The Role of Diet and Hormones on Taste: Low Carb Compared With Low Fat Study Findings.

ABSTRACT:

Background

As obesity rates escalate, weight-loss interventions, including low-carbohydrate (LC) and low-fat (LF) diets, have become popular. Although both diets promote weight loss, the effect of LC and LF diets on taste preference and sensitivity is less well understood.

Objective

In this study, we sought to (1) compare sweet and salty taste detection thresholds and preferences following a 2-wk ad libitum LF diet compared with an LC diet and (2) determine whether sweet and salty taste detection thresholds and preferences were associated with body weight, body mass index, blood pressure, taste relevant taste substrates (sodium and total sugar), intake, and hunger and satiety hormones (i.e., ghrelin, leptin, peptide YY [PYY] and glucagon-like peptide-1 [GLP-1])

SUBMITTER: Jaime-Lara RB 

PROVIDER: S-EPMC12219350 | biostudies-literature | 2025 Jun

REPOSITORIES: biostudies-literature