None listed
Conditions
Brief summary
Previous studies from our laboratories, have reported variation in taste sensitivity to fatty acids (fats) in humans, and that these variations may be asociated with fat intake and the perception of fat in food, that is, the ability to detect fats in food. Based on this evidence, we were interested in looking at environmental influences (i.e., the intake of a high- or low-fat diet, and how it may influence taste sensitivity to fats, given that habituation of the taste system in response to exposure or deprivation of certain nutrients (sodium, monosodium glutamate), has been previously established. Determinants of fatty acid taste sensitivity are of particular interest, given that sensitivity appears to be associated with specific dietary behaviours (i.e., fat intake) which may be associated with obesity. We hypothesized that the taste system would habituate to environmental conditions, and that consumption of a high- or low fat diet would shift sensitivity, i.e., consumption of a high fat diet would decrease taste sensitivity to fatty acids, meaning that greater concentrations would be required for detection, and conversely, a low-fat diet would increase taste sensitivity
Interventions
Consumption of a high-fat (>45%) and low-fat (<20%) diet both over a 4 week period, with a compulsory 2 week wash-out period in between. Specific high-fat foods, including butter, baked goods, dressing, cheese, chocolate and full-fat diary were delivered to all subjects during the high-fat intervention. Fat intakes (in grams per day) were calculated from Energy Requirements based on age, height, weight, gender and Physical Activity Level (PAL) to constitute 45% total energy intake. For the low-f
Consumption of a high-fat (>45%) and low-fat (<20%) diet both over a 4 week period, with a compulsory 2 week wash-out period in between. Specific high-fat foods, including butter, baked goods, dressing, cheese, chocolate and full-fat diary were delivered to all subjects during the high-fat intervention. Fat intakes (in grams per day) were calculated from Energy Requirements based on age, height, weight, gender and Physical Activity Level (PAL) to constitute 45% total energy intake. For the low-fat diet, subjects were advised by a Nutritionist which foods they were not allowed to consumed including all discretionary fats (oils, lard, butter), full-fat dairy, baked goods, high-fat meats (duck, salami) and what foods they should eat when dining out, i.e., tomato based pasta dishes, or lean meats (chicken / fish). To ensure compliance, weekly diet records were collected from all subjects, whom were informed over how to correctly fill in a diet record by a Nutritionist. Foods were delivered to subjects on a weekly basis, and this is when diet records were also collected.
Sponsors
Food Futures Flagship scholarship
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Treatment
Masking
Open (masking not used)
Eligibility
Sex/Gender
All
Age
18 Years to 80 Years
Healthy volunteers
Yes
Inclusion criteria
Non-smoker, unrestrained eater (as defined by use of the 3 factor eating questionnaire), healthy (free of ill health complications), not on a specific dietary regime (vegan, low-fat, diabetic ect)
Exclusion criteria
Smokers, restrained eaters, individuals with known health complications, i.e., heart diease or diabetes.
Outcome results
None listed