Tucker Robin M, Nuessle Tiffany M, Garneau Nicole L, Smutzer Gregory, Mattes Richard D
Department of Public and Allied Health, Bowling Green State University, Health and Human Services 136, Bowling Green, OH 43403-0154, USA,
Denver Museum of Nature & Science, 2001 Colorado Blvd. Denver, CO 80205, USA.
Chem Senses. 2015 Oct;40(8):557-63. doi: 10.1093/chemse/bjv040. Epub 2015 Aug 1.
Findings from studies examining interactions between fat taste and dietary fat intake or body weight are mixed. A convenience sample of 735 visitors to the Denver Museum of Nature & Science ≥8 years old rated the taste intensity of edible taste strips impregnated with varying concentrations (%v/v) of linoleic acid (LA) (blank = 0.0, low = 0.06, medium = 0.15, high = 0.38). Percent body fat (BF%) was measured using bioelectrical impedance. Fat taste intensity was rated as significantly different across all concentrations (P < 0.001) except between the blank and low concentrations (P = 0.1). Ratings increased monotonically across concentrations. Children (<18 years; N = 180) rated all concentrations as more intense than adults (P < 0.001 for all). Women and girls rated the highest concentration as more intense than men and boys (P < 0.02 for all). BF% was not correlated with fat taste intensity ratings. Self-reported dietary intake indicated that obese individuals' intensity ratings for medium and high concentrations of LA were inversely related to recent mono- and poly-unsaturated fat exposure (r = -0.19 to -0.27; P < 0.03 for all). No such associations were observed in the nonobese group. Findings suggest that factors other than simple adiposity status influence fat taste intensity ratings, and that participants in fat taste studies should receive standardized meals prior to testing.
关于脂肪味道与膳食脂肪摄入量或体重之间相互作用的研究结果参差不齐。对735名年龄≥8岁的丹佛自然科学博物馆参观者进行了一项便利抽样调查，他们对浸渍有不同浓度（%体积/体积）亚油酸（LA）的可食用味觉条的味道强度进行评分（空白 = 0.0，低 = 0.06，中 = 0.15，高 = 0.38）。使用生物电阻抗测量体脂百分比（BF%）。除了空白浓度和低浓度之间（P = 0.1），所有浓度下的脂肪味道强度评分均有显著差异（P < 0.001）。评分随浓度单调增加。儿童（<18岁；N = 180）对所有浓度的评分都比成年人高（所有P < 0.001）。女性和女孩对最高浓度的评分比男性和男孩高（所有P < 0.02）。BF%与脂肪味道强度评分无关。自我报告的膳食摄入量表明，肥胖个体对中高浓度LA的强度评分与近期单不饱和脂肪和多不饱和脂肪的摄入量呈负相关（r = -0.19至-0.27；所有P < 0.03）。在非肥胖组中未观察到此类关联。研究结果表明，除了单纯的肥胖状态外，其他因素也会影响脂肪味道强度评分，并且在进行脂肪味道研究时，参与者应在测试前食用标准化餐食。
