Measuring oral fatty acid thresholds, fat perception, fatty food liking, and papillae density in humans

• Published in: Journal of visualized experiments no. 88
• Main Authors: Haryono, Rivkeh Y, Sprajcer, Madeline A, Keast, Russell S J
• Format: Journal Article
• Language: English
• Published: United States MyJove Corporation 04-06-2014
• Subjects: Body Mass Index; Dietary Fats - administration & dosage; Food Preferences - physiology; Humans; Neuroscience; Obesity - etiology; Oleic Acid - administration & dosage; Taste - physiology; Taste Buds - anatomy & histology; Taste Buds - physiology
• ISSN: 1940-087X; 1940-087X
• DOI: 10.3791/51236

Emerging evidence from a number of laboratories indicates that humans have the ability to identify fatty acids in the oral cavity, presumably via fatty acid receptors housed on taste cells. Previous research has shown that an individual's oral sensitivity to fatty acid, specifically oleic acid (C18:1) is associated with body mass index (BMI), dietary fat consumption, and the ability to identify fat in foods. We have developed a reliable and reproducible method to assess oral chemoreception of fatty acids, using a milk and C18:1 emulsion, together with an ascending forced choice triangle procedure. In parallel, a food matrix has been developed to assess an individual's ability to perceive fat, in addition to a simple method to assess fatty food liking. As an added measure tongue photography is used to assess papillae density, with higher density often being associated with increased taste sensitivity.