Taste Perception and Sweet Taste Preference in Type-2 Diabetic Subjects: Genomic And Metabolomic Factors Involved

Metabolism ◽  
2021 ◽  
Vol 116 ◽  
pp. 154641
Author(s):  
Rebeca Fernandez-Carrion ◽  
Ignacio M. Gimenez-Alba ◽  
Jose V. Sorli ◽  
Eva C. Pascual ◽  
Carolina Ortega-Azorin ◽  
...  
Keyword(s):  
Taste Preference ◽  
Sweet Taste ◽  
Taste Perception ◽  
Type 2 Diabetic

scholarly journals Sweet Taste Preference: Relationships with Other Tastes, Liking for Sugary Foods and Exploratory Genome-Wide Association Analysis in Subjects with Metabolic Syndrome

Biomedicines ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 79
Author(s):  
Rebeca Fernández-Carrión ◽  
Jose V. Sorlí ◽  
Oscar Coltell ◽  
Eva C. Pascual ◽  
Carolina Ortega-Azorín ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Genetic Factors ◽  
Taste Preference ◽  
Sweet Taste ◽  
Taste Perception ◽  
Genome Wide Association ◽  
Personalized Nutrition ◽  
Genome Wide ◽  
Type 2 Diabetic

Taste perception and its association with nutrition and related diseases (type 2 diabetes, obesity, metabolic syndrome, cardiovascular, etc.) are emerging fields of biomedicine. There is currently great interest in investigating the environmental and genetic factors that influence sweet taste and sugary food preferences for personalized nutrition. Our aims were: (1) to carry out an integrated analysis of the influence of sweet taste preference (both in isolation and in the context of other tastes) on the preference for sugary foods and its modulation by type 2 diabetes status; (2) as well as to explore new genetic factors associated with sweet taste preference. We studied 425 elderly white European subjects with metabolic syndrome and analyzed taste preference, taste perception, sugary-foods liking, biochemical and genetic markers. We found that type 2 diabetic subjects (38%) have a small, but statistically higher preference for sweet taste (p = 0.021) than non-diabetic subjects. No statistically significant differences (p > 0.05) in preferences for the other tastes (bitter, salty, sour or umami) were detected. For taste perception, type 2 diabetic subjects have a slightly lower perception of all tastes (p = 0.026 for the combined “total taste score”), bitter taste being statistically lower (p = 0.023). We also carried out a principal component analysis (PCA), to identify latent variables related to preferences for the five tastes. We identified two factors with eigenvalues >1. Factor 2 was the one with the highest correlation with sweet taste preference. Sweet taste preference was strongly associated with a liking for sugary foods. In the exploratory SNP-based genome-wide association study (GWAS), we identified some SNPs associated with sweet taste preference, both at the suggestive and at the genome-wide level, especially a lead SNP in the PTPRN2 (Protein Tyrosine Phosphatase Receptor Type N2) gene, whose minor allele was associated with a lower sweet taste preference. The PTPRN2 gene was also a top-ranked gene obtained in the gene-based exploratory GWAS analysis. In conclusion, sweet taste preference was strongly associated with sugary food liking in this population. Our exploratory GWAS identified an interesting candidate gene related with sweet taste preference, but more studies in other populations are required for personalized nutrition.

scholarly journals Evaluation of gustatory sensitivity of individuals with Type 2 Diabetes Mellitus and their relatives

2021 ◽  
Vol 10 (3) ◽  
pp. e41610313525
Author(s):  
Talita Batista Matos ◽  
Lucas de Almeida Silva ◽  
Gildomar Lima Valasques Junior ◽  
Indiara Vieira Santana ◽  
Maria Patrícia Milagres
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Glycated Hemoglobin ◽  
Sensory Perception ◽  
Sweet Taste ◽  
Taste Perception ◽  
Sensory Loss ◽  
Control Group

According to the literature reports of both the sensory loss of individuals with type 2 Diabetes Mellitus and of the importance of family interrelationships in the management of this pathology, there is a demand to evaluate the sensory perception of relatives of individuals with type 2 Diabetes Mellitus. Consequently, the aim of this study was to evaluate sweet taste perception of diabetic individuals and their relatives. Methods: For this purpose, a sample of 150 volunteers was invited to participate, which was composed by individuals of both sexes, aged between 18 and 59 years, equally divided into three groups, constituted with 50 volunteers each: non-diabetic individuals, diabetic individuals and relatives. Furthermore, the glucose concentration of all participants was determined by capillary glycemia, and the diabetic participants were referred to a third-party laboratory to perform the glycated hemoglobin test using the immunoturbidimetric. Moreover, a questionnaire of personal and socio-demographic information was applied to diabetic participants and the sensory perception was evaluated through the test for sweet taste sensitivity. Results: The glycemic levels of the diabetic participants given by the Glycated Hemoglobin (HbA1c) test revealed that the results had a mean of 7.92 + 1.89%, equivalent to 180.60 + 54.52 mg/dL. The threshold was 3.34 g/L for diabetic participants, 2.60 g/L for relatives, and 1.92 g/L for the control group. Conclusions: Therefore, the present study demonstrated that the threshold index for sweet taste perception is higher in individuals with Type 2 Diabetes Mellitus and their relatives when compared to the control group.

scholarly journals The Influence of Sweet Taste Perception on Dietary Intake in Relation to Dental Caries and BMI in Saudi Arabian Schoolchildren

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Heba Ashi ◽  
Guglielmo Campus ◽  
Heléne Bertéus Forslund ◽  
Waleed Hafiz ◽  
Neveen Ahmed ◽  
...  
Keyword(s):  
Dietary Habits ◽  
Taste Preference ◽  
Sweet Taste ◽  
Taste Perception ◽  
Taste Threshold ◽  
Cross Sectional ◽  
Dietary Record ◽  
Consumption Frequency ◽  
The Relationship ◽  
Main Meals

Objectives. The aim of the study was to evaluate the influence of sweet taste perception on dietary habits in Saudi schoolchildren. In addition, the relationship between dietary habits and both caries and BMI was studied.Methods. A cross-sectional observational study comprising 225 schoolchildren aged 13–15 years from Jeddah, Saudi Arabia, was conducted. The consumption frequency of certain food items was analysed from a beverage and snack questionnaire and a three-day estimated dietary record was obtained. The sweet taste perception level was determined as sweet taste threshold (TT) and sweet taste preference (TP). Children were grouped into low, medium, and high, according to their sweet taste perception level. ICDAS and DMFS indices were used for caries registration and anthropometric measurements using BMI were collected.Results. Sweet taste perception was found to be negatively correlated to the number of main meals and positively correlated to both snack and sweet intake occasions. Statistically significant differences were found between the TT and TP groups with regard to the number of main meals and sweet intake (p≤0.01). No significant correlation between the dietary variables and caries or BMI was found.Conclusions. The dietary habits and sweet intake were found to be influenced by the sweet taste perception level, while the relation between the dietary habits and the caries and BMI was found insignificant.

scholarly journals Impact of aerobic exercises on taste perception for sucrose in patients with type 2 diabetes mellitus; A randomized controlled trial

2022 ◽  
Vol 22 (1) ◽  
Author(s):  
Dinithi Vidanage ◽  
Shamini Prathapan ◽  
Priyadarshika Hettiarachchi ◽  
Sudharshani Wasalathanthri
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Glycemic Control ◽  
Aerobic Exercise ◽  
Intervention Group ◽  
Sweet Taste ◽  
Exercise Group ◽  
Mean Difference ◽  
Taste Perception

Abstract Background Regular exercise is a key element in the management of type 2 diabetes mellitus (T2DM). Although the importance of regular exercises on glycemic control in people with diabetes is studied extensively, evidence is lacking on its impact on sweet taste perception. Thus, the aim of this study was to determine the impact of aerobic exercises on taste perception for sucrose in people with diabetes. Methods A sample of 225 people with diabetes aged 35-60 years was assigned randomly into 3 groups; aerobic exercise, combined exercise and a control group. The outcomes of the combined exercise group is not reported. The aerobic exercise group performed brisk walking 30min/day, 4-5days/week for 6 months. The primary outcome measures were supra-threshold intensity ratings and preference for sucrose assessed at baseline, at 3 and 6 months using ‘general Labeled Magnitude Scale’ and ‘Monell 2-series-forced choice method’ respectively. Glycated haemoglobin (HbA1c) level was assessed at baseline and at 6 months to determine glycemic control. Results Aerobic exercise group showed significantly increased ratings (mm) for higher sucrose concentrations at 3 months (mean difference for 2.02M; +6.63±2.50, p=0.048 and for 0.64M; +7.26±2.76, p=0.026) and at 6 months (mean difference for 0.64M; +7.79±4.49, p= 0.044) compared to baseline and also when compared to controls (mean difference for 2.02M between baseline and 3 months; intervention: +6.63±2.50, control: -4.01±1.79, p=0.02 and between baseline and 6 months for 2.02M; intervention: +3.15±0.57, control: -7.96±0.40, p=0.022 and for 0.64M; intervention: +7.79±4.49, control: -8.98±0.99, p=0.003). A significantly reduced preference (mol/L) was seen both at 3 (mean difference; -0.03±0.02, p= 0.037) and at 6 months (mean difference; -0.05±0.12, p=0.011) compared to baseline within the intervention group. Also, a significant reduction was seen in the intervention group compared to controls at 6 months (mean difference; intervention: -0.05±0.12, control: 0.01±0.03, p=0.044). HbA1c was significantly reduced in the intervention group compared to controls at 6 months (mean difference; intervention -0.43±1.6%, control +0.33±1.8%, p=0.018). Conclusion Regular aerobic exercises increase the sweet taste sensitivity, especially for higher concentrations of sucrose and decrease sweet taste preference in people with diabetes . These alterations in sweet taste perception, are likely to contribute to a better glycemic control in people with diabetes. Trial registration This trial was registered at the Sri Lanka Clinical Trial registry on 16/12/2015. (Trial registration number- SLCTR/2015/029, https://slctr.lk/trials/slctr-2015-029).

Vitamin D3 supplementation improves glycemic control in type 2 diabetic patients: Results from an Italian clinical trial

2020 ◽  
pp. 1-10
Author(s):  
Giuseppe Derosa ◽  
Angela D’Angelo ◽  
Chiara Martinotti ◽  
Maria Chiara Valentino ◽  
Sergio Di Matteo ◽  
...  
Keyword(s):  
Vitamin D ◽  
Vitamin D Deficiency ◽  
Metabolic Control ◽  
Vitamin D3 ◽  
Therapy Group ◽  
Hypoglycemic Agents ◽  
Diabetic Patients ◽  
Type 2 Diabetic Patients ◽  
Type 2 Diabetic

Abstract. Background: to evaluate the effects of Vitamin D3 on glyco-metabolic control in type 2 diabetic patients with Vitamin D deficiency. Methods: one hundred and seventeen patients were randomized to placebo and 122 patients to Vitamin D3. We evaluated anthropometric parameters, glyco-metabolic control, and parathormone (PTH) value at baseline, after 3, and 6 months. Results: a significant reduction of fasting, and post-prandial glucose was recorded in Vitamin D3 group after 6 months. A significant HbA1c decrease was observed in Vitamin D3 (from 7.6% or 60 mmol/mol to 7.1% or 54 mmol) at 6 months compared to baseline, and to placebo (p < 0.05 for both). At the end of the study period, we noticed a change in the amount in doses of oral or subcutaneous hypoglycemic agents and insulin, respectively. The use of metformin, acarbose, and pioglitazone was significantly lower (p = 0.037, p = 0.048, and p = 0.042, respectively) than at the beginning of the study in the Vitamin D3 therapy group. The units of Lispro, Aspart, and Glargine insulin were lower in the Vitamin D3 group at the end of the study (p = 0.031, p = 0.037, and p = 0.035, respectively) than in the placebo group. Conclusions: in type 2 diabetic patients with Vitamin D deficiency, the restoration of value in the Vitamin D standard has led not only to an improvement in the glyco-metabolic compensation, but also to a reduced posology of some oral hypoglycemic agents and some types of insulin used.

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