ESPEN 2022 Late Breaking Abstracts

Topic: Nutrition and chronic disease

Abstract Submission Identifier: ESPEN22-LB-2198

PERCEPTION OF SWEET TASTE IN PEOPLE WITH TYPE 2 DIABETICS

K. Pfrimer^*, ^{1, 2}, G. R. dos Santos ¹, T. M. B. Costa ¹, A. P. B. Lucca ¹

¹Nutrition, University of Ribeirão Preto , ²Post-graduation Program in Nutrition and Metabolism, Ribeirão Preto Medical School, University São Paulo, Ribeirão Preto, Brazil

Rationale: There is evidence that individuals with diabetes mellitus may be less able to detect sweetness. The preference for higher sugar intake may be caused by difficulties in glycemic control.

Methods: This work aims to verify the perception of sweet taste in people with diabetes. Volunteers who attend the Nutrition School Clinic of the University of Ribeirão Preto (UNAERP) and who have a diagnosis of type II diabetes mellitus were selected, and a control group composed of volunteers aged over 19 years with a BMI between 18.5 and 24.9 kg/m², without comorbidities. The research with cross-sectional design was based on a sensory analysis test to evaluate the preference for sweet taste of coffee samples with different concentrations of sugar 5%, 10%, 15% and without added sugar. Fisher's exact test was used to compare categorical variables.

Results: Results were expressed as absolute numbers and percentages. The sensory analysis test consisted of volunteers (n=62), who were divided into a diabetes group (n=30) and a control group (n=32). Result: It was possible to observe that in the Diabetes Group the preference was greater for coffee with 15% sugar, being chosen by 40% of the volunteers (X², p= 0.007). In the control group, the preference was for 5% sugar (X², p= 0.006). An interesting fact was that the choice of this group for the percentage of 15% of sugar was only 18%.

Conclusion: Conclusion: This work shows that there is a greater preference for sugar in the diabetic group, choosing the highest concentration of sugar. And individuals without comorbidities preferred the lower-sugar coffee. This result showed that people with diabetes have a preference for sweeter foods and drinks, which favors the difficulty of adhering to traditional behaviors.

References: Ventura, A. K., & Mennella, J. A. Innate and learned preferences for sweet taste during childhood. Current Opinion in Clinical Nutrition and Metabolic Care, v. 14 n. 4, p.379–384, julho, 2011. DOI:10.1097/mco.0b013e328346df65. D

Wise, P. M., Nattress, L., Flammer, L. J., & Beauchamp, G. K. Reduced dietary intake of simple sugars alters perceived sweet taste intensity but not perceived pleasantness. The American Journal of Clinical Nutrition, v. 103, n. 1, p. 50-60, novembro, 2015. DOI:10.3945/ajcn.115.112300.

MENNELLA, J. A.; PEPINO, M.Y.; REED, D.R. Genetic and Environmental Determinants of Bitter Perception and Sweet Preferences. Pediatrics, v. 115, n.2, p. 216-222, fevereiro, 2005. DOI: 10.1542/peds.2004-1582.

Disclosure of Interest: None Declared

Keywords: Diabetes Mellitus, perceptions, taste alterations