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Related Concept Videos

The Physiology of Taste01:24

The Physiology of Taste

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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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Weighted Mean00:57

Weighted Mean

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While taking the arithmetic, geometric, or harmonic mean of a sample data set, equal importance is assigned to all the data points. However, all the values may not always be equally important in some data sets. An intrinsic bias might make it more important to give more weightage to specific values over others.
For example, consider the number of goals scored in the matches of a tournament. While computing the average number of goals scored in the tournament, it may be more important to...
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Predicting Molecular Geometry02:27

Predicting Molecular Geometry

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VSEPR Theory for Determination of Electron Pair Geometries
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The Tongue and Taste Buds00:49

The Tongue and Taste Buds

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The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
40.7K
Taste Buds and Receptors01:20

Taste Buds and Receptors

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
4.7K
Conditioned Taste Aversion01:14

Conditioned Taste Aversion

554
Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
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Taste Preference Assay for Adult Drosophila
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Does taste preference predict weight regain after bariatric surgery?

Yuxi Zhang1, Neeraja Nagarajan2, Cecilia Portwood2

  • 1University of Kentucky College of Medicine, 800 Rose Street MN 150, Lexington, KY, 40506, USA. yzh383@uky.edu.

Surgical Endoscopy
|August 4, 2019
PubMed
Summary
This summary is machine-generated.

Preoperative salty taste preference is linked to weight regain after bariatric surgery. Patients with a preference for salty foods may require additional support to maintain weight loss long-term.

Keywords:
Bariatric surgeryTaste preferencesWeight regain

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Area of Science:

  • Bariatric Surgery Outcomes
  • Obesity Research
  • Nutritional Science

Background:

  • Bariatric surgery effectively induces weight loss, but long-term maintenance can be challenging due to weight regain.
  • Preoperative taste preferences are hypothesized to influence post-operative dietary habits and subsequent weight regain.

Purpose of the Study:

  • To investigate the association between preoperative taste preferences and weight regain following bariatric surgery.
  • To identify potential predictors of long-term weight loss maintenance.

Main Methods:

  • A cohort of patients with at least two years of follow-up after bariatric surgery was analyzed.
  • Preoperative taste preferences were self-reported, and weight regain was calculated at two years post-surgery.
  • Linear regression models were used to assess the relationship between taste preferences and weight regain, adjusting for covariates.

Main Results:

  • Patients undergoing Roux-en-Y gastric bypass (RYGB) showed less weight regain compared to those undergoing sleeve gastrectomy (VSG).
  • Individuals with a preoperative preference for sweet or salty foods experienced significantly more weight regain.
  • A preoperative salty food preference remained a significant predictor of weight regain after statistical adjustment.

Conclusions:

  • Preoperative salty taste preference is associated with increased weight regain two years after bariatric surgery.
  • These findings suggest that taste preferences can inform predictions of long-term weight loss success.
  • Patients with a preoperative salty preference may benefit from targeted post-operative support to enhance weight loss maintenance.