Associations between taste perception profiles and empirically derived dietary patterns: an exploratory analysis among older adults with metabolic syndrome

Authors: GERVIS, JULIE - Jean Mayer Human Nutrition Research Center On Aging At Tufts University; FERNANDEZ-CARRION, REBECA - University Of Valencia; CHUI, KENNETH - Tufts University; MA, JIANTAO - Tufts University; COLTELL, OSCAR - Instituto De Salud Carlos Iii; SORLI, JOSE - University Of Valencia; ASENSIO, EVA - University Of Valencia; ORTEGA-AZORIN, CAROLINA - University Of Valencia; PEREZ-FIDALGO, JOSE - University Of Valencia; PORTOLES, OLGA - University Of Valencia; LICHTENSTEIN, ALICE - Jean Mayer Human Nutrition Research Center On Aging At Tufts University; CORELLA, DOLORES - University Of Valencia

Submitted to: Nutrients
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/25/2021
Publication Date: 12/29/2021
Citation: Gervis, J., Fernandez-Carrion, R., Chui, K.K., Ma, J., Coltell, O., Sorli, J.V., Asensio, E.M., Ortega-Azorin, C., Perez-Fidalgo, J., Portoles, O., Lichtenstein, A.H., Corella, D. 2021. Associations between taste perception profiles and empirically derived dietary patterns: an exploratory analysis among older adults with metabolic syndrome. Nutrients. 14(1):142. https://doi.org/10.3390/nu14010142.
DOI: https://doi.org/10.3390/nu14010142

Interpretive Summary: Understanding the determinants of food choices is critical to develop effective personalized nutrition guidance. The aim of this study was to assess the relations between taste perception for all 5 tastes (sweet, salt, sour, bitter, umami) and dietary patterns. Taste perception and food intake was measured in a group of older adults with metabolic syndrome residing in Spain. Three predominant dietary patterns were identified: vegetables, fruits, and whole grains (Veg/Fruit/WG); non-extra virgin olive oil (EVOO), sweets, and refined grains (Non-EVOO/Sweet/RG); and alcohol, salty foods, and animal fats (Alch/Salt/AnimFat). In general, participants who reported consuming the Veg/Fruit/WG dietary pattern were more likely to have high perception of all tastes except umami. Participants who reported consuming the Non-EVOO/Sweet/RG dietary pattern were least likely to have low perception for all tastes or high perception of bitter. Participants who reported consuming the Alch/Salt/AnimFat dietary pattern tended to be least likely to have low perception for bitter and umami, and more likely to have high perception of all tastes except bitter. These data indicate that there is a complex association between the ability to perceive the 5 tastes and dietary choices and suggest there may be the benefit of incorporating taste perception into personalized nutrition guidance.

Technical Abstract: Taste perception is a primary driver of food choices; however, little is known about how perception of all five tastes (sweet, salt, sour, bitter, umami) collectively inform dietary patterns. Our aim was to examine the associations between a multivariable measure of taste perception-taste perception profiles-and empirically derived dietary patterns. The cohort included 367 community-dwelling adults (55-75 years; 55% female; BMI = 32.2 +/- 3.6 kg/m2) with metabolic syndrome from PREDIMED-Plus, Valencia. Six taste perception profiles were previously derived via data-driven clustering (Low All, High Bitter, High Umami, Low Bitter and Umami, High All But Bitter, High All But Umami); three dietary patterns were derived via principal component analysis (% variance explained = 20.2). Cross-sectional associations between profiles and tertials of dietary pattern adherence were examined by multinomial logistic regression. Overall, there were several significant differences in dietary pattern adherence between profiles: the vegetables, fruits, and whole grains pattern was significantly more common for the High All But Umami profile (OR range for high vs. low adherence relative to other profiles (1.45-1.99; 95% CI minimum lower, maximum upper bounds: 1.05, 2.74), the non-extra virgin olive oils, sweets, and refined grains pattern tended to be less common for Low All or High Bitter profiles (OR range: 0.54-0.82), while the alcohol, salty foods, and animal fats pattern tended to be less common for Low Bitter and Umami and more common for High All But Bitter profiles (OR range: 0.55-0.75 and 1.11-1.81, respectively). In conclusion, among older adults with metabolic syndrome, taste perception profiles were differentially associated with dietary patterns, suggesting the benefit of integrating taste perception into personalized nutrition guidance.