Details

Autor(en) / Beteiligte

• May, Christina E.
• Dus, Monica

Titel

Confection Confusion: Interplay Between Diet, Taste, and Nutrition

Ist Teil von

• Trends in endocrinology and metabolism, 2021-02, Vol.32 (2), p.95-105

Ort / Verlag

United States: Elsevier Ltd

Erscheinungsjahr

2021

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Although genetics shapes our sense of taste to prefer some foods over others, taste sensation is plastic and changes with age, disease state, and nutrition. We have known for decades that diet composition can influence the way we perceive foods, but many questions remain unanswered, particularly regarding the effects of chemosensory plasticity on feeding behavior. Here, we review recent evidence on the effects of high-nutrient diets, especially high dietary sugar, on sweet taste in vinegar flies, rodents, and humans, and discuss open questions about molecular and neural mechanisms and research priorities. We also consider ways in which diet-dependent chemosensory plasticity may influence food intake and play a role in the etiology of obesity and metabolic disease. Understanding the interplay between nutrition, taste sensation, and feeding will help us define the role of the food environment in mediating chronic disease and design better public health strategies to combat it. Taste sensation varies with age, disease state, and environmental exposure. Emerging data from animal models suggest that diet composition, particularly the levels of sugar and fat, alter sweet taste sensation to influence feeding behavior and the risk of metabolic disease.Diet composition and obesity contribute to different aspects of chemosensory plasticity.Consumption of high sugar and/or high-fat diets reshapes the transcriptome and epigenome of the taste cells and nerves and dulls their responsiveness to stimuli.Sugar levels in the diet also affect taste sensation in humans, but more research is needed to understand the impact of high sugar intake on taste and feeding.