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

Julie E GervisRebeca Fernández-CarriónKenneth K H ChuiJiantao MaOscar ColtellJosé Vicente SorlíEva M AsensioCarolina Ortega-AzorinJosé Alejandro Pérez-FidalgoOlga PortolésAlice H LichtensteinDolores Corella
Published in: Nutrients (2021)
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/m 2 ) 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.
Keyphrases
  • metabolic syndrome
  • insulin resistance
  • type diabetes
  • cardiovascular disease
  • adipose tissue
  • body mass index
  • community dwelling
  • risk assessment
  • weight loss
  • heavy metals
  • drinking water
  • health risk assessment