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The effect of age on the recognition thresholds of three sweeteners: sucrose, saccharin and aspartame
Author(s) -
EasterbySmith Verna,
Besford John,
Heath M. Robin
Publication year - 1994
Publication title -
gerodontology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.7
H-Index - 54
eISSN - 1741-2358
pISSN - 0734-0664
DOI - 10.1111/j.1741-2358.1994.tb00101.x
Subject(s) - saccharin , sweetness , aspartame , medicine , taste , artificial sweetener , audiology , gerontology , food science , sugar , chemistry
It iS believed that people's sensitivity to taste declines with age but the evidence is inconclusive. This study was designed to test the hypothesis that taste recognition thresholds (TRTs) for sweetness are higher in older than in younger individuals, using groups of 16 younger subjects (18–30) and 16 older subjects (60–85). Three test substances were used: sucrose, aspartame and saccharin. A questionnaire recorded variables which might have affected TRTs, but data failed to show any trend that might have biased the principle variate‐age. There was a significant alteration with age of recognition thresholds, at least for sucrose and saccharin. The differences between the groups for the three sweeteners were due to the fact that all the very sensitive subjects were young. None of the older subjects had particularly poor discrimination: all but one had TRTs within the range of younger subjects. Although there are age‐related taste changes, they are much less dramatic than commonly occurs with other senses, such as sight and hearing. The findings of this study have implications for institutional catering and the dietary management of older people using non‐sugar sweeteners.