Quantitative evaluation of the bitter taste in adult men

Abstract

The food preferences are directly related with the flavor perceived, and also with the nutritional status of each one. Recent studies have evaluated the relationship of the flavor perceived and the individual's BMI , but more studies are required in the area. Purpose and justification: In view of the increase in indices of overweight and obesity in Brazil and changes on the standard food, this study proposes to evaluate quantitatively the gustative perception of the bitter taste in men with obesity. Methods: A quinine solution (0.4 g/L) will be applied on the tongue with a cotton swab, followed by a mouthwash. After that, the volunteer will mark the intensity perceived at the labeled magnitude scale. 50 men will be submitted to the protocol that contemplates: a) weight measurement, height, body mass index and waist circumference; b) applying the aforementioned solution of quinine; c) score in the labeled magnitude scale. Inclusion criteria: male, aged between 18 and 59 years, weight up to 150 kg, be patient and/ or employee of the Hospital das Clínicas of Ribeirão Preto. Exclusion criteria: smoking in the last 30 days, be relative to first degree of any patient who is already included in the survey, previous stroke, presence of coryza, nasal congestion or frequent sneezing, dental treatment on the same day of the survey, diagnosis of dementia, being with altered level of consciousness, somnolence, present tremor of the upper limbs visible. Statistics: In addition to descriptive statistics, linear correlations will be conducted to detect associations between perceived sensitivity, age and anthropometric data.