Taste Perception In Pregnant Women With Gestational Diabetes Mellitus

Nutrition Research Newsletter, Sept, 1999 by Beverly J Tepper, Annie C Seldner

Gestational diabetes mellitus (GDM) is a form of carbohydrate intolerance first discovered during pregnancy. GDM can have serious consequences if left untreated, including perinatal morbidity and mortality and an increase in the risk of developing hypoglycemia, macrosomia, and respiratory distress. Management of this disorder is similar to that of type II diabetes and is complicated due to the need to consider the nutritional needs of the developing fetus. Dietary compliance in this population is fairly low and may be impacted by taste changes that possibly occur as a result of this disorder. Taste perception is affected in other forms of diabetes; notably, taste perception is decreased for simple sugars, which may result in an increase in preference for sweet foods. The relationship between taste perception for sweets and dietary intake has never been studied in this population.

Recently, scientists at Rutgers University conducted a study in order to determine the relationship between taste perception, taste preferences, and dietary intakes in pregnant women inflicted with GDM. They studied the same women while pregnant and at 12 weeks postpartum after their plasma glucose levels had returned to normal to evaluate differences in taste perception at these different time periods. Twenty-five pregnant women with recently diagnosed GDM, 30 pregnant women without GDM, and 12 nonpregnant controls served as subjects. The pregnant subjects were tested at 28-32 weeks gestation and then retested at 12 weeks postpartum. Subjects were given strawberry-flavored milks with different sucrose and fat concentrations and varying glucose solutions. The milk samples were evaluated for sweetness, creaminess, and overall flavor using a nine-point scale. The intensity of sweetness was measured using 15 cm line scales with 0 representing no sweetness and 15 being very sweet. The subjects participated in two tasting sessions while pregnant and two sessions at 12 weeks postpartum. Subjects also completed food-craving questionnaires and dietary recalls at each session.

There was found to be a significant interaction between pregnancy and GDM for the liking of creaminess in 5% sucrose-sweetened strawberry-flavored milk and preference of sweetness, creaminess, and overall taste in 10% strawberry-flavored milk. Pregnant women without GDM liked these samples significantly less during pregnancy than they did during the postpartum period. Women with GDM showed no differences in taste preference during pregnancy and following delivery. The current study showed no effect of GDM on taste intensity or preferences for the glucose solutions, which is contrary to previous studies reporting impaired sweet taste perception in individuals with type I and type II diabetes. The frequency and types of cravings throughout pregnancy were similar in the women both with and without GDM. In women with GDM. the higher the plasma glucose concentration following a 50 g glucose screening, the higher the preference for glucose and the higher the consumption of simple sugars such as fruit and fruit juices.

Based upon these findings, the researchers concluded that some women with GDM may experience difficulty complying with the recommendations to avoid sweet foods, which may lead to poor glycemic control and increased complications. There appears to be a need to further evaluate taste perceptions in this population in the attempt to improve management of GDM and reduce related complications.

Beverly J Teppet; Annie C Seldner, Sweet taste and intake of sweet foods in normal pregnancy and pregnancy complicated by gestational diabetes mellitus, The American Journal of Clinical Nutrition, 70(2) :2 77-284 (August. 1999) [Correspondence.' B. J. Tepper, Department of Food Science, Cook College, Rutgers University, 65 Dudley Rd., New Brunswick, NJ 08901-8520. E-mail: Tepper@tastetest.rutgers.edu.]