Exploring Associations between Interindividual Differences in Taste Perception, Oral Microbiota Composition, and Reported Food Intake
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The role of taste perception, its relationship with oral microbiota composition, and their putative link with eating habits and food intake were the focus of the present study. A sample of 59 reportedly healthy adults (27 male, 32 female; age: 23.3 ± 2.6 years) were recruited for the study and taste thresholds for basic tastes, food intake, and oral microbiota composition were evaluated. Differences in taste perception were associated with different habitual food consumption (i.e., frequency) and actual intake. Subjects who were orally hyposensitive to salty taste reported consuming more bakery and salty baked products, saturated-fat-rich products, and soft drinks than hypersensitive subjects. Subjects hyposensitive to sweet taste reported consuming more frequently sweets and desserts than the hypersensitive group. Moreover, subjects hypersensitive to bitter taste showed higher total energy and carbohydrate intakes compared to those who perceived the solution as less bitter. Some bacterial taxa on tongue dorsum were associated with gustatory functions and with vegetable-rich (e.g., Prevotella) or protein/fat-rich diets (e.g., Clostridia). Future studies will be pivotal to confirm the hypothesis and the potential exploitation of oral microbiome as biomarker of long-term consumption of healthy or unhealthy diets.
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Additional associations were made between bacterial taxa on the tongue dorsum and vegetable-rich diets (such as Prevotella) or diets rich in proteins and fats (such as Clostridia).
“Additional associations were made between the bacterial taxa on the tongue dorsum and vegetable‐rich diets (such as Prevotella) or diets rich in proteins and fats (such as Clostridia).”
From The oral microbiome: Role of key organisms and complex networks in oral health and disease (2021) · cites this paper as [295]
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- Authors
- Cattaneo, C., Riso, P., Laureati, M., Gargari, G., & Pagliarini, E.
- Affiliations
- University of Milan (IT)
- Corresponding author
- Riso, Patrizia
- Venue
- Nutrients
- Publisher
- MDPI AG
- Published
- 2019-05-24
- Volume
- 11
- Issue
- 5
- Pages
- 1167
- ISSN
- 2072-6643 (ISSN-L)
- PMC
- PMC6567015
- OpenAlex
- W2945312497
- Cited by
- 87
- References
- 69
- Citations by year
- 2026: 8 · 2025: 9 · 2024: 8 · 2023: 15 · 2022: 17 · 2021: 16 · 2020: 10 · 2019: 4
- FWCI
- 8.93
- Type
- journal article
- Language
- en
- Open access
- gold
- dx.doi.org
- Licence
- Locations
- Nutrients (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Archivio Istituzionale della Ricerca (Universita Degli Studi Di Milano) (submittedVersion, other-oa)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Funders
- Università degli Studi di Milano (Project n. PSR2017-MLAUR)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Health Sciences › Dentistry › Periodontics › Oral microbiology and periodontitis research
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Keywords
- taste perception, taste sensitivity, oral microbiota, tongue microbiome, dietary intake, dietary habits, salty taste, sweet taste, bitter taste, taste threshold, dietary biomarkers, Prevotella, Clostridia, saturated fat intake, soft drinks
- MeSH terms
- Adult, Eating, Feeding Behavior, Female, Humans, Male, Mouth, Taste, Taste Perception, Young Adult, Microbiota
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