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

• Published in: Clinical nutrition (Edinburgh, Scotland) Vol. 30; no. 6; pp. 838 - 844
• Main Authors: Stewart, Jessica E, Newman, Lisa P, Keast, Russell S.J
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-12-2011; Elsevier
• Subjects: Biological and medical sciences; BMI; Chi-Square Distribution; Dietary Fats - administration & dosage; Dietary Fats - metabolism; Eating - physiology; Fat consumption; Fat taste; Feeding Behavior - physiology; Feeding. Feeding behavior; Female; Food selection; Fundamental and applied biological sciences. Psychology; Gastroenterology and Hepatology; Humans; Hypersensitivity - metabolism; Male; Obesity - etiology; Oleic Acid - administration & dosage; Oleic Acid - metabolism; Taste - physiology; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Western-diet; Young Adult; Food selection; Fat consumption; Western-diet; Fat taste; BMI; Consumption; Body mass index; Sensitivity; Association; Oleic acid; Oral administration; Monounsaturated fatty acid; Metabolic diseases; Fat mass
• ISSN: 0261-5614; 1532-1983
• DOI: 10.1016/j.clnu.2011.06.007

Summary Background & aims Taste sensitivity to fatty acids influences food ingestion and may regulate fat intake and body weight status. Fatty acids are detected via homologous receptors within the mouth and gastrointestinal (GI) tract, where attenuated sensitivity may be associated with greater fat intake and BMI. This study aimed to extend observations surrounding fatty acid taste, specifically the types of foods consumed and dietary behaviours that may be associated with fatty acid taste sensitivity. Methods 51 subjects (41 female; BMI, 21.4 ± 0.46 kg/m2 , age, 20 ± 0.52 yrs, 10 male; BMI, 23.6 ± 1.4 kg/m2 , age, 22 ± 1 yrs) were screened for oral sensitivity to oleic acid (3.8 mM) using triplicate sensory evaluations, and classified as hypersensitive; (3/3 correct identifications), or hyposensitive, (<3/3). Fat-taste perception (using sensory-matched custards made with 0, 2, 6, 10% oil), recent diet (4-day diet record) and food habits and behaviours (food habits and behaviours questionnaire) were also established. Results 75% ( n  = 38) of subjects were classified as hyposensitive to oleic acid and these subjects differed from those who were classified as hypersensitive. Hyposensitive subjects consumed significantly more energy, fat, saturated fat, fatty foods (butter, meat, dairy), had greater BMI and were less perceptive of small changes in the fat content of custard (all P  < 0.05), compared to hypersensitive subjects. Conclusion An inability to perceive low concentrations of fatty acids in foods was associated with greater consumption of fatty foods, specifically butter, meat, dairy, and increasing BMI.