Sibelle El Labban1, Bassem Safadi2, Ammar Olabi3. 1. Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon. 2. Surgery Department, Internal Medicine, Faculty of Medicine, American University of Beirut, Beirut, Lebanon. 3. Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon. Electronic address: Ammar.olabi@aub.edu.lb.
Abstract
OBJECTIVE: Data on taste acuity after bariatric surgery are scarce, and taste perception after sleeve gastrectomy, to our knowledge, has never been investigated. The objective of this work was to retrospectively compare taste acuity and sweetness acceptability after Roux-en-Y gastric bypass and sleeve gastrectomy. METHODS: Subjects with a postoperative period ≥6 mo were recruited (between January and June 2012) for a non-randomized, observational study. Subjects completed sensory evaluation sessions consisting of measurement of detection thresholds for bitterness and sweetness (N = 21), saltiness and sourness (N = 19), and sweetness acceptability (N = 19). Significance was established with Tukey's honest significant difference test and analysis of variance using the SAS GLM procedure. RESULTS: Sourness threshold was significantly higher among subjects who had undergone Roux-en-Y gastric bypass (P = 0.0045). No other differences were obtained for the other thresholds or sweetness acceptability (P > 0.05). CONCLUSIONS: Further randomized studies are needed to clarify these differences.
OBJECTIVE: Data on taste acuity after bariatric surgery are scarce, and taste perception after sleeve gastrectomy, to our knowledge, has never been investigated. The objective of this work was to retrospectively compare taste acuity and sweetness acceptability after Roux-en-Y gastric bypass and sleeve gastrectomy. METHODS: Subjects with a postoperative period ≥6 mo were recruited (between January and June 2012) for a non-randomized, observational study. Subjects completed sensory evaluation sessions consisting of measurement of detection thresholds for bitterness and sweetness (N = 21), saltiness and sourness (N = 19), and sweetness acceptability (N = 19). Significance was established with Tukey's honest significant difference test and analysis of variance using the SAS GLM procedure. RESULTS: Sourness threshold was significantly higher among subjects who had undergone Roux-en-Y gastric bypass (P = 0.0045). No other differences were obtained for the other thresholds or sweetness acceptability (P > 0.05). CONCLUSIONS: Further randomized studies are needed to clarify these differences.
Authors: Alan C Spector; Natasha Kapoor; Ruth K Price; M Yanina Pepino; M Barbara E Livingstone; Carel W Le Roux Journal: Chem Senses Date: 2019-03-11 Impact factor: 3.160
Authors: Kellie M Hyde; Ginger D Blonde; Marco Bueter; Carel W le Roux; Alan C Spector Journal: Am J Physiol Regul Integr Comp Physiol Date: 2020-02-21 Impact factor: 3.619