Exposure to acute stress is associated with attenuated sweet taste

Mustafa Al'absi, Motohiro Nakajima, Stephanie Hooker, Larry Wittmers, Tiffany Cragin

Research output: Contribution to journalArticlepeer-review

43 Scopus citations

Abstract

This study examined the effects of stress on taste perception. Participants (N=38; 21 women) completed two laboratory sessions: one stress (public speaking, math, and cold pressor) and one control rest session. The taste perception test was conducted at the end of each session and included rating the intensity and pleasantness of sweet, salty, sour, and savory solutions at suprathreshold concentrations. Cardiovascular, hormonal, and mood measures were collected throughout the sessions. Participants showed the expected changes in cardiovascular, hormonal, and mood measures in response to stress. Reported intensity of the sweet solution was significantly lower on the stress day than on the rest day. Cortisol level poststress predicted reduced intensity of salt and sour, suggesting that stress-related changes in adrenocortical activity were related to reduced taste intensity. Results indicate that acute stress may alter taste perception, and ongoing research investigates the extent to which these changes mediate effects of stress on appetite.

Original languageEnglish (US)
Pages (from-to)96-103
Number of pages8
JournalPsychophysiology
Volume49
Issue number1
DOIs
StatePublished - Jan 2012

Keywords

  • Cortisol
  • Negative affect
  • Stress
  • Sweet
  • Taste

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