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.
Bolhuis, Dieuwerke P.
Keast, Russell S.J.ORCID iD for Keast, Russell S.J.
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
Keyword(s) Fat consumption
Fat taste sensitivity
High-fat meal
Body Mass Index
Body Weight
Cross-Over Studies
Diet, Fat-Restricted
Diet, High-Fat
Dietary Carbohydrates
Dietary Fats
Dietary Proteins
Energy Intake
Middle Aged
Oleic Acid
Taste Perception
Taste Threshold
Young Adult
Science & Technology
Life Sciences & Biomedicine
Behavioral Sciences
Nutrition & Dietetics
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.
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Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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