Background: This study aimed to examine the association between diet quality, assessed by the Healthy Eating Index-۲۰۱۵ (HEI-۲۰۱۵), and recognition thresholds for sweet and salty taste among healthy adults. Methods: In this cross-sectional study conducted between April ۲۰۲۳ and March ۲۰۲۴, ۲۰۰ healthy adults were included. Dietary intake was assessed using a validated food frequency questionnaire, and diet quality was quantified using HEI-۲۰۱۵. Recognition thresholds for sweet (sucrose) and salty (NaCl) tastes were measured using a standardized protocol. Multivariable linear and logistic regression models were used to examine the associations, adjusting for demographic factors, energy intake, and serum micronutrient levels. Results: Higher HEI scores were associated with lower recognition thresholds for both sweet taste (β = -۰.۰۱۸; ۹۵% CI: -۰.۰۲۹, -۰.۰۰۷) and salty taste (β = -۰.۰۱۵; ۹۵% CI: -۰.۰۲۶, -۰.۰۰۴). Participants in the highest HEI tertile had greater odds of being taste-sensitive (sweet: OR = ۲.۶۴; ۹۵% CI: ۱.۳۸-۵.۰۷; salt: OR = ۲.۰۹; ۹۵% CI: ۱.۱۲-۳.۹۱) than those in the lowest tertile. Non-linear analyses indicated stronger associations at HEI scores above approximately ۶۰. A significant interaction between HEI score and serum zinc concentration was observed for sweet taste recognition. Conclusion: Higher diet quality was associated with greater sensitivity to sweet and salty tastes, suggesting that overall dietary patterns may influence taste perception.

کلیدواژه ها:

Diet quality ، Taste perception ، Sodium chloride ، Sucrose ، Healthy Eating Index