Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried-Müller-Str. 47, 72076 Tübingen, Germany; German Center for Diabetes Research (DZD), 85764 München-Neuherberg, Germany; Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany; Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia.
Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia.
Appetite. 2018 Apr 1;123:7-13. doi: 10.1016/j.appet.2017.12.003. Epub 2017 Dec 5.
BMI-specific differences in food choice and energy intake have been suggested to modulate taste perception. However, associations between body composition and fat taste sensitivity are controversial. The objective of this study was to examine the association between body composition, dietary intake and detection thresholds of four fatty stimuli (oleic acid, paraffin oil, canola oil, and canola oil spiked with oleic acid) that could be perceived via gustatory and/or textural cues. In 30 participants, fat detection thresholds were determined in a repeated measurements design over twelve days. Weight status was examined by measuring the participants' BMI, waist circumference and waist-to-hip ratio. The habitual food intake was assessed via several questionnaires and twelve, non-consecutive 24-hour food diaries. In this study, a negative correlation was found between fat detection thresholds and the intake of food rich in vitamins and fibre. Moreover, a positive correlation was identified between the intake of high-fat food and fat detection thresholds. No differences in fat detection thresholds were observed due to variations in BMI or waist-to-hip ratio. These findings indicate that a regular intake of fatty foods might decrease an individuals' perceptual response to fats which might lead to excess fat intake on the long term.
体重指数（BMI）特异性的食物选择和能量摄入差异被认为可以调节味觉感知。然而，身体成分与脂肪味觉敏感性之间的关联仍存在争议。本研究的目的是检验身体成分、饮食摄入与四种脂肪刺激物（油酸、石蜡油、菜籽油和添加油酸的菜籽油）的检测阈值之间的关联，这些刺激物可以通过味觉和/或质地线索来感知。在 30 名参与者中，通过重复测量设计在十二天内确定脂肪检测阈值。体重状况通过测量参与者的 BMI、腰围和腰臀比来检查。通过几个问卷和十二份非连续的 24 小时食物日记来评估习惯性食物摄入。在这项研究中，发现脂肪检测阈值与富含维生素和纤维的食物摄入呈负相关。此外，还发现高脂肪食物的摄入与脂肪检测阈值呈正相关。由于 BMI 或腰臀比的变化，脂肪检测阈值没有差异。这些发现表明，经常摄入高脂肪食物可能会降低个体对脂肪的感知反应，从而导致长期摄入过量的脂肪。
