Deakin University, Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Burwood, Victoria, 3125, Australia.
Deakin University, Centre for Physical Activity and Nutrition Research, School of Exercise and Nutrition Sciences, Burwood, Victoria, 3125, Australia.
Appetite. 2016 Jun 1;101:199-204. doi: 10.1016/j.appet.2016.03.011. Epub 2016 Mar 7.
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.
四周的高脂肪饮食已被证明可降低健康体重个体对脂肪味道的敏感度。然而，目前几乎没有证据表明在进行脂肪味觉阈值测试之前，单一高脂肪餐是否会对阈值产生影响。因此，本研究的目的是确定在检测油酸（C18：1）的检测阈值之前，高脂肪餐对其的影响。32 名参与者（15 名男性，17 名女性，年龄 39.1±3.1 岁，体重指数 23.1±0.7kg/m2）参加了三个实验室会议。在每个会议中，参与者随机分配到三种不同类型的早餐中的一种：高脂肪（60%的能量来自脂肪）、低脂肪（20%的能量来自脂肪）或宏量营养素平衡（33%的能量来自脂肪）煎蛋卷。使用升序强迫选择三角测试法，每天两次评估脂肪味觉阈值；一次在早餐后一小时，然后在第一次阈值测试完成后一小时。早餐类型对每天第一次测试的脂肪味觉检测阈值没有影响（P=0.288），也对每天第二次测试的阈值没有影响（P=0.754）。每天内的早餐也没有影响（第 1 天：P=0.198，第 2 天：P=0.199，第 3 天：P=0.125）。宏量营养素组成对参与者对食物中脂肪含量的分级能力（P=0.345）或对食物中脂肪含量的偏好（P=0.187-0.868）没有影响。本研究初步表明，参与者在测试前食用的餐食的组成不会影响脂肪味觉阈值。
