1
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Kim MA, Kim SM, Lee HS. Oral/taste sensitivity to non-esterified long-chain fatty acids with varying degrees of unsaturation. Food Sci Biotechnol 2024; 33:599-606. [PMID: 38274177 PMCID: PMC10805736 DOI: 10.1007/s10068-023-01502-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 12/04/2023] [Accepted: 12/11/2023] [Indexed: 01/27/2024] Open
Abstract
Understanding human oral/taste sensitivity to long-chain non-esterified fatty acids (NEFA) with varying physicochemical properties is essential to reducing the intake of fats and altering the intake composition. This study investigated the differences in human taste sensitivity to two NEFA: oleic acid and linoleic acid. Twenty-four female subjects were divided into two equal sensitivity groups, and they performed discrimination tests for both fatty acids against bottled water using either the triangle or the DR A-Not A test. To achieve an accurate measurement of NEFA sensitivity, the stimulus was carefully prepared, avoiding additives that could interfere with the binding of fatty acids to receptors. Stimuli concentrations were selected to be within the lowest range (9.9 to 177.3 μM) evaluated in previous research. Through a systematic stimulus control process, this study confirmed that greater sensitivity was exhibited to linoleic acid than oleic acid, resulting in better discrimination than previous studies.
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Affiliation(s)
- Min-A Kim
- Division of Food and Nutrition, Chonnam National University, Gwangju, 61186 South Korea
| | - Sun-Min Kim
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 South Korea
| | - Hye-Seong Lee
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 South Korea
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2
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Amado NJ, Hanselman EC, Harmon CP, Deng D, Alarcon SM, Sharples AA, Breslin PAS. Ribonucleotides differentially modulate oral glutamate detection thresholds. Chem Senses 2024; 49:bjad049. [PMID: 38197318 PMCID: PMC10824162 DOI: 10.1093/chemse/bjad049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Indexed: 01/11/2024] Open
Abstract
The savory or umami taste of the amino acid glutamate is synergistically enhanced by the addition of the purines inosine 5'-monophosphate (IMP) and guanosine 5'-monophosphate (GMP) disodium salt. We hypothesized that the addition of purinergic ribonucleotides, along with the pyrimidine ribonucleotides, would decrease the absolute detection threshold of (increase sensitivity to) l-glutamic acid potassium salt (MPG). To test this, we measured both the absolute detection threshold of MPG alone and with a background level (3 mM) of 5 different 5'-ribonucleotides. The addition of the 3 purines IMP, GMP, and adenosine 5'-monophosphate (AMP) lowered the MPG threshold in all participants (P < 0.001), indicating they are positive modulators or enhancers of glutamate taste. The average detection threshold of MPG was 2.08 mM, and with the addition of IMP, the threshold was decreased by approximately 1.5 orders of magnitude to 0.046 mM. In contrast to the purines, the pyrimidines uridine 5'-monophosphate (UMP) and cytidine 5'-monophosphate (CMP) yielded different results. CMP reliably raised glutamate thresholds in 10 of 17 subjects, suggesting it is a negative modulator or diminisher of glutamate taste for them. The rank order of effects on increasing sensitivity to glutamate was IMP > GMP> AMP >> UMP// CMP. These data confirm that ribonucleotides are modulators of glutamate taste, with purines enhancing sensitivity and pyrimidines displaying variable and even negative modulatory effects. Our ability to detect the co-occurrence of glutamate and purines is meaningful as both are relatively high in evolutionarily important sources of nutrition, such as insects and fermented foods.
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Affiliation(s)
- Nicholas J Amado
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
| | - Emily C Hanselman
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
| | - Caroline P Harmon
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
| | - Daiyong Deng
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
| | - Suzanne M Alarcon
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
- AUGenomics, 9276 Scranton Rd, Suite 200, San Diego, CA 92121, United States
| | - Ashley A Sharples
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
- Ocean University Medical Center, 425 Jack Martin Blvd, Brick, NJ 08724, United States
| | - Paul A S Breslin
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
- Monell Chemical Senses Center, 3500 Market St, Philadelphia, PA 19104, United States
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3
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Thiele V, Monsé C, Hoffmeyer F, Brüning T, Bünger J, Sucker K. Indoor Air Quality-An Overview of Methods for Measuring Odor Detection Thresholds of Single Substances. Respir Physiol Neurobiol 2023:104108. [PMID: 37393967 DOI: 10.1016/j.resp.2023.104108] [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: 05/08/2023] [Revised: 06/26/2023] [Accepted: 06/29/2023] [Indexed: 07/04/2023]
Abstract
Odor evaluation is an important topic in the field of indoor air quality. Odor detection threshold (ODT) values are used to derive limit values like odor guide values or odor activity value. However, ODT values for the same substance available in compilations or published before 2003 rarely have an accuracy of less than three orders of magnitude. Stimulus preparation, including analytical verification, stimulus presentation, as well as selection and training of test subjects have been identified as major sources of variability. ODT values obtained by validated standardized methods are now considered objective, reliable, and reproducible. They exhibit a variability of one or two orders of magnitude and are lower than traditionally assumed and reported. This review presents the essential criteria for a well-performed ODT determination. It is intended to assist health and safety professionals in assessing whether the methodological approach of a study was appropriate for determining a valid and reliable ODT value.
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Affiliation(s)
- Vanessa Thiele
- Institute for Prevention and Occupational Medicine of the German Social Accident Insurance, Institute of the Ruhr-University Bochum (IPA), Bürkle-de-la-Camp-Platz 1, 44789 Bochum, Germany
| | - Christinan Monsé
- Institute for Prevention and Occupational Medicine of the German Social Accident Insurance, Institute of the Ruhr-University Bochum (IPA), Bürkle-de-la-Camp-Platz 1, 44789 Bochum, Germany
| | - Frank Hoffmeyer
- Institute for Prevention and Occupational Medicine of the German Social Accident Insurance, Institute of the Ruhr-University Bochum (IPA), Bürkle-de-la-Camp-Platz 1, 44789 Bochum, Germany
| | - Thomas Brüning
- Institute for Prevention and Occupational Medicine of the German Social Accident Insurance, Institute of the Ruhr-University Bochum (IPA), Bürkle-de-la-Camp-Platz 1, 44789 Bochum, Germany
| | - Jürgen Bünger
- Institute for Prevention and Occupational Medicine of the German Social Accident Insurance, Institute of the Ruhr-University Bochum (IPA), Bürkle-de-la-Camp-Platz 1, 44789 Bochum, Germany
| | - Kirsten Sucker
- Institute for Prevention and Occupational Medicine of the German Social Accident Insurance, Institute of the Ruhr-University Bochum (IPA), Bürkle-de-la-Camp-Platz 1, 44789 Bochum, Germany.
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4
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OZTURK EE, DIKMEN D. Association between fat taste sensitivity and diet quality in healthy male Turkish adults. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.66820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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5
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Beutler S, Ladner LR, Hummel T, Croy I. A New Method for a Shorter and Valid Assessment of Olfactory Threshold in Repeated Measurement Designs Based on the Sniffin’ Sticks Test. CHEMOSENS PERCEPT 2021. [DOI: 10.1007/s12078-021-09291-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Abstract
Introduction
The Sniffin’ Sticks threshold test is widely used to assess olfactory threshold due to its high reliability and validity. Nevertheless, this test procedure is quite long with an average duration of 10 to 20 min. In study designs that require multiple olfactory threshold tests on short intervals, this could exhaust participants. To counteract this limitation, we developed the informed-four-reversal (INFOUR) short version of the Sniffin’ Sticks threshold test for repeated measurement designs and piloted it in a sample of normosmic participants.
Methods
Forty-two participants performed the original Sniffin’ Sticks version before being assigned either to the control group that repeated the original version or to the test group that conducted the INFOUR short version.
Results
The correlation between the original version at T1 and INFOUR at T2 was r = .75 and did not differ significantly from the retest reliability of the original version. Compared to the original version, the INFOUR took 42% less time to perform.
Conclusion
The INFOUR leads to a significant time saving, while maintaining good validity.
Implications
Therefore, this approach has the potential to be a useful tool for study protocols with repeated olfactory threshold measurements. In particular, when research protocols are time intensive or testing needs to the shortened, because the interventional effects are short or subtle.
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6
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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]
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7
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Spinelli S, Mini E, Monteleone E, Angiolini C, Roviello G. ALTERTASTE: improving food pleasure and intake of oncology patients receiving chemotherapy. Future Oncol 2021; 17:2573-2579. [PMID: 33858202 DOI: 10.2217/fon-2020-0871] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
ALTERTASTE is a prospective study to evaluate changes in taste/flavor perception and food preferences in patients treated with adjuvant or neoadjuvant chemotherapy for breast or colorectal cancer. The study adopts a longitudinal approach. Taste and odor responsiveness, food preferences and habits, emotions elicited by foods, and quality of life will be measured at six-time points: before chemotherapy (T0), after two cycles (T1, after around 1 month), after four cycles (T2, after around 2 months), after six cycles (T3, after around 4 months), at the end of chemotherapy (T4, after around 6 months) and 3 months after the conclusion of the therapy (T5). In addition, patients will be characterized for oral responsiveness and their psychological traits and attitudes toward food. The ALTERTASTE trial is expected to improve the understanding of the impact of chemotherapy on taste and smell and the repercussions of these alterations on food behaviors. Furthermore, the trial aims to develop an easy and reliable procedure to test smell, taste and food behavior alterations to allow a routine measure with patients. Clinical trial registration: NCT04495387 (ClinicalTrials.gov).
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Affiliation(s)
- Sara Spinelli
- Department of Agriculture, Food, Environment & Forestry - Section of Food Science & Technology, University of Florence, Via Donizetti 6, Florence, 50144, Italy
| | - Enrico Mini
- Department of Health Sciences, Section of Clinical Pharmacology & Oncology, University of Florence, Viale Pieraccini, 6, Florence, 50139, Italy
| | - Erminio Monteleone
- Department of Agriculture, Food, Environment & Forestry - Section of Food Science & Technology, University of Florence, Via Donizetti 6, Florence, 50144, Italy
| | - Catia Angiolini
- Breast Oncology, Careggi University Hospital, Viale Pieraccini, 6, Florence, 50139, Florence, Italy
| | - Giandomenico Roviello
- Department of Health Sciences, Section of Clinical Pharmacology & Oncology, University of Florence, Viale Pieraccini, 6, Florence, 50139, Italy
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8
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Petty S, Salame C, Mennella JA, Pepino MY. Relationship between Sucrose Taste Detection Thresholds and Preferences in Children, Adolescents, and Adults. Nutrients 2020; 12:E1918. [PMID: 32610456 PMCID: PMC7400282 DOI: 10.3390/nu12071918] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 06/17/2020] [Accepted: 06/24/2020] [Indexed: 02/06/2023] Open
Abstract
To address gaps in knowledge, our objectives were to (1) to determine whether there are age-related changes in sweet taste detection thresholds, as has been observed for sweet taste preferences, and (2) determine whether detection thresholds and taste preferences were significantly related to each other from childhood to adulthood. We combined data from studies that used the same validated psychophysical techniques to measure sucrose taste detection threshold and the most preferred sucrose concentration in children (n = 108), adolescents (n = 172), and adults (n = 205). There were significant effects of age group on both sucrose detection thresholds (p < 0.001) and most preferred sucrose concentration (p < 0.001). While children had higher sucrose detection thresholds than adolescents, who in turn tended to have higher detection thresholds than adults, both children and adolescent most preferred sucrose concentrations were higher than that of adults (all p < 0.05). Among each age group, and when combined, the lowest sucrose concentration detected was not significantly correlated with the most preferred sucrose concentration (all p > 0.18). These data provide further evidence that age-related changes in sucrose taste preferences that occur during adolescence cannot be explained by changes in taste sensitivity and that these two dimensions of sweet taste undergo distinct developmental trajectories from childhood to adulthood.
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Affiliation(s)
- Sara Petty
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA;
| | - Clara Salame
- Division of Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA;
| | | | - Marta Yanina Pepino
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA;
- Division of Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA;
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9
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Chemosensory Changes from Cancer Treatment and Their Effects on Patients' Food Behavior: A Scoping Review. Nutrients 2019; 11:nu11102285. [PMID: 31554217 PMCID: PMC6836020 DOI: 10.3390/nu11102285] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 09/18/2019] [Accepted: 09/18/2019] [Indexed: 02/03/2023] Open
Abstract
Individuals undergoing treatment for cancer can experience changes in taste or smell that are often assumed to affect constructs related to food behavior, although this relationship is rarely measured directly. To ascertain the extent to which measured changes in taste and smell during and after cancer treatment affect food behavior, we conducted a scoping review and completed a comparative analysis for studies that met our criteria, which were: they directly measured cancer patients’ (a) psychophysical response to taste and/or olfactory stimuli, and (b) food behavior (including food enjoyment, food preference, dietary intake) in people affected by cancer. Eleven studies met these criteria and were included in the review. All 11 studies evaluated taste and five also measured smell. A comparative analysis exploring taste and food behavior shows that a reduced sweet taste function (decreased sensitivity) was associated with a reduced intake of a variety of different macro and micro nutrients, reduced appetite, and overall lower energy intake. One out of six studies that measured smell and food measured observed changes in olfactory function following cancer treatment. There were no significant relationships reported between olfactory measures and food behavior. Taste changes that arise from cancer treatment appear to have a direct effect on food behavior, although there is a need for more research using standardized measures and larger sample sizes. A better understanding of taste alterations and their implications for dietary intake and food enjoyment will support optimal nutritional health by identifying strategies to help patients eat well during and after cancer treatment.
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10
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Estimation of Olfactory Sensitivity Using a Bayesian Adaptive Method. Nutrients 2019; 11:nu11061278. [PMID: 31195704 PMCID: PMC6628113 DOI: 10.3390/nu11061278] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 05/15/2019] [Accepted: 05/28/2019] [Indexed: 02/06/2023] Open
Abstract
The ability to smell is crucial for most species as it enables the detection of environmental threats like smoke, fosters social interactions, and contributes to the sensory evaluation of food and eating behavior. The high prevalence of smell disturbances throughout the life span calls for a continuous effort to improve tools for quick and reliable assessment of olfactory function. Odor-dispensing pens, called Sniffin’ Sticks, are an established method to deliver olfactory stimuli during diagnostic evaluation. We tested the suitability of a Bayesian adaptive algorithm (QUEST) to estimate olfactory sensitivity using Sniffin’ Sticks by comparing QUEST sensitivity thresholds with those obtained using a procedure based on an established standard staircase protocol. Thresholds were measured twice with both procedures in two sessions (Test and Retest). Overall, both procedures exhibited considerable overlap, with QUEST displaying slightly higher test-retest correlations, less variability between measurements, and reduced testing duration. Notably, participants were more frequently presented with the highest concentration during QUEST, which may foster adaptation and habituation effects. We conclude that further research is required to better understand and optimize the procedure for assessment of olfactory performance.
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11
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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.
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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.
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12
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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]
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13
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Peng M, Hautus MJ, Jaeger SR. Methods for Fitting Olfactory Psychometric Functions: A Case Study Comparing Psychometric Functions for Individuals with a “Sensitive” or “Insensitive” Genotype for β-Ionone. Chem Senses 2016; 41:771-782. [DOI: 10.1093/chemse/bjw090] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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14
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Ribeiro JC, Simões J, Silva F, Silva ED, Hummel C, Hummel T, Paiva A. Cultural Adaptation of the Portuguese Version of the "Sniffin' Sticks" Smell Test: Reliability, Validity, and Normative Data. PLoS One 2016; 11:e0148937. [PMID: 26863023 PMCID: PMC4749276 DOI: 10.1371/journal.pone.0148937] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2015] [Accepted: 01/24/2016] [Indexed: 12/04/2022] Open
Abstract
The cross-cultural adaptation and validation of the Sniffin`Sticks test for the Portuguese population is described. Over 270 people participated in four experiments. In Experiment 1, 67 participants rated the familiarity of presented odors and seven descriptors of the original test were adapted to a Portuguese context. In Experiment 2, the Portuguese version of Sniffin`Sticks test was administered to 203 healthy participants. Older age, male gender and active smoking status were confirmed as confounding factors. The third experiment showed the validity of the Portuguese version of Sniffin`Sticks test in discriminating healthy controls from patients with olfactory dysfunction. In Experiment 4, the test-retest reliability for both the composite score (r71 = 0.86) and the identification test (r71 = 0.62) was established (p<0.001). Normative data for the Portuguese version of Sniffin`Sticks test is provided, showing good validity and reliability and effectively distinguishing patients from healthy controls with high sensitivity and specificity. The Portuguese version of Sniffin`Sticks test identification test is a clinically suitable screening tool in routine outpatient Portuguese settings.
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Affiliation(s)
- João Carlos Ribeiro
- Department of Otorhinolaryngology, Coimbra University Hospital (CHUC), Coimbra, Portugal
- Faculty of Medicine, University of Coimbra, Coimbra, Portugal
- Centre of Ophthalmology and Vision Sciences, IBILI, Faculty of Medicine, University of Coimbra, Coimbra, Portugal
- * E-mail:
| | - João Simões
- Department of Otorhinolaryngology, Coimbra University Hospital (CHUC), Coimbra, Portugal
- Faculty of Medicine, University of Coimbra, Coimbra, Portugal
| | - Filipe Silva
- Centre of Ophthalmology and Vision Sciences, IBILI, Faculty of Medicine, University of Coimbra, Coimbra, Portugal
| | - Eduardo D. Silva
- Faculty of Medicine, University of Coimbra, Coimbra, Portugal
- Centre of Ophthalmology and Vision Sciences, IBILI, Faculty of Medicine, University of Coimbra, Coimbra, Portugal
| | - Cornelia Hummel
- Department of Otorhinolaryngology, University of Dresden Medical School, Dresden, Germany
| | - Thomas Hummel
- Department of Otorhinolaryngology, University of Dresden Medical School, Dresden, Germany
| | - António Paiva
- Department of Otorhinolaryngology, Coimbra University Hospital (CHUC), Coimbra, Portugal
- Faculty of Medicine, University of Coimbra, Coimbra, Portugal
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15
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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.
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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
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