Fat Detection: Taste, Texture, and Post Ingestive Effects (Frontiers in Neuroscience)
Language: English
Pages: 643
ISBN: 1420067753
Format: PDF / Kindle (mobi) / ePub
Presents the State-of-the-Art in Fat Taste Transduction
A bite of cheese, a few potato chips, a delectable piece of bacon – a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the sensory appeal of foods rich in fat. This well-researched text uses a multidisciplinary approach to shed new light on critical concerns related to dietary fat and obesity.
Outlines Compelling Evidence for an Oral Fat Detection System
Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. It explains how gustatory, textural, and olfactory information contribute to fat detection using carefully designed behavioral paradigms. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture.
This readily accessible work also discusses:
- The importance of dietary fats for living organisms
- Factors contributing to fat preference, including palatability
- Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption
- Potential therapeutic targets for fat intake control
- Genetic components of human fat preference
- Neurological disorders and essential fatty acids
Providing a comprehensive review of the literature from the leading scientists in the field, this volume delivers a holistic view of how the palatability and orosensory properties of dietary fat impact food intake and ultimately health. Fat Detection represents a new frontier in the study of food perception, food intake, and related health consequences.
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Are combining in support for a true taste component for dietary fat, or more specifically, fatty acids. Whether fat should be considered a taste primary in humans will be better evaluated following a review of this literature. 7.2 FAT TASTE TRANSDUCTION Dietary fat is a substantive source of energy in humans and absorption efficiency is high, generally around 95% (Carey et al., 1983). Long-chain fatty acids are the predominant dietary form (Allison et al., 1999), but short-chain fatty acids.
Zinc), shifted toward acid-producing foodstuffs (like meat, grains) at the expense of base-producing counterparts (fruits, vegetables), increased our sodium (salt) intake and reduced our potassium intake, and decreased the intake of fiber. Table 2.1 compares the EFA intakes from the reconstructed Paleolithic diet with that of a typically Western diet and with current recommendations. Estimates of EFA intakes were calculated for a savanna-like diet (models 1 and 2, Eaton et al., 1998; Eaton and.
And secondary prevention trials. These studies have shown that the lowest Pathophysiology and Evolutionary Aspects of Dietary Fats 35 LDL-cholesterol confers lowest risk, and have set the stage for current treatment goals. Interestingly, the current LDL-treatment goals proved similar to LDL-levels encountered in traditionally living hunter-gatherer societies (O’Keefe and Cordain, 2004; O’Keefe et al., 2004). Statins however have pleiotrophic effects (Liao and Laufs, 2005) and their.
................................................................................................. 123 Introduction to Free Fatty Acids ................................................................. 124 Linoleic Acid as a Taste .............................................................................. 125 Overview of Peripheral Gustatory Nerves .................................................. 127 5.4.1 Role of the Glossopharyngeal and Greater Superficial Petrosal Nerves in Linoleic Acid.
Sucrose–corn oil mixture. Twenty-four rats were divided into two groups with one group receiving 0.25 M sucrose as the CS and the other group receiving 16% corn oil as the CS. The 90 min daily preference tests conducted for both groups were between the sucrose–corn oil mixture and water. The rats that received the corn oil as the CS showed a profound aversion to the mixture across 5 days of testing and the group that received sucrose as the CS initially showed a mild aversion to the mixture that.