Bariatric surgery leads to short-term effects on sweet taste sensitivity and hedonic evaluation of fatty food stimuli

TY - JOUR

T1 - Bariatric surgery leads to short-term effects on sweet taste sensitivity and hedonic evaluation of fatty food stimuli

AU - Nielsen, Mette Søndergaard

AU - Andersen, Ida Ninett Skovgaard K

AU - Lange, Belinda

AU - Ritz, Christian

AU - le Roux, Carel W

AU - Schmidt, Julie Berg

AU - Sjödin, Anders Mikael

AU - Bredie, Wender L P

N1 - © 2019 The Obesity Society.

PY - 2019/11/1

Y1 - 2019/11/1

N2 - Objective: The aim of this study was to investigate the effect of bariatric surgery on sweet taste sensitivity and the hedonic evaluation of sweet, savory, and fatty food stimuli as well as associations with weight loss and food preferences assessed at a buffet meal test.Methods: The detection and recognition threshold for sweet taste and the hedonic rating of sweet, savory, and fatty food stimuli were assessed before and after a preoperative diet-induced weight loss and 6 weeks, 6 months, and 18 months after Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy (SG) (n = 29).Results: The detection threshold for sweet taste decreased after the diet-induced weight loss and 6 weeks after RYGB (both P ≤ 0.03). The hedonic rating of high-fat food stimuli decreased 6 weeks after RYGB and SG (all P ≤ 0.02). Changes in the hedonic rating of high-fat food stimuli were associated with increased preferences for high-fat foods at the buffet meal (P = 0.03) and tended to be associated with weight loss (P = 0.05). No changes were detected for sweet and savory food stimuli.Conclusions: RYGB increased sweet taste sensitivity; however, this effect was already seen after the diet-induced weight-loss. RYGB and SG decreased the hedonic evaluation of high-fat food stimuli, but this effect did not translate into decreased preferences for high-fat food.

AB - Objective: The aim of this study was to investigate the effect of bariatric surgery on sweet taste sensitivity and the hedonic evaluation of sweet, savory, and fatty food stimuli as well as associations with weight loss and food preferences assessed at a buffet meal test.Methods: The detection and recognition threshold for sweet taste and the hedonic rating of sweet, savory, and fatty food stimuli were assessed before and after a preoperative diet-induced weight loss and 6 weeks, 6 months, and 18 months after Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy (SG) (n = 29).Results: The detection threshold for sweet taste decreased after the diet-induced weight loss and 6 weeks after RYGB (both P ≤ 0.03). The hedonic rating of high-fat food stimuli decreased 6 weeks after RYGB and SG (all P ≤ 0.02). Changes in the hedonic rating of high-fat food stimuli were associated with increased preferences for high-fat foods at the buffet meal (P = 0.03) and tended to be associated with weight loss (P = 0.05). No changes were detected for sweet and savory food stimuli.Conclusions: RYGB increased sweet taste sensitivity; however, this effect was already seen after the diet-induced weight-loss. RYGB and SG decreased the hedonic evaluation of high-fat food stimuli, but this effect did not translate into decreased preferences for high-fat food.

U2 - 10.1002/oby.22589

DO - 10.1002/oby.22589

M3 - Journal article

C2 - 31556242

SN - 1930-7381

VL - 27

SP - 1796

EP - 1804

JO - Obesity

JF - Obesity

IS - 11

ER -