Factors Associated with Sweet Taste Sensitivity in Patients with Type 2 Diabetes Mellitus (T2DM)

Introduction: Taste sensitivity plays a vital role in determining food preferences. Evidence suggests that patients with diabetes are less sensitive to sweet taste. Increased sugar consumption due to low sensitivity adversely affect the glycemic control in Type 2Diabetes Mellitus (T2DM). Although the factors associated with taste sen­sitivity have been assessed in healthy individuals, it is less reported in T2DM. Thus, the aim of this study was to determine the factors associated with taste sensitivity for sucrose in patients with T2DM. Method: A sample of 111 patients, aged between 35-60 years, having T2DM for > 5 years were considered. Baseline sociodemographic and anthropometric parameters were obtained. Supra-threshold intensity ratings for a range of sucrose concentrations were assessed using ‘general Labeled Magnitude Scale’. HbA1c was deter­mined at recruitment. Data was analyzed using Multiple Linear Regression. Results: Results showed that in patients with T2DM,a significant association was evident between the supra­threshold intensity ratings for the highest concentration of sucrose (2.02M) tested and the waist circumference (p=0.022), hip circumference (p=0.039) and waist-hip ratio (p=0.022). None of the other factors were signifi­cantly associated with either the highest or any other concentration tested. Conclusion: Reduction in waist circumference, hip circumference and waist hip ratio is likely to improve the sweet taste sensitivity in T2DM patients and vice versa. Maintaining these parameters within healthy limits may helpachieving a better glycemic profile through reducing the sugar consumption in patients with T2DM.