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Narita K, Kudo TA, Hong G, Tominami K, Izumi S, Hayashi Y, Nakai J. Effect of Beta 2-Adrenergic Receptor Gly16Arg Polymorphism on Taste Preferences in Healthy Young Japanese Adults. Nutrients 2022; 14:1430. [PMID: 35406043 PMCID: PMC9003210 DOI: 10.3390/nu14071430] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/26/2022] [Accepted: 03/27/2022] [Indexed: 11/17/2022] Open
Abstract
The Gly16Arg polymorphism results in a G to C nucleotide mutation in the human beta 2-adrenergic receptor (ADRB2) gene and has a relationship with obesity; however, this substitution’s effects on food preferences are unclear. Therefore, we determined this relationship among healthy young adults (mean age, 23.4; n = 52). To evaluate food preferences, four categories of food (sweet, salty, sour, and bitter) along with high-fat foods were evaluated using a self-reporting questionnaire. Male (n = 26) and female subjects (n = 26) were genotyped for the polymorphism and further divided into three groups (two homozygous groups, GG, CC; and a heterozygous group, GC). Preference for sour foods in the GG group was higher compared with that in the CC group in females (p < 0.05). When sweet foods were classified into low- and high-fat subgroups, preference for high-fat sweet foods in the GG group was higher than that for low-fat sweet foods in all subjects (p < 0.05). The degree of preference for high-fat foods in the GG group was higher than other groups for males (p < 0.05). These results suggest that ADRB2 polymorphism is associated with food preference. Understanding the relationship of ADRB2 substitution to food preference will be valuable for designing individualized anti-obesity strategies.
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Affiliation(s)
- Kohei Narita
- Division of Oral Physiology, Tohoku University Graduate School of Dentistry, Sendai 980-8575, Japan; (K.N.); (K.T.); (S.I.); (J.N.)
- Graduate Medical Education Center, Tohoku University Hospital, Sendai 980-8574, Japan
| | - Tada-aki Kudo
- Division of Oral Physiology, Tohoku University Graduate School of Dentistry, Sendai 980-8575, Japan; (K.N.); (K.T.); (S.I.); (J.N.)
| | - Guang Hong
- Division of Globalization Initiative, Liaison Center for Innovative Dentistry, Tohoku University Graduate School of Dentistry, Sendai 980-8575, Japan;
| | - Kanako Tominami
- Division of Oral Physiology, Tohoku University Graduate School of Dentistry, Sendai 980-8575, Japan; (K.N.); (K.T.); (S.I.); (J.N.)
| | - Satoshi Izumi
- Division of Oral Physiology, Tohoku University Graduate School of Dentistry, Sendai 980-8575, Japan; (K.N.); (K.T.); (S.I.); (J.N.)
| | - Yohei Hayashi
- Cell Resource Center for Biomedical Research, Institute of Development, Aging and Cancer, Tohoku University, Sendai 980-8575, Japan;
- Graduate School of Life Sciences, Tohoku University, Sendai 980-8577, Japan
| | - Junichi Nakai
- Division of Oral Physiology, Tohoku University Graduate School of Dentistry, Sendai 980-8575, Japan; (K.N.); (K.T.); (S.I.); (J.N.)
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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.
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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
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Tanaka A, Mochizuki T, Ishibashi T, Akamizu T, Matsuoka TA, Nishi M. Reduced Fat Taste Sensitivity in Obese Japanese Patients and Its Recovery after a Short-Term Weight Loss Program. J Nutr Sci Vitaminol (Tokyo) 2022; 68:504-512. [PMID: 36596548 DOI: 10.3177/jnsv.68.504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Fat taste has recently attracted attention as the 'sixth taste.' However, the relationship between fat and sweet taste in Japanese obesity has not yet been examined, and no reports have ascertained whether improvement of fat taste can be obtained by weight loss. Patients were recruited into obesity group (BMI≥30 kg/m2; n=15) or control group (BMI<25 kg/m2; n=11). They answered a questionnaire on smoking, eating behavior, lifestyle, and food frequency, and their taste thresholds were measured (fat, umami, and sweet). The obesity group was tested twice (on admission and before discharge). They showed several eating behavior abnormalities, higher total energy intake, and less physical activity. There were some gender differences: physical inactivity was more prominent in females, and high total energy intake in males, which correlates with fat taste rank. Fat taste rank was significantly higher in obesity group, whereas taste rank of umami and sweet were not significantly different. Gender-specific analysis of fat taste rank revealed only male obesity showed significant difference. Reduced sensitivity of fat may be specific to male gender or obesity by overeating, but not by physical inactivity. Multiple logistic regression analysis revealed that fat taste was a factor relevant to obesity. Fat taste significantly improved after a weight loss program, with average duration of 11.3 d. Japanese obese people, especially males and those who are obese by overeating, have reduced sensitivity to fat taste. This can be recovered by even a short-term weight loss program.
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Affiliation(s)
- Akiko Tanaka
- Division of Clinical Nutrition and Metabolism, Wakayama Medical University Hospital
- The First Department of Medicine, Wakayama Medical University
| | - Tatsuma Mochizuki
- Division of Clinical Nutrition and Metabolism, Wakayama Medical University Hospital
| | | | | | | | - Masahiro Nishi
- Division of Clinical Nutrition and Metabolism, Wakayama Medical University Hospital
- The First Department of Medicine, Wakayama Medical University
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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.
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Costanzo A, Settapramote N, Utama-ang N, Wanich U, Lewin S, Keast R. Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults. Nutrients 2021; 13:nu13113844. [PMID: 34836099 PMCID: PMC8619819 DOI: 10.3390/nu13113844] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 10/25/2021] [Accepted: 10/25/2021] [Indexed: 12/28/2022] Open
Abstract
Background: The taste of carbohydrates may drive their intake. Sensitivity to carbohydrate taste varies among individuals, thus, it is important to understand how differences in sensitivity influence eating behaviour and body mass. Objective: The aims of this study were to assess associations among carbohydrate taste sensitivity, habitual and acute food intake, and body mass; as well as assess the reliability of the carbohydrate detection threshold (DT) test within and across days. Methods: Carbohydrate DT was assessed six times across three sessions in 36 healthy adult participants (22 female) using a three-alternate forced choice methodology. Moreover, 24 h diet records were completed on the days prior to testing sessions, and food intake at a buffet lunch was collected following each session. Anthropometry was also measured. Linear mixed regression models were fitted. Results: The DT test required at least three measures within a given day for good reliability (ICC = 0.76), but a single measure had good reliability when compared at the same time across days (ICC = 0.54–0.86). Carbohydrate DT was associated with BMI (kg/m2: β = −0.38, p = 0.014), habitual carbohydrate intake (g: β = −41.8, p = 0.003) and energy intake (kJ: β = −1068, p = 0.019) from the 24-h diet records, as well as acute intake of a buffet lunch (food weight (g): β = −76.1, p = 0.008). Conclusions: This suggests that individuals who are more sensitive to carbohydrate are more likely to consume greater quantities of carbohydrates and energy, resulting in a greater body mass.
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Affiliation(s)
- Andrew Costanzo
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC 3125, Australia; (A.C.); (U.W.); (S.L.)
| | - Natwalinkhol Settapramote
- Department of Agro-Industry, Faculty of Agriculture and Technology, Rajamangala University of Technology Isan Surin Campus, Surin 32000, Thailand;
| | - Niramon Utama-ang
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand;
- Cluster of High Value Product from Thai Rice for Health, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Uracha Wanich
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC 3125, Australia; (A.C.); (U.W.); (S.L.)
| | - Simone Lewin
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC 3125, Australia; (A.C.); (U.W.); (S.L.)
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC 3125, Australia; (A.C.); (U.W.); (S.L.)
- Correspondence: ; Tel.: +61-3-924-46944
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Graham CAM, Pilic L, Mcgrigor E, Brown M, Easton IJ, Kean JN, Sarel V, Wehliye Y, Davis N, Hares N, Barac D, King A, Mavrommatis Y. The Associations Between Bitter and Fat Taste Sensitivity, and Dietary Fat Intake: Are They Impacted by Genetic Predisposition? Chem Senses 2021; 46:6297428. [PMID: 34117880 DOI: 10.1093/chemse/bjab029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
A relationship between bitter and fat taste sensitivity, CD36 rs1761667 and TAS2R38 has been demonstrated. However, research is scarce and does not take diet into account. This study aimed to explore associations between genetics, fat and bitter taste sensitivity and dietary fat intake in healthy UK adults. A cross-sectional study was carried out on 88 Caucasian participants (49 females and 39 males aged 35 ± 1 years; body mass index 24.9 ± 0.5 kg/m2). Bitter taste sensitivity was assessed using phenylthiocarbamide (PTC) impregnated strips and the general Labeled Magnitude Scale. Fat taste sensitivity was assessed by the Ascending Forced Choice Triangle Procedure and dietary intake with a semi-quantitative food frequency questionnaire. Genotyping for rs713598, rs1726866, rs10246939, and rs1761667 was performed. Participants with TAS2R38 PAV/PAV diplotype perceived PTC strips as more bitter than groups carrying AVI haplotypes (AVI/AVI, P = 1 × 10-6; AVI/AAV, P = 0.029). CD36 rs1761667 was associated with fat taste sensitivity (P = 0.008). A negative correlation between bitter taste sensitivity and saturated fat intake was observed (rs = -0.256, P = 0.016). When combining the CD36 genotypes and TAS2R38 diplotypes into one variable, participants carrying both TAS2R38 AVI haplotype and CD36 A allele had a higher intake of saturated fat compared to carriers of CD36 GG genotype or TAS2R38 PAV/PAV and PAV/AAV diplotypes (13.8 ± 0.3 vs. 12.6 ± 0.5%TEI, P = 0.047) warranting further exploration in a larger cohort.
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Affiliation(s)
- Catherine Anna-Marie Graham
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Leta Pilic
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Ella Mcgrigor
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Megan Brown
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Isabelle Jane Easton
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Jonathan Nyuma Kean
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Verity Sarel
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Yasmin Wehliye
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Natalie Davis
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Nisrin Hares
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Deanna Barac
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Alexandra King
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Yiannis Mavrommatis
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
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Berrichi M, Hichami A, Addou-Klouche L, Sayed Khan A, Khan NA. CD36 and GPR120 Methylation Associates with Orosensory Detection Thresholds for Fat and Bitter in Algerian Young Obese Children. J Clin Med 2020; 9:jcm9061956. [PMID: 32585828 PMCID: PMC7356363 DOI: 10.3390/jcm9061956] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 06/16/2020] [Accepted: 06/22/2020] [Indexed: 12/13/2022] Open
Abstract
Background: The spontaneous preference for dietary fat is regulated by two lingual lipid sensors (CD36 and GPR120) in humans and rodents. Our objective was to investigate whether obesity in children is associated with methylation of lipid sensor genes, and whether this alteration was implicated in altered gustatory perception of fat and bitter and increased preference of palatable foods. Methods: School children were recruited and classified according to their body mass index (BMI) z-score into two groups: obese and lean children. The detection of orosensory perception for oleic acid and 6-n-propylthiouracil was assessed by using a 3-alternative forced-choice test. After blood DNA extraction, methylation patterns were investigated by methylation-specific PCR. The children were also subjected to a food habit questionnaire. Results: Obese children showed higher lipid and bitter detection thresholds than lean children. Besides, more obese children presented higher methylation level of the CpG sites than lean participants. Interestingly, CD36 and GPR120 gene methylation was associated with high lipid detection thresholds in obese participants. The obese participants preferred highly palatable fat-rich food items, associated with CD36 and GPR120 gene methylation. Conclusion: Epigenetic changes in CD36 and GPR120 genes might contribute to low orosensory perception of fat and bitter taste, and might be, consequently, critically involved in obesity in children
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Affiliation(s)
- Moustafa Berrichi
- Physiologie de la Nutrition & Toxicologie, U1231 INSERM/Université de Bourgogne-Franche Comté (UBFC)/AgroSupDijon, 21000 Dijon, France; (M.B.); (A.H.); (A.S.K.)
- Laboratoire de Biologie Moléculaire Appliquée et Immunologie, Université Abou Bakr Belkaid, Tlemcen 13000, Algeria
| | - Aziz Hichami
- Physiologie de la Nutrition & Toxicologie, U1231 INSERM/Université de Bourgogne-Franche Comté (UBFC)/AgroSupDijon, 21000 Dijon, France; (M.B.); (A.H.); (A.S.K.)
| | - Lynda Addou-Klouche
- Faculté des Science de la Vie et de la Nature, Université Djillali Liabès, Sidi Bel Abbès 22000, Algeria;
| | - Amira Sayed Khan
- Physiologie de la Nutrition & Toxicologie, U1231 INSERM/Université de Bourgogne-Franche Comté (UBFC)/AgroSupDijon, 21000 Dijon, France; (M.B.); (A.H.); (A.S.K.)
| | - Naim Akhtar Khan
- Physiologie de la Nutrition & Toxicologie, U1231 INSERM/Université de Bourgogne-Franche Comté (UBFC)/AgroSupDijon, 21000 Dijon, France; (M.B.); (A.H.); (A.S.K.)
- Correspondence: ; Tel.: +33-3-80-39-63-30-12
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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.
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Preferences for Sweet and Fatty Taste in Children and Their Mothers in Association with Weight Status. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17020538. [PMID: 31952132 PMCID: PMC7013461 DOI: 10.3390/ijerph17020538] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 01/02/2020] [Accepted: 01/10/2020] [Indexed: 12/14/2022]
Abstract
Strong preferences for sweet and fat tastes (characters) are associated with the consumption of foods high in calories. The taste preferences, especially the sweet and fat tastes (characters), might be one of the factors predisposing children to become overweight and/or develop obesity. The aim of the study is to assess taste preferences in children and their mothers in association with their weight status. In the study, 150 children aged 8–15 were included; among them, 75 had overweight and/or obesity, and 150 mothers of whom 69 were overweight and/or obese. Body composition estimates were obtained using a bioelectrical impedance analysis-body height was measured using a stadiometerSeca 213. Sensory tests were carried out using apple juice of various sugar content and crackers of various fat content. Results show that children prefer a sweet taste more often than their mothers (50.0% vs. 35.3%, p = 0.009). In the group of children who preferred the high-sweet taste, there were twice as many obese children when compared to the group who preferred the low-sweet taste. Similar relationships applied to mothers. Preferences for fat taste (character) among mothers increased the risk of obesity among their children (39% vs. 20%; p = 0.039). Taste preferences, especially a sweet taste preference, seem to be one of the important factors determining overweight and obesity in children and adults. The fat taste(character) preferences in mothers correlate with the overweight and/or obesity of their children, while such preferences among children were not significantly different irrespective of body weight status.
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Kindleysides S, Kruger R, Douwes J, Tannock GW, Renall N, Slater J, Lawley B, McGill AT, Brennan N, Manukia M, Richter M, Tupai-Firestone R, Signal TL, Gander P, Stannard SR, Breier BH. Predictors Linking Obesity and the Gut Microbiome (the PROMISE Study): Protocol and Recruitment Strategy for a Cross-Sectional Study on Pathways That Affect the Gut Microbiome and Its Impact on Obesity. JMIR Res Protoc 2019; 8:e14529. [PMID: 31452525 PMCID: PMC6732966 DOI: 10.2196/14529] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 07/18/2019] [Accepted: 07/19/2019] [Indexed: 12/12/2022] Open
Abstract
Background The prevalence of obesity has increased substantially over recent decades and is associated with considerable health inequalities. Although the causes of obesity are complex, key drivers include overconsumption of highly palatable, energy-dense, and nutrient-poor foods, which have a profound impact on the composition and function of the gut microbiome. Alterations to the microbiome may play a critical role in obesity by affecting energy extraction from food and subsequent energy metabolism and fat storage. Objective We report the study protocol and recruitment strategy of the PRedictors linking Obesity and the gut MIcrobiomE (PROMISE) study, which characterizes the gut microbiome in 2 populations with different metabolic disease risk (Pacific and European women) and different body fat profiles (normal and obese). It investigates (1) the role of gut microbiome composition and functionality in obesity and (2) the interactions between dietary intake; eating behavior; sweet, fat, and bitter taste perception; and sleep and physical activity; and their impact on the gut microbiome, metabolic and endocrine regulation, and body fat profiles. Methods Healthy Pacific and New Zealand (NZ) European women aged between 18 and 45 years from the Auckland region were recruited for this cross-sectional study. Participants were recruited such that half in each group had either a normal weight (body mass index [BMI] 18.5-24.9 kg/m2) or were obese (BMI ≥30.0 kg/m2). In addition to anthropometric measurements and assessment of the body fat content using dual-energy x-ray absorptiometry, participants completed sweet, fat, and bitter taste perception tests; food records; and sleep diaries; and they wore accelerometers to assess physical activity and sleep. Fasting blood samples were analyzed for metabolic and endocrine biomarkers and DNA extracted from fecal samples was analyzed by shotgun sequencing. Participants completed questionnaires on dietary intake, eating behavior, sleep, and physical activity. Data were analyzed using descriptive and multivariate regression methods to assess the associations between dietary intake, taste perception, sleep, physical activity, gut microbiome complexity and functionality, and host metabolic and body fat profiles. Results Of the initial 351 women enrolled, 142 Pacific women and 162 NZ European women completed the study protocol. A partnership with a Pacific primary health and social services provider facilitated the recruitment of Pacific women, involving direct contact methods and networking within the Pacific communities. NZ European women were primarily recruited through Web-based methods and special interest Facebook pages. Conclusions This cross-sectional study will provide a wealth of data enabling the identification of distinct roles for diet, taste perception, sleep, and physical activity in women with different body fat profiles in modifying the gut microbiome and its impact on obesity and metabolic health. It will advance our understanding of the etiology of obesity and guide future intervention studies involving specific dietary approaches and microbiota-based therapies. Trial Registration Australian New Zealand Clinical Trials Registry ACTRN12618000432213; https://www.anzctr.org.au/Trial/Registration/TrialReview.aspx?id=370874 International Registered Report Identifier (IRRID) RR1-10.2196/14529
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Affiliation(s)
- Sophie Kindleysides
- School of Exercise, Sport and Nutrition, College of Health, Massey University, Auckland, New Zealand
| | - Rozanne Kruger
- School of Exercise, Sport and Nutrition, College of Health, Massey University, Auckland, New Zealand
| | - Jeroen Douwes
- Centre for Public Health Research, Massey University, Wellington, New Zealand
| | - Gerald W Tannock
- Department of Microbiology and Immunology, University of Otago, Dunedin, New Zealand.,Microbiome Otago, University of Otago, Dunedin, New Zealand.,Riddet Centre of Research Excellence, Palmerston North, New Zealand
| | - Nikki Renall
- School of Exercise, Sport and Nutrition, College of Health, Massey University, Auckland, New Zealand.,Riddet Centre of Research Excellence, Palmerston North, New Zealand
| | - Joanne Slater
- School of Exercise, Sport and Nutrition, College of Health, Massey University, Auckland, New Zealand
| | - Blair Lawley
- Department of Microbiology and Immunology, University of Otago, Dunedin, New Zealand.,Microbiome Otago, University of Otago, Dunedin, New Zealand
| | - Anne-Thea McGill
- School of Health & Human Sciences, Southern Cross University, East Lismore, Australia
| | - Niamh Brennan
- School of Exercise, Sport and Nutrition, College of Health, Massey University, Auckland, New Zealand
| | - Moana Manukia
- The Fono Health and Social Services, Auckland, New Zealand
| | - Marilize Richter
- School of Exercise, Sport and Nutrition, College of Health, Massey University, Auckland, New Zealand
| | | | - T Leigh Signal
- Sleep/Wake Research Centre, College of Health, Massey University, Wellington, New Zealand
| | - Philippa Gander
- Sleep/Wake Research Centre, College of Health, Massey University, Wellington, New Zealand
| | - Stephen R Stannard
- School of Exercise, Sport and Nutrition, College of Health, Massey University, Auckland, New Zealand
| | - Bernhard H Breier
- School of Exercise, Sport and Nutrition, College of Health, Massey University, Auckland, New Zealand.,Microbiome Otago, University of Otago, Dunedin, New Zealand.,Riddet Centre of Research Excellence, Palmerston North, New Zealand
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11
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Watanabe K, Hong G, Tominami K, Izumi S, Hayashi Y, Kudo TA. Association between Beta3-Adrenergic Receptor Trp64Arg Polymorphism and Fat Preference in Healthy Young Japanese Women. TOHOKU J EXP MED 2019; 248:181-192. [PMID: 31353327 DOI: 10.1620/tjem.248.181] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Beta3-adrenergic receptor (ADRB3) is a mediator of catecholamine-stimulated lipolysis in humans. The Trp64Arg polymorphism with T/C transition in the ADRB3 gene has been considered to reduce lipolysis and metabolic expenditure. Here, we investigated the hitherto unknown role of the Trp64Arg substitution on food preference among healthy young adults (mean age, 24.3; n = 53, including 25 men). Preference toward four food types (bitter, sour, salty, or sweet) and greasy (high-fat) foods was examined using a self-reported questionnaire. There was no noticeable sex-difference in food preference. Incidentally, only among female subjects, the genotype frequencies of the Trp64Arg polymorphism were in accordance with the Hardy-Weinberg equilibrium. Consequently, female subjects were divided into two groups for further analyses: 18 subjects with TT genotype (Trp64Trp) (wild-type group) and 10 subjects with TC genotype (Trp64Arg) (heterozygous group). No significant difference was observed in preference for four food types between the groups. However, when sweet foods were divided into high-fat and low-fat subgroups, food preference for high-fat sweet foods in heterozygous group was significantly higher than that in wild-type group. Moreover, when subjects were divided into two classes based on preference for greasy foods (like, n = 16 or dislike, n = 12), the preference degree in heterozygous group who liked high-fat foods (n = 5) was significantly higher than that in wild-type group (n = 11), suggesting that the Trp64Arg substitution might genetically enhance high-fat food preference. Thus, understanding the relationship between ADRB3 Trp64Arg substitution and fat preference will be valuable for obesity prevention.
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Affiliation(s)
- Kei Watanabe
- Division of Oral Physiology, Tohoku University Graduate School of Dentistry
| | - Guang Hong
- Liaison Center for Innovative Dentistry, Tohoku University Graduate School of Dentistry
| | - Kanako Tominami
- Division of Oral Physiology, Tohoku University Graduate School of Dentistry
| | - Satoshi Izumi
- Division of Oral Physiology, Tohoku University Graduate School of Dentistry
| | - Yohei Hayashi
- Cell Resource Center for Biomedical Research, Institute of Development, Aging and Cancer, Tohoku University.,Graduate School of Life Sciences, Tohoku University
| | - Tada-Aki Kudo
- Division of Oral Physiology, Tohoku University Graduate School of Dentistry
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12
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Frank-Podlech S, Heinze JM, Machann J, Scheffler K, Camps G, Fritsche A, Rosenberger M, Hinrichs J, Veit R, Preissl H. Functional Connectivity Within the Gustatory Network Is Altered by Fat Content and Oral Fat Sensitivity - A Pilot Study. Front Neurosci 2019; 13:725. [PMID: 31354424 PMCID: PMC6636204 DOI: 10.3389/fnins.2019.00725] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Accepted: 06/28/2019] [Indexed: 12/01/2022] Open
Abstract
Background: The amount of fat in ingested food dictates specific activation patterns in the brain, particularly in homeostatic and reward-related areas. Taste-specific brain activation changes have also been shown and the sensitivity to the oral perception of fat is associated with differential eating behavior and physiological parameters. The association between oral fat sensitivity and neuronal network functions has, however, not yet been defined. Objective: We aimed to investigate the association between fat-dependent neuronal functional connectivity patterns and oral fat sensitivity. Design: To investigate the underlying changes in network dynamics caused by fat intake, we measured resting-state functional connectivity in 11 normal-weight male participants before and after a high- vs. a low-fat meal on two separate study days. Oral fat sensitivity was also measured on both days. We used a high-resolution functional magnetic resonance imaging (MRI) sequence to measure any connectivity changes in networks with the seed in the brainstem (nucleus tractus solitarii, NTS), in homeostatic (hypothalamus) and in reward regions (ventral and dorsal striatum). Seed-based functional connectivity (FC) maps were analyzed using factorial analyses and correlation analyses with oral fat sensitivity were also performed. Results: Regardless of fat content, FC between NTS and reward and gustatory areas was lower after ingestion. Oral fat sensitivity was positively correlated with FC between homeostatic regions and limbic areas in the high-fat condition, but negatively correlated with FC between the dorsal striatum and somatosensory regions in the low-fat condition. Conclusion: Our results show the interaction of oral fat sensitivity with the network based neuronal processing of high- vs. low-fat meals. Variations in neuronal connectivity network patterns might therefore be a possible moderator of the association of oral fat sensitivity and eating behavior.
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Affiliation(s)
- Sabine Frank-Podlech
- Institute for Medical Psychology and Behavioural Neurobiology, University of Tübingen, Tübingen, Germany
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, German Center for Diabetes Research (DZD), Tübingen, Germany
| | - Jaana M. Heinze
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, German Center for Diabetes Research (DZD), Tübingen, Germany
- Department of Internal Medicine IV, University Hospital, Tübingen, Germany
| | - Jürgen Machann
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, German Center for Diabetes Research (DZD), Tübingen, Germany
- Section on Experimental Radiology, Department of Diagnostic and Interventional Radiology, University Hospital, Tübingen, Germany
| | - Klaus Scheffler
- Department of Biomedical Magnetic Resonance, University of Tübingen, Tübingen, Germany
- Department of High-Field Magnetic Resonance, Max Planck Institute for Biological Cybernetics, Tübingen, Germany
| | - Guido Camps
- Division of Human Nutrition, Wageningen University & Research, Wageningen, Netherlands
| | - Andreas Fritsche
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, German Center for Diabetes Research (DZD), Tübingen, Germany
- Department of Internal Medicine IV, University Hospital, Tübingen, Germany
| | - Melanie Rosenberger
- Department Soft Matter Science and Dairy Technology, University of Hohenheim, Stuttgart, Germany
| | - Jörg Hinrichs
- Department Soft Matter Science and Dairy Technology, University of Hohenheim, Stuttgart, Germany
| | - Ralf Veit
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, German Center for Diabetes Research (DZD), Tübingen, Germany
| | - Hubert Preissl
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, German Center for Diabetes Research (DZD), Tübingen, Germany
- Department of Internal Medicine IV, University Hospital, Tübingen, Germany
- Institute for Diabetes and Obesity, Helmholtz Diabetes Center, Helmholtz Center Munich, German Research Center for Environmental Health, Neuherberg, Germany
- Department of Pharmacy and Biochemistry, Faculty of Science, University of Tübingen, Tübingen, Germany
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13
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Abstract
BACKGROUND AND AIMS Eating rate is associated with BMI and weight gain in various populations, and is a factor modulating the risk of complications after bariatric surgery. The aim of the present study is to determine whether common difficulties to change eating rate in subjects with obesity candidate to bariatric surgery, could be due to more extensive abnormalities in eating behavior. METHODS A self-administered questionnaire was distributed to 116 consecutive female patients attending a nutrition consultation for obesity in a specialized center in France. This questionnaire explored eating rate (on an analog 10-point analog scale; a score ≥ 7 defines rapid eating), degree of chewing, signs of prandial overeating and scores of emotionality, externality, and restrained eating. RESULTS Average age of the study population was 38.4 ± 12.7 years. Mean BMI was 45.5 ± 6.7, and eating rate was 6.3 ± 1.8. Rapid eating was present in 50.0% of the population. There was an inverse relationship between eating rate and degree of chewing (r = -0.59, p < 0.0001). The proportion of "rapid eating" patients was significantly higher among those who responded "all the time", "very often" or "often" (63.1%), as compared to "sometimes" or "never" (25.0%) to the question "Do you feel like you eat too much?" (p < 0.0001). There was a significant positive correlation between eating rate and emotional eating score (r = 0.30, p = 0.001) and external eating score (r = 0.30, p = 0.001), but not with restrained eating score. CONCLUSION These data show that rapid eating, by being potentially associated to emotional eating, must be considered as an important issue in bariatric surgery.
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14
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Tanaka T, Hong G, Tominami K, Kudo TA. Oral Fat Sensitivity Is Associated with Social Support for Stress Coping in Young Adult Men. TOHOKU J EXP MED 2018; 244:249-261. [PMID: 29576584 DOI: 10.1620/tjem.244.249] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Oral fat sensitivity (OFS), the ability to taste fat, is associated with eating habits in humans, including daily fatty food consumption; namely, proper OFS is important for health. In addition, lifestyle factors, such as stress and sleep, may affect fat intake. However, correlations between OFS, stress management, and sleep are largely unknown. Thus, we investigated the associations of OFS with lifestyle factors regarding stress management and daytime sleepiness in healthy young adult men. We measured OFS, sensitivities for three prototypical tastes (sweet, salty, and sour), and BMI in 22 subjects (27.2 ± 6.0 years), who also completed a self-reported questionnaire on health, including lifestyle-related questions. The correlations of taste sensitivities with stress management and daytime sleepiness were analyzed. We thus found that the number of mentors for personal concerns (a question regarding stress management, social support) was positively associated with OFS (P = 0.041), but not the other taste sensitivities. In contrast, other lifestyle factors related to stress management (frequency of relaxation, frequency of eating when irritated or worried, and degree of satisfaction with one's sleep) and daytime sleepiness were not significantly associated with OFS, similar to that observed for other tested taste sensitivities. These results characterize the unique association of OFS with the degree of social support in healthy young men and provide novel insights into the nature of individual OFS differences. Thus, measuring the degree of social support may be helpful for the evaluation of OFS impairment, thereby contributing to the prevention of stress-induced overeating.
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Affiliation(s)
- Takakuni Tanaka
- Division of Oral Physiology, Tohoku University Graduate School of Dentistry
| | - Guang Hong
- Liaison Center for Innovative Dentistry, Tohoku University Graduate School of Dentistry
| | - Kanako Tominami
- Division of Oral Physiology, Tohoku University Graduate School of Dentistry
| | - Tada-Aki Kudo
- Division of Oral Physiology, Tohoku University Graduate School of Dentistry
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15
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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.
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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
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16
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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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17
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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.
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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.
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18
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Izumi S, Hong G, Iwasaki K, Izumi M, Matsuyama Y, Chiba M, Toda T, Kudo TA. Gustatory Salivation Is Associated with Body Mass Index, Daytime Sleepiness, and Snoring in Healthy Young Adults. TOHOKU J EXP MED 2016; 240:153-165. [PMID: 27760896 DOI: 10.1620/tjem.240.153] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The taste detection system for oral fatty acid may be related to obesity. In addition, sleep is intrinsically and closely related to food intake and metabolism. However, the association of gustatory salivation with body mass index (BMI), daytime sleepiness, or sleep habits is largely unknown. Therefore, we evaluated the relationship between gustatory salivation and BMI, Epworth sleepiness scale (ESS, a daytime sleepiness scale) or sleep habits among 26 healthy young individuals (20 males and 6 females; mean age: 26.0 ± 4.3 years). We also measured the saliva flow rate (SFR) that was induced by gum-chewing or each of three prototypical tastants (acetic acid, sucrose, and NaCl). Further, the SFR was induced by fatty acid, provided as oleic acid (OA) homogenized in non-fat milk. All participants showed normal rates of salivation during resting and gum-chewing states. The increase in the SFR induced by OA, but not by each of the three tastants, was associated with BMI. Moreover, both daytime sleepiness level and frequency of snoring were associated with the increase in the SFR induced by NaCl. These results suggest that BMI is associated with salivation induced by oral fatty acid exposure. Additionally, the regulatory mechanism for the NaCl-induced salivation reflex may have a relationship with impairments of the respiratory control system that are related to snoring during sleep and lead to daytime sleepiness because of insufficient sleep. Thus, measurement of gustatory salivation might contribute to the evaluation and prevention of obesity and sleep-related breathing disorders.
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Affiliation(s)
- Satoshi Izumi
- Division of Oral Physiology, Tohoku University Graduate School of Dentistry
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19
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Asano M, Hong G, Matsuyama Y, Wang W, Izumi S, Izumi M, Toda T, Kudo TA. Association of Oral Fat Sensitivity with Body Mass Index, Taste Preference, and Eating Habits in Healthy Japanese Young Adults. TOHOKU J EXP MED 2016; 238:93-103. [PMID: 26797054 DOI: 10.1620/tjem.238.93] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Oral fat sensitivity (OFS, the ability to detect fat) may be related to overeating-induced obesity. However, it is largely unknown whether OFS affects taste preference and eating habits. Therefore, we aimed to evaluate (1) the association between body mass index (BMI) and OFS and (2) the relationship of OFS with four types of taste preference (sweet, sour, salty, and bitter) and eating habits using serial concentrations of oleic acid (OA) homogenized in non-fat milk and a self-reported questionnaire. Participants were 25 healthy Japanese individuals (mean age: 27.0 ± 5.6 years), among whom the OA detection threshold was significantly associated with BMI. Participants were divided into two subgroups based on oral sensitivity to 2.8 mM OA: hypersensitive (able to detect 2.8 mM OA, n = 16) and hyposensitive (unable to detect 2.8 mM OA, n = 9). The degree of sweet taste preference of the hypersensitive group was significantly higher than that of the hyposensitive group. Furthermore, there was significantly higher degree of preference for high-fat sweet foods than low-fat sweet foods in the hypersensitive group. There was also a significant inverse correlation between the OA detection threshold and the degree of both spare eating and postprandial satiety. Thus, OFS is associated not only with BMI, but also with the preference for high-fat sweet foods and eating habits. The present study provides novel insights that measuring OFS may be useful for assessing the risk of obesity associated with overeating in countries, including Japan, where BMI is increasing in the population.
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Affiliation(s)
- Masanobu Asano
- Division of Oral Physiology, Tohoku University Graduate School of Dentistry
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20
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Increased Gustatory Response Score in Obesity and Association Levels with IL-6 and Leptin. J Nutr Metab 2016; 2016:7924052. [PMID: 27413547 PMCID: PMC4928000 DOI: 10.1155/2016/7924052] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2016] [Revised: 05/08/2016] [Accepted: 05/17/2016] [Indexed: 12/30/2022] Open
Abstract
Background. The aim of this study was to investigate the relationship between the circulating IL-6 and leptin levels with taste alteration in young obese patients. Methods. A retrospective case-control study was conducted in thirty obese patients and thirty age- and sex-matched healthy controls. Results. Circulating levels of IL-6 and leptin were significantly increased in obese patients than in controls. However, catalase and ORAC levels were significantly decreased in obese patients compared to controls. Additionally, obese participants had high scores for the detection of fats (gustatory response scores [GRS]; p < 0.001). Moreover, IL-6 and leptin were strongly associated with GRS alteration among patients with GRS 4 (resp., OR =17.5 [95% CI, 1.56–193.32; p = 0.007]; OR = 16 [95% CI, 1.69–151.11; p = 0.006]). For the Mantel-Haenszel common odds ratio estimate (MH OR), IL-6 and leptin were strongly associated with obesity, in patients with either GRS 4 or GRS > 4 (resp., MH OR = 8.77 [95% CI, 2.06–37.44; p = 0.003]; MH OR = 5.76 [95% CI, 1.64–20.24; p = 0.006]). Conclusions. In a low grade inflammation linked to obesity, taste alteration is associated with high levels of IL-6 and leptin.
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21
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Newman LP, Torres SJ, Bolhuis DP, Keast RSJ. The influence of a high-fat meal on fat taste thresholds. Appetite 2016; 101:199-204. [PMID: 26964689 DOI: 10.1016/j.appet.2016.03.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2015] [Revised: 03/04/2016] [Accepted: 03/05/2016] [Indexed: 10/22/2022]
Abstract
A high-fat diet for four weeks has been shown to attenuate fat taste sensitivity in healthy weight individuals. However, there is minimal evidence as to whether a single high-fat meal immediately prior to fat taste threshold testing has an effect on thresholds. Therefore, the aim of the study was to determine the effect of a high-fat meal immediately prior to detection threshold testing for oleic acid (C18:1). Thirty-two participants (15 males, 17 females, aged 39.1 ± 3.1 years, Body Mass Index 23.1 ± 0.7 kg/m(2)) attended three laboratory sessions. In each session, participants were randomly assigned to one of three different types of breakfast: a high-fat (60% energy from fat), or low-fat (20% energy from fat) or macronutrient balanced (33% energy from fat) frittata. Fat taste thresholds were evaluated using ascending forced choice triangle tests on two occasions each day; once one-hour post breakfast and then one-hour post the completion of the first threshold test. There was no effect of breakfast type on fat taste detection thresholds for the first testing session of each day (P = 0.288), or the second testing session of each day (P = 0.754). There was also no effect of breakfast within each day (day 1: P = 0.198, day 2: P = 0.199, day 3: P = 0.125). There was no effect of macronutrient composition on the ability of participants to rank the level of fat in food (P = 0.345), or preference for the level of fat in food (P = 0.187-0.868). This study provides preliminary evidence that the composition of the meal consumed by a participant immediately prior to testing does not affect fat taste thresholds.
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Affiliation(s)
- Lisa P Newman
- Deakin University, Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Burwood, Victoria, 3125, Australia
| | - Susan J Torres
- Deakin University, Centre for Physical Activity and Nutrition Research, School of Exercise and Nutrition Sciences, Burwood, Victoria, 3125, Australia
| | - Dieuwerke P Bolhuis
- Deakin University, Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Burwood, Victoria, 3125, Australia
| | - Russell S J Keast
- Deakin University, Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Burwood, Victoria, 3125, Australia.
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Newman LP, Bolhuis DP, Torres SJ, Keast RS. Dietary fat restriction increases fat taste sensitivity in people with obesity. Obesity (Silver Spring) 2016; 24:328-34. [PMID: 26813525 PMCID: PMC4745027 DOI: 10.1002/oby.21357] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/28/2015] [Accepted: 09/09/2015] [Indexed: 01/23/2023]
Abstract
OBJECTIVE Individuals with obesity may be less sensitive to the taste of fat, and it is hypothesized that this is due to excess dietary fat intake. This study assessed the effect of a 6-week low-fat (LF) or portion control (PC) diet matched for weight loss on fat taste thresholds, fat perception, and preference in people with overweight/obesity. METHODS Participants (n = 53) completed a randomized dietary intervention and consumed either a LF diet (25% fat) or PC diet (33% fat) for 6 weeks. Fat taste thresholds (lowest detectable fat concentration), fat perception (discrimination ability), preference, and anthropometry were assessed at baseline and week 6. RESULTS Consumption of a LF diet (n = 26) and PC diet (n = 27) reduced participants' weight (P < 0.001), with no significant differences between groups (LF, -2.9%, PC, -2.7%). Both diets resulted in a decrease in fat taste thresholds (P = 0.014), and the effect tended to be stronger in the LF diet vs. the PC diet (P = 0.060). The ability to perceive different fat concentrations in foods was increased after the LF diet only (P = 0.017); however, food preference did not change on either diet. CONCLUSIONS A PC and LF diet both increase fat taste sensitivity in people with overweight/obesity, with the strongest effect after the LF diet.
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Affiliation(s)
- Lisa P. Newman
- Centre for Advanced Sensory Science, School of Exercise and Nutrition SciencesDeakin UniversityBurwoodVictoriaAustralia
| | - Dieuwerke P. Bolhuis
- Centre for Advanced Sensory Science, School of Exercise and Nutrition SciencesDeakin UniversityBurwoodVictoriaAustralia
| | - Susan J. Torres
- Centre for Physical Activity and Nutrition Research, School of Exercise and Nutrition SciencesDeakin UniversityBurwoodVictoriaAustralia
| | - Russell S.J. Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition SciencesDeakin UniversityBurwoodVictoriaAustralia
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Bolhuis DP, Newman LP, Keast RSJ. Effects of Salt and Fat Combinations on Taste Preference and Perception. Chem Senses 2015; 41:189-95. [PMID: 26708735 PMCID: PMC4776737 DOI: 10.1093/chemse/bjv079] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/08/2015] [Indexed: 12/29/2022] Open
Abstract
Fat and salt are a common and attractive combination in food and overconsumption of either is associated with negative health outcomes. The major aim was to investigate contributions and interactions of salt and fat on taste pleasantness and perception. The minor aim was to investigate individual fat taste sensitivity (detection threshold of oleic acid [C18:1]) on pleasantness for fat. In a complete factorial design, 49 participants (18–54 years, 12 males) tasted tomato soups with 4 different fat concentrations (0–20%) and 5 different salt concentrations (0.04–2.0%). The preferred concentration and the discrimination ability for both fat and salt were determined by ranking tests. Results show that salt and fat affected pleasantness separately (P < 0.01), with salt having the strongest effect. Fat concentrations 0%, 5%, and 10% did not differ in pleasantness, whereas 20% was less pleasant (P < 0.05). There were no interactions for fat and salt on pleasantness or saltiness and fattiness intensity. Fat taste sensitive participants preferred lower fat concentrations than less sensitive participants (P = 0.008). In conclusion, the strong effect of salt on pleasantness in this study suggests that salt, rather than fat, play a major role in the attraction to savory fatty foods.
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Affiliation(s)
- Dieuwerke P Bolhuis
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Lisa P Newman
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Russell S J Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia
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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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The Relationships Between Common Measurements of Taste Function. CHEMOSENS PERCEPT 2015; 8:11-18. [PMID: 26110045 PMCID: PMC4475569 DOI: 10.1007/s12078-015-9183-x] [Citation(s) in RCA: 102] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2015] [Accepted: 05/21/2015] [Indexed: 11/06/2022]
Abstract
Background There are five common, independent measures used to characterize taste function in humans: detection and recognition thresholds (DT and RT), suprathreshold intensity ratings of prototypical tastants, propylthiouracil (PROP) bitterness intensity, and fungiform papillae (FP) number. Methods We employed all five methods to assess taste function of 65 women (21.5 ± 4 years, BMI 22.3 ± 2.8 kg/m2). Pearson correlation coefficients were calculated between the different measures. Results The DT and RT were positively correlated for sweet, bitter, sour, and umami (p < 0.05), but not for salt. The DT or RT did not correlate with suprathreshold intensity ratings, except for umami (suprathreshold intensity and RT: r = −0.32, p = 0.009). FP number did not correlate with any measurement of taste function. PROP bitterness intensity ratings did not correlate with any measurement of taste function, except for suprathreshold ratings for saltiness (r = 0.26, p = 0.033). Conclusion As most of the individual measures of taste function did not correlate with each other, with exception of the two threshold measures, we conclude that there are multiple perceptual phases of taste, with no single measure able to represent the sense of taste globally.
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