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The influence of a high-fat meal on fat taste thresholds

Newman, Lisa P., Torres, Susan J., Bolhuis, Dieuwerke P. and Keast, Russell S.J. 2016, The influence of a high-fat meal on fat taste thresholds, Appetite, vol. 101, pp. 199-204, doi: 10.1016/j.appet.2016.03.011.

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Title The influence of a high-fat meal on fat taste thresholds
Author(s) Newman, Lisa P.
Torres, Susan J.ORCID iD for Torres, Susan J. orcid.org/0000-0002-2599-1934
Bolhuis, Dieuwerke P.
Keast, Russell S.J.ORCID iD for Keast, Russell S.J. orcid.org/0000-0003-2147-7687
Journal name Appetite
Volume number 101
Start page 199
End page 204
Total pages 6
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2016-06-01
ISSN 0195-6663
1095-8304
Keyword(s) Fat consumption
Fat taste sensitivity
High-fat meal
Pre-load
Adult
Aged
Body Mass Index
Body Weight
Breakfast
Cross-Over Studies
Diet, Fat-Restricted
Diet, High-Fat
Dietary Carbohydrates
Dietary Fats
Dietary Proteins
Energy Intake
Female
Humans
Male
Middle Aged
Oleic Acid
Taste Perception
Taste Threshold
Young Adult
Science & Technology
Life Sciences & Biomedicine
Behavioral Sciences
Nutrition & Dietetics
LINOLEIC-ACID
DIETARY-FAT
SENSITIVITY
OBESITY
INTENSITY
HUNGER
Summary A high-fat diet for four weeks has been shown to attenuate fat taste sensitivity in healthy weight individuals. However, there is minimal evidence as to whether a single high-fat meal immediately prior to fat taste threshold testing has an effect on thresholds. Therefore, the aim of the study was to determine the effect of a high-fat meal immediately prior to detection threshold testing for oleic acid (C18:1). Thirty-two participants (15 males, 17 females, aged 39.1 ± 3.1 years, Body Mass Index 23.1 ± 0.7 kg/m(2)) attended three laboratory sessions. In each session, participants were randomly assigned to one of three different types of breakfast: a high-fat (60% energy from fat), or low-fat (20% energy from fat) or macronutrient balanced (33% energy from fat) frittata. Fat taste thresholds were evaluated using ascending forced choice triangle tests on two occasions each day; once one-hour post breakfast and then one-hour post the completion of the first threshold test. There was no effect of breakfast type on fat taste detection thresholds for the first testing session of each day (P = 0.288), or the second testing session of each day (P = 0.754). There was also no effect of breakfast within each day (day 1: P = 0.198, day 2: P = 0.199, day 3: P = 0.125). There was no effect of macronutrient composition on the ability of participants to rank the level of fat in food (P = 0.345), or preference for the level of fat in food (P = 0.187-0.868). This study provides preliminary evidence that the composition of the meal consumed by a participant immediately prior to testing does not affect fat taste thresholds.
Language eng
DOI 10.1016/j.appet.2016.03.011
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2016, Elsevier Ltd.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30087800

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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