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Obesity-induced taste dysfunction, and its implications for dietary intake
Fiona Harnischfeger1, Robin Dando2
1Department of Food Science, Cornell University, Ithaca, NY, USA.
International Journal of Obesity (2005)
|May 25, 2021
Summary
Obesity is rising, driven by palatable high-fat, high-sugar foods. This review explores how obesity may impair taste function, suggesting taste changes could be a new obesity treatment target.
Area of Science:
- Neuroscience
- Physiology
- Public Health
Background:
- Rising obesity rates present a significant public health challenge.
- Food choices, particularly high-fat and high-sugar options, are key drivers of obesity.
- Sensory properties heavily influence food selection over health or convenience.
Purpose of the Study:
- To review evidence on taste system changes in obesity.
- To explore the relationship between taste perception, dietary intake, and physiology.
- To determine if taste dysfunction is a potential target for obesity interventions.
Main Methods:
- Synthesis of human sensory studies.
- Analysis of animal model data on taste buds and obesity.
- Review of research on taste response and dietary intake.
Main Results:
- Human studies suggest a depressed sense of taste in individuals with obesity.
- Animal models indicate taste bud deficiencies associated with obesity.
- Obesity may lead to physiological damage within the taste system.
Conclusions:
- Obesity may be linked to impaired taste function.
- Understanding taste system changes in obesity is crucial.
- Targeting taste dysfunction offers a novel avenue for obesity treatment strategies.
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