Effect of Roux-en-Y gastric bypass and sleeve gastrectomy on taste acuity and sweetness acceptability in postsurgical subjects Sibelle El Labban, M.S.,

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Effect of Roux-en-Y gastric bypass and sleeve gastrectomy on taste acuity and sweetness acceptability in postsurgical subjects Sibelle El Labban, M.S., Bassem Safadi, M.D., Ammar Olabi, Ph.D. Nutrition Volume 32, Issue 11, Pages 1299-1302 (November 2016) DOI: 10.1016/j.nut.2016.03.022 Copyright © 2016 Elsevier Inc. Terms and Conditions

Fig. 1 Mean thresholds and standard errors of the means for sweetness (mmol/L), sourness (mmol/L), saltiness (mmol/L), and bitterness (μmol/L) for Roux-en-Y gastric bypass (gray) and sleeve gastrectomy (black). *P < 0.05. Nutrition 2016 32, 1299-1302DOI: (10.1016/j.nut.2016.03.022) Copyright © 2016 Elsevier Inc. Terms and Conditions

Fig. 2 Least-squares acceptability means and standard errors of the means for the sweet solutions (2%, 4%, 6%, 8%, 10%, 12%, 20%, 30%, and 40% sucrose) for Roux-en-Y gastric bypass (gray) and sleeve gastrectomy (black). Nutrition 2016 32, 1299-1302DOI: (10.1016/j.nut.2016.03.022) Copyright © 2016 Elsevier Inc. Terms and Conditions