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Bariatric Surgery Leads to Short‐Term Effects on Sweet Taste Sensitivity and Hedonic Evaluation of Fatty Food Stimuli
Author(s) -
Nielsen Mette S.,
Andersen Ida Ninett S.K.,
Lange Belinda,
Ritz Christian,
le Roux Carel W.,
Schmidt Julie B.,
Sjödin Anders,
Bredie Wender L.P.
Publication year - 2019
Publication title -
obesity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.438
H-Index - 199
eISSN - 1930-739X
pISSN - 1930-7381
DOI - 10.1002/oby.22589
Subject(s) - weight loss , taste , meal , medicine , sweet taste , food science , food intake , obesity , chemistry
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.