# Search results that are considered mostly satisfying after screening are marked with *
## 4 Discussion  
The insights gathered from this review underscore the technology details of artificial taste, offering an innovative potential in regulating dietary behaviors and addressing chronic health challenges related to food consumption. While this technology is promising, no research to date has validated its application in large populations with specific goals for dietary and weight management. This discrepancy is primarily due to the constraints of current artificial taste technology. While the electrical stimulation of the taste buds on the tongue can consistently evoke sour and bitter sensations, replicating salty and sweet tastes remains a significant challenge [22; 27; 30; 31; 35; 37; 41; 43; 46]. This variation may arise from differences in how electronic and chemical stimuli activate taste buds. Each taste bud contains 50 to 100 receptor cells that respond to the complex chemical compounds present in foods and beverages. A potential solution lies in developing a deeper understanding of the underlying mechanisms of human taste perception. A recent study by [PERSON] et al. in 2017 [31] demonstrated that applying an electric current to the tongue induced taste sensations by manipulating ion migration within taste buds. This discovery sheds light on how electrical stimulation can influence taste perception without the need for chemical substances. According to the authors, this method shows promise for precisely modulating taste perception [31]; Nonetheless, additional research is needed to thoroughly explore its complexities and interactions with other sensory inputs involved in taste perception. Researchers have explored combining electrical stimulation with additional stimuli to overcome these limitations. For example, warm temperatures and visual cues, such as images of fruit, which are strongly linked to sweetness, have been used to successfully evoke sweet and salty sensations [56; 59; 60]. Despite these advancements, achieving stable and consistent sweet taste sensations remains a significant hurdle. Additionally, the potential side effects of artificial taste technology warrant careful consideration. The repeated electrical stimulation of the same area on the tongue may damage taste buds or the surrounding soft tissue [61; 62; 63]. Such repeated stimulation could also alter sensory thresholds, potentially affecting how signals are interpreted by the central nervous system [64; 65]. Over time, these changes might influence the user's overall sensory perception and create discomfort or other unintended consequences. Given the complexity of taste sensation--encompassing interactions between peripheral sensory elements, cortical processing, and physiological or pathological pathways--there is a clear need for in-depth studies to investigate the potential risks and side effects associated with artificial taste technology [66; 67]. Researchers must consider these factors when designing future studies, especially those involving human subjects. If the aforementioned technological barriers are addressed and side effects are effectively controlled, cost-effectiveness and ethical considerations must be evaluated before applying artificial taste technology to large-scale food management practices. Currently, developing electronic simulation interfaces for artificial taste remains costly in laboratory settings. Even with potential reductions in production costs through industrial manufacturing, the price of specialized eating or drinking utensils is likely to remain significantly higher than standard alternatives. However, there are several ways to reduce the costs associated with this technology. Large-scale manufacturing and mass production could lower the cost per unit, while innovations in materials science may enable more cost-efficient production without compromising quality. Additionally, collaboration with community leaders, food manufacturers, and healthcare providers could further drive down costs by focusing on shared resources, regulatory approval processes, and distribution networks.