Sweet taste sensitivity in pre-diabetics, diabetics and normoglycemic controls: a comparative cross sectional study

摘要: Increasing prevalence of pre-diabetes is an emerging public health problem. Decrease in sweet taste sensitivity which can lead to increase sugar intake might be a factor driving them overt diabetes. The aim the present study was assess pre-diabetics comparison with diabetics and normoglycemic controls. Forty pre-diabetics, 40 34 controls were studied. three groups matched for age, sex BMI. division into based on their glycated hemoglobin levels. detection recognition thresholds determined by multiple forced-choice method using sucrose solutions prepared ¼ log dilutions. intensities perceived sensations series suprathreshold concentrations ½ dilution rating visual analogue scale. Statistical analyses performed SPSS version 21. mean (SD) diabetic, pre-diabetic 0.025 (0.01), 0.018 (0.01) 0.015 respectively significant diabetic group compared (p = 0.03). not different among groups. When intensity ratings between groups, all tested, differences observed across four (p < 0.001) (p < 0.05). Further analysis showed that had significantly lower than (p < 0.001). Although significant. This first demonstrate pre-diabetics. findings do support hypothesis decreased However, results confirm previous blunted response diabetics. observation having intermediate values warrants future investigation larger sample recruited more specific screening criteria test this further.