Consumption of a high-fat soup preload leads to differences in short-term energy and fat intake between PROP non-taster and super-taster women

Shafaie, Yasmine; Hoffman, Daniël J.; Tepper, Beverly J.

doi:10.1016/j.appet.2015.02.009

Cited by 14 publications

(14 citation statements)

References 74 publications

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“…As this was an ancillary study, a power calculation was not done. However, previous studies conducted in our laboratory on sensory ratings of foods and food intake by PROP-classified participants demonstrated statistically significant group differences with 20 to 30 participants per taster group (31,32).…”

Section: Study Design and Participantscontrasting

confidence: 55%

“…Why this shift was more pronounced in the nontasters than the super‐tasters is surprising. Fat is highly rewarding , but presumably more so to nontaster women, based upon data in lean women showing greater selection of fat and weaker ability to regulate short‐term fat intake in these women . Nevertheless, the results of neuroimaging experiments suggest that those who have obesity experience an enhanced activation of neural circuitry involved in reward processing for high‐calorie foods that is reduced with weight loss .…”

Section: Discussionmentioning

confidence: 99%

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Changes in liking for sweet and fatty foods following weight loss in women are related to prop phenotype but not to diet

Burgess

Rao

Tepper

2016

Obesity

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Objective: Changes in perceived intensity and liking of tasted foods have not been studied during weight loss from dieting. These outcomes were examined during a 6-month lifestyle intervention in women who had been classified by sensitivity to the bitter taste marker, 6-n-propylthiouracil (PROP), and then randomized to a low-fat or low-carbohydrate diet. Methods: Sixty-nine women (BMI 5 34.4 kg/m 2 ; age 5 44.2 years) followed the low-fat diet (n 5 31) or low-carbohydrate diet (n 5 38). At baseline and at 3, and 6 months, they rated overall liking and intensity of attributes in strawberry milk and salad dressing varying in sucrose (0%, 15%, and 30% wt/vol) or fat (10%, 30%, 50% wt/vol) content, respectively. Results: Perceived intensity of the attributes did not change. For all participants, the 15% and 30% sucrose milk samples were equally liked at baseline and 3 months, but by 6 months, the 15% sucrose sample was highest liked (P < 0.007). Also, the 50% fat sample was most liked at baseline and least liked by 6 months (P 5 0.04), and this effect was most pronounced in the nontasters (P < 0.02). There were no effects of diet prescription on liking. Conclusions: Weight loss from dieting resulted in a hedonic shift for foods with lower sucrose and fat content.

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Section: Study Design and Participantscontrasting

confidence: 55%

Section: Discussionmentioning

confidence: 99%

Changes in liking for sweet and fatty foods following weight loss in women are related to prop phenotype but not to diet

Burgess

Rao

Tepper

2016

Obesity

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“…However, there is considerable variability in taste sensitivity and other sensorial perceptions between individuals (6,7) which seem to relate to food preference and consumption (8) . For example, a number of previous studies have reported associations between sensitivity to the bitter compound 6-n-propylthiouracil and sugar/fat preferences and intake in humans (9)(10)(11)(12)(13) . As above, people showing high oral sensitivity to fatty acids (14) had less dietary fat and energy intake (15)(16)(17) .…”

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confidence: 99%

Salivary leptin and TAS1R2/TAS1R3 polymorphisms are related to sweet taste sensitivity and carbohydrate intake from a buffet meal in healthy young adults

2017

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The influence of sweet taste sensitivity on food intake is not well understood. We investigated the involvement of salivary leptin and SNP of the sweet taste receptor genes (TAS1R2/TAS1R3) on sweet taste sensitivity, sensory-specific satiety (SSS) and macronutrient intake in healthy human adults. In all, nineteen high sweet sensitivity (HS) and eleven low sweet sensitivity (LS) subjects were classified based on the sweetness perception of one solution (9 mm sucrose) forced-choice triangle test. All participants completed a randomised crossover design experiment where they consumed one of three iso-energetic soup preloads differing in primary taste quality (sweet, non-sweet taste-control or no-taste energy-control). A period of 1 h after the preload, participants were offered a buffet meal consisting of foods varying in taste (sweet or non-sweet) and fat content. Subjective measures included hunger/fullness and SSS for sweetness. Saliva and buccal cells were collected to measure leptin level and to study the TAS1R2/TAS1R3 specific SNP, respectively. Salivary leptin concentrations were significantly higher in LS than HS participants (P<0·05). In addition, HS showed stronger sweet SSS compared with LH participants (P<0·05), and consumed less carbohydrate (% energy) and more non-sweet foods than LS (P<0·01 and P<0·05, respectively). Alleles from each TAS1R2 locus (GG compared with AA alleles of rs12033832, and CT/CC compared with TT alleles of rs35874116) were related to higher consumption of carbohydrates (% energy) and higher amount of sweet foods, respectively (P<0·05). In contrast, no associations were found for the TAS1R3 alleles. These results contribute to understand the links between taste sensitivity, macronutrient appetite and food consumption.

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“…A filter paper method developed previously and validated in studies was used to determine each woman's PROP phenotype. The women received two filter paper disks, one impregnated with 1.0 M NaCl (VWR Scientific, Bridgeport, New Jersey) as a control and one with 50 mM PROP (6‐n‐propyl‐2‐thiouracil, #P3755, Sigma‐Aldrich, St. Louis, Missouri).…”

Section: Methodsmentioning

confidence: 99%

“…In contrast, PROP supertasters (STs) find PROP intensely bitter and perceive greater intensity from the aforementioned sensations, preferring more mild‐tasting foods. Importantly, lean NT women displayed higher preferences for dietary fat and consumed more energy when exposed to palatable, energy‐dense foods in a free‐choice setting. Our work has suggested a strong association between PROP NT status in women and increased adiposity .…”

Section: Introductionmentioning

confidence: 99%

PROP Nontaster Women Lose More Weight Following a Low‐Carbohydrate Versus a Low‐Fat Diet in a Randomized Controlled Trial

Burgess

Raynor

Tepper

2017

Obesity

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Consumption of a high-fat soup preload leads to differences in short-term energy and fat intake between PROP non-taster and super-taster women

Cited by 14 publications

References 74 publications

Changes in liking for sweet and fatty foods following weight loss in women are related to prop phenotype but not to diet

Changes in liking for sweet and fatty foods following weight loss in women are related to prop phenotype but not to diet

Salivary leptin and TAS1R2/TAS1R3 polymorphisms are related to sweet taste sensitivity and carbohydrate intake from a buffet meal in healthy young adults

PROP Nontaster Women Lose More Weight Following a Low‐Carbohydrate Versus a Low‐Fat Diet in a Randomized Controlled Trial

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