Taste sensitivity, nutritional status and metabolic syndrome: Implication in weight loss dietary interventions

Table 3 Multiple regression model between taste sentitivity and nutri-metabolic parameters

	Sour	Bitter	Salty	BMI	BF%1	Waist1	MetS1	MetS criteria1
Sour	-	-	-	0.20a	0.05	0.27c	0.21a	0.21a
Bitter	0.34f	-	-	0.14	-0.09	-0.13	0.02	0.03
Salty	0.26c	0.23b	-	0.10	-0.08	-0.11	0.23a	0.19
Sweet	0.24d	0.33f	0.26c	0.15	-0.15	0.10	0.08	-0.01
GTAS	-	-	-	-0.13a	-0.15	-0.05	-0.08	-0.11

¹For BF%, waist circumference, presence of metabolic MetS and the number of MetS criteria correlations refer to overweight/obese patients (n = 93). Values are standardized coefficients adjusted for age and sex,

^aP < 0.05;

^bP < 0.01;

^cP <0.002;

^dP < 0.005;

^fP < 0.001, between BMI and both sour taste and GTAS, with lower sensitivity with increasing BMI. BMI: Body mass index; BF%: Percentage of body fat mass; MetS: Metabolic syndrome; GTAS: Global Taste Acuity Score.