Association between fat taste sensitivity and diet quality in healthy male Turkish adults

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ÖZTÜRK E. E., DİKMEN D.

FOOD SCIENCE AND TECHNOLOGY, cilt.42, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 42
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1590/fst.66820
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: fat taste sensitivity, fat taste threshold, food intake, diet quality, EATING ATTITUDES TEST, ACID CHEMORECEPTION, ORAL-SENSITIVITY, FOOD LIKING, OLEIC-ACID, PREFERENCE, CARBOHYDRATE, PERCEPTION, THRESHOLD, OBESE
  • Hacettepe Üniversitesi Adresli: Evet

Özet

The aim of this study was to evaluate the relationship between fat taste sensitivity, food intake and diet quality in 41 male adults, aged 19-54 years, without any eating disorders. Food consumption in five consecutive days was recorded to evaluate food intake, and diet quality was assessed by Health Dietary Indicator-2015. Fat taste thresholds were evaluated with 3-Alternative Forced Choice Methodology. The mean fat taste threshold of the hypersensitive and hyposensitive individuals were 1.48 +/- 0.30 mM and 7.87 +/- 0.61 mM, respectively. Hypersensitive individuals had lower energy, dietary fat, monounsaturated fatty acid, polyunsaturated fatty acid intake and energy rate from dietary fat (p<0.05). Health Dietary Indicator-2015 score was higher in hypersensitives than hyposensitives (p<0.05). Body weight, body mass index and waist circumference were lower in hypersensitive individuals (p<0.05). These findings show that fat taste sensitivity plays an important role in food intake and diet quality in individuals without eating disorders.