Camile S Silva1, Vaneria R Dias1, Juliane A Regis Almeida1, Jamile M Brazil1, Ramon A Santos2, Maria P Milagres3. 1. Department of Chemistry, State University of Southwest Bahia, Rua José Moreira Sobrinho, s/n-Jequiezinho, Jequié - BA CEP 45206-190, Brazil. 2. Northeast Independent School, Av. Luiz Eduardo Magalhães, 1035 - Candeias, Vitória da Conquista - BA CEP 45055-420, Brazil. 3. Department of Chemistry, State University of Southwest Bahia, Rua José Moreira Sobrinho, s/n-Jequiezinho, Jequié - BA CEP 45206-190, Brazil patricia@uesb.edu.br.
Abstract
AIMS: To determine the threshold index of sweet and salty tastes in alcoholics undergoing treatment. METHODS: Taste threshold was assessed using type 3-Alternative Forced Choice in a control group (92 non-alcoholic volunteers) and a test group (92 alcoholics in therapy). The test group completed a structured questionnaire on lifestyle and habits. RESULTS: Significant difference were found between the threshold rates found in the test (3.78) and control groups (1.39). In the salty stimulus, no significant difference was noted in the threshold detection between the control (0.17) and test groups (0.30). A significant correlation was observed between the index Pearson's threshold to sweet taste in the test group and their reported alcohol consumption. The test group reported characteristics such as loss of appetite (93%), weight loss during consumption (62%) and weight gain after quitting drinking (72%). CONCLUSION: That the alcoholic group reported less sensitivity to sweet taste suggests that drinking habits may influence choice of foods, with a greater preference for foods with higher sucrose concentration. This contribute to poor health, because excess consumption of sugar raises risk for several diseases. No conclusive results were found for the salty stimulus.
AIMS: To determine the threshold index of sweet and salty tastes in alcoholics undergoing treatment. METHODS: Taste threshold was assessed using type 3-Alternative Forced Choice in a control group (92 non-alcoholic volunteers) and a test group (92 alcoholics in therapy). The test group completed a structured questionnaire on lifestyle and habits. RESULTS: Significant difference were found between the threshold rates found in the test (3.78) and control groups (1.39). In the salty stimulus, no significant difference was noted in the threshold detection between the control (0.17) and test groups (0.30). A significant correlation was observed between the index Pearson's threshold to sweet taste in the test group and their reported alcohol consumption. The test group reported characteristics such as loss of appetite (93%), weight loss during consumption (62%) and weight gain after quitting drinking (72%). CONCLUSION: That the alcoholic group reported less sensitivity to sweet taste suggests that drinking habits may influence choice of foods, with a greater preference for foods with higher sucrose concentration. This contribute to poor health, because excess consumption of sugar raises risk for several diseases. No conclusive results were found for the salty stimulus.
Authors: Vidya Gowdappa Doddawad; S Shivananda; B Madhu; B M Gurupadayya; C S Vidya; B S Jayaraj Journal: J Clin Tuberc Other Mycobact Dis Date: 2022-06-22