Impaired oral fatty acid chemoreception is associated with acute excess energy consumption

Keast, Russell; Azzopardi, Kaylee M.; Newman, Lisa P.; Haryono, Rivkeh Y.

doi:10.1016/j.appet.2014.04.022

Cited by 39 publications

(46 citation statements)

References 32 publications

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“…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).…”

Section: Discussionmentioning

confidence: 56%

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

Asano

Hong

Matsuyama

et al. 2016

Tohoku J. Exp. Med.

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Oral fat sensitivity (OFS, the ability to detect fat) may be related to overeating-induced obesity. However, it is largely unknown whether OFS affects taste preference and eating habits. Therefore, we aimed to evaluate (1) the association between body mass index (BMI) and OFS and (2) the relationship of OFS with four types of taste preference (sweet, sour, salty, and bitter) and eating habits using serial concentrations of oleic acid (OA) homogenized in non-fat milk and a self-reported questionnaire. Participants were 25 healthy Japanese individuals (mean age: 27.0 ± 5.6 years), among whom the OA detection threshold was significantly associated with BMI. Participants were divided into two subgroups based on oral sensitivity to 2.8 mM OA: hypersensitive (able to detect 2.8 mM OA, n = 16) and hyposensitive (unable to detect 2.8 mM OA, n = 9). The degree of sweet taste preference of the hypersensitive group was significantly higher than that of the hyposensitive group. Furthermore, there was significantly higher degree of preference for high-fat sweet foods than low-fat sweet foods in the hypersensitive group. There was also a significant inverse correlation between the OA detection threshold and the degree of both spare eating and postprandial satiety. Thus, OFS is associated not only with BMI, but also with the preference for high-fat sweet foods and eating habits. The present study provides novel insights that measuring OFS may be useful for assessing the risk of obesity associated with overeating in countries, including Japan, where BMI is increasing in the population.

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Section: Discussionmentioning

confidence: 56%

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

Asano

Hong

Matsuyama

et al. 2016

Tohoku J. Exp. Med.

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“…This explanation is predicated on the taste being hedonically pleasant; whereas, all current evidence supports the opposite. Additionally, decreased sensitivity could result in decreased satiety [27], leading to increased intake and weight gain. Here, a causal association between taste sensitivity and satiety is required, but evidence for such a mechanism is lacking.…”

Section: Introductionmentioning

confidence: 99%

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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“…When the population was stratified according to fat taste sensitivity, those who were classified as orally hyposensitive to C18:1 found fat the least satiating macronutrient, while those who were classified as hypersensitive to C18:1 found fat the most satiating. This result was specific for the high-fat meal; this was not observed following a high-carbohydrate, high-protein or balanced meal [36].…”

Section: Relevance Of Fat Taste To Development Of Obesitymentioning

confidence: 71%

“…The relationship between oral fatty acid sensitivity, dietary fat intake and body mass index (BMI) has recently been investigated by our group and others [9,[36][37][38][39][40]. In general, it was found that those who were more sensitive to the fatty acid C18:1 had lower energy intakes and consumed less total dietary fats and were also better at detecting the fat content of food (custard) [9,37,38].…”

Section: Relevance Of Fat Taste To Development Of Obesitymentioning

confidence: 99%

Is fat the sixth taste primary? Evidence and implications

Keast

Costanzo

2015

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108

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Taste is the chemical sense responsible for the detection of non-volatile chemicals in potential foods. For fat to be considered as one of the taste primaries in humans, certain criteria must be met including class of affective stimuli, receptors specific for the class of stimuli on taste bud cells (TBC), afferent fibres from TBC to taste-processing regions of the brain, perception independent of other taste qualities and downstream physiological effects. The breakdown products of the macronutrients carbohydrates (sugars) and proteins (amino acids) are responsible for the activation of sweet and umami tastes, respectively. Following the same logic, the breakdown products of fat being fatty acids are the likely class of stimuli for fat taste. Indeed, psychophysical studies have confirmed that fatty acids of varying chain length and saturation are orally detectable by humans. The most likely fatty acid receptor candidates located on TBC are CD36 and G protein-coupled receptor 120. Once the receptors are activated by fatty acids, a series of transduction events occurs causing the release of neurotransmitters towards afferent fibres signalling the brain. Whether fatty acids elicit any direct perception independent of other taste qualities is still open to debate with only poorly defined perceptions for fatty acids reported. Others suggest that the fatty acid taste component is at detection threshold only and any perceptions are associated with either aroma or chemesthesis. It has also been established that oral exposure to fat via sham feeding stimulates increases in blood TAG concentrations in humans. Therefore, overall, with the exception of an independent perception, there is consistent emerging evidence that fat is the sixth taste primary. The implications of fatty acid taste go further into health and obesity research, with the gustatory detection of fats and their contributions to energy and fat intake receiving increasing attention. There appears to be a coordinated bodily response to fatty acids throughout the alimentary canal; those who are insensitive orally are also insensitive in the gastrointestinal tract and overconsume fatty food and energy. The likely mechanism linking fatty acid taste insensitivity with overweight and obesity is development of satiety after consumption of fatty foods. Keywords: Fat taste, Fatty acid, Obesity, Taste reception, ChemesthesisThe sense of tasteThe sense of taste presumably evolved to inform us about the nutritious or toxic value of potential foods. The primary organ responsible for the sense of taste is the tongue, which contains the biological machinery (taste receptors) to identify non-volatile chemicals in foods and non-foods we place in our mouth. Once a food enters the mouth, the tongue aids in the manipulation of the food, assisting breakdown and bolus formation before swallowing the food. During this critical period of food manipulation, the tongue is sampling chemicals in the food, and when food chemicals activate taste receptors, signals are sent from th...

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Impaired oral fatty acid chemoreception is associated with acute excess energy consumption

Cited by 39 publications

References 32 publications

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

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

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

Is fat the sixth taste primary? Evidence and implications

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