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

2011 ◽  
Vol 36 (6) ◽  
pp. 834-842 ◽  
Author(s):  
J E Stewart ◽  
R S J Keast
Keyword(s):  
Taste Sensitivity ◽  
Fat Intake ◽  
Fat Taste ◽  
Overweight Subjects

scholarly journals Bitter Taste Sensitivity Is Determined by TAS2R38 Haplotype, Associated with Saturated Fat Intake and Is Lower in Overweight and Obese Compared to Normal Weight UK adults

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1271-1271
Author(s):  
Leta Pilic ◽  
Catherine Anna-Marie Graham ◽  
Nisrin Hares ◽  
Megan Brown ◽  
Jonathan Kean ◽  
...  
Keyword(s):  
Dietary Fat ◽  
Bitter Taste ◽  
Saturated Fat ◽  
Normal Weight ◽  
Taste Perception ◽  
Taste Sensitivity ◽  
Lower Sensitivity ◽  
Fat Intake ◽  
Fat Taste ◽  
Total Fat

Abstract Objectives Taste perception (sensitivity) may be determined by genetic variations in taste receptors and it affects food intake. Lower fat taste sensitivity is associated with higher dietary fat intake and body mass index (BMI). Recently, associations between bitter and fat taste sensitivity have been reported whereby bitter taste perception may be involved in textural perception of dietary fat. However, it is not clear if lower sensitivity to bitter taste would lead to an actual higher fat intake. Our objectives were to explore the associations between haplotypes in the bitter taste receptor TAS2R38, bitter taste sensitivity and fat intake and if bitter taste sensitivity is lower in individuals with higher BMI. Methods Ethical approval was obtained from the St Mary's and Oxford Brookes University Ethics Committee. Eighty-eight healthy Caucasian participants (44% male and 56% female; mean BMI 24.9 ± 4.8 kg/m2 and mean age 35 ± 14 years) completed this cross-sectional study. Height and weight were measured and genotyping performed for rs713598, rs1726866, rs10246939 genetic variants in the TAS2R38. Haplotypes were determined with Haploview software. Participants rated the intensity of a phenylthiocarbamide (PTC) impregnated strip on the general Labelled Magnitude Scale (gLMS) to determine bitter taste sensitivity and were classified as bitter tasters and non-tasters. Dietary fat intake was calculated from the EPIC-Norfolk Food Frequency Questionnaire and expressed as % total energy intake. Results TAS2R38 haplotypes were associated with bitter taster status (P < 0.005). PTC ratings of intensity were negatively correlated with % saturated fat (SFA) intake (rs = −0.256, P = 0.016). %SFA and %total fat (rs = 0.656, P < 0.005) and %total fat and energy intake (kcal) (rs = 0.225, P = 0.035) were positively correlated. Normal weight participants rated PTC strips as more intense compared to overweight and obese participants (mean rank 53 vs. 41, P = 0.033). Conclusions Bitter taste perception is determined by genetics and lower sensitivity to this taste is associated with higher intake of SFA. Lower bitter taste sensitivity in overweight/obese participants suggests that impaired bitter taste may be associated with an overall unhealthier and more energy dense dietary pattern. Funding Sources St Mary's and Oxford Brookes University.

scholarly journals Effect of dietary fat intake and genetics on fat taste sensitivity: a co-twin randomized controlled trial

2018 ◽  
Vol 107 (5) ◽  
pp. 683-694 ◽  
Author(s):  
Andrew Costanzo ◽  
Caryl Nowson ◽  
Liliana Orellana ◽  
Dieuwerke Bolhuis ◽  
Konsta Duesing ◽  
...  
Keyword(s):  
Randomized Controlled Trial ◽  
Dietary Fat ◽  
Controlled Trial ◽  
Taste Sensitivity ◽  
Fat Intake ◽  
Randomized Controlled ◽  
Dietary Fat Intake ◽  
Fat Taste

scholarly journals Fat Taste Sensitivity Is Associated with Short-Term and Habitual Fat Intake

Nutrients ◽  
2017 ◽  
Vol 9 (7) ◽  
pp. 781 ◽  
Author(s):  
Andrew Costanzo ◽  
Liliana Orellana ◽  
Caryl Nowson ◽  
Konsta Duesing ◽  
Russell Keast
Keyword(s):  
Taste Sensitivity ◽  
Fat Intake ◽  
Short Term ◽  
Fat Taste

scholarly journals Expression of the candidate fat taste receptors in human fungiform papillae and the association with fat taste function

2018 ◽  
Vol 120 (1) ◽  
pp. 64-73 ◽  
Author(s):  
Dongli Liu ◽  
Andrew Costanzo ◽  
Margaret D. M. Evans ◽  
Nicholas S. Archer ◽  
Caryl Nowson ◽  
...  
Keyword(s):  
Ion Channels ◽  
Western Blotting ◽  
Correlation Study ◽  
Taste Buds ◽  
Expression Level ◽  
Taste Receptors ◽  
Fat Intake ◽  
Fungiform Papillae ◽  
Qrt Pcr ◽  
Fat Taste

AbstractSignificant experimental evidence supports fat as a taste modality; however, the associated peripheral mechanisms are not well established. Several candidate taste receptors have been identified, but their expression pattern and potential functions in human fungiform papillae remain unknown. The aim of this study is to identify the fat taste candidate receptors and ion channels that were expressed in human fungiform taste buds and their association with oral sensory of fatty acids. For the expression analysis, quantitative RT-PCR (qRT-PCR) from RNA extracted from human fungiform papillae samples was used to determine the expression of candidate fatty acid receptors and ion channels. Western blotting analysis was used to confirm the presence of the proteins in fungiform papillae. Immunohistochemistry analysis was used to localise the expressed receptors or ion channels in the taste buds of fungiform papillae. The correlation study was analysed between the expression level of the expressed fat taste receptors or ion channels indicated by qRT-PCR and fat taste threshold, liking of fatty food and fat intake. As a result, qRT-PCR and western blotting indicated that mRNA and protein of CD36, FFAR4, FFAR2, GPR84 and delayed rectifying K+ channels are expressed in human fungiform taste buds. The expression level of CD36 was associated with the liking difference score (R −0·567, β=−0·04, P=0·04) between high-fat and low-fat food and FFAR2 was associated with total fat intake (ρ=−0·535, β=−0·01, P=0·003) and saturated fat intake (ρ=−0·641, β=−0·02, P=0·008).

Genetic variation in CD36 is associated with dietary intake in Korean males

2020 ◽  
pp. 1-10
Author(s):  
Jeong-Hwa Choi
Keyword(s):  
Genetic Variation ◽  
Dietary Intake ◽  
Vegetable Intake ◽  
Vegetable Consumption ◽  
Cellular Membrane ◽  
Dietary Behaviour ◽  
Taste Intensity ◽  
Fat Intake ◽  
Cruciferous Vegetable ◽  
Fat Taste

Abstract Fat is one of the six types of taste. Perceived taste intensity could affect the preference for a food and whether or not it is consumed. Cluster of differentiation 36 (CD36) translocates fatty acids on the cellular membrane and is involved in the oral fat-sensing mechanism. Therefore, genetic variation rs1761667 in CD36 is known to be associated with the perception of fat taste and, hence, its dietary intake. This study examined whether CD36 rs1527479 T>C, a proxy of rs1761667, is associated with fat intake and related dietary behaviour in Koreans. Using the data of the Ansan/Ansung Study, a part of the Korean Genome Epidemiology Study, the association of rs1527479 with the intake of macronutrients, including fat and selected foods, and fat-related dietary behaviours were investigated in 3194 males and 3425 females grouped by their degree of obesity. The findings suggested that rs1527479 did not have a meaningful effect on the intake of fat or other macronutrients or on the selection of food among non-obese females and males. However, in males with obesity, the genetic variation showed a significant association with vegetable intake. Obese males with the mutant CC genotype had substantially lower cruciferous vegetable consumption (adjusted P = 0·0015) than individuals with the TT and CT genotypes. Rs1527479 had no significant effect on the frequency of consuming fried foods or commonly used types of seasoning and cooking oils. In conclusion, CD36 genetic variation was associated with the intake of cruciferous vegetables but not fat intake in obese Korean males.

scholarly journals Dietary fat restriction increases fat taste sensitivity in people with obesity

Obesity ◽  
2016 ◽  
Vol 24 (2) ◽  
pp. 328-334 ◽  
Author(s):  
Lisa P. Newman ◽  
Dieuwerke P. Bolhuis ◽  
Susan J. Torres ◽  
Russell S.J. Keast
Keyword(s):  
Dietary Fat ◽  
Taste Sensitivity ◽  
Fat Taste

scholarly journals Genetic differences in fat taste sensitivity and dietary intake in a UK female cohort

2021 ◽  
Vol 92 ◽  
pp. 104202
Author(s):  
Catherine A.M. Graham ◽  
Leta Pilic ◽  
Alexandra King ◽  
Jonathan E. Nixon ◽  
Julie Pipe ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Genetic Differences ◽  
Taste Sensitivity ◽  
Fat Taste ◽  
Female Cohort

scholarly journals The Association between Fat Taste Sensitivity, Eating Habits, and Metabolic Health in Menopausal Women

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4506
Author(s):  
Aleksandra Skoczek-Rubińska ◽  
Agata Chmurzynska ◽  
Agata Muzsik-Kazimierska ◽  
Joanna Bajerska
Keyword(s):  
Blood Pressure ◽  
Metabolic Syndrome ◽  
Fatty Acid ◽  
Eating Habits ◽  
Taste Sensitivity ◽  
Acid Sensitivity ◽  
Menopausal Women ◽  
Postmenopausal Status ◽  
Fat Taste ◽  
Eating Occasions

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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