1
|
Peinado BRR, Frazão DR, Bittencourt LO, de Souza-Rodrigues RD, Vidigal MTC, da Silva DT, Paranhos LR, Magno MB, Fagundes NCF, Maia LC, Lima RR. Is obesity associated with taste alterations? a systematic review. Front Endocrinol (Lausanne) 2023; 14:1167119. [PMID: 37334283 PMCID: PMC10273260 DOI: 10.3389/fendo.2023.1167119] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Accepted: 05/03/2023] [Indexed: 06/20/2023] Open
Abstract
Background Obesity is a growing chronic public health problem. The causes of obesity are varied, but food consumption decisions play an important role, especially decisions about what foods to eat and how much to consume. Food consumption decisions are driven, in part, by individual taste perceptions, a fact that can influence eating behavior and, therefore, body mass. Methodology The searches were conducted in the electronic databases PubMed, Web of Science, Scopus, Lilacs, and the grey literature (Google Scholar and Open Grey). The acronym PECO will be used, covering studies with adult humans (P) who have obesity (E) compared to adult humans without obesity (C), having as an outcome the presence of taste alterations (O). After searching, duplicates were removed. The articles were first evaluated by title and abstract, following the inclusion and exclusion criteria; then, the papers were read in full. After the studies were selected, two reviewers extracted the data and assessed the individual risk of bias and control statements for possible confounders and bias consideration. The narrative GRADE system performed the methodological quality assessment using the New Castle Ottawa qualifier and analysis of certainty of evidence. Results A total of 3782 records were identified from the database search, of these 19 were considered eligible. Forty percent of the eligible studies show that there was an association between obesity and different taste alterations for different flavors comparing with normal weights adults. In the methodological quality analysis of the nineteen studies, which assesses the risk of bias in the results, fifteen showed good methodological reliability, three showed fair methodological reliability, and one showed low methodological reliability. Conclusion Despite methodological limitations, the results of the studies suggest the existence of a association between obesity and taste alterations, but further investigations with more sensitive methodologies are necessary to confirm this hypothesis. Systematic review registration https://osf.io/9vg4h/, identifier 9vg4h.
Collapse
Affiliation(s)
| | - Deborah Ribeiro Frazão
- Laboratory of Functional and Structural Biology, Institute of Biological Sciences, Universidade Federal do Pará, Belém, Brazil
| | - Leonardo Oliveira Bittencourt
- Laboratory of Functional and Structural Biology, Institute of Biological Sciences, Universidade Federal do Pará, Belém, Brazil
| | | | - Maria Tereza Campos Vidigal
- Division of Preventive and Community Dentistry, School of Dentistry, Federal University of Uberlandia, Uberlandia, Minas, Gerais, Brazil
| | - Douglas Teixeira da Silva
- Division of Preventive and Community Dentistry, School of Dentistry, Federal University of Uberlandia, Uberlandia, Minas, Gerais, Brazil
| | - Luiz Renato Paranhos
- Division of Preventive and Community Dentistry, School of Dentistry, Federal University of Uberlandia, Uberlandia, Minas, Gerais, Brazil
| | - Marcela Baraúna Magno
- Department of Pediatric Dentistry and Orthodontics, School of Dentistry, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | | | - Lucianne Cople Maia
- Department of Pediatric Dentistry and Orthodontics, School of Dentistry, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Rafael Rodrigues Lima
- Laboratory of Functional and Structural Biology, Institute of Biological Sciences, Universidade Federal do Pará, Belém, Brazil
| |
Collapse
|
2
|
Variability of oral/taste sensitivity to fat: An investigation of attribution from detection threshold methods with repeated measurements. Food Res Int 2023; 165:112432. [PMID: 36869468 DOI: 10.1016/j.foodres.2022.112432] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 12/27/2022] [Accepted: 12/29/2022] [Indexed: 01/09/2023]
Abstract
Accumulating psychophysical evidence suggests substantial individual variability in oral/taste sensitivity to non-esterified, long-chain fatty acids (NEFA), which is commonly referred to as fat taste or oleogustus. Recent studies have sought to determine its associations with human factors such as body mass index (BMI) and food preferences, as it has been claimed that excessive fat consumption is related to several health conditions, including obesity. Yet, the findings are controversial. On the other hand, it has been noted that considerable variability also occurs based on the methodology used to measure the fatty acid taste. Specifically, learning effects have been observed over repeated measurements of the detection threshold of NEFA, yet there has been no methodology available to take into account these learning effects. Accordingly, in the present study, a novel methodology using a descending-block dual reminder A-Not A (DR A-Not A) method with a warm-up has been proposed to measure the NEFA detection threshold based on the signal detection theory and considering NEFA taste learning effects over repeated sessions. Homogeneous subjects (young adult Korean females within the normal BMI range, non-vegetarians) were randomized to either the novel descending-block DR A-Not A method or ascending triangle method that is commonly used for fat perception studies. Pure oleic acid emulsions were used as fat taste stimuli to be discriminated from pure mineral water. Each subject completed 14 repeated visits. For the ascending triangle method, 14 thresholds were determined using a stopping rule, while for the novel method, 7 thresholds were determined each per two consecutive days, using a criterion of a lower limit of 50% confidence interval of d' = 0.5, considering the practical aspects of taste studies in food sensory science. Based on the group median results of the last two visits, the variability of the detection thresholds was reduced using the novel descending-block DR A-Not A method due to better learning effects over repeated sessions. This shows the potential of the descending-block DR A-Not A threshold method for further studies on oral/taste sensitivity to fat.
Collapse
|
3
|
Bernard A, Radoi L, Christensen J, Servant F, Blasco-Blaque V, Ledoux S, Collet X, Besnard P. A specific tongue microbiota signature is found in patients displaying an improvement of orosensory lipid perception after a sleeve gastrectomy. Front Nutr 2023; 9:1046454. [PMID: 36712531 PMCID: PMC9874242 DOI: 10.3389/fnut.2022.1046454] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Accepted: 11/29/2022] [Indexed: 01/13/2023] Open
Abstract
Introduction A preferential consumption of low-fat foods is reported by most of the patients after a vertical sleeve gastrectomy (VSG). The fact that a recent study shed light on a relationship between oral microbiota and fat taste sensitivity in obese patients prompted us to explore whether such a connection also exists in the context of a VSG. Methods Thirty-two adult female patients with a severe obesity (BMI = 43.1 ± 0.7 kg/m2) and candidates for a VSG were selected. Oral microbiota composition surrounding the gustatory circumvallate papillae (CVP) and the lipid perception thresholds were explored before and 6 months after surgery. Results VSG was found to be associated both with a qualitative (compositional changes) and quantitative (lower gene richness) remodeling of the peri-CVP microbiota. Analysis of the lipid perception allowed us to distinguish two subgroups: patients with a post-operative improvement of the fat taste sensitivity (i.e., with a lower threshold, n = 14) and unimproved patients (n = 18). Specific peri-CVP microbiota signatures also discriminated these two subgroups, unimproved patient being characterized by higher levels of Porphyromonas, Fusobacterium, and Haemophilus genera associated with lower levels of Atopobium and Prevotella genera as compared to the lipid-improved patients. Conclusion Collectively, these data raise the possibility that the microbial environment surrounding gustatory papillae might play a role in the positive changes of fat taste sensitivity observed in some patients after VSG.
Collapse
Affiliation(s)
- Arnaud Bernard
- UMR 1231 INSERM/Univ Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
| | - Loredana Radoi
- Médecine Bucco-dentaire, Hôpital Louis Mourier (APHP-Nord), Colombes, France & Univ Paris Cité/CESP-UMR 1018 INSERM, Paris, France
| | | | | | | | - Séverine Ledoux
- Explorations Fonctionnelles, Hôpital Louis Mourier (APHP-Nord), Colombes, France
| | - Xavier Collet
- UMR 1297 INSERM/Univ Toulouse III Paul Sabatier, Toulouse, France
| | - Philippe Besnard
- UMR 1231 INSERM/Univ Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France,*Correspondence: Philippe Besnard,
| |
Collapse
|
4
|
Shanmugamprema D, Muthuswamy K, Ponnusamy V, Subramanian G, Velusamy T, Krishnan V, Subramaniam S. CD36 and GPR120 mediated orogustatory perception of dietary lipids and its physiological implication in the pygmy mouse Mus booduga. J Anim Physiol Anim Nutr (Berl) 2022; 106:1408-1419. [PMID: 35864815 DOI: 10.1111/jpn.13755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 06/01/2022] [Accepted: 07/03/2022] [Indexed: 12/01/2022]
Abstract
Fat taste perception has long been concerned in the regulation of dietary fat intake. Substantial experimental evidence defends fat as a sixth taste modality, but its allied peripheral mechanisms are not yet well established. The present study aimed to analyse the diet-induced changes in fat taste perception and its associated physiological variations in Mus booduga. Four groups of animals were used for the present study and were fed any one of the following diet; normal diet (10% fat), low-fat diet (4% fat), high-fat diet (36% fat), or high-fat diet (HFD) (36% fat) + rapeseed oil (HFRDO) (14%) for 9 weeks. The animals were then subjected to metabolic tolerance, fat preference, and conditioned taste aversion studies. Diet-induced alterations in the expression of genes associated with lipogenesis, inflammation, and fat taste (CD36 and GPR120) were analysed. Capacitative calcium signalling induced by both linoleic acid and grifolic acid in taste bud cells (TBCs) was also analysed. In result, both the HFD and HFDRO groups revealed deterioration in glucose homoeostasis and displayed decreased preference scores for fatty acids, which are associated with lower CD36 expression and increased GPR120 expression in TBCs. Furthermore, change in [Ca2+ ]i induced by LA was also compromised in CD36 positive TBCs along with elevated systemic inflammatory and lipidemic responses in both these obese groups. Overall, for the first time, our results support that chronic HFD feeding alters the CD36 and GPR120 mediated fat taste perception in M. booduga.
Collapse
Affiliation(s)
- Deepankumar Shanmugamprema
- Department of Biochemistry, Molecular Physiology Laboratory, Bharathiar University, Coimbatore, Tamil Nadu, India
| | - Karthi Muthuswamy
- Department of Biochemistry, Molecular Physiology Laboratory, Bharathiar University, Coimbatore, Tamil Nadu, India
| | - Vinithra Ponnusamy
- Department of Biochemistry, Molecular Physiology Laboratory, Bharathiar University, Coimbatore, Tamil Nadu, India
| | - Gowtham Subramanian
- Department of Biochemistry, Molecular Physiology Laboratory, Bharathiar University, Coimbatore, Tamil Nadu, India
| | - Thirunavukkarasu Velusamy
- Department of Biotechnology, School of Biotechnology and Genetic Engineering, Bharathiar University, Coimbatore, Tamil Nadu, India
| | - Vasanth Krishnan
- Department of Botany, Molecular Biology Laboratory, Bharathiar University, Coimbatore, Tamil Nadu, India
| | - Selvakumar Subramaniam
- Department of Biochemistry, Molecular Physiology Laboratory, Bharathiar University, Coimbatore, Tamil Nadu, India
| |
Collapse
|
5
|
Itoh M, Kitagawa A, Ouchi H, Yamaguchi M, Watanabe R, Sone H, Kamiyama S. Effects of visual and aromatic stimulations on the perception of five fundamental tastes. Biosci Biotechnol Biochem 2022; 86:655-664. [PMID: 35244672 DOI: 10.1093/bbb/zbac029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Accepted: 02/22/2022] [Indexed: 11/12/2022]
Abstract
Taste perception is affected by various environmental factors. In the present study, we investigated the effects of visual and aromatic stimulations on stress responses and taste perception. Fourteen young healthy participants were assessed for stress levels and taste intensities under 5 different conditions: normal (no stimuli), watching an action scene, watching a forest scene, sniffing a rosemary aroma, and sniffing a lavender aroma. Compared to participants under the action scene condition, participants under the forest scene or under the rosemary aroma condition showed significantly lower stress levels. Furthermore, the forest scene condition significantly increased the saltiness intensity, whereas the rosemary aroma condition significantly increased the bitterness intensity. A positive or negative correlation was observed between the stress level and taste intensity of sourness and saltiness, respectively. These findings indicate that visual image and aroma have the potential to change taste perception as well as modulate stress conditions.
Collapse
Affiliation(s)
- Mayu Itoh
- Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture, Higashi-ku, Niigata, Japan
| | - Aya Kitagawa
- Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture, Higashi-ku, Niigata, Japan
| | - Harumi Ouchi
- Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture, Higashi-ku, Niigata, Japan
| | - Mana Yamaguchi
- Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture, Higashi-ku, Niigata, Japan
| | - Ran Watanabe
- Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture, Higashi-ku, Niigata, Japan
| | - Hideyuki Sone
- Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture, Higashi-ku, Niigata, Japan
| | | |
Collapse
|
6
|
Hyde KM, Blonde GD, Nisi AV, Spector AC. The Influence of Roux-en-Y Gastric Bypass and Diet on NaCl and Sucrose Taste Detection Thresholds and Number of Circumvallate and Fungiform Taste Buds in Female Rats. Nutrients 2022; 14:nu14040877. [PMID: 35215527 PMCID: PMC8880222 DOI: 10.3390/nu14040877] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/09/2022] [Accepted: 02/15/2022] [Indexed: 11/16/2022] Open
Abstract
Roux-en-Y gastric bypass (RYGB) in rats attenuates preference for, and intake of, sugar solutions. Additionally, maintenance on a high-fat diet (HFD) reportedly alters behavioral responsiveness to sucrose in rodents in short-term drinking tests. Due to the fact that the behavioral tests to date rely on the hedonic value of the stimulus to drive responsiveness, we sought to determine whether taste detection thresholds to sucrose and NaCl are affected by these manipulations as measured in an operant two-response signal detection paradigm. Female rats were maintained on HFD or chow for 10 weeks, at which point animals received either RYGB or SHAM surgery followed by a gel-based diet and then powdered chow. Upon recovery, half of the rats that were previously on HFD were switched permanently to chow, and the other rats were maintained on their presurgical diets (n = 5–9/diet condition x surgery group for behavioral testing). The rats were then trained and tested in a gustometer. There was a significant interaction between diet condition and surgery on NaCl threshold that was attributable to a lower value in RYGB vs. SHAM rats in the HFD condition, but this failed to survive a Bonferroni correction. Importantly, there were no effects of diet condition or surgery on sucrose thresholds. Additionally, although recent evidence suggests that maintenance on HFD alters taste bud number in the circumvallate papillae (CV) of mice, in a subset of rats, we did not find that diet significantly influenced taste pores in the anterior tongue or CV of female rats. These results suggest that any changes in sucrose responsiveness in intake/preference or hedonically oriented tests in rats as a function of HFD maintenance or RYGB are not attributable to alterations in taste sensitivity.
Collapse
|
7
|
Watanabe G, Ishida S, Motoyama M, Duconseille A, Takita K, Nakajima I, Tajima A, Sasaki K. Estimation of discrimination threshold for emulsified chicken oil in chicken broth. Anim Sci J 2022; 93:e13695. [PMID: 35142016 DOI: 10.1111/asj.13695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 01/04/2022] [Accepted: 01/20/2022] [Indexed: 11/28/2022]
Abstract
Although fat content affects the texture and flavor of meat and meat products, the fat discrimination thresholds are unknown. This study aimed to elucidate the discrimination threshold of fat in meat products using broth from chicken thigh meat as a meat taste model. In Experiment 1, triangle tests were conducted between 1%, 0.2%, 0.04%, and 0.008% (w/v) chicken oil-supplemented broth and broth without chicken oil. The results indicated the discrimination threshold to be between 0.04% and 0.008% (w/v). In Experiment 2, similar triangle tests were conducted using oil supplementation at 0.1%, 0.0333%, 0.0111%, and 0.0037% to refine the discrimination threshold. Logistic regression analysis revealed that the discrimination threshold of emulsified chicken oil in chicken broth was 0.0387% (w/v). We demonstrated that chicken oil made a sensory difference in chicken broth at a low concentration and indicates that the chicken oil strongly affects the sensory characteristics of chicken broth.
Collapse
Affiliation(s)
- Genya Watanabe
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan
| | - Shota Ishida
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan
| | - Michiyo Motoyama
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan
| | - Anne Duconseille
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan
| | - Keigo Takita
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
| | - Ikuyo Nakajima
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan
| | - Atsushi Tajima
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
| | - Keisuke Sasaki
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan
| |
Collapse
|
8
|
Brondel L, Quilliot D, Mouillot T, Khan NA, Bastable P, Boggio V, Leloup C, Pénicaud L. Taste of Fat and Obesity: Different Hypotheses and Our Point of View. Nutrients 2022; 14:nu14030555. [PMID: 35276921 PMCID: PMC8838004 DOI: 10.3390/nu14030555] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 01/09/2023] Open
Abstract
Obesity results from a temporary or prolonged positive energy balance due to an alteration in the homeostatic feedback of energy balance. Food, with its discriminative and hedonic qualities, is a key element of reward-based energy intake. An alteration in the brain reward system for highly palatable energy-rich foods, comprised of fat and carbohydrates, could be one of the main factors involved in the development of obesity by increasing the attractiveness and consumption of fat-rich foods. This would induce, in turn, a decrease in the taste of fat. A better understanding of the altered reward system in obesity may open the door to a new era for the diagnosis, management and treatment of this disease.
Collapse
Affiliation(s)
- Laurent Brondel
- Centre for Taste and Feeding Behaviour, UMR 6265 CNRS, 1324 INRAE, University of Burgundy, Franche-Comté, 21000 Dijon, France; (T.M.); (C.L.)
- Correspondence: ; Tel.: +33-3-80681677 or +33-6-43213100
| | - Didier Quilliot
- Unité Multidisciplinaire de la Chirurgie de L’obésité, University Hospital Nancy-Brabois, 54500 Vandoeuvre-les-Nancy, France;
| | - Thomas Mouillot
- Centre for Taste and Feeding Behaviour, UMR 6265 CNRS, 1324 INRAE, University of Burgundy, Franche-Comté, 21000 Dijon, France; (T.M.); (C.L.)
- Department of Hepato-Gastro-Enterology, University Hospital, 21000 Dijon, France
| | - Naim Akhtar Khan
- Physiologie de Nutrition & Toxicologie (NUTox), UMR/UB/AgroSup 1231, University of Burgundy, Franche-Comté, 21000 Dijon, France;
| | | | | | - Corinne Leloup
- Centre for Taste and Feeding Behaviour, UMR 6265 CNRS, 1324 INRAE, University of Burgundy, Franche-Comté, 21000 Dijon, France; (T.M.); (C.L.)
| | - Luc Pénicaud
- Institut RESTORE, Toulouse University, CNRS U-5070, EFS, ENVT, Inserm U1301 Toulouse, 31432 Toulouse, France;
| |
Collapse
|
9
|
Sobek G, Dąbrowski M. The importance of the taste preferences and sensitivity of mothers and their children in the aspect of excessive body weight of children. Front Endocrinol (Lausanne) 2022; 13:1031884. [PMID: 36465664 PMCID: PMC9708877 DOI: 10.3389/fendo.2022.1031884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Accepted: 10/31/2022] [Indexed: 11/17/2022] Open
Abstract
INTRODUCTION Food selection among adults and mostly children depends mainly on the taste of a dish. Poor taste sensitivity as well as strong preferences for sweet and fat taste may be the factors predisposing children to become overweight and/or develop obesity. Family environment, including mothers' eating habits and preferences, may affect children's taste perception and preferences. The aim of the study was to assess taste perception and preferences in children and their mothers in relation to their weight status. METHODS Sensory tests were carried out using puddings with different sugar and fat content. In all study participants anthropometric measurements (weight and height with BMI calculation) were performed. RESULTS The study results did not reveal any differences in the taste sensitivity of overweight/obese and normative body weight children. Similarity was found in the perception of different levels of sweet/fat flavors among children and parents. Overweight/obese children were two times more likely to choose a very fat and very sweet taste compared to normal weight children. The results showed that children prefer a sweet taste more often than their mothers. Mothers' fat taste preferences were important - the fatter the taste they selected, the greater the percentage of children with obesity. DISCUSSION Mothers' taste sensitivity may affect children's perception of the quality (intensity) of flavors. Normal-weight children chose a low fat and low sweet taste more frequently than those with excess of body weight. The role of parents in shaping taste preferences is of utmost importance and should be based on limiting the consumption of products rich in sugar and/or fat.
Collapse
Affiliation(s)
- Grzegorz Sobek
- Institute of Health Sciences, College of Medical Sciences, University of Rzeszow, Rzeszów, Poland
- *Correspondence: Grzegorz Sobek,
| | - Mariusz Dąbrowski
- Institute of Medical Sciences, College of Medical Sciences, University of Rzeszow, Rzeszów, Poland
| |
Collapse
|
10
|
Huang LC, Running CA. OUP accepted manuscript. Chem Senses 2022; 47:6637485. [PMID: 35809054 DOI: 10.1093/chemse/bjac013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Affiliation(s)
- Li-Chu Huang
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Cordelia A Running
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| |
Collapse
|
11
|
The Association between Fat Taste Sensitivity, Eating Habits, and Metabolic Health in Menopausal Women. Nutrients 2021; 13:nu13124506. [PMID: 34960056 PMCID: PMC8706892 DOI: 10.3390/nu13124506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 12/09/2021] [Accepted: 12/13/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of our study was to evaluate the associations between sensitivity to fat taste, eating habits and BMI value in a sample of menopausal Polish women. In a population of 95 women, fat taste thresholds with oleic acid were determined, allowing us to classify each woman as a hypersensitive or hyposensitive taster. Eating habits were assessed using a validated KomPAN questionnaire for food frequency. Dietary intake was evaluated based on a food diary. Selected biochemical parameters were measured using a Konelab20i biochemical analyzer. Anthropometric parameters and blood pressure were also measured. Twenty-two menopausal women were classified as hyposensitive to fat taste and 73 as hypersensitive. The hyposensitive tasters were significantly older (p = 0.006), with the majority of them (92%) being postmenopausal (p < 0.001); this group had significantly higher BMI values (p < 0.001) and other adiposity indicators compared to their hypersensitive counterparts. The hyposensitive tasters had higher blood pressure (systolic blood pressure; SBP p = 0.030; diastolic blood pressure; DBP p = 0.003), glucose (p = 0.011) and triacylglycerols levels than the hypersensitive tasters (p = 0.031). Almost half of them had diagnosed metabolic syndrome. Daily eating occasions were associated with low oral fatty acid sensitivity, irrespective of age (p = 0.041) and BMI value (p = 0.028). There were also significant associations between frequency of consumption of meats and eggs, as well as snacks and fast foods and low oral fatty acid sensitivity before adjustment for potential confounders (both associations p < 0.05), which remained after adjustment for age (both associations p < 0.05), but not after adjustment for BMI. A multivariate logistic regression analysis showed that higher BMI value (p = 0.003), along with postmenopausal status (p = 0.003), were associated with low fat taste sensitivity irrespective of age and consumed percentage energy from fat. Postmenopausal status and BMI are associated with low fat taste sensitivity. Fat hyposensitivity may also play a role in eating habits, leading to increased eating occasions and favoring certain types of food. These eating habits may determine increased body weight and the occurrence of metabolic syndrome in mid-life women, especially those who have undergone menopause and have been exposed to the physiological changes which are conducive to these relationships.
Collapse
|
12
|
Is dietary intake associated with salt taste function and perception in adults? A systematic review. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104174] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
13
|
Obesity-induced taste dysfunction, and its implications for dietary intake. Int J Obes (Lond) 2021; 45:1644-1655. [PMID: 34031530 DOI: 10.1038/s41366-021-00855-w] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 04/21/2021] [Accepted: 04/30/2021] [Indexed: 02/06/2023]
Abstract
The incidence of obesity has dramatically increased in recent years, and poses a public health challenge for which an effective and scalable intervention strategy is yet to be found. Our food choices are one of the primary drivers of obesity, where the overconsumption of energy from foods high in fat and sugar can be particularly problematic. Unfortunately, these same foods also tend to be highly palatable. We select foods more on their sensory properties than on any other factor, such as price, convenience, or healthfulness. Previous evidence from human sensory studies has suggested a depressed sense of taste in panelists with obesity. Evidence from animal models also demonstrates a clear deficiency in taste buds occurring with obesity, suggesting that damage to the taste system may result from an obese state. In this review only taste, as opposed to smell, will be examined. Here we seek to bring together evidence from a diverse array of human and animal studies into taste response, dietary intake, and physiology, to better understand changes in taste with obesity, with the goal of understanding whether taste may provide a novel target for intervention in the treatment of obesity.
Collapse
|
14
|
Zhou X, Yeomans M, Thomas A, Wilde P, Linter B, Methven L. Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104116] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
15
|
Bernard A, Le May C, Dastugue A, Ayer A, Blanchard C, Martin JC, Pais de Barros JP, Delaby P, Le Bourgot C, Ledoux S, Besnard P. The Tryptophan/Kynurenine Pathway: A Novel Cross-Talk between Nutritional Obesity, Bariatric Surgery and Taste of Fat. Nutrients 2021; 13:nu13041366. [PMID: 33921805 PMCID: PMC8073116 DOI: 10.3390/nu13041366] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 04/06/2021] [Accepted: 04/16/2021] [Indexed: 02/07/2023] Open
Abstract
Diet-induced obesity (DIO) reduces the orosensory perception of lipids in rodents and in some humans. Although bariatric surgery partially corrects this alteration, underlying mechanisms remain poorly understood. To explore whether metabolic changes might explain this fat taste disturbance, plasma metabolome analyses, two-bottle choice tests and fungiform papillae (Fun) counting were performed in vertical sleeve gastrectomized (VSG) mice and sham-operated controls. An exploratory clinic study was also carried out in adult patients undergone a VSG. In mice, we found that (i) the VSG reduces both the plasma neurotoxic signature due to the tryptophan/kynurenine (Trp/Kyn) pathway overactivation and the failure of fat preference found in sham-operated DIO mice, (ii) the activity of Trp/Kyn pathway is negatively correlated to the density of Fun, and (iii) the pharmacological inhibition of the Kyn synthesis mimics in non-operated DIO mice the positive effects of VSG (i.e., decrease of Kyn synthesis, increase of Fun number, improvement of the fat taste perception). In humans, a reduction of the plasma Kyn level is only found in patients displaying a post-surgery improvement of their fat taste sensitivity. Altogether these data provide a plausible metabolic explanation to the degradation of the orosensory lipid perception observed in obesity.
Collapse
Affiliation(s)
- Arnaud Bernard
- UMR 1231 Lipides/Nutrition/Cancer INSERM/Univ Bourgogne-Franche-Comté/AgroSupDijon, 21000 Dijon, France; (A.B.); (A.D.); (J.-P.P.d.B.)
| | - Cédric Le May
- UMR 1087 INSERM/6291 CNRS Université de Nantes, l’Institut du Thorax, 44000 Nantes, France; (C.L.M.); (A.A.); (C.B.)
| | - Aurélie Dastugue
- UMR 1231 Lipides/Nutrition/Cancer INSERM/Univ Bourgogne-Franche-Comté/AgroSupDijon, 21000 Dijon, France; (A.B.); (A.D.); (J.-P.P.d.B.)
| | - Audrey Ayer
- UMR 1087 INSERM/6291 CNRS Université de Nantes, l’Institut du Thorax, 44000 Nantes, France; (C.L.M.); (A.A.); (C.B.)
| | - Claire Blanchard
- UMR 1087 INSERM/6291 CNRS Université de Nantes, l’Institut du Thorax, 44000 Nantes, France; (C.L.M.); (A.A.); (C.B.)
| | | | - Jean-Paul Pais de Barros
- UMR 1231 Lipides/Nutrition/Cancer INSERM/Univ Bourgogne-Franche-Comté/AgroSupDijon, 21000 Dijon, France; (A.B.); (A.D.); (J.-P.P.d.B.)
| | | | | | - Séverine Ledoux
- Explorations Fonctionnelles, Hôpital Louis Mourier (APHP), Colombes and Université de Paris, 92700 Nanterre, France;
- Fonctions Gastro-Intestinales, Métaboliques et Physiopathologies Nutritionnelles INSERM UMR1149, CEDEX 18, 75890 Paris, France
| | - Philippe Besnard
- UMR 1231 Lipides/Nutrition/Cancer INSERM/Univ Bourgogne-Franche-Comté/AgroSupDijon, 21000 Dijon, France; (A.B.); (A.D.); (J.-P.P.d.B.)
- Physiologie de la Nutrition, AgroSup Dijon, 26 Bd Dr Petitjean, 21000 Dijon, France
- Correspondence:
| |
Collapse
|
16
|
Armitage RM, Iatridi V, Yeomans MR. Understanding sweet-liking phenotypes and their implications for obesity: Narrative review and future directions. Physiol Behav 2021; 235:113398. [PMID: 33771526 DOI: 10.1016/j.physbeh.2021.113398] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 03/02/2021] [Accepted: 03/19/2021] [Indexed: 01/21/2023]
Abstract
Building on a series of recent studies that challenge the universality of sweet liking, here we review the evidence for multiple sweet-liking phenotypes which strongly suggest, humans fall into three hedonic response patterns: extreme sweet likers (ESL), where liking increases with sweetness, moderate sweet likers (MSL), who like moderate but not intense sweetness, and sweet dislikers (SD), who show increasing aversion as sweetness increases. This review contrasts how these phenotypes differ in body size and composition, dietary intake and behavioural measures to test the widely held view that sweet liking may be a key driver of obesity. Apart from increased consumption of sugar-sweetened beverages in ESL, we found no clear evidence that sweet liking was associated with obesity and actually found some evidence that SD, rather than ESL, may have slightly higher body fat. We conclude that ESL may have heightened awareness of internal appetite cues that could protect against overconsumption and increased sensitivity to wider reward. We note many gaps in knowledge and the need for future studies to contrast these phenotypes in terms of genetics, neural processing of reward and broader measures of behaviour. There is also the need for more extensive longitudinal studies to determine the extent to which these phenotypes are modified by exposure to sweet stimuli in the context of the obesogenic environment.
Collapse
Affiliation(s)
| | - Vasiliki Iatridi
- Department of Sport, Health Sciences and Social Work, Oxford Brookes University, UK
| | - Martin R Yeomans
- School of Psychology, University of Sussex, Brighton, BN1 9QH, UK.
| |
Collapse
|
17
|
Bhutani S, Coppin G, Veldhuizen MG, Parma V, Joseph PV. COVID-19 Related Chemosensory Changes in Individuals with Self-Reported Obesity. MEDRXIV : THE PREPRINT SERVER FOR HEALTH SCIENCES 2021:2021.02.28.21252536. [PMID: 33688677 PMCID: PMC7941654 DOI: 10.1101/2021.02.28.21252536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
BACKGROUND/OBJECTIVES Individuals with obesity show alterations in smell and taste abilities. Smell and taste loss are also the most prominent neurological symptoms of COVID-19, yet how chemosensory ability present in individuals with obesity with a positive COVID-19 diagnosis is unknown. SUBJECTS/METHODS In this secondary analysis of a cross-sectional global dataset, we compared self-reported chemosensory ability in participants with a respiratory illness reporting a positive (C19+; n = 5156) or a negative (C19-; n = 659) COVID-19 laboratory test outcome, who also self-reported to be obese (C19+; n = 433, C19-; n = 86) or non-obese. RESULTS Compared to the C19- group, C19+ exhibited a greater decline in smell, taste, and chemesthesis during illness, though these symptoms did not differ between participants with obesity and without obesity. In 68% of participants who reported recovery from respiratory illness symptoms (n=3431 C19+ and n= 539 C19-), post-recovery chemosensory perception did not differ in C19+ and C19- diagnosis, and by self-reported obesity. Finally, we found that all chemosensory and other symptoms combined predicted the C19+ diagnosis in participants with obesity with a moderately good estimate (63% accuracy). However, in C19+ participants with obesity, we observed a greater relative prevalence of non-chemosensory symptoms, including respiratory as respiratory and GI symptoms. CONCLUSIONS We conclude that despite a presumed lower sensitivity to chemosensory stimuli, COVID-19 respondents with obesity experience a similar self-reported chemosensory loss as those without obesity, and in both groups self-reported chemosensory symptoms are similarly predictive of COVID-19.
Collapse
Affiliation(s)
- S Bhutani
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA
| | - G Coppin
- Department of Psychology, Formation Universitaire à Distance (UniDistance), Brig, Switzerland; Swiss Center for Affective Sciences, University of Geneva, Geneva, Switzerland
| | - M G Veldhuizen
- Department of Anatomy, Faculty of Medicine, Mersin University, Mersin, Turkey
| | - V Parma
- Department of Psychology, Temple University; Monell Chemical Senses Center
| | - P V Joseph
- National Institutes of Alcohol Abuse and Alcoholism and National Institute of Nursing Research
| |
Collapse
|
18
|
Macronutrient Sensing in the Oral Cavity and Gastrointestinal Tract: Alimentary Tastes. Nutrients 2021; 13:nu13020667. [PMID: 33669584 PMCID: PMC7922037 DOI: 10.3390/nu13020667] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 02/09/2021] [Accepted: 02/16/2021] [Indexed: 02/07/2023] Open
Abstract
There are numerous and diverse factors enabling the overconsumption of foods, with the sense of taste being one of these factors. There are four well established basic tastes: sweet, sour, salty, and bitter; all with perceptual independence, salience, and hedonic responses to encourage or discourage consumption. More recently, additional tastes have been added to the basic taste list including umami and fat, but they lack the perceptual independence and salience of the basics. There is also emerging evidence of taste responses to kokumi and carbohydrate. One interesting aspect is the link with the new and emerging tastes to macronutrients, with each macronutrient having two distinct perceptual qualities that, perhaps in combination, provide a holistic perception for each macronutrient: fat has fat taste and mouthfeel; protein has umami and kokumi; carbohydrate has sweet and carbohydrate tastes. These new tastes can be sensed in the oral cavity, but they have more influence post- than pre-ingestion. Umami, fat, kokumi, and carbohydrate tastes have been suggested as an independent category named alimentary. This narrative review will present and discuss evidence for macronutrient sensing throughout the alimentary canal and evidence of how each of the alimentary tastes may influence the consumption of foods.
Collapse
|
19
|
Guarneros M, Martínez-Gómez M, Arteaga L. Alteraciones del olfato en la obesidad. TIP REVISTA ESPECIALIZADA EN CIENCIAS QUÍMICO-BIOLÓGICAS 2020. [DOI: 10.22201/fesz.23958723e.2020.0.239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
Aun cuando el sentido del olfato es fundamental para la percepción de los alimentos, su relación con la obesidad ha sido poco investigada. Este artículo es una revisión de la literatura sobre esa relación. La evidencia actual tanto en animales como en humanos apoya la hipótesis de que el olfato está alterado en esta condición. Estudios recientes señalan que los individuos obesos podrían tener una mayor sensibilidad a los olores de alimentos altos en calorías, y menor para los de bajo valor calórico incluidos los no asociados con alimentos. El estudio de la percepción quimiosensorial es un área prometedora para avanzar en el entendimiento de los mecanismos involucrados en la obesidad.
Collapse
|
20
|
Allam O, Tebbani F, Benhamimid H, Agli AN, Oulamara H. Threshold and intensity of perception of dietary lipids and weight status. NUTR CLIN METAB 2020. [DOI: 10.1016/j.nupar.2019.12.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
21
|
Costanzo A, Russell CG, Lewin S, Keast R. A Fatty Acid Mouth Rinse Decreases Self-Reported Hunger and Increases Self-Reported Fullness in Healthy Australian Adults: A Randomized Cross-Over Trial. Nutrients 2020; 12:nu12030678. [PMID: 32131518 PMCID: PMC7146224 DOI: 10.3390/nu12030678] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 02/27/2020] [Accepted: 02/28/2020] [Indexed: 12/21/2022] Open
Abstract
Fatty acid (FA) chemoreception in the oral cavity, known as fat taste, may trigger a satiety response that is homologous to FA chemoreception in the gastrointestinal tract. In addition, individuals with an impaired fat taste sensitivity are more likely to have an impaired satiety response. This study aimed to assess the effect of an FA mouth rinse on self-reported appetite, and to determine if the effect is modified by fat taste sensitivity. Thirty-one participants (age, 32.0 ± 8.4 y; body mass index (BMI), 26.1 ± 8.1 kg/m2) were studied on four separate days to evaluate the effect of a 20 mM oleic acid (OA) mouth rinse (in duplicate) compared to a control (in duplicate) on self-reported appetite by using a visual analogue scale (VAS) every 30 min for three hours following a standardized low-fat breakfast. The area under the curve ratings for fullness were greater (p = 0.003), and those for hunger were lower (p = 0.002) following the OA rinse compared to the control. The effect of the OA rinse was greater in individuals who were hypersensitive to fat taste compared to moderately sensitive and hyposensitive individuals for fullness (p < 0.010) and hunger (p < 0.010) ratings. In summary, an OA mouth rinse decreases self-reported hunger and increases self-reported fullness, particularly in those who are more sensitive to fat taste. FA receptors in the oral cavity may be potential targets to regulate appetite.
Collapse
|
22
|
Chamoun E, Liu AAS, Duizer LM, Darlington G, Duncan AM, Haines J, Ma DWL. Taste Sensitivity and Taste Preference Measures Are Correlated in Healthy Young Adults. Chem Senses 2020; 44:129-134. [PMID: 30590512 PMCID: PMC6350675 DOI: 10.1093/chemse/bjy082] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Taste is fundamentally important for food selection. Although measures of taste sensitivity and preference have been refined over several decades, it remains largely unknown how these measures relate to each other and to food preferences. The objectives of this study were to examine, in healthy adults (age 24.6 ± 0.6 years, n = 49), 1) correlations among measures of taste sensitivity, including detection threshold (DT) and suprathreshold sensitivity (ST), and taste preference (PR) within sweet, salt, sour, umami, and ... fat tastes; and 2) underlying associations ... among DT, ST, and PR measurements using principal component analysis. DTs and STs were negatively correlated within each taste modality. Salt, sweet, and umami DTs and STs were positively and negatively correlated with PRs, respectively. No correlations were observed between sour and fat DTs, STs, and PRs. Two principal components accounted for 41.9% of the variance and produced 3 clear clusters consisting of DTs, STs, or PRs from each taste modality. Sweet PR and fat ST deviated from the clusters and may, therefore, be driven by different factors. No associations were observed between measured PR and ST with self-reported food PRs. Overall, this study provides evidence that higher sensitivities only to salt, sweet, or umami taste are associated with a decrease in the PR for these tastes. These findings demonstrate the importance of investigating taste sensitivity together with PR to gain a more complete understanding of the determinants of food selection.
Collapse
Affiliation(s)
- Elie Chamoun
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Canada
| | - Angel A S Liu
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Canada
| | - Lisa M Duizer
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Gerarda Darlington
- Department of Mathematics and Statistics, University of Guelph, Guelph, Canada
| | - Alison M Duncan
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Canada
| | - Jess Haines
- Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, Canada
| | - David W L Ma
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Canada
| |
Collapse
|
23
|
Peng M, Coutts D, Wang T, Cakmak YO. Systematic review of olfactory shifts related to obesity. Obes Rev 2019; 20:325-338. [PMID: 30450791 DOI: 10.1111/obr.12800] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Accepted: 10/07/2018] [Indexed: 02/01/2023]
Abstract
OBJECTIVE The modern food environment is a key driver of rising levels of obesity. While olfaction is known to play a major role in food choice; however, its relationship to obesity is yet to be understood. This review assesses current knowledge of the interaction between obesity and olfaction. METHODS This review is based on observational studies comparing olfactory abilities across weight groups (N = 10) and clinical studies evaluating olfactory changes following bariatric surgery (N = 9). Meta-analyses were performed on data collected by a standard olfactory assessment tool (Sniffin΄ Sticks), to test whether olfaction has any association with body weight or bariatric surgery. RESULTS This review synthesizes findings derived from 38 datasets, with a total of 1432 individual olfactory assessments. The meta-analyses suggest that olfactory function is negatively correlated with body weight. In addition, Roux-en-Y gastric bypass patients frequently report olfactory changes, yet more pronounced and immediate shifts have been observed among sleeve gastrectomy recipients. CONCLUSIONS Our review finds strong evidence for the link between olfaction and obesity and indicates that bariatric surgery (particularly the sleeve gastrectomy) is effective in reversing olfactory decline associated with obesity. In conclusion, we present mechanistic models to underpin the observed relationship between olfaction and obesity.
Collapse
Affiliation(s)
- Mei Peng
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Duncan Coutts
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Ting Wang
- Department of Mathematics and Statistics, University of Otago, Dunedin, New Zealand
| | - Yusuf O Cakmak
- Department of Anatomy, University of Otago, Dunedin, New Zealand.,Brain Health Research Centre, Dunedin, New Zealand.,Medical Technologies Centre of Research Excellence, Auckland, New Zealand
| |
Collapse
|
24
|
Feron G. Unstimulated saliva: Background noise in taste molecules. J Texture Stud 2018; 50:6-18. [PMID: 30246386 DOI: 10.1111/jtxs.12369] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 09/10/2018] [Accepted: 09/11/2018] [Indexed: 12/16/2022]
Abstract
Saliva is a highly complex bodily fluid composed of many proteins, peptides, small organic molecules, and ions. Saliva is produced and secreted by the major and minor salivary glands to protect the mouth and to participate in digestion. Generally, a distinction is made between unstimulated saliva that is a result of autonomic stimulation and stimulated saliva that is produced during chewing and taste stimulation. The link between saliva and sensory perception can thus be regarded in two ways: the role of unstimulated saliva as a background taste and the mechanistic role of stimulated saliva during eating. Indeed, unstimulated saliva (and its components) is continuously bathing our oral cavity and as such stimulates our taste receptors, thus playing a role in taste sensitivity. However, the role of unstimulated salivary components in mediating taste has been studied only in very few substances. To explore this question, this review attempts to compare data from the literature on unstimulated salivary composition with those on taste sensitivity. The main conclusion centres around the concept that the gustatory self-adaptation phenomenon may be relevant for only a few salivary compounds. Further studies at the level of the salivary Von Ebner glands and salivary pellicle are necessary before arriving at definitive conclusions on this subject. PRACTICAL APPLICATION: Unstimulated saliva contains taste substances that can influence sensory perception through taste adaptation. However, large inter-individual variability exists in unstimulated salivary composition both qualitatively and quantitatively. These differences may explain the variability in taste perception and thus the food choices and behaviors of an individual. Thus, in the context of providing personalized food and nutrition to the consumer, variability of unstimulated saliva should be considered for specific formulation of food products.
Collapse
Affiliation(s)
- Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| |
Collapse
|
25
|
Low JY, Lacy KE, McBride RL, Keast RS. The Associations Between Oral Complex Carbohydrate Sensitivity, BMI, Liking, and Consumption of Complex Carbohydrate Based Foods. J Food Sci 2018; 83:2227-2236. [DOI: 10.1111/1750-3841.14276] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2017] [Revised: 05/28/2018] [Accepted: 06/08/2018] [Indexed: 12/30/2022]
Affiliation(s)
- Julia Y.Q. Low
- Deakin Univ., Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences; Burwood VIC 3125 Australia
| | - Kathleen E. Lacy
- Deakin Univ., Inst. for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences; Geelong VIC 3220 Australia
| | - Robert L. McBride
- Deakin Univ., Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences; Burwood VIC 3125 Australia
| | - Russell S.J. Keast
- Deakin Univ., Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences; Burwood VIC 3125 Australia
| |
Collapse
|
26
|
Hutchings SC, Low JYQ, Keast RSJ. Sugar reduction without compromising sensory perception. An impossible dream? Crit Rev Food Sci Nutr 2018; 59:2287-2307. [DOI: 10.1080/10408398.2018.1450214] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Scott C. Hutchings
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Julia Y. Q. Low
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Russell S. J. Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
| |
Collapse
|
27
|
Kershaw JC, Mattes RD. Nutrition and taste and smell dysfunction. World J Otorhinolaryngol Head Neck Surg 2018; 4:3-10. [PMID: 30035256 PMCID: PMC6051307 DOI: 10.1016/j.wjorl.2018.02.006] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Accepted: 02/27/2018] [Indexed: 12/01/2022] Open
Abstract
Food selection plays a pivotal role in maintaining adequate nutrient intake, thus elucidating drivers of food choice is a meaningful strategy to maintain health and manage disease. Taste and smell are key determinants of food choice and warrant careful consideration. In this review, we first discuss how sensory stimulation influences food selection and metabolism. We then review the evidence regarding the relationship between taste and smell dysfunction and food preferences and selection, with attention given to contexts of certain chronic diseases. We conclude with brief recommendations for the management of chemosensory disorders. While sensory abilities influence food selection, the effect of taste and smell dysfunction on long-term consumption patterns and health status must be considered in light of environment, exposure, and culture.
Collapse
Affiliation(s)
- Jonathan C. Kershaw
- Department of Nutrition Science, 700 W State St, Purdue University, West Lafayette, IN, USA
- Department of Food Science, 745 Agriculture Mall, Purdue University, West Lafayette, IN, USA
| | - Richard D. Mattes
- Department of Nutrition Science, 700 W State St, Purdue University, West Lafayette, IN, USA
- Department of Food Science, 745 Agriculture Mall, Purdue University, West Lafayette, IN, USA
| |
Collapse
|
28
|
Abstract
Nutrient-sensing mechanisms have emerged as the fringe articulating nutritional needs with dietary choices. Carbohydrate, amino acid, fatty acid, mineral, and water-sensing receptors are highly conserved across mammals and birds, consisting of a repertoire of 22 genes known to date. In contrast, bitter receptors are highly divergent and have a high incidence of polymorphisms within and between mammals and birds and are involved in the adaptation of species to specific environments. In addition, the expression of nutrient-sensing genes outside the oral cavity seems to mediate the required decision-making dialogue between the gut and the brain by translating exogenous chemical stimuli into neuronal inputs, and vice versa, to translate the endogenous signals relevant to the nutritional status into specific appetites and the control of feed intake. The relevance of these sensors in nondigestive systems has uncovered fascinating potential as pharmacological targets relevant to respiratory and cardiovascular diseases.
Collapse
Affiliation(s)
- Eugeni Roura
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, and School of Biomedical Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Simon R. Foster
- Department of Drug Design and Pharmacology, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen DK-2100, Denmark
| |
Collapse
|
29
|
Evidence supporting oral sensitivity to complex carbohydrates independent of sweet taste sensitivity in humans. PLoS One 2017; 12:e0188784. [PMID: 29281655 PMCID: PMC5744938 DOI: 10.1371/journal.pone.0188784] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Accepted: 11/13/2017] [Indexed: 12/31/2022] Open
Abstract
Compared to simple sugars, complex carbohydrates have been assumed invisible to taste. However, two recent studies proposed that there may be a perceivable taste quality elicited by complex carbohydrates independent of sweet taste. There is precedent with behavioural studies demonstrating that rats are very attracted to complex carbohydrates, and that complex carbohydrates are preferred to simple sugars at low concentrations. This suggests that rats may have independent taste sensors for simple sugars and complex carbohydrates. The aim of this paper is to investigate oral sensitivities of two different classes of complex carbohydrates (a soluble digestible and a soluble non-digestible complex carbohydrate), and to compare these to other caloric and non-nutritive sweeteners in addition to the prototypical tastes using two commonly used psychophysical measures. There were strong correlations between the detection thresholds and mean intensity ratings for complex carbohydrates (maltodextrin, oligofructose) (r = 0.94, P < 0.001). There were no significant correlations between the detection thresholds of the complex carbohydrates (maltodextrin, oligofructose) and the sweeteners (glucose, fructose, sucralose, Rebaudioside A, erythritol) (all P > 0.05). However, moderate correlations were observed between perceived intensities of complex carbohydrates and sweeteners (r = 0.48–0.61, P < 0.05). These data provide evidence that complex carbohydrates can be sensed in the oral cavity over a range of concentrations independent of sweet taste sensitivity at low concentrations, but with partial overlap with sweet taste intensity at higher concentrations.
Collapse
|
30
|
Heinze JM, Costanzo A, Baselier I, Fritsche A, Frank-Podlech S, Keast R. Detection thresholds for four different fatty stimuli are associated with increased dietary intake of processed high-caloric food. Appetite 2017; 123:7-13. [PMID: 29208481 DOI: 10.1016/j.appet.2017.12.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2017] [Revised: 11/18/2017] [Accepted: 12/01/2017] [Indexed: 11/25/2022]
Abstract
BMI-specific differences in food choice and energy intake have been suggested to modulate taste perception. However, associations between body composition and fat taste sensitivity are controversial. The objective of this study was to examine the association between body composition, dietary intake and detection thresholds of four fatty stimuli (oleic acid, paraffin oil, canola oil, and canola oil spiked with oleic acid) that could be perceived via gustatory and/or textural cues. In 30 participants, fat detection thresholds were determined in a repeated measurements design over twelve days. Weight status was examined by measuring the participants' BMI, waist circumference and waist-to-hip ratio. The habitual food intake was assessed via several questionnaires and twelve, non-consecutive 24-hour food diaries. In this study, a negative correlation was found between fat detection thresholds and the intake of food rich in vitamins and fibre. Moreover, a positive correlation was identified between the intake of high-fat food and fat detection thresholds. No differences in fat detection thresholds were observed due to variations in BMI or waist-to-hip ratio. These findings indicate that a regular intake of fatty foods might decrease an individuals' perceptual response to fats which might lead to excess fat intake on the long term.
Collapse
Affiliation(s)
- Jaana M Heinze
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried-Müller-Str. 47, 72076 Tübingen, Germany; German Center for Diabetes Research (DZD), 85764 München-Neuherberg, Germany; Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany; Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia.
| | - Andrew Costanzo
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
| | - Inga Baselier
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
| | - Andreas Fritsche
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried-Müller-Str. 47, 72076 Tübingen, Germany; German Center for Diabetes Research (DZD), 85764 München-Neuherberg, Germany; Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany
| | - Sabine Frank-Podlech
- Institute of Medical Psychology and Behavioural Neurobiology, University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany
| | - Russell Keast
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
| |
Collapse
|
31
|
Low JY, Lacy KE, McBride RL, Keast RS. Carbohydrate Taste Sensitivity Is Associated with Starch Intake and Waist Circumference in Adults. J Nutr 2017; 147:2235-2242. [PMID: 29070710 DOI: 10.3945/jn.117.254078] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 06/17/2017] [Accepted: 09/19/2017] [Indexed: 11/14/2022] Open
Abstract
Background: Recent studies have proposed that humans may perceive complex carbohydrates and that sensitivity to simple carbohydrates is independent of sensitivity to complex carbohydrates. Variation in oral complex carbohydrate sensitivity may influence food consumption.Objective: This study aimed to investigate the associations between oral complex carbohydrate sensitivity, anthropometry, and dietary intake in adults.Methods: We assessed oral sensitivity to complex carbohydrates (maltodextrin and oligofructose) by measuring detection thresholds (DTs) and suprathreshold intensity perceptions (STs) for 34 participants, including 16 men (mean ± SEM age : 26.2 ± 0.4 y; range: 24-30 y) and 18 women (age: 29.4 ± 2.1 y; range: 24-55 y). We also measured height, weight, and waist circumference (WC) and participants completed a 4-d food diary and a food-frequency questionnaire.Results: Measurements of oral sensitivity to complex carbohydrates were significantly correlated with WC and dietary energy and starch intakes (DT: r = -0.38, P < 0.05; ST: r = 0.36-0.48, P < 0.05). When participants were grouped into tertiles, there were significant differences in WC and total energy or starch intakes for those who were more sensitive or experienced high intensity compared with those who were less sensitive or experienced low intensity. Being more sensitive or experiencing high intensity was associated with greater energy (7968-8954 kJ/d) and starch (29.1-29.8% of energy) intakes and a greater WC (88.2-91.4 cm) than was being less sensitive or experiencing low intensity (6693-7747 kJ/d, 20.9-22.2% of energy, and 75.5-80.5 cm, respectively).Conclusion: Complex carbohydrate sensing is associated with WC and consumption of complex carbohydrates and energy in adults. This trial was registered at anzctr.org.au as ACTRN12616001356459.
Collapse
Affiliation(s)
- Julia Yq Low
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia; and
| | - Kathleen E Lacy
- Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
| | - Robert L McBride
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia; and
| | - Russell Sj Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia; and
| |
Collapse
|
32
|
Heinze JM, Costanzo A, Baselier I, Fritsche A, Lidolt M, Hinrichs J, Frank-Podlech S, Keast R. Oil Perception-Detection Thresholds for Varying Fatty Stimuli and Inter-individual Differences. Chem Senses 2017; 42:585-592. [PMID: 28821178 DOI: 10.1093/chemse/bjx039] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Multiple lines of research have demonstrated that humans can perceive fat in the form of free fatty acids (FFAs). However, the dietary concentration of FFAs is generally very low and fat is mainly consumed as triacylglycerol (TAG). The aim of this study was to examine the perception of different fatty stimuli and possible associations between them. Therefore, detection thresholds for 4 fatty stimuli (oleic acid [FFA], paraffin oil [mixture of hydrocarbon molecules], canola oil [TAG-rich], and canola oil spiked with oleic acid [rich in TAGs and FFAs]) were determined in 30 healthy participants. Additionally, inter-individual differences in fat perception were examined. It was observed that oleic acid was perceivable at significantly lower concentrations than all other stimuli (P < 0.001). Similarly, canola oil with oleic acid was detectable at lower concentrations than canola oil alone (P < 0.001). Moreover, canola oil detection thresholds were significantly lower than paraffin oil detection thresholds (P = 0.017). Participants who were sensitive for low concentrations for oleic acid showed lower detection thresholds for canola oil with and without oleic acid, compared with participants that were less sensitive for oleic acid. The results of this study demonstrate that the higher the concentrations of FFAs in the stimuli, the lower the individual fat detection threshold. Moreover, participants being sensitive for lower concentrations of FFAs are also more likely to detect low concentrations of TAG-rich fats as it is found in the human diet.
Collapse
Affiliation(s)
- Jaana M Heinze
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany.,German Center for Diabetes Research (DZD), 85764 München-Neuherberg, Germany.,Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany.,Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
| | - Andrew Costanzo
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
| | - Inga Baselier
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
| | - Andreas Fritsche
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany.,German Center for Diabetes Research (DZD), 85764 München-Neuherberg, Germany.,Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany
| | - Melanie Lidolt
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Jörg Hinrichs
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Sabine Frank-Podlech
- Institute of Medical Psychology and Behavioural Neurobiology, University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany
| | - Russell Keast
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
| |
Collapse
|
33
|
Hu X, Zhang Q, Zhang M, Yang X, Zeng TS, Zhang JY, Zheng J, Kong W, Min J, Tian SH, Zhu R, Yuan Z, Wu C, Chen LL. Tannerella forsythia and coating color on the tongue dorsum, and fatty food liking associate with fat accumulation and insulin resistance in adult catch-up fat. Int J Obes (Lond) 2017; 42:121-128. [PMID: 28894293 DOI: 10.1038/ijo.2017.191] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/27/2017] [Revised: 07/26/2017] [Accepted: 07/30/2017] [Indexed: 12/14/2022]
Abstract
BACKGROUND/OBJECTIVES We aimed to determine the alteration of Tannerella forsythia and coating color on the dorsal tongue, and fatty food liking in catch-up fat in adult (CUFA), as well as the probable associations between fat accumulation, insulin resistance (IR) and these changes. SUBJECTS/METHODS T. forsythia on the tongue dorsum, fatty food liking, fat accumulation and insulin sensitivity were investigated in CUFA humans and rats, and tongue-coating color was observed in CUFA individuals. We further determined the changes of fatty food liking, fat accumulation and IR in T. forsythia-infected rodents by oral lavage. RESULTS Increases in fat accumulation, IR, percentage of subjects with yellow tongue coating and that with T. forsythia detected were observed in CUFA individuals. Additionally, the fat ranking scores were significantly lower and the hedonic ratings of low-fat options of sampled food were lower, while the ratings of high-fat options were remarkably higher in CUFA subjects. Additionally, T. forsythia level elevated in CUFA rats, and fatty food liking, fat accumulation and IR increased in CUFA and T. forsythia-infected animals, with the increases in T. forsythia infection and fatty food liking preceding the occurrence of fat accumulation and IR. CONCLUSIONS T. forsythia and yellow coating on the dorsal tongue and fatty food liking associate fat accumulation and IR in CUFA. Moreover, we tentatively put forward that T. forsythia, which is very important in yellow tongue-coating microbiota, and its consequent increases in fatty food liking, might be crucial in the development of fat accumulation and IR in CUFA.
Collapse
Affiliation(s)
- X Hu
- Department of Endocrinology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Q Zhang
- Department of Cardiovascular Surgery, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - M Zhang
- Department of Endocrinology, Hubei Provincial Hospital of TCM, Wuhan, China
| | - X Yang
- State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Beijing Key Laboratory of Drug Target and Screening Research, Institute of Materia Medica of Peking Union Medical College, Beijing, China
| | - T-S Zeng
- Department of Endocrinology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - J-Y Zhang
- Department of Endocrinology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - J Zheng
- Department of Endocrinology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - W Kong
- Department of Endocrinology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - J Min
- Department of Endocrinology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - S-H Tian
- Department of Endocrinology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - R Zhu
- Department of Integrated Traditional Chinese and Western Medicine, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Z Yuan
- Department of Stomatology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - C Wu
- Department of Nutrition and Food Science, Texas A&M University, College Station, TX, USA
| | - L-L Chen
- Department of Endocrinology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| |
Collapse
|
34
|
Kindleysides S, Beck KL, Walsh DCI, Henderson L, Jayasinghe SN, Golding M, Breier BH. Fat Sensation: Fatty Acid Taste and Olfaction Sensitivity and the Link with Disinhibited Eating Behaviour. Nutrients 2017; 9:nu9080879. [PMID: 28809792 PMCID: PMC5579672 DOI: 10.3390/nu9080879] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 08/09/2017] [Accepted: 08/09/2017] [Indexed: 02/07/2023] Open
Abstract
Perception of fat taste, aroma, and texture are proposed to influence food preferences, thus shaping dietary intake and eating behaviour and consequently long-term health. In this study, we investigated associations between fatty acid taste, olfaction, mouthfeel of fat, dietary intake, eating behaviour, and body mass index (BMI). Fifty women attended three sessions to assess oleic acid taste and olfaction thresholds, the olfactory threshold for n-butanol and subjective mouthfeel ratings of custard samples. Dietary intake and eating behaviour were evaluated using a Food Frequency and Three-Factor Eating Questionnaire, respectively. Binomial regression analysis was used to model fat taste and olfaction data. Taste and olfactory detection for oleic acid were positively correlated (r = 0.325; p < 0.02). Oleic acid taste hypersensitive women had significantly increased n-butanol olfactory sensitivity (p < 0.03). The eating behaviour disinhibition and BMI were higher in women who were hyposensitive to oleic acid taste (p < 0.05). Dietary intake of nuts, nut spreads, and seeds were significantly correlated with high olfactory sensitivity to oleic acid (p < 0.01). These findings demonstrate a clear link between fatty acid taste sensitivity and olfaction and suggest that fat taste perception is associated with specific characteristics of eating behaviour and body composition.
Collapse
Affiliation(s)
- Sophie Kindleysides
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| | - Kathryn L Beck
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| | | | - Lisa Henderson
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| | - Shakeela N Jayasinghe
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| | - Matt Golding
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| | - Bernhard H Breier
- School of Food and Nutrition, Massey Institute of Food Science and Technology, College of Health, Massey University, Auckland 0745, New Zealand.
| |
Collapse
|
35
|
Costanzo A, Orellana L, Nowson C, Duesing K, Keast R. Fat Taste Sensitivity Is Associated with Short-Term and Habitual Fat Intake. Nutrients 2017; 9:E781. [PMID: 28726767 PMCID: PMC5537895 DOI: 10.3390/nu9070781] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 07/13/2017] [Accepted: 07/17/2017] [Indexed: 11/20/2022] Open
Abstract
Evidence suggests individuals less sensitive to fat taste (high fat taste thresholds (FTT)) may be overweight or obese and consume greater amounts of dietary fat than more sensitive individuals. The aims of this study were to assess associations between FTT, anthropometric measurements, fat intake, and liking of fatty foods. FTT was assessed in 69 Australian females (mean age 41.3 (15.6) (SD) years and mean body mass index 26.3 (5.7) kg/m²) by a 3-alternate forced choice methodology and transformed to an ordinal scale (FT rank). Food liking was assessed by hedonic ratings of high-fat and reduced-fat foods, and a 24-h food recall and food frequency questionnaire was completed. Linear mixed regression models were fitted. FT rank was associated with dietary % energy from fat ( β ^ = 0.110 [95% CI: 0.003, 0.216]), % energy from carbohydrate ( β ^ = -0.112 [-0.188, -0.035]), and frequency of consumption of foods per day from food groups: high-fat dairy ( β ^ = 1.091 [0.106, 2.242]), meat & meat alternatives ( β ^ = 0.669 [0.168, 1.170]), and grain & cereals ( β ^ = 0.771 [0.212, 1.329]) (adjusted for energy and age). There were no associations between FT rank and anthropometric measurements or hedonic ratings. Therefore, fat taste sensitivity appears to be associated with short-term fat intake, but not body size in this group of females.
Collapse
Affiliation(s)
- Andrew Costanzo
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | - Liliana Orellana
- Biostatistics Unit, Faculty of Health, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | - Caryl Nowson
- Institute of Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | | | - Russell Keast
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| |
Collapse
|
36
|
Abstract
AbstractBody mass and fat intake are multifactorial traits that have genetic and environmental components. The gene with the greatest effect on body mass is FTO (fat mass and obesity-associated), but several studies have shown that the effect of FTO (and of other genes) on body mass can be modified by the intake of nutrients. The so-called gene–environment interactions may also be important for the effectiveness of weight-loss strategies. Food choices, and thus fat intake, depend to some extent on individual preferences. The most important biological component of food preference is taste, and the role of fat sensitivity in fat intake has recently been pointed out. Relatively few studies have analysed the genetic components of fat intake or fatty acid sensitivity in terms of their relation to obesity. It has been proposed that decreased oral fatty acid sensitivity leads to increased fat intake and thus increased body mass. One of the genes that affect fatty acid sensitivity is CD36 (cluster of differentiation 36). However, little is known so far about the genetic component of fat sensing. We performed a literature review to identify the state of knowledge regarding the genetics of fat intake and its relation to body-mass determination, and to identify the priorities for further investigations.
Collapse
|
37
|
Tucker RM, Kaiser KA, Parman MA, George BJ, Allison DB, Mattes RD. Comparisons of Fatty Acid Taste Detection Thresholds in People Who Are Lean vs. Overweight or Obese: A Systematic Review and Meta-Analysis. PLoS One 2017; 12:e0169583. [PMID: 28060900 PMCID: PMC5218398 DOI: 10.1371/journal.pone.0169583] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Accepted: 12/19/2016] [Indexed: 11/19/2022] Open
Abstract
Given the increasing evidence that supports the ability of humans to taste non-esterified fatty acids (NEFA), recent studies have sought to determine if relationships exist between oral sensitivity to NEFA (measured as thresholds), food intake and obesity. Published findings suggest there is either no association or an inverse association. A systematic review and meta-analysis was conducted to determine if differences in fatty acid taste sensitivity or intensity ratings exist between individuals who are lean or obese. A total of 7 studies that reported measurement of taste sensations to non-esterified fatty acids by psychophysical methods (e.g.,studies using model systems rather than foods, detection thresholds as measured by a 3-alternative forced choice ascending methodology were included in the meta-analysis. Two other studies that measured intensity ratings to graded suprathreshold NEFA concentrations were evaluated qualitatively. No significant differences in fatty acid taste thresholds or intensity were observed. Thus, differences in fatty acid taste sensitivity do not appear to precede or result from obesity.
Collapse
Affiliation(s)
- Robin M. Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, United States of America
- * E-mail:
| | - Kathryn A. Kaiser
- Office of Energetics, School of Health Professions, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
- Nutrition Obesity Research Center, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
| | - Mariel A. Parman
- Office of Energetics, School of Health Professions, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
| | - Brandon J. George
- Office of Energetics, School of Health Professions, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
- Nutrition Obesity Research Center, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
| | - David B. Allison
- Office of Energetics, School of Health Professions, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
- Nutrition Obesity Research Center, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
| | - Richard D. Mattes
- Department of Nutrition Science, Purdue University, West Lafayette, Indiana, United States of America
| |
Collapse
|
38
|
Ong HH, Tan YN, Say YH. Fatty acid translocase gene CD36 rs1527483 variant influences oral fat perception in Malaysian subjects. Physiol Behav 2017; 168:128-137. [DOI: 10.1016/j.physbeh.2016.11.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2016] [Revised: 10/03/2016] [Accepted: 11/10/2016] [Indexed: 01/07/2023]
|
39
|
A Review of the Evidence Supporting the Taste of Non‐esterified Fatty Acids in Humans. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2885-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
40
|
|
41
|
Abstract
Obesity is undoubtedly one of the major public health challenges worldwide because of its rapid progression and deleterious effects of associated diseases. The easier access to tasty and energy-dense foods is thought to greatly contribute to this epidemic. Studies also report that obese subjects and animals (rats and mice) preferentially consume foods rich in fat when they can choose. The origin of this eating behavior remains elusive. Over the last decade, the existence of a taste of fat, besides textural and olfactory cues, was supported by a growing number of studies. The existence of a sixth taste modality devoted to the detection/perception of dietary lipids might offer additive information on the quality of food. While the sense of taste is recognized to be a driving-force guiding food choice, interest in the putative relationships between lipids, gustation and obesity is only now emerging. This mini-review will attempt to summarize our current knowledge on this new field of research.
Collapse
Affiliation(s)
- Philippe Besnard
- UMR 866 Lipides/Nutrition/Cancer, AgroSup Dijon/INSERM/Univ Bourgogne-Franche Comté, Dijon, France.
- Physiologie de la Nutrition & Toxicologie (NUTox), 1 Esplanade Erasme, 21000, Dijon, France.
| |
Collapse
|
42
|
Donovan JD, Keller KL, Tepper BJ. A Brief Task to Assess Individual Differences in Fat Discrimination. J SENS STUD 2016. [DOI: 10.1111/joss.12212] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Joseph D. Donovan
- Department of Food Science, School of Environmental and Biological Sciences; Rutgers University; New Brunswick NJ
| | - Kathleen L. Keller
- Department of Nutritional Sciences, Health and Human Development; The Pennsylvania State University; University Park PA
- Department of Food Science, Agricultural Sciences; The Pennsylvania State University; University Park PA
| | - Beverly J. Tepper
- Department of Food Science, School of Environmental and Biological Sciences; Rutgers University; New Brunswick NJ
| |
Collapse
|
43
|
Low JYQ, Lacy KE, McBride R, Keast RSJ. The Association between Sweet Taste Function, Anthropometry, and Dietary Intake in Adults. Nutrients 2016; 8:241. [PMID: 27120614 PMCID: PMC4848709 DOI: 10.3390/nu8040241] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 04/03/2016] [Accepted: 04/18/2016] [Indexed: 01/26/2023] Open
Abstract
Variation in ability to detect, recognize, and perceive sweetness may influence food consumption, and eventually chronic nutrition-related conditions such as overweight and obesity. The aim of this study was to investigate the associations between sweet taste function, anthropometry, and dietary intake in adults. Participants’ (n = 60; mean age in years = 26, SD = ±7.8) sweet taste function for a range of sweeteners (glucose, fructose, sucrose, sucralose, erythritol, and Rebaudioside A) was assessed by measuring detection and recognition thresholds and sweetness intensity. Height, weight, and waist circumference were also measured, and participants also completed a Food Frequency Questionnaire. There was large inter-individual variation in detection, recognition and sweetness intensity measures. Pearson’s correlation coefficient revealed no robust correlations between measures of sweet taste function, anthropometry, and dietary intake, with the exception of suprathreshold intensity, which was moderately correlated with total energy intake (r = 0.23–0.40). One-way analysis of variance revealed no significant differences between the most and least sensitive participants in terms of BMI, waist circumference, and dietary intake for all measures of sweet taste function and sweeteners (all p > 0.01). When stratified into BMI categories, there were no significant differences in any measure of sweet taste function between the normal weight and overweight/obese participants (all p > 0.01). Results show that that sweet taste function is not associated with anthropometry and sweetness intensity measures are the most appropriate measure when assessing links between sweet taste and food consumption.
Collapse
Affiliation(s)
- Julia Y Q Low
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia.
| | - Kathleen E Lacy
- Institute for Physical Activity and Nutrition Research, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia.
| | - Robert McBride
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia.
| | - Russell S J Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia.
| |
Collapse
|
44
|
Giguère JF, de Moura Piovesana P, Proulx-Belhumeur A, Doré M, de Lemos Sampaio K, Gallani MC. Reliability of a Simple Method for Determining Salt Taste Detection and Recognition Thresholds. Chem Senses 2016; 41:205-10. [DOI: 10.1093/chemse/bjv080] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/08/2015] [Indexed: 11/14/2022] Open
|
45
|
Proserpio C, Laureati M, Bertoli S, Battezzati A, Pagliarini E. Determinants of Obesity in Italian Adults: The Role of Taste Sensitivity, Food Liking, and Food Neophobia. Chem Senses 2015; 41:169-76. [PMID: 26671250 DOI: 10.1093/chemse/bjv072] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Recent evidence has suggested that factors related to sensory perception may explain excess weight. The objective of this study was to consider multiple aspects while investigating the phenomenon of obesity. One goal was to compare taste acuity (taste threshold and density of fungiform papillae) in both normal weight and obese subjects. Thresholds for 4 basic tastes and the fat stimulus were investigated. A second research goal was to study the relationship between food neophobia and food liking according to the body mass index and taste sensitivity. The results showed that obese subjects seem to have higher threshold values and a reduced number of fungiform papillae than do normal weight subjects. Food neophobia did not vary with nutritional status, whereas differences were found for food liking, with obese subjects showing significantly higher liking ratings for high energy dense products compared with normal weight subjects.
Collapse
Affiliation(s)
- Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133, Milano (MI), Italy and
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133, Milano (MI), Italy and
| | - Simona Bertoli
- International Center for the Assessment of Nutritional Status, Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milano, Italy
| | - Alberto Battezzati
- International Center for the Assessment of Nutritional Status, Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milano, Italy
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133, Milano (MI), Italy and
| |
Collapse
|
46
|
Heinze JM, Preissl H, Fritsche A, Frank S. Controversies in fat perception. Physiol Behav 2015; 152:479-93. [PMID: 26340857 DOI: 10.1016/j.physbeh.2015.08.033] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2015] [Revised: 08/25/2015] [Accepted: 08/26/2015] [Indexed: 12/22/2022]
Abstract
Nutritional fat is one of the most controversial topics in nutritional research, particularly against the background of obesity. Studies investigating fat taste perception have revealed several associations with sensory, genetic, and personal factors (e.g. BMI). However, neuronal activation patterns, which are known to be highly sensitive to different tastes as well as to BMI differences, have not yet been included in the scheme of fat taste perception. We will therefore provide a comprehensive survey of the sensory, genetic, and personal factors associated with fat taste perception and highlight the benefits of applying neuroimaging research. We will also give a critical overview of studies investigating sensory fat perception and the challenges resulting from multifaceted methodological approaches. In conclusion, we will discuss a multifactorial approach to fat perception to gain a better understanding of the underlying mechanisms that cause varying fat sensitivity which could be responsible for overeating. Such knowledge might be beneficial in new treatment strategies for obesity and overweight.
Collapse
Affiliation(s)
- Jaana M Heinze
- Institute of Medical Psychology and Behavioral Neurobiology/fMEG Center, University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany; Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany; Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany; German Center for Diabetes Research, Otfried Müller Str. 47, 72076 Tübingen, Germany
| | - Hubert Preissl
- Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany; Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany; German Center for Diabetes Research, Otfried Müller Str. 47, 72076 Tübingen, Germany.
| | - Andreas Fritsche
- Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany; Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany; German Center for Diabetes Research, Otfried Müller Str. 47, 72076 Tübingen, Germany
| | - Sabine Frank
- Institute of Medical Psychology and Behavioral Neurobiology/fMEG Center, University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany
| |
Collapse
|
47
|
Tucker RM, Nuessle TM, Garneau NL, Smutzer G, Mattes RD. No Difference in Perceived Intensity of Linoleic Acid in the Oral Cavity between Obese and Nonobese Individuals. Chem Senses 2015; 40:557-63. [PMID: 26232811 PMCID: PMC4570991 DOI: 10.1093/chemse/bjv040] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
Findings from studies examining interactions between fat taste and dietary fat intake or body weight are mixed. A convenience sample of 735 visitors to the Denver Museum of Nature & Science ≥8 years old rated the taste intensity of edible taste strips impregnated with varying concentrations (%v/v) of linoleic acid (LA) (blank = 0.0, low = 0.06, medium = 0.15, high = 0.38). Percent body fat (BF%) was measured using bioelectrical impedance. Fat taste intensity was rated as significantly different across all concentrations (P < 0.001) except between the blank and low concentrations (P = 0.1). Ratings increased monotonically across concentrations. Children (<18 years; N = 180) rated all concentrations as more intense than adults (P < 0.001 for all). Women and girls rated the highest concentration as more intense than men and boys (P < 0.02 for all). BF% was not correlated with fat taste intensity ratings. Self-reported dietary intake indicated that obese individuals’ intensity ratings for medium and high concentrations of LA were inversely related to recent mono- and poly-unsaturated fat exposure (r = −0.19 to −0.27; P < 0.03 for all). No such associations were observed in the nonobese group. Findings suggest that factors other than simple adiposity status influence fat taste intensity ratings, and that participants in fat taste studies should receive standardized meals prior to testing.
Collapse
Affiliation(s)
- Robin M Tucker
- Department of Public and Allied Health, Bowling Green State University, Health and Human Services 136, Bowling Green, OH 43403-0154, USA,
| | - Tiffany M Nuessle
- Denver Museum of Nature & Science, 2001 Colorado Blvd. Denver, CO 80205, USA
| | - Nicole L Garneau
- Denver Museum of Nature & Science, 2001 Colorado Blvd. Denver, CO 80205, USA
| | - Gregory Smutzer
- Department of Biology, Temple University, 435B Biological Life Sciences Building, Philadelphia, PA 19122, USA and
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, 700 W. State St., Stone Hall 113, West Lafayette, IN 47907-2059, USA
| |
Collapse
|
48
|
Burke MV, Small DM. Physiological mechanisms by which non-nutritive sweeteners may impact body weight and metabolism. Physiol Behav 2015; 152:381-8. [PMID: 26048305 DOI: 10.1016/j.physbeh.2015.05.036] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 05/08/2015] [Accepted: 05/29/2015] [Indexed: 01/03/2023]
Abstract
Evidence linking sugar-sweetened beverage (SSB) consumption to weight gain and other negative health outcomes has prompted many individuals to resort to artificial, non-nutritive sweetener (NNS) substitutes as a means of reducing SSB intake. However, there is a great deal of controversy regarding the biological consequences of NNS use, with accumulating evidence suggesting that NNS consumption may influence feeding and metabolism via a variety of peripheral and central mechanisms. Here we argue that NNSs are not physiologically inert compounds and consider the potential biological mechanisms by which NNS consumption may impact energy balance and metabolic function, including actions on oral and extra-oral sweet taste receptors, and effects on metabolic hormone secretion, cognitive processes (e.g. reward learning, memory, and taste perception), and gut microbiota.
Collapse
Affiliation(s)
- Mary V Burke
- Yale Interdepartmental Neuroscience Program, Yale Medical School, New Haven, CT, USA; John B. Pierce Laboratory, 290 Congress Avenue, New Haven, CT, USA.
| | - Dana M Small
- Yale Interdepartmental Neuroscience Program, Yale Medical School, New Haven, CT, USA; John B. Pierce Laboratory, 290 Congress Avenue, New Haven, CT, USA; Department of Psychiatry, Yale Medical School, New Haven, CT, USA; Department of Psychology, Yale University, New Haven, CT, USA; Center for Excellence, University of Cologne, Cologne, Germany.
| |
Collapse
|
49
|
Pittman DW, Hansen DR, Gilbertson TA. High-Fat Diet Alters the Orosensory Sensitivity to Fatty Acids in Obesity-Resistant but not Obesity-Prone Rats. J Mol Genet Med 2015; 9:168. [PMID: 26097499 PMCID: PMC4470254 DOI: 10.4172/1747-0862.1000168] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Gene-environment interactions play a role in the development of obesity but specific effects of diet on the orosensory detection of fatty acids have yet to be clarified. The objective of this study is to characterize the effect of prolonged (5-week) exposure to a high-fat (60%) diet on the behavioral sensitivity to the fatty acid linoleate following a conditioned taste aversion in obesity-prone and obesity-resistant rats. Exposure to the high-fat diet significantly enhanced the sensitivity of obesity-resistant (S5B/Pl) rats to linoleate while producing no effect on the fatty acid sensitivity for obesity-prone rats. Specifically, high-fat diet fed S5B/Pl rats showed stronger initial avoidance of linoleate and slower extinction rates than their normal diet cohorts. Our study suggests that prolonged dietary fat consumption may alter the behavioral sensitivity to fatty acids particularly in obesity-resistant animals.
Collapse
|
50
|
Vors C, Drai J, Gabert L, Pineau G, Laville M, Vidal H, Guichard E, Michalski MC, Feron G. Salivary composition in obese vs normal-weight subjects: towards a role in postprandial lipid metabolism? Int J Obes (Lond) 2015; 39:1425-8. [PMID: 25916910 DOI: 10.1038/ijo.2015.71] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/09/2015] [Revised: 04/07/2015] [Accepted: 04/22/2015] [Indexed: 11/09/2022]
Abstract
In the pathophysiological context of obesity, oral exposure to dietary fat can modulate lipid digestion and absorption, but underlying in-mouth mechanisms have not been clearly identified. Therefore, we tested the hypothesis that salivary components related to dietary fat sensitivity would differ according to body mass index (BMI) and postprandial lipid metabolism in young men. Saliva was collected from nine normal-weight (BMI=22.3±0.5 kg m(-2)) and nine non-morbid obese (BMI=31.7±0.3 kg m(-2)) men before an 8-h postprandial metabolic exploration test involving the consumption of a 40-g fat meal, in which obese subjects revealed a delayed postprandial lipid metabolism. Nine salivary characteristics (flow, protein content, lipolysis, amylase, proteolysis, total antioxidant status, lysozyme, lipocalin 1 and carbonic anhydrase-VI) were investigated. We show that, under fasting conditions, salivary lipolysis was lower in obese vs normal-weight subjects, whereas proteolysis and carbonic anhydrase VI were higher. We reveal through multivariate and Mann-Whitney analysis that differences in fasting salivary lipolysis and proteolysis between both groups are related to differences in postprandial lipid metabolism including exogenous fatty-acid absorption and β-oxidation. These results suggest a potential role of salivary composition on postprandial lipid metabolism and bring novel causal hypotheses on the links between salivary composition, sensitivity to dietary fat oral income and postprandial lipid metabolism according to BMI.
Collapse
Affiliation(s)
- C Vors
- INRA, UMR 1397, CarMeN Laboratory, Univ Lyon-1, Oullins, France.,INSERM U1060, CarMeN Laboratory, Oullins, France.,Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA) and Centre Européen pour la Nutrition et la Santé (CENS), Pierre-Bénite, France
| | - J Drai
- Laboratoire de Biochimie, Centre Hospitalier Lyon Sud, Pierre-Bénite, France
| | - L Gabert
- INRA, UMR 1397, CarMeN Laboratory, Univ Lyon-1, Oullins, France.,Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA) and Centre Européen pour la Nutrition et la Santé (CENS), Pierre-Bénite, France
| | - G Pineau
- INRA, UMR 1397, CarMeN Laboratory, Villeurbanne, France.,INSA-Lyon, IMBL, Villeurbanne, France
| | - M Laville
- INRA, UMR 1397, CarMeN Laboratory, Univ Lyon-1, Oullins, France.,Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA) and Centre Européen pour la Nutrition et la Santé (CENS), Pierre-Bénite, France
| | - H Vidal
- INRA, UMR 1397, CarMeN Laboratory, Univ Lyon-1, Oullins, France.,INSERM U1060, CarMeN Laboratory, Oullins, France
| | - E Guichard
- CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, Dijon, France.,INRA, UMR1324 Centre des Sciences du Goût et de l'Alimentation, Dijon, France.,Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, Dijon, France
| | - M-C Michalski
- INRA, UMR 1397, CarMeN Laboratory, Univ Lyon-1, Oullins, France.,INRA, UMR 1397, CarMeN Laboratory, Villeurbanne, France.,INSA-Lyon, IMBL, Villeurbanne, France.,Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA) and Centre Européen pour la Nutrition et la Santé (CENS), Pierre-Bénite, France
| | - G Feron
- CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, Dijon, France.,INRA, UMR1324 Centre des Sciences du Goût et de l'Alimentation, Dijon, France.,Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, Dijon, France
| |
Collapse
|