A new real-world study suggests that around 20% of people using obesity-treatment drugs such as Ozempic, Wegovy, or Mounjaro say foods taste noticeably sweeter or saltier than before starting the medication.
The research, led by Professor Othmar Moser of the University of Bayreuth in Germany and presented at the European Association for the Study of Diabetes (EASD) meeting in Vienna, found that enhanced taste perception may be linked with reduced appetite and increased feelings of fullness.
The survey involved 411 people with overweight or obesity, 69.6% of whom were women. They were all receiving one of the three drugs: 148 on Ozempic, 217 on Wegovy, and 46 on Mounjaro.
Treatment duration ranged from around 40 to 47 weeks across the three groups (Ozempic: 43 weeks; Wegovy: 40 weeks; Mounjaro: 47 weeks). All had been on the drugs for at least three consecutive months.
Approximately 21.3% of participants reported food tasting sweeter than before, and about 22.6% said food tasted saltier. Changes in sourness or bitterness were negligible. Among the three drugs, taste changes varied: Saltiness: reported by 26.7% of Wegovy users, 16.2% of those on Ozempic, and 15.2% on Mounjaro. Sweetness: similarly frequent in all groups (Wegovy 19.4%; Ozempic 21.6%; Mounjaro 21.7%).
Other appetite-related effects: 58.4% said they felt less hungry (Ozempic users at 62.1%, Wegovy 54.4%, Mounjaro 56.5%). Around 63.5% reported increased satiety (i.e., feeling full sooner) (Wegovy, highest at 66.8%; Ozempic 58.8%; Mounjaro 63.1%). · Food cravings also dropped: strong reductions reported by 41.3% of Mounjaro users, 34.1% of Wegovy users, and 29.7% of those on Ozempic.
The study observed that participants experiencing changes in taste, especially an increase in perceived sweetnesswere more likely to report: Greater satiety (feeling full sooner); A reduction in appetite; Decreased food cravings.
Similarly, those reporting foods tasting saltier also tended to feel fuller than before. However, the researchers found no direct link between changes in taste perception and the amount of weight lost. Professor Moser cautioned that while altered taste might influence how appealing or satisfying food feels, weight loss is affected by many other variables: metabolism, eating habits, physical activity, and so on.
The study has several constraints: It relies on self-reported data, which may be biased or inaccurate. The sample may not be fully representative of all people using these medications. The research is cross-sectional, meaning it captures associations at a point in time but cannot prove cause and effect.
Professor Moser suggests that recognising changes in taste may offer doctors useful insights into how well a treatment is working. For example, it might help tailor dietary advice by recognising that certain flavours may become stronger or less enjoyable.
Monitoring taste changes could serve as an additional measure of treatment response beyond weight loss alone. For patients, these findings could mean that, alongside monitoring weight and metabolic markers, clinicians might consider asking about taste changes during follow-ups. It may help in adjusting diet plans to improve comfort, adherence, and ultimately outcomes.
