Introduction

Studies of changes in taste threshold, perceived intensity, liking, and preference during pregnancy were reviewed, because such changes have the potential to negatively impact nutrient intake in pregnant women.

Methods

Medline and Web of Science were searched; eligibility was based on inclusion, exclusion, and quality criteria.

Results

Fourteen articles were included: 5 reported taste thresholds, 8 taste intensity, and 13 liking/preferences. Articles addressed sweet, salty, sour, and bitter, not umami. Results of self-reported changes suggested that many women experienced some sort of alteration in taste during pregnancy. Studies with real stimuli demonstrated that the only consistent finding for taste thresholds was that pregnant women showed higher thresholds for bitterness in their first trimester. For taste intensity, no consistent differences between pregnant women and controls were observed. However, over the course of pregnancy, salty intensity seemed to decrease, the intensity of other tastes did not change. During pregnancy, higher saltiness was liked more and salty snacks were consumed more, particularly in the second and/or third trimester. Drinks with lower sweetness were preferred and intake of sweet snacks was highest in the second trimester. Preference for sour and bitter did not seem to be affected.

Conclusion

Self-reports suggested that many women experienced some taste changes during pregnancy, while changes based on studies with real stimuli were limited.

Implications

Many women experienced a higher threshold for bitter perception in the first trimester, a preference for sweet snacks in the second trimester, and higher saltiness appetite in the second and third trimester of pregnancy, which may have nutritional consequences.

中文翻译：

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孕妇的味觉阈值，感知强度，喜好和喜好的变化：文献综述

介绍

综述了妊娠期味觉阈值，感知强度，喜好和偏好变化的研究，因为这种变化可能会对孕妇的营养摄入产生负面影响。

方法

搜索Medline和Web of Science；资格是基于纳入，排除和质量标准。

结果

包括14篇文章：5个报告的味觉阈值，8个味觉强度和13个喜好/偏好。文章针对的是甜味，咸味，酸味和苦味，而不是鲜味。自我报告的变化结果表明，许多妇女在怀孕期间经历了某种口味的变化。对真实刺激的研究表明，味觉阈值的唯一一致发现是孕妇在头三个月表现出较高的苦味阈值。对于味道强度，未观察到孕妇与对照之间的一致差异。但是，在怀孕过程中，咸味强度似乎降低了，其他口味的强度没有改变。在怀孕期间，人们更喜欢咸味更高，而咸味零食的摄入量则更多，尤其是在中期和/或中期。优先选择甜度较低的饮料，并且在孕中期，甜食的摄入量最高。酸味和苦味的喜好似乎没有受到影响。

结论

自我报告表明，许多妇女在怀孕期间经历了一些口味变化，而基于真实刺激研究的变化却有限。

含义

许多妇女在妊娠初期经历了较高的苦涩感阈值，在妊娠中期偏爱甜食，并且在妊娠的中期和中期妊娠期食欲较高，这可能会产生营养后果。