We further investigate the underlying mechanisms of the effects of two diets on sweet taste using RNA sequencing.When compared to the LPHC diet,the m RNA expression of genes involved in the metabolism of glycine,serine,and threonine is significantly upregulated in the HPLC diet group,suggesting these amino acids may mediate sweet taste perception.We further find that sweet sensitization occurs in flies fed with the LPHC diet supplemented with serine and threonine.Our study demonstrates that sucrose taste sensitivity is affected by the balance of dietary protein and carbohydrates possibly through changes in serine and threonine.
文摘This study investigated the relationship between taste sensitivity, the frequency and the preference for eating foods rich in zinc, dietary habits, and restrained eating among Japanese female undergraduate students. Forty-three subjects be-tween the ages of 20 and 22 participated in this study. After a taste-sensitivity test for sweetness and saltiness the stu-dents completed a food list indicating the intake frequency and preference of foods rich in zinc and their eating habits. The students were divided into four groups: high salt-taste sensitivity (SA-HG), low salt-taste sensitivity (SA-LG), high sweet-taste sensitivity (SW-HG), and low sweet-taste sensitivity (SW-LG). Individuals in the SA-HG group ate more foods rich in zinc and were more concerned with their health than those in the SA-LG group. Further, the SW-LG group ate more convenience foods than the SW-HG group. High salt-taste sensitivity could be predicted by eating more but less preference of foods rich in zinc, less snacking, and greater regularity of meals. On the other hand there is a signifi-cant positive relationship between the frequencies of eating and preference for foods rich in zinc. This means the results were inconsistent, further research is needed to clarify this point.
文摘AIM: We investigated the relationship between taste sensitivity, nutritional status and metabolic syndrome and possible implications on weight loss dietary program. METHODS: Sensitivity for bitter, sweet, salty and sour tastes was assessed by the three-Alternative-Forced-Choice method in 41 overweight(OW), 52 obese(OB) patients and 56 normal-weight matched controls. OW and OB were assessed also for body composition(by impedence), resting energy expenditure(by indirect calorimetry) and presence of metabolic syndrome(MetS) and were prescribed a weight loss diet. Compliance to the weight loss dietary program was defined as adherence to control visits and weight loss ≥ 5% in 3 mo. RESULTS: Sex and age-adjusted multiple regression models revealed a significant association between body mass index(BMI) and both sour taste(P < 0.05) and global taste acuity score(GTAS)(P < 0.05), with lower sensitivity with increasing BMI. This trend in sensitivity for sour taste was also confirmed by the model refitted on the OW/OB group while the association with GTAS was marginally significant(P = 0.06). MetS+ subjects presented higher thresholds for salty taste when compared to MetS- patients while no significant difference was detected for the other tastes and GTAS. As assessed by multiple regression model, the association between salty taste and MetS appeared to be independent of sex, age and BMI. Patients continuing the program(n = 37) did not show any difference in baseline taste sensitivity when compared to drop-outs(n = 29). Similarly, no significant difference was detected between patients reporting and not reporting a weight loss ≥ 5% of the initial body weight. No significant dif-ference in taste sensitivity was detected even after dividing patients on the basis of nutritional(OW and OB) or metabolic status(MetS+ and MetS-). CONCLUSION: There is no cause-effect relationship between overweight and metabolic derangements. Taste thresholds assessment is not useful in predicting the outcome of a diet-induced weight loss progr
