Exercise Intensity Differentially Impacts Sensitivity Thresholds to Specific Tastes
Journal Title: Biology of Exercise - Year 2015, Vol 11, Issue 1
Abstract
the purpose of this study was to compare the impact of exercise intensity on sensitivity to four major tastes of sweet, sour, salty, and bitter. ten subjects completed two separate 30-min cycling exercise bouts, one at low intensity (50% V· O 2max) and the other at high intensity (70% V· O2max.). sensitivity to the four tastes was assessed before and after each exercise bout, using taste discs. comparative data were analyzed using paired t-tests and the relationships between work-related physiologic measures and taste sensitivities were calculated using Pearson correlation. significance was established at the 0.05 level of probability. Post-exercise sourness threshold was higher (p≤0.05) following the high intensity exercise compared to the low intensity exercise, sweetness threshold decreased following the higher intensity exercise (p≤0.05), while no differences were observed in threshold sensitivities for the other two tastes at either workload. the increased sensitivity to sweetness (decreased threshold) was strongly related to changes in blood glucose following both low (r2=0.62; p<0.01) and high (r2=0.50; p≤0.05) intensity exercises. as well, changes observed in sourness threshold were directly related to the changes in core temperature (r2=0.49; p≤0.05) but only for the low intensity exercise bout.
Authors and Affiliations
YasutO NaKaNIsHI| Department of Health Science, Osaka-Aoyama University, 2-11-1 Niina, Minoh, Osaka 562-8580, Japan, YOsHImItsu INOuE| Laboratory for Human Performance Research, Osaka International University, 6-21-57 Fujita-cho, Moriguchi, Osaka 570-8555, Japan, tarO ItO| Department of Health and Sports Science, Mukogawa Women’s University, 6-46 Ikebirakicho, Nishinomiya, Hyogo 663-8558, Japan, VINcENt NEtHErY| Department of Nutrition Exercise and Health Sciences, Central Washington, University 400 E. University Way, Ellensburg, WA
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- EP ID EP15866
- DOI http:doi.org/10.4127/jbe.2015.0087
- Views 338
- Downloads 16
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