Associations between Adiposity Measures and Taste Sensitivity Ratings

Abstract

Body mass index (BMI) is often used to classify taste sensitivity study participants as lean, overweight, or obese. Compared to lean individuals, obese individuals have reduced taste sensitivity in some studies, while others show no difference. Doubt exists whether BMI is the best screening tool to evaluate adiposity and health risk. Other adiposity measurements include waist circumference (WC), bioelectrical impedance analysis (BIA), and air-displacement plethysmography (ADP). All have been shown to be better predictors of cardiometabolic health than BMI, yet BMI is a quick assessment commonly used by researchers. One explanation for the discrepancy among the obese is that BMI may misclassify participants' true adiposity. This pilot study examined whether other measures of adiposity are better correlated with salty and sweet taste sensitivity. College freshmen (n=9M, 33F) were recruited through campus advertisements and underwent assessments for BMI, WC, BIA, and ADP. Taste sensitivity to salty and sweet solutions was also evaluated. BMI classified 76.1% as lean, 16.7% as overweight, and 7.2% as obese. BMI (23.7±4.5 kg/m2), WC (M79.9±7.1 cm, F80.5±11.8 cm), BIA (M11.3±4.1%, F29.1±9.2%), and ADP (M11.4±6.9%, F29.7±8.0%) were positively correlated (r>0.478, p蠄0.001 for all). There were no correlations between taste sensitivity and any adiposity measure. For this young population, taste sensitivity does not appear to be associated with adiposity. However, the limited sample size and low adiposity rates may not allow for detection of differences.