The Effect of Short, Daily Oral Exposure on Non-esterified Fatty Acid Sensitivity

Tucker, Robin M.; Laguna, Laura; Quinn, Ruth L.; Mattes, Richard D.

doi:10.1007/s12078-013-9147-y

Cited by 21 publications

(20 citation statements)

References 45 publications

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“…Other studies find no association between taste sensitivity to NEFA and adiposity [6,7,10,14,16,17]. The absence of a relationship between taste sensitivity and body weight is in agreement with work that has examined relationships between other prototypical primary taste qualities and body mass index (BMI) [28–33].…”

Section: Introductionsupporting

confidence: 73%

“…This evidence includes a growing body of human psychophysical work, e.g. [6–17] as well as identification of receptors in human lingual epithelium [18,19] and transduction mechanisms [20]).…”

Section: Introductionmentioning

confidence: 99%

“…Although the majority of fat in the diet is in the form of esterified fatty acids (triacylglycerols), NEFA exist in fat-containing foods while salivary NEFA concentrations increase to levels that are detectable by many individuals when these foods are masticated [23,24]. When NEFA are present alone and in high concentrations, they are generally rated as unpleasant [6]. However, at peri-threshold concentrations and in selected contexts NEFA might be rated favorably.…”

Section: Introductionmentioning

confidence: 99%

“…Like umami, the sensory quality of NEFA is difficult to describe, but recent work indicates it is a unique sensation [5]. With taste playing an important role in food selection and the considerable inter-individual variation in oleogustus sensitivity that has been previously documented, e.g., 2–4 orders of magnitude [13,25], explorations of the relationships between adiposity, food intake, and taste sensitivity to NEFA [6–17] have occurred.…”

Section: Introductionmentioning

confidence: 99%

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Comparisons of Fatty Acid Taste Detection Thresholds in People Who Are Lean vs. Overweight or Obese: A Systematic Review and Meta-Analysis

et al. 2017

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Given the increasing evidence that supports the ability of humans to taste non-esterified fatty acids (NEFA), recent studies have sought to determine if relationships exist between oral sensitivity to NEFA (measured as thresholds), food intake and obesity. Published findings suggest there is either no association or an inverse association. A systematic review and meta-analysis was conducted to determine if differences in fatty acid taste sensitivity or intensity ratings exist between individuals who are lean or obese. A total of 7 studies that reported measurement of taste sensations to non-esterified fatty acids by psychophysical methods (e.g.,studies using model systems rather than foods, detection thresholds as measured by a 3-alternative forced choice ascending methodology were included in the meta-analysis. Two other studies that measured intensity ratings to graded suprathreshold NEFA concentrations were evaluated qualitatively. No significant differences in fatty acid taste thresholds or intensity were observed. Thus, differences in fatty acid taste sensitivity do not appear to precede or result from obesity.

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Section: Introductionsupporting

confidence: 73%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comparisons of Fatty Acid Taste Detection Thresholds in People Who Are Lean vs. Overweight or Obese: A Systematic Review and Meta-Analysis

et al. 2017

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“…In contrast to rodents, which readily consume and prefer emulsions containing free fatty acids, humans are reported to find free fatty acids unpleasant [4] despite a clear attraction to fat-rich foods [3, 74]. Furthermore, it has been suggested that human preferences for fatty foods are largely supported by the textural qualities of fats (e.g., creaminess attributed to triacylglycerols), and that free fatty acids might serve as an alarm signal for the presence of oxidized unsaturated free fatty acids (e.g., rancid meat), which are associated with several pathologies when consumed [4].…”

Section: Orosensory Qualities Of Fats and The Endocannabinoidsmentioning

confidence: 99%

Is fat taste ready for primetime?

DiPatrizio

2014

Physiology & Behavior

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Mounting evidence suggests that gustation is important for the orosensory detection of dietary fats, and might contribute to preferences that humans, rodents, and possibly other mammals exhibit for fat-rich foods. In contrast to sweet, sour, salty, bitter, and umami, fat is not widely recognized as a primary taste quality. Recent investigations, however, provide a wealth of information that is helping to elucidate the specific molecular, cellular, and neural mechanisms required for fat detection in mammals. The latest evidence supporting a fat taste will be explored in this review, with a particular focus on recent studies that suggest a surprising role for gut-brain endocannabinoid signaling in controlling intake and preference for fats based on their proposed taste properties.

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Mechanisms and effects of “fat taste” in humans

2014

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Evidence supporting a "taste" cue from fat in the oral cavity continues to accrue. The proposed stimuli for fat taste, non-esterified fatty acids (NEFA), are released from food through hydrolytic rancidity and lipase activity derived from foods or saliva. NEFA must then be released from the food matrix, negotiate the aqueous environment to reach taste cell surfaces, and interact with receptors such as CD36 and GPR120 or diffuse across cell membranes to initiate a taste signal. Knowledge of these processes in non-gustatory tissues should inform understanding of taste responses to NEFA. Additionally, downstream effects of oral triglyceride exposure have been observed in numerous studies. Data specific to effects of NEFA versus triglyceride are scarce, but modified sham feeding trials with triglyceride document cephalic phase responses including elevations in serum lipids and insulin as well as potential, but debated, effects on gut peptides, appetite, and thermogenesis. In this review, we highlight the mechanisms by which NEFA migrate to and interact with taste cells, and then we examine physiological responses to oral fat exposure.

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The Effect of Short, Daily Oral Exposure on Non-esterified Fatty Acid Sensitivity

Cited by 21 publications

References 45 publications

Comparisons of Fatty Acid Taste Detection Thresholds in People Who Are Lean vs. Overweight or Obese: A Systematic Review and Meta-Analysis

Comparisons of Fatty Acid Taste Detection Thresholds in People Who Are Lean vs. Overweight or Obese: A Systematic Review and Meta-Analysis

Is fat taste ready for primetime?

Mechanisms and effects of “fat taste” in humans

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