Recent fat intake modulates fat taste sensitivity in lean and overweight subjects

Abstract

Objective: To evaluate the effects of a high-fat and low-fat diet on taste sensitivity to oleic acid (C18:1) in lean and overweight/ obese (OW/OB) subjects. Design: Randomized cross-over dietary intervention involving the consumption of a high-fat (445% fat) and low-fat (o20% fat) diet, both consumed over a 4-week period. Subjects: A total of 19 lean, mean age 33±13 years, mean body mass index (BMI) 23.2±2.2 kg m -2 and 12 OW/OB, mean age 39.5 ± 3 years, mean BMI 28 ± 2.6 kg m -2 , subjects participated in the study, which measured taste thresholds for C18:1, fat perception and hedonic ratings for regular (RF) and lowered-fat (LF) foods before, and following consumption of a high-and low-fat diet. Results: Consumption of the low-fat diet increased taste sensitivity to C18:1 among lean and OW/OB subjects (Po0.05) and increased the subjects ability to perceive small differences in the fat content of custard (P ¼ 0.05). Consumption of the high-fat diet significantly decreased taste sensitivity to C18:1 among lean subjects (Po0.05), with no change in sensitivity among OW/OB persons (P ¼ 0.609). The hedonic ratings for several RF and LF foods differed following the diets. Conclusion: Alterations in the fat content of the diet modulated taste sensitivity to C18:1 among lean subjects, which was increased following a 4-week period of fat restriction and attenuated following the high-fat diet. The failure of the high-fat diet to alter fatty acid taste thresholds among OW/OB subjects suggests that these individuals were 'adapted' to high-fat exposure, perhaps because of differences in habitual fat consumption. Taken together, these data suggest that excessive dietary fat attenuates nutrient sensing epithelia response in the oral cavity, which could be associated with changes in diet and weight status.

Association of Oral Fat Sensitivity with Body Mass Index, Taste Preference, and Eating Habits in Healthy Japanese Young Adults

“…However, a multidisciplinary approach may be required for the confirmation of these findings and clarification of its underlying mechanism in humans. The above results regarding the self-recognition of eating habits acquired from the present study may also contribute to resolving the mechanism of the modulation of OFS by recent fat intake as reported in studies conducted in Australia (Stewart and Keast 2012;Newman et al 2013;Keast et al 2014).…”

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans

“…Habitual fat intake has been associated with impaired oral fatty acid chemoreception and consequently, a heightened preference for, and increased consumption of dietary fat 16 . In addition to gustatory adaptation, the gastrointestinal tract (GI) also appears responsive to such changes in fat intake 17 and impaired GI fatty acid sensitivity may be implicated in the inability to generate appropriate satiety signaling responses which discourage excess energy consumption 18 .…”

Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content

“…However, such inferences would need to be confirmed in an adequately powered trial. Interestingly, exposure to low-fat diets (4-6 wk) has been shown to significantly increase fat taste sensitivity among lean and overweight or obese individuals and increase liking or preference for some low-fat foods (Stewart and Keast, 2012;Newman et al, 2016). Further research is warranted to investigate whether repeated exposure could increase consumer acceptance of FA-modified foods, such as dairy products.…”