Changes in taste sensitivity and eating patterns after a structured non-surgical weight-loss intervention or bariatric surgery.

Background: The number of people living with obesity continues to rise dramatically and presents us with major challenges in the form of secondary diseases such as type 2 diabetes. Food intake is the main factor responsible for weight gain and is in turn partly controlled by taste perception in terms of food selection and quantity. Many studies have shown that taste sensitivity is reduced in obesity. We aimed to quantify the extent to which taste perception and eating habits change after non-surgical intervention or bariatric surgery and whether any conclusions can be drawn about long-term success. Modifiable factors of the various treatment options will also be identified.

Methods: At the University Hospital Schleswig-Holstein Campus Kiel, 50 patients from the obesity outpatient center as well as 49 patients with bariatric surgery (Roux-Y bypass or sleeve gastrectomy) underwent a taste test at two points in time (shortly before the intervention and 6 months later) using standardized taste strips with the tastes sweet, sour, salty, bitter and umami. Self-assessment of taste and eating habits were recorded using a questionnaire. Group differences were analyzed using the appropriate univariate or multivariate statistical procedure.

Results: Although the taste self-assessment of patients did not change significantly during intervention, a nominally significant increase in the perception of bitter (p=0.02), sweet (p<0.01) and umami (p=0.03) was found in patients who had undergone Roux-Y bypass surgery. Similarly, perception of sweet (p<0.01) and umami (p=0.02) was significantly increased in subjects with gastric sleeve surgery. There were no significant differences in taste sensitivity in patients with non-surgical therapy. Correlations between self-assessment and tested sensitivity were low to moderate and inconsistent. Probands with higher sour taste perception tended to consume lower amounts of fruit (p<0.01) and generally higher amounts of dairy products (p=0.04). In addition, there were significant differences in umami taste and the amount of bread consumed (p=0.03), in alcohol consumption and the perception of bitter (p=0.04) and in vegetable intake and salt tasting (p=0.05). Compared to their nutritional patterns before treatment, patients that underwent surgical intervention exhibited significant differences in the intake of fruits (p<0,01), drinks (p=0.03), sausage products (p<0,01) and bread (p=0.01) after intervention.

Conclusion: Our results indicate an increase in taste sensitivity in bariatric surgery patients but not after non-surgical therapy, potentially leading to a less sweet and spicy diet after surgical treatment. This finding should be considered in long-term patient care, since it might influence post-intervention dietary behavior.

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Artikel online veröffentlicht:
18. April 2024