Taste Sensitivity Is Inversely Associated with Body Mass Index (BMI) Independently of Caloric Intake: Evidence from Sensory and Genetic Analyses

Background/Objectives: Taste perception has emerged as a key determinant of eating behavior and metabolic regulation, but its relationship with body mass index (BMI) remains incompletely understood. We investigated the relationships among global, sweet, and lipid taste sensitivity; sweet- and lipid-taste-related polymorphisms; caloric intake; and BMI. Methods: Taste sensitivity was assessed using taste strips (overall and sweet) and detection thresholds for fatty acids (oleic, linoleic, and palmitic acids). Genotyping of polymorphism genes was conducted. Pearson correlation analyses examined bivariate associations between taste variables and BMI. Multiple regression models were performed to identify independent predictors of BMI and to evaluate the mediating role of caloric intake. Results: A strong inverse correlation was found between total and sweet taste sensitivity and BMI, particularly in super-tasters (STs) and participants with the sensitive genotype of sweet-taste-related polymorphisms. Similarly, greater sensitivity to fatty acids was associated with lower BMI, specifically in non-tasters (NTs) and participants with the insensitive genotype of CD36 polymorphisms. In multiple regression models, overall and lipid sensitivity were the most significant predictors of BMI, which were inversely associated with it. TAS1R2 and TAS1R3 also showed independent effects. Importantly, caloric intake was not retained in the final model. Conclusions: Taste sensitivity is inversely associated with BMI independently of caloric intake. These findings suggest that the gustatory system could influence body weight through mechanisms beyond energy consumption, probably involving food choice and extra-oral receptor-mediated metabolic regulation. Taste perception and related genetic factors may represent important targets for personalized nutrition and obesity prevention strategies.