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

Abstract

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.

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

“…However, the link between fat taste and BMI is contentious, as many studies have been unable to find an association [ 13 , 14 , 15 , 16 ]. A recent meta-analysis of seven cross-sectional studies found that sensitivity to fat taste does not contribute to or result from obesity [ 17 ].…”

The Mouth‐Gut‐Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products

“…; Tucker et al . ). While this short report can only touch on the true complexity of fat perception and its contribution to the overall sensory experience of products containing fat, the key point is that any attempt to reduce the fat content of products will need to mitigate multiple sensory consequences, all of which pose risks to consumer acceptance of fat reduction.…”

“…Most recently, the finding that humans can detect certain free fatty acids in the mouth has led to the suggestion that free fatty acid detection is the sixth primary taste ('oleogustus'; Keast & Costanzo 2015;Running et al 2015). To add even more complexity, fat perception also depends on individual differences in genetic make-up and the personal history of fat consumption (Stewart et al 2010;Heinze et al 2015;Zhou et al 2016;Tucker et al 2017). While this short report can only touch on the true complexity of fat perception and its contribution to the overall sensory experience of products containing fat, the key point is that any attempt to reduce the fat content of products will need to mitigate multiple sensory consequences, all of which pose risks to consumer acceptance of fat reduction.…”

The pathogenesis of obesity

“…Studies on taste perception in obesity have produced mixed results [138]; overall, higher BMI seems to be associated with lower intensity of sweet, salt, and umami perception [139][140][141]. In addition, more recent data from animals [142] and humans [143,144] suggest that dietary fatty acids may produce their own gustatory sensations, i.e., the taste of fat [145]. In this light, decreased fatty acid chemoreception has been implicated in the development of obesity [146], although a recent meta-analysis of 7 trials did not reveal any differences in fatty acid taste detection between lean and obese subjects [144].…”