Relation between fat and bitter detection thresholds and weight status

• Published in: Nutrition & santé Vol. 11; no. 2; pp. 77 - 84
• Main Authors: Halima BENHAMIMID, Ouassila ALLAM, Afaf MEZDOUD, Nora BAHCHACHI, Adel BENSALEM, Abdel Nacer AGLI, Hayet OULAMARA
• Format: Journal Article
• Language: English
• Published: Société Algérienne de Nutrition 01.12.2022
• Subjects: 6-n-propylthiouracil; body mass index; oleic acid; sensitivity; taste
• ISSN: 2253-0983; 2353-026X
• DOI: 10.30952/ns.11.2.3

Introduction. It is generally accepted that humans have the ability to detect five basic tastes (sweet, salty, bitter, sour, and umami). However, there is common agreement for a sixth fat flavor. Many studies suggest that bitter taste and fat taste could interfere with each other. Objective. This study aimed to investigate the link between bitter taste threshold, fat perception and its association with weight status in Algerian adults. Material and methods. Through a public advertisement, 130 young individuals (33 males/97 females), between 20 and 35 years old, were recruited. Weight, height and body mass index (BMI) were measured. The determination of detection thresholds for oleic acid (OA) and 6-n-propylthiouracil (PROP) was performed. Statistical analysis was performed with SPSS. Results. According to PROP sensitivity, 33% of adults were non tasters, 6% were medium tasters and 60% were super tasters. Taster partici-pants had less BMI compared with non-tasters (P=0.005). Detection thresholds for OA increased with BMI (Rho=0.203, p=0.021). A significant correlation was identified between the detection thresholds for OA and detection thresholds for PROP (Rho= 0.349, p<0.0001). PROP tasters gave higher taste intensity ratings for OA compared with PROP non-tasters (p=0.012). Conclusion. Our findings confirm the hypothesis that fat and bitter detection thresholds may interact with each other. Future behavioural and genetic investigations will be required to confirm this association in various populations.