Association between fat taste sensitivity and diet quality in healthy male Turkish adults
FOOD SCIENCE AND TECHNOLOGY, cilt.42, 2022 (SCI-Expanded, Scopus)
- 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
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- 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.