Taste Plasticity in Nutrition and Health: A Scoping Review

Area of Science:

• Sensory Science
• Nutritional Neuroscience
• Molecular Biology

Background:

• Taste perception influences food choices, impacting nutrition and health.
• Dietary habits can modify taste sensitivity, a phenomenon known as diet-induced taste plasticity.
• Understanding taste plasticity is crucial for developing healthier food options and modifying eating behaviors.

Purpose of the Study:

• To review current research on how dietary environments shape taste sensation.
• To explore the molecular and physiological mechanisms underlying diet-induced taste plasticity.
• To identify future research directions for leveraging taste adaptation in food design.

Main Methods:

• Synthesis of emerging data from human studies and model organisms.
• Characterization of dietary influences on taste perception.
• Exploration of underlying molecular and physiological mechanisms.

Main Results:

• Accumulating evidence suggests an inverse relationship between tastant concentration and response ability.
• Diet plays a significant role, with body weight changes influencing taste perception in specific contexts.
• Key mechanisms include alterations in receptor abundance/function, neuroendocrine signaling, gene expression, and neuroinflammation.

Conclusions:

• Diet-induced taste plasticity is a significant factor influencing taste sensation and potentially health outcomes.
• Further research is needed to elucidate specific mechanisms, exposure parameters, and health implications.
• Harnessing taste adaptation presents a promising avenue for designing healthier foods and promoting better eating habits.