Table 5. Pearson correlations (p) between the taste assessments and different biochemical and anthropometrics variables.
| VARIABLES | T.S.: SWEET | T.S.: SOUR | T.S.: SALT | T.S.: BITTER | TOTAL TASTE STRIPS |
|---|---|---|---|---|---|
| AGE | r = -0.194, p = 0.011 | r = -0.244, p = 0.001 | r = -0.441, p < 0.001 | r = -0.239, p = 0.002 | r = -0.408, p < 0.001 |
| BMI | r = -0.301, p < 0.001 | r = -0.388, p < 0.001 | r = -0.237, p = 0.002 | r = -0.239,p = 0.002 | r = -0.407, p < 0.001 |
| LEPTIN | r = -0.261, p = 0.001 | r = -0.264, p < 0.001 | r = -0.264, p < 0.001 | r = -0.172,p = 0.025 | r = -0.338, p < 0.001 |
| ADIPONECTIN | Ns | Ns | Ns | r = 0.182,p = 0.017 | r = 0.180, p = 0.019 |
| GLUCOSE | .Ns | Ns | r = -0.258, p = 0.001 | r = -0.160,p = 0.039 | r = -0.224, p = 0.004 |
| CHOLESTEROL | Ns | r = -0.192, p = 0.013 | Ns | Ns | Ns |
| TRIGLYCERIDES | r = -0.166, p = 0.032 | r = -0.181, p = 0.019 | Ns | Ns | r = -0.219, p = 0.004 |
| HDL-C | r = 0.262, p = 0.001 | r = 0.213, p = 0.006 | r = 0.172, p = 0.026 | r = 0.206, p = 0.008 | r = 0.298, p < 0.001 |
| INSULIN | r = -0.173, p = 0.026 | r = -0.217, p = 0.005 | r = -0.164, p = 0.035 | Ns | r = -0.233, p = 0.003 |
| HOMA-IR | r = -0.154, p = 0.048 | r = -0.185, p = 0.018 | r = -0.182, p = 0.019 | Ns | r = -0.218, p = 0.005 |
| FAT MASS | r = -0.273, p < 0.001 | r = -0.369, p < 0.001 | r = -0.226, p = 0.003 | r = -0.197, p = 0.010 | r = -0.371, p < 0.001 |
| FAT-FREE MASS | r = -0.219, p = 0.004 | r = -0.304, p < 0.001 | r = -0.208, p = 0.007 | r = -0.175, p = 0.023 | r = -0.319, p < 0.001 |
| VFR | r = -0.271, p < 0.001 | r = -0.421, p < 0.001 | r = -0.266, p = 0.001 | r = -0.242, p = 0.002 | r = -0.423, p < 0.001 |
T.S.: taste strips; Total taste strips: point total taste; BMI: body mass index, HDL-c: high density lipoprotein cholesterol; HOMA-IR: homeostasis model assessment of insulin resistance index, VFR: visceral fat rating. r = pearson correlations; p = significance.