ArticleBehavioral sciences (Basel, Switzerland)2018
Basal Levels of Salivary Alpha-Amylase Are Associated with Preference for Foods High in Sugar and Anthropometric Markers of Cardiovascular Risk.
Article in Behavioral sciences (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 18 citations in OpenAlex.
- Reduced odds of diabetes associated with high plasma salivary α-amylase activity in Qatari women: a cross-sectional study.Scientific reports · 2021Trial
- Salivary α-Amylase as a Metabolic Biomarker: Analytical Tools, Challenges, and Clinical Perspectives.International journal of molecular sciences · 2025Review
- Obesity Parameters in Women Is Associated With AMY1 Gene Copy Number, Nesfatin-1 Level, and Dietary Intake: A Case-Control Study.Molecular nutrition & food research · 2025Article
- Enzyme kinetic approach for mechanistic insight and predictions ofTrends in food science & technology · 2022Review
- Article
- Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses.Current research in food science · 2021Article
- High plasma salivary α-amylase, but not high AMY1 copy number, associated with low obesity rate in Qatari adults: cross-sectional study.Scientific reports · 2020Article
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
Abstract
Salivary alpha-amylase (sAA) influences the perception of taste and texture, features both relevant in acquiring food liking and, with time, food preference. However, no studies have yet investigated the relationship between basal activity levels of sAA and food preference. We collected saliva from 57 volunteers (63% women) who we assessed in terms of their preference for different food items. These items were grouped into four categories according to their nutritional properties: high in starch, high in sugar, high glycaemic index, and high glycaemic load. Anthropometric markers of cardiovascular risk were also calculated. Our findings suggest that sAA influences food preference and body composition in women. Regression analysis showed that basal sAA activity is inversely associated with subjective but not self-reported behavioural preference for foods high in sugar. Additionally, sAA and subjective preference are associated with anthropometric markers of cardiovascular risk. We believe that this pilot study points to this enzyme as an interesting candidate to consider among the physiological factors that modulate eating behaviour.
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Registered trials
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