Taste Perception Profiles and Adiposity in Older Adults with Metabolic Syndrome – PREDIMED-Plus

Abstract Objectives In humans, perception for each taste (sweet, salt, sour, bitter and umami) has been independently related to food preferences and intake. Yet, the collective influence of perception of all 5 tastes on diet and cardiometabolic health remains unexplored. Therefore, our objective was to investigate the relations between a collective measure of taste perception – “taste perception profiles” – and adiposity. Methods We analyzed baseline data of 367 older adults (55–75 years; 55% female) with metabolic syndrome (MetS) participating in the PREDIMED-Plus Valencia trial. Taste perception was assessed for sweet, salt, sour, bitter and umami using sucrose, NaCl, citric acid, phenylthiocarbamide and monopotassium L-glutamate, respectively, and evaluated on a 0–5 scale. Taste perception profiles were derived from perception scores using predictive modeling and k-means clustering (KCA). Multivariable linear regression was used to evaluate the relations between taste perception profiles and BMI, body weight (BW) and waist circumference (WC), after adjustment for confounders. Results KCA identified 7 taste perception profiles: Low All (n = 79), High Umami (n = 61), High Bitter (n = 49), High Bitter & Umami (n = 44), High Sweet, Salt & Sour (n = 51), High All But Bitter (n = 49) and High All But Umami (n = 34). After adjusting for age, sex, physical activity, smoking, diabetes, medication use and energy intake, BMI, BW and WC were highest for the Low All profile (adjusted means: 33.4 kg/m2, 87.5 kg and 108.4 cm; reference). Comparatively, mean BMI and BW were lower for High Bitter (–1.9 kg/m2; –5.4 kg), High Bitter & Umami (–1.7; –4.7), High Sweet, Salt & Sour (–1.3; –4.6) and High All But Bitter (–1.7; –5.0) profiles; and WC was lower for High Bitter & Umami (–3.4 cm) and High All But Bitter (–4.9) profiles (all P < 0.05). Conclusions Taste perception profiles derived via multivariable clustering were related to adiposity in older adults with MetS – individuals with the Low All profile had higher BMI, BW and WC; others had more complex relations. Thus, perception of and interactions among the 5 tastes may collectively influence diet and cardiometabolic health. Funding Sources ARS/USDA, HNRCA Cassidy Student Research Award, Spanish Ministry of Health (Instituto de Salud Carlos III; SAF2016–80,532-R) and Generalitat Valenciana.

Download Full-text

Taste Perception Profiles Are Associated With Adherence to Empirically Derived Dietary Patterns Among Older Adults With Metabolic Syndrome

Current Developments in Nutrition ◽

10.1093/cdn/nzab038_019 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 407-407

Author(s):

Julie Gervis ◽

Rebeca Fernández-Carrión ◽

Kenneth Chui ◽

Jiantao Ma ◽

Oscar Coltell ◽

...

Keyword(s):

Older Adults ◽

Metabolic Syndrome ◽

Dietary Patterns ◽

Linear Models ◽

Principal Component ◽

Community Dwelling ◽

Taste Perception ◽

Processed Meat ◽

Individual Level ◽

Research Award

Abstract Objectives Understanding individual-level drivers of food intake is critical when personalizing dietary guidance. One likely driver is taste perception; yet, limited data relate perception of all 5 tastes (sweet, salt, sour, bitter, umami) to dietary patterns (DPs). Our aim was to determine whether a multivariable measure of taste perception, taste perception profiles, was associated with adherence to empirically derived DPs. Methods Participants were 367 community-dwelling adults with metabolic syndrome from PREDIMED-Plus, Valencia (55–75 years; 55% female). Six taste perception profiles were derived from 5 taste perception scores via a data-driven clustering approach: Low All (23%), High Bitter (16%), High Umami (17%), Low Bitter & Umami (20%), High All But Bitter (13%) and High All But Umami (11%). DPs were derived via principal component analysis using food groupings tabulated from food frequency questionnaires. Generalized linear models were used to examine relations between taste perception profiles and DP adherence, adjusting for confounders. Results Three DPs were identified, explaining 25% of total variance: a high fruit, vegetable and whole grain DP (Fruit/Veg), a high fat, sugar and refined grain DP (Fat/Sug) and a high alcohol, salt and processed meat DP (Alch/Salt). Adherence to the DPs differed by profile. Across all profiles, High Bitter and Low All individuals were most likely to follow the Alch/Salt DP (44% and 39% in highest tertial of adherence, respectively; P = 0.03), while those with High All But Bitter and High Umami tended to follow the Fat/Sug DP (42% and 39% in highest tertial, respectively; P = 0.08). Compared to Low All individuals, after adjusting for age, sex, physical activity, diabetes and BMI, those with Low Bitter & Umami adhered less to the Alch/Salt DP (β [95% CI] = −0.3 [−0.6, −0.03]) while those with High Umami adhered more to the Fat/Sug DP (0.4 [0.1, 0.8]). Conclusions Among older adults with metabolic syndrome, taste perception profiles were differentially associated with adherence to empirically derived DPs, suggesting the benefit of using taste perception profiles when customizing risk reduction dietary guidance. Funding Sources ARS/USDA, HNRCA Cassidy Student Research Award, Spanish Ministry of Health (Instituto de Salud Carlos III; SAF2016–80532-R), CIBEROBN (06/03/0035) and Generalitat Valenciana (PROMETEO 17/2017).

Download Full-text

Influence of daily fresh pear consumption on biomarkers of cardiometabolic health in middle-aged/older adults with metabolic syndrome: a randomized controlled trial

Food & Function ◽

10.1039/c8fo01890a ◽

2019 ◽

Vol 10 (2) ◽

pp. 1062-1072

Author(s):

Negin Navaei ◽

Shirin Pourafshar ◽

Neda S. Akhavan ◽

Nicole S. Litwin ◽

Elizabeth M. Foley ◽

...

Keyword(s):

Older Adults ◽

Metabolic Syndrome ◽

Randomized Controlled Trial ◽

Functional Food ◽

Controlled Trial ◽

Cardiometabolic Health ◽

Middle Aged ◽

Randomized Controlled

Previous research suggests potential for fresh pears as a functional food for promoting cardiometabolic health.

Download Full-text

Abstract MP04: Taste Perception Profiles Are Associated With Patterns Of Adherence To A Mediterranean Diet Among Older Adults With Metabolic Syndrome

Circulation ◽

10.1161/circ.143.suppl_1.mp04 ◽

2021 ◽

Vol 143 (Suppl_1) ◽

Author(s):

Julie E Gervis ◽

Kenneth Chui ◽

Jiantao Ma ◽

Oscar Coltell ◽

Rebeca Fernández-Carrión ◽

...

Keyword(s):

Older Adults ◽

Metabolic Syndrome ◽

Mediterranean Diet ◽

Vegetable Intake ◽

Smoking Status ◽

Virgin Olive Oil ◽

Red Meat ◽

Taste Perception ◽

Processed Meat ◽

Chi Square

Objective: Evidence suggests perception of sweet, salt, sour, bitter, and umami tastes may be independently related to food preferences and intake. Our objective was to determine whether a collective measure of taste perception for all 5 tastes—“taste perception profiles”—was related to adherence to a Mediterranean diet (MedD). Methods: Participants were 367 older adults (55-75 years; 55% female) with metabolic syndrome from PREDIMED-Plus, Valencia. A data-driven clustering approach identified six taste perception profiles from baseline taste perception scores: Low All ( n = 85), High Bitter ( n = 41), High Umami ( n = 61), Low Bitter & Umami ( n = 59), High All But Bitter ( n = 72) and High All But Umami ( n = 49). A MedD adherence score was tabulated from a questionnaire which captured adherence to 17 pre-determined MedD criteria (range = 0-17; 1 point per criteria met). Generalized linear models were used to determine the relations between taste perception profiles and MedD adherence scores, with confounder adjustment. Results: Across profiles, there were no significant differences in MedD adherence scores (unadjusted mean range = 8.1-8.6; ANOVA, p = 0.97); however, there were significant differences in the criteria met by each profile. For High All But Bitter and Low All profiles, 71% vs. 42% of individuals, respectively, met criteria for adequate vegetable intake (chi square = 12.8, p = 0.03); and for High All But Umami and High All But Bitter profiles, 95% vs. 65% of individuals, respectively, reported preferring lean over red meat (chi square = 12.5, p = 0.03). After adjusting for age, sex, physical activity, smoking status, diabetes, medication use and energy intake, compared to individuals with Low All (reference), those with High All But Bitter were more likely to meet criteria for adequate vegetable (OR [95% CI] = 2.9 [1.3, 6.6]), adequate sofrito (2.4 [1.1, 5.4]) and moderate wine (4.1 [1.5, 11.3]) intakes, and less likely to meet criteria for low non-whole grain pasta/rice (0.3 [0.1, 0.8]), white bread (0.3 [0.1, 0.6]) and red/processed meat (0.3 [0.2, 0.7]) intakes, and to report preferring lean over red meat (0.3 [0.1, 0.8]) and using extra virgin olive oil as a main cooking fat (0.4 [0.2, 0.95]); individuals with High Bitter were more likely to meet criteria for adequate fruit (2.7 [1.3, 5.5]) and less likely to meet criteria for low sugar-sweetened beverage (0.4 [0.2, 0.8]) intakes, while those with High Umami were more likely to meet criterion for adequate vegetable intake (2.2 [1.1, 4.5]). Neither Low Bitter & Umami nor High All But Umami were significantly associated with MedD adherence. Conclusions: Among older adults with metabolic syndrome, taste perception profiles were associated with differential patterns of adherence to a MedD, supporting the use of taste perception profiles when developing individualized dietary modification strategies to improve cardiometabolic risk factors.

Download Full-text

Abstract P284: Higher Bitter Taste Perception is Associated With Lower Diabetes Risk Among Older Adults With Metabolic Syndrome - The PREDIMED-PLUS Trial

Circulation ◽

10.1161/circ.141.suppl_1.p284 ◽

2020 ◽

Vol 141 (Suppl_1) ◽

Author(s):

Julie E Gervis ◽

Oscar Coltell ◽

José V Sorlí ◽

Dolores Corella ◽

Alice H Lichtenstein

Keyword(s):

Older Adults ◽

Metabolic Syndrome ◽

Bitter Taste ◽

Disease Risk ◽

Taste Perception ◽

Endocrine Function ◽

Taste Receptors ◽

Lower Odds ◽

Diabetes Status ◽

Unit Scale

Background: Beyond taste perception, taste receptors in the mouth and gastrointestinal tract have been linked to the regulation of energy balance, endocrine function and glucose homeostasis. Despite this, little is known about the relationship between perception for the 5 tastes (sweet, salt, sour, bitter and umami) and diet-related chronic disease risk. Objective: To investigate the association between perception for the 5 tastes and diabetes status. Methods: A cross-sectional baseline analysis was performed on older (55-75 years), overweight (BMI, ≥27-<40) adults diagnosed with metabolic syndrome who were participating in the PREDIMED-PLUS Valencia trial (N=367). Taste perception was measured by challenging participants with standard solutions representing sweet, salt, sour, bitter and umami (400 mM sucrose, 200 mM NaCl, 34 mM citric acid, 5.6 mM phenylthiocarbamide [PTC], 200 mM monopotassium glutamate, respectively) and was evaluated on a 0-5 unit scale. Diabetes status was determined by self-reported clinical diagnosis. Multivariable logistic regression models that included all 5 tastes were used to test the association between taste perception and diabetes status. Results: The prevalence of diabetes in this cohort was 38%. Compared to individuals without diabetes, individuals with diabetes had significantly lower bitter taste perception (unadjusted means: 1.6 versus 1.1 units, respectively) (t-test p<0.001). After adjusting for age, sex, smoking status, physical activity, BMI and medication use, a 1 unit increase in bitter taste perception was associated with a 42% lower odds of being diagnosed with diabetes (adjusted odds ratio [aOR] = 0.58; 95% CI = [0.38, 0.84], p<0.001). Although mean perceptions for sweet, salt, sour and umami were also lower in individuals with diabetes, the associations did not reach statistical significance. Conclusions: Among older adults with metabolic syndrome, higher bitter taste perception was associated with lower odds of being diagnosed with diabetes. Further investigations are warranted to confirm these observations and to determine whether bitter taste receptors may provide a possible therapeutic target for diabetes prevention and treatment.

Download Full-text

Associations between Taste Perception Profiles and Empirically Derived Dietary Patterns: An Exploratory Analysis among Older Adults with Metabolic Syndrome

Nutrients ◽

10.3390/nu14010142 ◽

2021 ◽

Vol 14 (1) ◽

pp. 142

Author(s):

Julie E. Gervis ◽

Rebeca Fernández-Carrión ◽

Kenneth K. H. Chui ◽

Jiantao Ma ◽

Oscar Coltell ◽

...

Keyword(s):

Older Adults ◽

Metabolic Syndrome ◽

Dietary Patterns ◽

Dietary Pattern ◽

Multinomial Logistic Regression ◽

Principal Component ◽

Community Dwelling ◽

Taste Perception ◽

Cross Sectional ◽

Animal Fats

Taste perception is a primary driver of food choices; however, little is known about how perception of all five tastes (sweet, salt, sour, bitter, umami) collectively inform dietary patterns. Our aim was to examine the associations between a multivariable measure of taste perception—taste perception profiles—and empirically derived dietary patterns. The cohort included 367 community-dwelling adults (55–75 years; 55% female; BMI = 32.2 ± 3.6 kg/m2) with metabolic syndrome from PREDIMED-Plus, Valencia. Six taste perception profiles were previously derived via data-driven clustering (Low All, High Bitter, High Umami, Low Bitter and Umami, High All But Bitter, High All But Umami); three dietary patterns were derived via principal component analysis (% variance explained = 20.2). Cross-sectional associations between profiles and tertials of dietary pattern adherence were examined by multinomial logistic regression. Overall, there were several significant differences in dietary pattern adherence between profiles: the vegetables, fruits, and whole grains pattern was significantly more common for the High All But Umami profile (OR range for high vs. low adherence relative to other profiles (1.45–1.99; 95% CI minimum lower, maximum upper bounds: 1.05, 2.74), the non-extra virgin olive oils, sweets, and refined grains pattern tended to be less common for Low All or High Bitter profiles (OR range: 0.54–0.82), while the alcohol, salty foods, and animal fats pattern tended to be less common for Low Bitter and Umami and more common for High All But Bitter profiles (OR range: 0.55–0.75 and 1.11–1.81, respectively). In conclusion, among older adults with metabolic syndrome, taste perception profiles were differentially associated with dietary patterns, suggesting the benefit of integrating taste perception into personalized nutrition guidance.

Download Full-text

Association of Taste Perception for Sweet, Salt, Sour, Bitter and Umami and Food Intake Among Community-dwelling Adults in the PREDIMED-PLUS Trial (P18-065-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz039.p18-065-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Julie Gervis ◽

Oscar Coltell ◽

Rebeca Fernández-Carrión ◽

Eva Asensio ◽

Rocío Barragán ◽

...

Keyword(s):

Citrus Fruit ◽

Community Dwelling ◽

Taste Perception ◽

Cruciferous Vegetables ◽

Linear Regression Models ◽

Food Category ◽

Cross Sectional ◽

Funding Sources ◽

Canned Meat ◽

Carlos Iii

Abstract Objectives To investigate the association between taste perception for sweet, salt, sour, bitter and umami and food category intakes. We hypothesized that greater taste perception will be inversely associated with the amount consumed. Methods A cross-sectional baseline analysis was performed on community-dwelling overweight adults with metabolic syndrome (N = 367, 55–75y) from the PREDIMED-PLUS Trial, University of Valencia Center, Spain. Taste perception was determined by challenging subjects with standard solutions of sweet, salt, sour, bitter and umami (400 mM sucrose, 200 mM NaCl, 34 mM citric acid, 5.6 mM phenylthiocarbamide (PTC), 200 mM monopotassium glutamate, respectively) and evaluated on a 0–5 scale. Outcomes included intake (servings/week) of food categories derived from a validated food frequency questionnaire: fruit (citrus/non-citrus/nuts), vegetables (cruciferous/non-cruciferous), protein (eggs/fish[fresh/shell/canned]/meat[processed/unprocessed]), grains (legumes/refined/whole), dairy (regular/low- & no-fat) and oils (extra virgin olive (EVOO)/olive/vegetable). Multivariable linear regression models were used to assess associations of perception for each taste and consumption of each food category (untransformed or transformed, for normality). Results After controlling for age, sex, diabetes, smoking, physical activity and energy intake, sweet was inversely associated with vegetables (β = −1.1; 95% CI = [−2.0, −0.2]), particularly non-cruciferous (β = −1.0; P = 0.02), and citrus fruit (β = −0.5; P < 0.01); salt was positively associated with fruit (β = 1.0; 95% CI = [0.04, 1.9]), particularly non-citrus (β = 0.6; P = 0.03), and olive oil (β = 1.1; P = 0.02) but negatively associated with EVOO (β = −1.4; P = 0.02); sour was positively associated with cruciferous vegetables (β = 0.1; P = 0.04); bitter was inversely associated with canned fish (β = −0.1; P = 0.03); and umami was positively associated with non-cruciferous vegetables (β = 0.7; P = 0.04) and inversely associated with regular dairy (β = −0.4; P = 0.04). Conclusions Our hypothesis was rejected. Taste perception for sweet, salt, sour, bitter and umami differentially affected intake of various food categories; suggesting a role of taste perception in diet quality, energy balance and diet-related chronic diseases. Funding Sources This study was funded by the ARS/USDA, and the Spanish Ministry of Health (Instituto de Salud Carlos III), SAF2016–80,532-R, and the Generalitat Valenciana.

Download Full-text