التفاصيل البيبلوغرافية
| العنوان: |
The influence of a high-fat meal on fat taste thresholds. |
| المؤلفون: |
Newman, Lisa P.1, Torres, Susan J.2, Bolhuis, Dieuwerke P.1, Keast, Russell S.J.1 russell.keast@deakin.edu.au |
| المصدر: |
Appetite. Jun2016, Vol. 101, p199-204. 6p. |
| مصطلحات موضوعية: |
*HIGH-fat diet, *TASTE perception, *THRESHOLD (Perception), *OVERWEIGHT persons, *FOOD preferences, *BODY weight, *BREAKFASTS, *COMPARATIVE studies, *CROSSOVER trials, *DIET, *CARBOHYDRATE content of food, *FAT content of food, *INGESTION, *LOW-fat diet, *RESEARCH methodology, *MEDICAL cooperation, *DIETARY proteins, *RESEARCH, *TASTE, *UNSATURATED fatty acids, *EVALUATION research, *BODY mass index, *RANDOMIZED controlled trials |
| مستخلص: |
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. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
Academic Search Index |
