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


ÖZTÜRK E. E. , DİKMEN D.

FOOD SCIENCE AND TECHNOLOGY, vol.42, 2022 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 42
  • Publication Date: 2022
  • Doi Number: 10.1590/fst.66820
  • Title of Journal : FOOD SCIENCE AND TECHNOLOGY
  • Keywords: 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

Abstract

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.