Abstract
The effect of physical exercise on nutrition has gained substantial interest in the last decade. Meaningful results have been produced concerning the effect of physical exercise on different appetite hormones and food choice/preference. While it is well known that taste and nutrition are related, the relation between taste and physical activity has not yet been fully explored. This systematic review aims to provide a detailed view of the literature on physical exercise and its effect on taste perceptions. Five tastes were included in this review: sweet, salty, bitter, sour, and umami. Sweet taste intensity, sensitivity, and preference were increased by acute physical exercise, but sweet preference was reduced by chronic physical activity. Perceived intensity and sensitivity decreased overall for salty taste, but an increased preference was noted during/following exercise. Sour taste intensity ratings were decreased following exercise and preference was enhanced. Umami taste intensity and sensitivity increased following exercise and preference was decreased. No significant results were obtained for bitter taste. While evidence regarding the effect of exercise on taste has arisen from this review, the pre-testing nutrition, testing conditions, type of test, and exercise modality must be standardized in order to produce meaningful and reproducible results in the future.
Highlights
Food consumption, appetite, and desire to eat are intrinsically connected and primarily depend on energy homeostasis and the hedonic aspect of food; these factors drive food consumption through both hormonal and reward pathways [1]
A study conducted by Jayasinghe et al found that the frequency of daily sweet food intake had a negative correlation with sweet taste intensity perception, meaning that the intake increased as the perceived intensity decreased [6]
Studies were selected if they included (1) protocols based on humans, children, or adults; (2) results that measured the effect of physical activity on gustation/taste perceptions; (3) study designs such as observational studies, experimental studies, and experimental mixed-model studies
Summary
Appetite, and desire to eat are intrinsically connected and primarily depend on energy homeostasis and the hedonic aspect of food; these factors drive food consumption through both hormonal and reward pathways [1]. Ultra-processed foods have the characteristics of being palatable and rich in sugar, fat, and salt [2]. A study published by Hall and colleagues showed that, when presented with an ad libitum ultra-processed food buffet, participants tended to eat approximately. Food palatability correlates with higher energy intake and has been heavily linked with obesity. A preference for fat is associated with a higher likelihood of developing obesity within the overall adult population, while. Nutrients 2020, 12, 2741 a preference for fat and salt combined is positively associated with the risk of developing obesity within the adult male population [4]. Food consumption related to palatability has a perception-based anchorage in which taste plays a role; reduced taste perceptions may promote energy intake [5]. The same principle applies for energy intake and absolute carbohydrate intake in relation to sweet taste intensity [6]
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