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1- Student Research Committee, Urmia University of Medical Sciences, Urmia, Iran. & Department of Nutrition, School of Medicine, Urmia University of Medical Sciences, Urmia, Iran.
2- Social Determinants of Health Research Center, Clinical Research Institute, Urmia University of Medical Science, Urmia, Iran.
3- Department of Nutrition, School of Medicine, Urmia University of Medical Sciences, Urmia, Iran. & Food and Beverage Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran.
2- Social Determinants of Health Research Center, Clinical Research Institute, Urmia University of Medical Science, Urmia, Iran.
3- Department of Nutrition, School of Medicine, Urmia University of Medical Sciences, Urmia, Iran. & Food and Beverage Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran.
Abstract: (90 Views)
Background: This study aimed to examine the association between diet quality, assessed by the Healthy Eating Index (HEI), and recognition thresholds for sweet and salty taste among healthy adults.
Methods: In this cross-sectional study, 200 healthy adults were included. Dietary intake was assessed using a validated food frequency questionnaire, and diet quality was quantified using the Healthy Eating Index (HEI-2015). Recognition thresholds for sweet (sucrose) and salty (NaCl) tastes were measured using a standardized protocol. Multivariable linear and logistic regression models were used to examine the associations, adjusting for demographic factors, energy intake, and serum micronutrient levels.
Results: Higher HEI scores were associated with lower recognition thresholds for both sweet taste (β = -0.018; 95% CI: -0.029, -0.007) and salty taste (β = -0.015; 95% CI: -0.026, -0.004). Participants in the highest HEI tertile had greater odds of being taste-sensitive (sweet: OR = 2.64; 95% CI: 1.38-5.07; salt: OR = 2.09; 95% CI: 1.12-3.91) than those in the lowest tertile. Non-linear analyses indicated stronger associations at HEI scores above approximately 60. A significant interaction between HEI score and serum zinc concentration was observed for sweet taste recognition.
Conclusion: Higher diet quality was associated with greater sensitivity to sweet and salty tastes, suggesting that overall dietary patterns may influence taste perception.
Methods: In this cross-sectional study, 200 healthy adults were included. Dietary intake was assessed using a validated food frequency questionnaire, and diet quality was quantified using the Healthy Eating Index (HEI-2015). Recognition thresholds for sweet (sucrose) and salty (NaCl) tastes were measured using a standardized protocol. Multivariable linear and logistic regression models were used to examine the associations, adjusting for demographic factors, energy intake, and serum micronutrient levels.
Results: Higher HEI scores were associated with lower recognition thresholds for both sweet taste (β = -0.018; 95% CI: -0.029, -0.007) and salty taste (β = -0.015; 95% CI: -0.026, -0.004). Participants in the highest HEI tertile had greater odds of being taste-sensitive (sweet: OR = 2.64; 95% CI: 1.38-5.07; salt: OR = 2.09; 95% CI: 1.12-3.91) than those in the lowest tertile. Non-linear analyses indicated stronger associations at HEI scores above approximately 60. A significant interaction between HEI score and serum zinc concentration was observed for sweet taste recognition.
Conclusion: Higher diet quality was associated with greater sensitivity to sweet and salty tastes, suggesting that overall dietary patterns may influence taste perception.
Type of Study: Original Article |
Subject:
Health Promotion
Received: 2026/04/11 | Accepted: 2026/06/15
Received: 2026/04/11 | Accepted: 2026/06/15
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