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    Exploring the link between sweet taste and fat (creaminess) perception, dietary intake and metabolic health in women : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Nutritional Sciences at Massey University, Auckland, New Zealand
    (Massey University, 2019) Jayasinghe, Shakeela Nathalia
    Taste perception plays an important role in dietary choice and intake. There is a significant link between the current obesogenic food environment of ubiquitously available, highly palatable, sugar- and fat-rich foods and adverse metabolic health outcomes. Therefore, it is important to understand the nature of the link between sweet and fat taste perception and dietary intake. Using a multi-disciplinary approach employing sensory science, dietary assessment methods and metabolic health and endocrine analyses, this thesis investigated the relationship between sweet taste and fat (creaminess) perception, dietary intake and metabolic health in women to understand factors contributing or leading to obesity. The experimental study in Chapter 3 investigated the relationship between four different psychophysical measurements of sweet taste perception and explored which measurements of sweet taste perception relate to sweet food intake. An interesting finding of this chapter was the dose-dependent change in the relationship between sweet taste intensity and hedonic liking, which illustrated that sweet hedonic liking was dependent on the magnitude of sweetness experienced. Importantly, this experimental study showed for the first time a clear dose-dependent link between a lower perceived sweet taste intensity and higher sweet hedonic liking and increased intakes of total energy and carbohydrate (starch, total sugar). Chapter 4 assessed whether sweet taste and fat (creaminess) perception differ across ethnic groups with known differences in metabolic disease and obesity risk (New Zealand European, Māori, Pacific) and across body composition groups based on body mass index and body fat. Furthermore, this chapter explored whether there is a link between taste perception and metabolic and endocrine biomarkers associated with adiposity and appetite. The overall findings showed no significant differences in sweet taste and fat (creaminess) perception between ethnic groups or body composition groups. Further, no robust links between sweet taste and fat (creaminess) perception and metabolic and endocrine biomarkers were found. The study described in Chapter 5 explored the links between dietary patterns, body composition, macronutrient intakes and metabolic and endocrine biomarkers of adiposity and appetite. Higher intakes of the ‘refined and processed’ dietary pattern was linked with higher total energy and percentage carbohydrate (starch, total sugar) intakes and higher body composition measurements (e.g., body mass index, body fat). Furthermore, higher intakes of the ‘refined and processed’ dietary pattern was linked with higher circulating levels of leptin and insulin and lower levels of ghrelin. Together these findings indicated a diet-induced metabolic dysregulation in women with higher intakes of the ‘refined and processed’ dietary pattern. The research study in Chapter 6 investigated whether body composition, dietary intake and metabolic and endocrine biomarkers differ between women with distinct patterns of sweet and fat (creaminess) hedonic liking. The overall results showed that higher hedonic liking for sweet and fat tastes are linked with increased intakes of sweet and fatty tasting food groups and dietary patterns such as the ‘refined and processed’ and ‘fats and meat’ patterns. Taken together, the experimental studies described in this thesis provide evidence in support of a clear link between sweet taste and fat (creaminess) perception and dietary intake, particularly the intake of foods and dietary patterns characteristic of an individual’s taste phenotype. We also found that sweet taste and fat (creaminess) perceptions were not directly linked with body composition, metabolic biomarkers or endocrine regulators in this group of healthy, pre-menopausal women. Furthermore, higher intakes of the ‘refined and processed’ dietary pattern highlighted a pathway to obesity which appears to be mediated by changes in body composition and key endocrine regulators.
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    Habitual sweet food intake and eating behaviour are influenced by sweet taste perception : a thesis presented in partial fulfilment of the requirements for a degree of Master of Science in Nutrition and Dietetics at Massey University, Albany, New Zealand
    (Massey University, 2015) Rivers, Stacey
    Background: Sugar consumption creates pleasure, and excessive sugar consumption leads to weight gain and is therefore a key driver of obesity. This study aims to assess sweet food and beverage intake, eating behaviours and how they may be explained by perceived sweet taste intensity and hedonic preference. Aim: To assess sweet food habits and eating behaviours in 20-40-year-old NZ European women, and understand how measures of sweet taste perception can help explain these sweet food choices and eating behaviours. Methods: Women (N=45), aged 20-40 years, were recruited for this cross-sectional study. A non-quantitative sweet food-food frequency questionnaire (SF-FFQ) was developed to assess sweet food intake. Liking of sweetened beverages was assessed on a 100 mm visual scale. The Three Factor Eating Questionnaire (TFEQ) was used to assess the eating behaviours. Perceived sweet taste intensity and hedonic preference of glucose concentrations (125 mM, 250 mM, 500 mM, 1000 mM) was rated (0-100) on a modified general Labelled Magnitude Scale (gLMS). Results: Frequency of daily intake was reported as daily frequency equivalents (DFE). Occasional sweet food DFE was high (4.23±2.29), with intake of baking and sweets especially high (1.20±0.83). Participants with a self-reported “sweet tooth” more frequently consumed baking (P=0.04), chocolate (P=0.03) and soft lollies (P=0.04) compared to participants with no “sweet tooth”. Chocolate DFE was higher in participants who experienced regular food cravings compared to those who did not (P<0.001). Higher consumption of sweet food was correlated with less sensitivity to 1000 mM glucose (P=0.02). A negative correlation was found between intensity rating (1000 mM), fruit juice liking (P=0.01) and fruit drink liking (P<0.001). Participants who preferred sweet snacks, were less sensitive to 1000 mM glucose than those who preferred savoury (P=0.04). Conclusion: Participants in this study habitually consumed foods high in sugar such as baking, sweets, chocolate and sweetened beverages. The participants’ sweet beverage choice was influenced by their liking of sweet beverages. Some participants were found to express certain eating behaviours that influenced their intake of sweet food such as hunger, food cravings and “sweet tooth”. Sensitivity to sweet taste was inversely associated with consumption of sweet tasting food. The data suggest that sweet taste intensity perception plays an important role in habitual sweet food and beverage intake.