Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans

Haryono, Rivkeh Y.; Sprajcer, Madeline; Keast, Russell

doi:10.3791/51236

Cited by 38 publications

(76 citation statements)

References 36 publications

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“…Recent studies have shown that GPR120 dysfunction leads to obesity, glucose intolerance, and fatty liver (Ichimura et al 2012;Janssen and Depoortere 2013;DiPatrizio 2014). Moreover, several studies reported a difference in the OA detection threshold among human individuals and an inverse correlation between body mass index (BMI), a measure of body fat, and oral OA sensitivity (Stewart et al 2010(Stewart et al , 2011Haryono et al 2014). BMI is defined as the weight in kilograms divided by the square of the height in meters (kg/m 2 ).…”

Section: Introductionmentioning

confidence: 99%

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: Introductionmentioning

confidence: 99%

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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“…OA is a fatty acid that is commonly found in the food supply and is easy to use because it is liquid at room temperature, even though it is poorly soluble in water (Haryono et al 2014). Thus, the OA solution used in the present study consisted of an emulsion of food grade OA (Sigma-Aldrich, St. Louis, MO, USA) in non-fat milk (Morinaga Milk Industry, Tokyo, Japan) and was newly prepared for every session, following a previously established method (Stewart et al 2010;Kulkarni and Mattes 2013;Haryono et al 2014;Asano et al 2016).…”

Section: Determination Of the Increase In The Sfr Induced By Oamentioning

confidence: 99%

“…Thus, the OA solution used in the present study consisted of an emulsion of food grade OA (Sigma-Aldrich, St. Louis, MO, USA) in non-fat milk (Morinaga Milk Industry, Tokyo, Japan) and was newly prepared for every session, following a previously established method (Stewart et al 2010;Kulkarni and Mattes 2013;Haryono et al 2014;Asano et al 2016). OA was stored at -20°C before use.…”

Section: Determination Of the Increase In The Sfr Induced By Oamentioning

confidence: 99%

“…To prepare OA samples, varying amount of OA and 12% (w/v) powdered non-fat milk was added to beakers to achieve the desired final concentrations. Additionally, all preparations were mixed with 5% (w/v) gum arabic (Acacia gum) (Wako Pure Chemical Industries) and liquid paraffin (Wako Pure Chemical Industries) to mask lubricity cues (Stewart et al 2010;Haryono et al 2014;Asano et al 2016). To prevent oxidation of OA, all samples were mixed with 0.01% (w/v) ethylenediaminetetraacetic acid (EDTA; Dojindo Laboratories, Kumamoto, Japan) as an antioxidant.…”

Section: Determination Of the Increase In The Sfr Induced By Oamentioning

confidence: 99%

“…Several studies have reported that OA detection thresholds differ across human individuals, and that there are inverse correlations between BMI and OA sensitivity (Stewart et al 2010(Stewart et al , 2011Haryono et al 2014;Asano et al 2016). However, to the best of our knowledge, no research group has reported the existence of an enhanced saliva reflex that is induced by the administration of free fatty acid in the human oral cavity.…”

Section: Introductionmentioning

confidence: 99%

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Gustatory Salivation Is Associated with Body Mass Index, Daytime Sleepiness, and Snoring in Healthy Young Adults

Izumi

Hong

Iwasaki³

et al. 2016

Tohoku J. Exp. Med.

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The taste detection system for oral fatty acid may be related to obesity. In addition, sleep is intrinsically and closely related to food intake and metabolism. However, the association of gustatory salivation with body mass index (BMI), daytime sleepiness, or sleep habits is largely unknown. Therefore, we evaluated the relationship between gustatory salivation and BMI, Epworth sleepiness scale (ESS, a daytime sleepiness scale) or sleep habits among 26 healthy young individuals (20 males and 6 females; mean age: 26.0 ± 4.3 years). We also measured the saliva flow rate (SFR) that was induced by gum-chewing or each of three prototypical tastants (acetic acid, sucrose, and NaCl). Further, the SFR was induced by fatty acid, provided as oleic acid (OA) homogenized in non-fat milk. All participants showed normal rates of salivation during resting and gum-chewing states. The increase in the SFR induced by OA, but not by each of the three tastants, was associated with BMI. Moreover, both daytime sleepiness level and frequency of snoring were associated with the increase in the SFR induced by NaCl. These results suggest that BMI is associated with salivation induced by oral fatty acid exposure. Additionally, the regulatory mechanism for the NaClinduced salivation reflex may have a relationship with impairments of the respiratory control system that are related to snoring during sleep and lead to daytime sleepiness because of insufficient sleep. Thus, measurement of gustatory salivation might contribute to the evaluation and prevention of obesity and sleeprelated breathing disorders.

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Dietary fat restriction increases fat taste sensitivity in people with obesity

Newman

Bolhuis

Torres

et al. 2016

Obesity

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ObjectiveIndividuals with obesity may be less sensitive to the taste of fat, and it is hypothesized that this is due to excess dietary fat intake. This study assessed the effect of a 6‐week low‐fat (LF) or portion control (PC) diet matched for weight loss on fat taste thresholds, fat perception, and preference in people with overweight/obesity.MethodsParticipants (n = 53) completed a randomized dietary intervention and consumed either a LF diet (25% fat) or PC diet (33% fat) for 6 weeks. Fat taste thresholds (lowest detectable fat concentration), fat perception (discrimination ability), preference, and anthropometry were assessed at baseline and week 6.ResultsConsumption of a LF diet (n = 26) and PC diet (n = 27) reduced participants' weight (P < 0.001), with no significant differences between groups (LF, −2.9%, PC, −2.7%). Both diets resulted in a decrease in fat taste thresholds (P = 0.014), and the effect tended to be stronger in the LF diet vs. the PC diet (P = 0.060). The ability to perceive different fat concentrations in foods was increased after the LF diet only (P = 0.017); however, food preference did not change on either diet.ConclusionsA PC and LF diet both increase fat taste sensitivity in people with overweight/obesity, with the strongest effect after the LF diet.

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Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans

Cited by 38 publications

References 36 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

Gustatory Salivation Is Associated with Body Mass Index, Daytime Sleepiness, and Snoring in Healthy Young Adults

Dietary fat restriction increases fat taste sensitivity in people with obesity

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