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Micarelli A, Malacrida S, Strapazzon G, et al. Impact of Nutritional Intervention on Taste Perception-A Scoping Review. Foods. 2021;10(11)doi: 10.3390/foods10112747.
Micarelli, A., Malacrida, S., Strapazzon, G., Mrakic-Sposta, S., Micarelli, B., Alessandrini, N., Carbini, V., Caputo, S., Falla, M., & Alessandrini, M. (2021). Impact of Nutritional Intervention on Taste Perception-A Scoping Review. Foods (Basel, Switzerland), 10(11), . https://doi.org/10.3390/foods10112747
Micarelli, Alessandro, et al. "Impact of Nutritional Intervention on Taste Perception-A Scoping Review." Foods (Basel, Switzerland) vol. 10,11 (2021). doi: https://doi.org/10.3390/foods10112747
Micarelli A, Malacrida S, Strapazzon G, Mrakic-Sposta S, Micarelli B, Alessandrini N, Carbini V, Caputo S, Falla M, Alessandrini M. Impact of Nutritional Intervention on Taste Perception-A Scoping Review. Foods. 2021 Nov 09;10(11). doi: 10.3390/foods10112747. PMID: 34829027; PMCID: PMC8625746.
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Foods. 2021 Nov 09;10(11). doi: 10.3390/foods10112747.

Impact of Nutritional Intervention on Taste Perception-A Scoping Review.

Foods (Basel, Switzerland)

Alessandro Micarelli, Sandro Malacrida, Giacomo Strapazzon, Simona Mrakic-Sposta, Beatrice Micarelli, Nicolò Alessandrini, Valentina Carbini, Sara Caputo, Marika Falla, Marco Alessandrini

Affiliations

  1. Institute of Mountain Emergency Medicine, Eurac Research, 39100 Bolzano, Italy.
  2. ITER Center of Balance and Rehabilitation Research (ICBRR), UNITER ONLUS, 31010 Rome, Italy.
  3. Institute of Clinical Physiology, National Research Council (CNR), 20162 Milan, Italy.
  4. Faculty of Philosophy, University of Rome Tor Vergata, 00133 Rome, Italy.
  5. L-Nutra Italia S.r.l., 20122 Milan, Italy.
  6. Center for Mind/Brain Sciences, CIMeC, University of Trento, 38068 Rovereto, Italy.
  7. ENT Unit, Department of Clinical Sciences and Translational Medicine, University of Rome Tor Vergata, 00133 Rome, Italy.

PMID: 34829027 PMCID: PMC8625746 DOI: 10.3390/foods10112747

Abstract

The aim of the present scoping review was to evaluate the impact of experimental meal loads or observational diet changes/habits on taste tests in both healthy subjects and patients. A systematic search performed in PubMed, Scopus, and Institute for Scientific Information (ISI) Web of Science electronic databases retrieved, respectively 2981, 6258, and 7555 articles from January 2000 to December 2020. A total of 17 articles were included for full-text review. Literature results were stratified according to the observational/interventional approach, the involvement of healthy subjects or patients, the taste test, and the meal/dietary changes. The present scoping review reinforced the notions postulating that certain taste tests (for example focusing on fatty acid, salt, or sugar) might be specifically influenced by the nutritional intervention and that other ones might be susceptible to a wide span of changes beyond the extent of tastant included in the specific food changes. This could also depend on the inhomogeneity of literature trend: The short duration of the intervention or the random type of meal load, unsuitability of the taste test chosen, and the presence of underlying disorders. Future studies for a better comprehension of taste tests reliability in relation to specific food changes are thus to be fostered.

Keywords: diet; food; gustatory perception; taste test; taste threshold

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