Oral sensitivity to oleic acid is associated with fat intake and body mass index

Stewart, Jelena; Newman, Lisa P.; Keast, Russell

doi:10.1016/j.clnu.2011.06.007

Cited by 134 publications

(165 citation statements)

References 31 publications

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“…A statistically significant association was observed between the detection thresholds for OA and BMI (r = 0.545, P < 0.01). These results suggest that OFS is inversely associated with BMI in accordance with previous reports (Stewart et al 2010(Stewart et al , 2011Haryono et al 2014).…”

Section: Resultssupporting

confidence: 82%

“…Further studies should elucidate the mechanism of the different preference degrees for high-fat sweet foods between the oral OA hypersensitive and hyposensitive groups. This is because the failure of efficient oral fat detection from sweet foods or other food products may have some relation with the reported tendency of observed higher food consumption in oral OA hyposensitive participants compared to oral OA hypersensitive participants (Stewart et al 2011).…”

Section: Discussionmentioning

confidence: 99%

“…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%

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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: Resultssupporting

confidence: 82%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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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“…Contrairement aux rongeurs, l'existence d'une corrélation entre obésité et sensibilité de la lipido-détection orale reste dé-battue chez l'homme puisque certaines études rapportent une association entre l'indice de masse corporelle (IMC) et le seuil de détection des lipides (Stewart et al, 2010(Stewart et al, , 2011, alors que d'autres ne trouvent aucune corrélation récurrente entre ces deux paramètres (Mattes, 2011a;Stewart et Keast 2012;Chevrot et al, 2014). Cette différence inter-espèce pourrait puiser son origine non seulement chez les sujets eux-mêmes (hétérogénéité génétique et des habitudes alimentaires), mais également dans l'approche méthodologique utilisée.…”

Section: éTudes Humainesunclassified

Perception oro-sensorielle des lipides alimentaires et obésité

Besnard

2015

OCL

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Reçu le 21 septembre 2015 -Accepté le 2 novembre 2015Résumé -La gustation est un système dynamique capable d'une adaptation physiologique rapide en réponse aux changements environnementaux permanents qui caractérisent notre alimentation (rythme, qualité, quantité). Basé sur la modulation des seuils de sensibilité gustative, ce système homéostatique contribue à la construction du comportement alimentaire en orientant les choix de consommation. On peut donc penser qu'un dysfonctionnement de ce système régulateur peut avoir un impact sur les habitudes alimentaires et donc, à terme, sur la santé. La mise en évidence ré-cente chez le rongeur (rat, souris) qu'une obésité induite par le régime non seulement entraîne une détérioration de la détection orale des lipides mais se traduit également par une préférence accrue pour le « gras », plaide en faveur de cette thèse. Chez l'homme, nos travaux indiquent que les sujets obèses, dont la détection oro-sensorielle des lipides est défectueuse, surconsomment des aliments riches en graisse. Ces données murines et humaines suscitent une question fondamentale : quel est le lien entre lipides, obésité et désordres gustatifs ? Cette mini-revue se propose de faire le point des connaissances actuelles sur ce sujet. Mots clés :Lipides / obésité / neuro-vulnérabilité gustative / comportement alimentaire / santé Abstract -Oro-sensory perception of dietary lipids and obesity. The gustation is a dynamic system able to rapid physiological adaptations in response to on-going environmental changes that characterize our feed (rhythm, quality, quantity). Based on the modulation of taste sensitivity thresholds, this homeostatic system contributes to build the feeding behavior by driving the food choices. Therefore, a dysfunction of this regulatory system might impact on dietary habits and thus, ultimately, on health. Consistent with this assumption, recent data report that a diet-induced obesity is associated both with a dysfunction of the oral fat detection system and a preferential consumption of fat-rich diets in rats and mice. In humans, a study from our laboratory indicates that obese subjects, in which the oro-sensory detection of lipids is defective, over-consume fatty foods. These murine and human data raise a fundamental question: what are the relationships between dietary lipids, obesity and taste disorders? This aim of this mini-review is to explore this issue in the light of our current knowledge.

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“…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%

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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Oral sensitivity to oleic acid is associated with fat intake and body mass index

Cited by 134 publications

References 31 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

Perception oro-sensorielle des lipides alimentaires et obésité

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

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