Body Fat, Sweetness Sensitivity, and Preference: Determining the Relationship

Abstract

PURPOSE: The study was conducted to evaluate whether body fat is a better measure than body mass index (BMI) for determining the relationship between body size and sweetness perception and preference. METHODS: Seventy-two women were recruited and separated into two groups. First, BMI was determined and used to classify each woman as either normal weight (18.5 to 24.9 kg/m²) or overweight (>25.0 kg/m²). Body fat was determined from skinfold sites and used to categorize women into normal (<26.0%) or overweight body fat (=26%) groups. Detection thresholds were determined using sucrose solutions. Four custard samples that varied in sweetness were evaluated to determine the women's liking for sweetness, and the perceived sweetness of the sample. RESULTS: Women in the overweight BMI and body fat groups had higher sucrose threshold values than did women in the normal groups. When presented with custards of varying sucrose levels, the overweight BMI and body fat groups had a significantly increased liking for sweetness as sucrose concentration increased. CONCLUSIONS: Body fat measures were as effective as BMI measures in determining sweetness preference. Future research should be conducted to determine whether body fat and measures, such as waist circumference, can be predictive tools for sweetness preference.