Taste buds and food choices

Is Your Taste Bud Sensitivity Affecting Your Weight? What You Need to Know

Soraya Malik in Health & Wellness June 2025 • 4 min read.

"New research explores how taste responsiveness and food neophobia may play a surprising role in obesity, particularly among men."

We all experience taste differently, but the connection between our taste perception and what we actually eat, our nutrition, and our overall health isn't always clear. While environmental factors and genetics both play a role, scientists are particularly interested in how our sensitivity to certain tastes might drive our food choices.

One area of focus is our ability to taste 6-n-propylthiouracil, or PROP. Some people are highly sensitive to PROP, known as "super-tasters," while others are less sensitive or "non-tasters." Studies suggest that PROP responsiveness is linked to how intensely we perceive other flavors like sweetness, saltiness, and sourness. This, in turn, can affect our preferences, with super-tasters potentially avoiding sweet foods and non-tasters craving them.

Adding another layer of complexity, researchers are also exploring the role of food neophobia—the fear of trying new foods—in our dietary habits. Could a fear of the unknown limit the variety of our diets, potentially impacting our weight and overall health? A recent study sheds light on these questions, revealing intriguing connections between taste sensitivity, food neophobia, and obesity.

The Taste-Weight Connection: What the Study Reveals

A recent study published in Food Quality and Preference investigated the relationship between taste perception, food neophobia, and body weight. Researchers examined two established markers of taste: PROP responsiveness and the number of fungiform papillae (taste buds) on the tongue. They compared these factors in a group of healthy-weight individuals and a group of obese individuals to see if there were any significant links.

The study involved 40 healthy-weight participants and 45 obese participants. Researchers measured PROP responsiveness, counted fungiform papillae, and assessed levels of food neophobia using a questionnaire. Here’s what they discovered:

PROP responsiveness and the number of fungiform papillae were positively correlated in both groups, meaning people with more taste buds tended to be more sensitive to PROP.
PROP responsiveness and fungiform papillae number were negatively correlated with food neophobia scores, suggesting that people more sensitive to taste were less likely to be afraid of trying new foods.
Individuals who were less taste-sensitive and more neophobic had a higher Body Mass Index (BMI).
Obese men showed significantly lower taste responsiveness and higher food neophobia scores compared to obese women and healthy-weight individuals.

These findings suggest that taste perception and food neophobia may indeed play a role in obesity, particularly for men. The study highlights the complex interplay between our senses, our attitudes toward food, and our overall nutritional status. It appears those with reduced taste sensitivity and a greater aversion to new foods may be at higher risk for weight issues.

What This Means for You

These findings open up new avenues for understanding and addressing weight management. By recognizing the role of taste perception and food neophobia, we can develop more personalized approaches to healthy eating. If you struggle with weight issues, consider exploring your own taste sensitivity and attitudes toward new foods. This knowledge can empower you to make more informed food choices and break free from potentially limiting dietary habits. Consulting a registered dietitian or nutritionist can provide tailored strategies to help you expand your palate, enhance your enjoyment of healthy foods, and achieve your wellness goals.

About this Article -

This article was crafted using a human-AI hybrid and collaborative approach. AI assisted our team with initial drafting, research insights, identifying key questions, and image generation. Our human editors guided topic selection, defined the angle, structured the content, ensured factual accuracy and relevance, refined the tone, and conducted thorough editing to deliver helpful, high-quality information.See our About page for more information.

This article is based on research published under:

DOI-LINK: 10.1016/j.foodqual.2017.08.001, Alternate LINK

Title: Reduced Taste Responsiveness And Increased Food Neophobia Characterize Obese Adults

Subject: Nutrition and Dietetics

Journal: Food Quality and Preference

Publisher: Elsevier BV

Authors: Cristina Proserpio, Monica Laureati, Cecilia Invitti, Ella Pagliarini

Published: 2018-01-01

Everything You Need To Know

What is PROP, and how does sensitivity to it affect taste perception and food preferences?

PROP, or 6-n-propylthiouracil, is a substance that some people are highly sensitive to, classifying them as "super-tasters," while others are less sensitive or "non-tasters." The responsiveness to PROP is connected to how intensely individuals perceive other flavors, such as sweetness, saltiness, and sourness. Super-tasters might avoid sweet foods, whereas non-tasters might crave them, illustrating how PROP sensitivity influences food preferences.

What is food neophobia, and how might it influence dietary habits and overall health?

Food neophobia is the fear of trying new foods. Research suggests that food neophobia can limit the variety of an individual's diet, potentially impacting their weight and overall health. Individuals with food neophobia may be less open to trying nutritious foods, leading to a less balanced diet.

What were the key findings of the study regarding the relationship between taste perception, food neophobia, and body weight, especially concerning differences between men and women?

The study revealed that individuals with lower taste sensitivity, measured by PROP responsiveness and the number of fungiform papillae, combined with higher food neophobia scores, tended to have a higher Body Mass Index (BMI). Notably, obese men displayed significantly lower taste responsiveness and higher food neophobia scores compared to obese women and healthy-weight individuals, indicating a stronger link between these factors and obesity in men.

How can understanding taste sensitivity (PROP) and food neophobia contribute to improved weight management and healthier eating habits?

Understanding the interplay between taste perception, specifically PROP responsiveness and the number of fungiform papillae, and food neophobia can help individuals make more informed food choices. Recognizing your own taste sensitivities and attitudes towards new foods can empower you to diversify your diet and improve overall nutritional intake, potentially aiding in weight management and reducing the risk of obesity-related issues. Consulting with a registered dietitian or nutritionist can further personalize strategies to expand your palate and enhance your enjoyment of healthy foods.

How did the study, featured in "Food Quality and Preference," measure taste perception and food neophobia to explore the connection between these factors and obesity?

The study in "Food Quality and Preference" used two established markers of taste: PROP responsiveness and the number of fungiform papillae (taste buds) on the tongue. It compared these factors between healthy-weight and obese individuals. Researchers measured PROP responsiveness, counted fungiform papillae, and assessed food neophobia levels using a questionnaire. This methodology allowed them to identify correlations between taste perception, food neophobia, and BMI, providing insights into how these factors might contribute to obesity.