Bariatric Surgery Leads to Short‐Term Effects on Sweet Taste Sensitivity and Hedonic Evaluation of Fatty Food Stimuli
MS Nielsen, INSK Andersen, B Lange, C Ritz… - …, 2019 - Wiley Online Library
Obesity, 2019•Wiley Online Library
Objective The aim of this study was to investigate the effect of bariatric surgery on sweet
taste sensitivity and the hedonic evaluation of sweet, savory, and fatty food stimuli as well as
associations with weight loss and food preferences assessed at a buffet meal test. Methods
The detection and recognition threshold for sweet taste and the hedonic rating of sweet,
savory, and fatty food stimuli were assessed before and after a preoperative diet‐induced
weight loss and 6 weeks, 6 months, and 18 months after Roux‐en‐Y gastric bypass (RYGB) …
taste sensitivity and the hedonic evaluation of sweet, savory, and fatty food stimuli as well as
associations with weight loss and food preferences assessed at a buffet meal test. Methods
The detection and recognition threshold for sweet taste and the hedonic rating of sweet,
savory, and fatty food stimuli were assessed before and after a preoperative diet‐induced
weight loss and 6 weeks, 6 months, and 18 months after Roux‐en‐Y gastric bypass (RYGB) …
Objective
The aim of this study was to investigate the effect of bariatric surgery on sweet taste sensitivity and the hedonic evaluation of sweet, savory, and fatty food stimuli as well as associations with weight loss and food preferences assessed at a buffet meal test.
Methods
The detection and recognition threshold for sweet taste and the hedonic rating of sweet, savory, and fatty food stimuli were assessed before and after a preoperative diet‐induced weight loss and 6 weeks, 6 months, and 18 months after Roux‐en‐Y gastric bypass (RYGB) and sleeve gastrectomy (SG) (n = 29).
Results
The detection threshold for sweet taste decreased after the diet‐induced weight loss and 6 weeks after RYGB (both P ≤ 0.03). The hedonic rating of high‐fat food stimuli decreased 6 weeks after RYGB and SG (all P ≤ 0.02). Changes in the hedonic rating of high‐fat food stimuli were associated with increased preferences for high‐fat foods at the buffet meal (P = 0.03) and tended to be associated with weight loss (P = 0.05). No changes were detected for sweet and savory food stimuli.
Conclusions
RYGB increased sweet taste sensitivity; however, this effect was already seen after the diet‐induced weight‐loss. RYGB and SG decreased the hedonic evaluation of high‐fat food stimuli, but this effect did not translate into decreased preferences for high‐fat food.
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