title: The influence of a high-fat meal on fat taste thresholds.
abstract: A high-fat diet for four weeks has been shown to attenuate fat taste sensitivity in healthy weight individuals. However, there is minimal evidence as to whether a single high-fat meal immediately prior to fat taste threshold testing has an effect on thresholds. Therefore, the aim of the study was to determine the effect of a high-fat meal immediately prior to detection threshold testing for oleic acid (C18:1). Thirty-two participants (15 males, 17 females, aged 39.1 ± 3.1 years, Body Mass Index 23.1 ± 0.7 kg/m(2)) attended three laboratory sessions. In each session, participants were randomly assigned to one of three different types of breakfast: a high-fat (60% energy from fat), or low-fat (20% energy from fat) or macronutrient balanced (33% energy from fat) frittata. Fat taste thresholds were evaluated using ascending forced choice triangle tests on two occasions each day; once one-hour post breakfast and then one-hour post the completion of the first threshold test. There was no effect of breakfast type on fat taste detection thresholds for the first testing session of each day (P = 0.288), or the second testing session of each day (P = 0.754). There was also no effect of breakfast within each day (day 1: P = 0.198, day 2: P = 0.199, day 3: P = 0.125). There was no effect of macronutrient composition on the ability of participants to rank the level of fat in food (P = 0.345), or preference for the level of fat in food (P = 0.187-0.868). This study provides preliminary evidence that the composition of the meal consumed by a participant immediately prior to testing does not affect fat taste thresholds.
authors.affiliation: Deakin University, Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Burwood, Victoria, 3125, Australia.
authors.forename: Lisa P
authors.initials: LP
authors.lastname: Newman
authors.affiliation: Deakin University, Centre for Physical Activity and Nutrition Research, School of Exercise and Nutrition Sciences, Burwood, Victoria, 3125, Australia.
authors.forename: Susan J
authors.initials: SJ
authors.lastname: Torres
authors.affiliation: Deakin University, Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Burwood, Victoria, 3125, Australia.
authors.forename: Dieuwerke P
authors.initials: DP
authors.lastname: Bolhuis
authors.affiliation: Deakin University, Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Burwood, Victoria, 3125, Australia. Electronic address: russell.keast@deakin.edu.au.
authors.forename: Russell S J
authors.initials: RS
authors.lastname: Keast
mesh_terms: D000328:Adult; D000368:Aged; D015992:Body Mass Index; D001835:Body Weight; D062408:Breakfast; D018592:Cross-Over Studies; D018752:Diet, Fat-Restricted; D059305:Diet, High-Fat; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004041:Dietary Fats / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage; D002149:Energy Intake; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D019301:Oleic Acid / Q000008:administration & dosage / Q000032:analysis; D055697:Taste Perception; D013652:Taste Threshold; D055815:Young Adult
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D019301:Oleic Acid
keywords: Fat consumption; Fat taste sensitivity; High-fat meal; Pre-load