Associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents from public schools

ABSTRACT Objective This study aimed to investigate the associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents in public schools. Methods We used a cross-sectional study involving 1,036 adolescents of both sexes, aged 10-19 years. Preference for sweet or salty flavours and preference for foods high in sugar or sodium were evaluated. Measurements of body mass index and taste flavour intensity recognition were conducted. Results Most participants were unable to identify the flavours and/or intensities, and only 18.0% of participants were able to correctly identify both the flavour and intensity of the samples. Most participants (82.1%) preferring sweet foods had low sensitivity to this taste, just as a large proportion of individuals preferring saltiness (82.3%) were less sensitive to salt (p<0.001). Preference for saltiness was associated with pre-obesity. Conclusion We found an association between a preference for sweet or salty flavours and nutritional status, highlighting the importance of poor food choices in the development of obesity and other chronic diseases.【摘要】 目的：本研究旨在探讨公立学校青少年的味觉敏感性、甜咸风味偏好与营养状况之间的关联。 方法：本研究为横断面研究，共纳入1036名年龄10~19岁的男女青少年。研究评估了受试者对甜/咸风味的偏好，以及对高糖或高钠食物的偏好；同时开展了体重指数（Body Mass Index, BMI）测定与味觉强度识别能力检测。 结果：多数受试者无法识别风味及/或其强度，仅18.0%的受试者能够正确识别样本的风味与强度。82.1%偏好甜食的受试者对甜味的敏感性较低，同理，82.3%偏好咸味的受试者对咸味的敏感性也较低（p<0.001）。咸味偏好与肥胖前期存在关联。 结论：本研究发现甜/咸风味偏好与营养状况存在关联，凸显了不良食物选择在肥胖及其他慢性疾病发生发展中的重要作用。