Basal Levels of Salivary Alpha-Amylase Are Associated with Preference for Foods High in Sugar and Anthropometric Markers of Cardiovascular Risk
View/ Open
Metadata
Show full item recordcomunitat-uji-handle:10234/9
comunitat-uji-handle2:10234/8033
comunitat-uji-handle3:10234/8636
comunitat-uji-handle4:
INVESTIGACIONMetadata
Title
Basal Levels of Salivary Alpha-Amylase Are Associated with Preference for Foods High in Sugar and Anthropometric Markers of Cardiovascular RiskDate
2018-10-16Publisher
MDPIISSN
2076-328X; 2076-328XBibliographic citation
TARRAGON, Ernesto; STEIN, Jakob; MEYER, Jobst. Basal levels of salivary alpha-Amylase are associated with preference for foods high in sugar and anthropometric markers of cardiovascular risk. Behavioral Sciences, 2018, vol. 8, no 10, p. 94Type
info:eu-repo/semantics/articlePublisher version
https://www.mdpi.com/2076-328X/8/10/94Version
info:eu-repo/semantics/publishedVersionSubject
Abstract
Salivary alpha-amylase (sAA) influences the perception of taste and texture, features both relevant in acquiring food liking and, with time, food preference. However, no studies have yet investigated the relationship ... [+]
Salivary alpha-amylase (sAA) influences the perception of taste and texture, features both relevant in acquiring food liking and, with time, food preference. However, no studies have yet investigated the relationship between basal activity levels of sAA and food preference. We collected saliva from 57 volunteers (63% women) who we assessed in terms of their preference for different food items. These items were grouped into four categories according to their nutritional properties: high in starch, high in sugar, high glycaemic index, and high glycaemic load. Anthropometric markers of cardiovascular risk were also calculated. Our findings suggest that sAA influences food preference and body composition in women. Regression analysis showed that basal sAA activity is inversely associated with subjective but not self-reported behavioural preference for foods high in sugar. Additionally, sAA and subjective preference are associated with anthropometric markers of cardiovascular risk. We believe that this pilot study points to this enzyme as an interesting candidate to consider among the physiological factors that modulate eating behaviour. [-]
Is part of
Behavioral Sciences, 2018, vol. 8, no 10Rights
info:eu-repo/semantics/openAccess
This item appears in the folowing collection(s)
- PSB_Articles [1310]
The following license files are associated with this item: