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Taste sensitivity in pregnancy.

S Bhatia1, R Puri

  • 1Department of Physiology, University College of Medical Sciences, Shahdara, Delhi.

Indian Journal of Physiology and Pharmacology
|April 1, 1991
PubMed
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Pregnancy alters taste perception. Pregnant individuals show increased sensitivity to Phenyl-thio-Carbamide (PTC) and glucose, particularly in the first trimester, with overall decreased taste thresholds and hedonics compared to non-pregnant states.

Area of Science:

  • Human physiology
  • Sensory science
  • Reproductive biology

Background:

  • Taste sensitivity is crucial for dietary intake and can be influenced by physiological changes.
  • Pregnancy involves significant hormonal and metabolic shifts that may affect sensory perception.

Purpose of the Study:

  • To investigate changes in taste sensitivity to Phenyl-thio-Carbamide (PTC) and glucose during pregnancy.
  • To compare taste perception in pregnant individuals across trimesters and with non-pregnant controls.

Main Methods:

  • Taste sensitivity to PTC was assessed using the Harris and Kalmus method.
  • Glucose taste intensity and hedonic responses were evaluated using seven different concentrations.

Main Results:

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  • Taste sensitivity to both PTC and glucose increased during the first trimester of pregnancy.
  • Compared to non-pregnant females, pregnant individuals exhibited decreased taste thresholds and altered hedonic responses.

    • Conclusions:

    • Pregnancy significantly modifies taste sensitivity to both bitter (PTC) and sweet (glucose) stimuli.
    • These taste alterations may play a role in pregnancy-related dietary adjustments and physiological adaptations.