Interaction of Inflammation, Taste Perception and Preferences As a Function of Physical Activity and Body Composition

This study adresses the question of whether there is a connection between low-grade inflammation caused by physical activity and a change in taste perception and preference for the sweet taste. The taste perception, preference behavior and inflammation in athletic and healthy non-athletic subjects using an observational study design is investigated.

The hypothesis is that athletic test subjects, compared to healthy, physically inactive subjects, show increased inflammation values, in the range of a low-grade inflammation, and that this results in a lower sensitivity and increased preference for sweet taste.

The primary parameters to be investigated are a possible correlation between the level of physical activity physical activity or body composition and the recognition threshold for the sweet taste as well as the preference. In addition, a correlation between the concentration of TNF-α and IL-6 in saliva sweet recognition threshold and sweet preference will be investigated.

Secondary parameters to be analyzed are the preference for fatty substances, the perception threshold for the perception threshold for the fatty taste, taste receptors in saliva for the sweet and fatty taste, the concentration of 8-epi-PGF2α in the urine as a marker for oxidative stress, and the number of fungiform papillae on the tongue are determined.

Inclusion criteria

• healthy
• non-smoking
• normal taste and smell perception

Exclusion criteria

• pregnancy or breast-feeding
• regular smokers
• regular intake of medication
• metabolic diseases that require drug therapy
• ageusia or anosmia
• alcohol or drug addiction
• intake of antibiotics within the past 2 months
• vegan diet
• viral or bacterial infection wihtin the past three weeks