Fatty acid sensitivity, intake of high-fat foods, gene polymorphism, and body mass

AbstractTaste perception is the main biological determinant of food choice. It has thus been hypothesized that fatty acid sensitivity may affect fat intake. The aim of this study was to examine the relationship between fatty acid sensitivity, frequency of consumption of high-fat products, polymorphism of genes encoding proteins involved in fat taste perception, and body mass.421 people aged 20–40 were enrolled in Poznań, Poland. Body composition was measured using a Bod Pod. The frequency of consumption of high-fat foods was analyzed using an application for mobile devices based on the ecological momentary assessment approach. Food intake was assessed with dietary records. Salad dressings with varying concentrations of canola oil (from 2.5% to 40.0%) were used as stimuli to test fatty acid sensitivity. The individuals were then divided into groups with higher and lower fatty acid sensitivity. Lower sensitivity means that individuals were able to distinguish samples when the oil concentration exceeded 20%. Genotyping of rs1761667 (CD36), rs1573611 (FFAR1), and rs17108973 (FFAR4) was performed using TaqMan probes.57% men and 61% women had higher sensitivity to fatty acids. Higher fatty acid sensitivity was associated with the GG genotype of CD36 (OR = 2.05, p < 0.05). People with different taste sensitivity did not differ in their frequency of consumption of high-fat foods or in their macronutrient intake. There was no association between body mass index (BMI) and fatty acid sensitivity, but people with BMI values below 25 more often ate high-fat products with favorable lipid profiles and less often ate meat high-fat products than subjects with BMI values over 25 (p < 0.001 and p < 0.05, respectively). There was no association between CD36 or FFAR4 genotype and fat intake or frequency of consumption of high-fat foods. People with the minor FFAR1 allele ate sweet high-fat products less often than major allele homozygotes (p < 0.05). Moreover, women ate high-fat products with favorable lipid profiles and sweet and savory high-fat products more frequently than men (p < 0.05, p < 0.001, and p < 0.01), but men ate meat high-fat products more frequently than women (p < 0.01).Concluding, fatty acid sensitivity is associated with polymorphism of the CD36 gene. The frequency of consumption of high-fat foods depends on sex, but not on fatty acid sensitivity, BMI, or CD36 variants.The project was financed by a National Science Centre award (decision number grant no. 2014/15/B/NZ9/02134).

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Bitter Taste Sensitivity Is Determined by TAS2R38 Haplotype, Associated with Saturated Fat Intake and Is Lower in Overweight and Obese Compared to Normal Weight UK adults

Current Developments in Nutrition ◽

10.1093/cdn/nzaa058_029 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 1271-1271

Author(s):

Leta Pilic ◽

Catherine Anna-Marie Graham ◽

Nisrin Hares ◽

Megan Brown ◽

Jonathan Kean ◽

...

Keyword(s):

Dietary Fat ◽

Bitter Taste ◽

Saturated Fat ◽

Normal Weight ◽

Taste Perception ◽

Taste Sensitivity ◽

Lower Sensitivity ◽

Fat Intake ◽

Fat Taste ◽

Total Fat

Abstract Objectives Taste perception (sensitivity) may be determined by genetic variations in taste receptors and it affects food intake. Lower fat taste sensitivity is associated with higher dietary fat intake and body mass index (BMI). Recently, associations between bitter and fat taste sensitivity have been reported whereby bitter taste perception may be involved in textural perception of dietary fat. However, it is not clear if lower sensitivity to bitter taste would lead to an actual higher fat intake. Our objectives were to explore the associations between haplotypes in the bitter taste receptor TAS2R38, bitter taste sensitivity and fat intake and if bitter taste sensitivity is lower in individuals with higher BMI. Methods Ethical approval was obtained from the St Mary's and Oxford Brookes University Ethics Committee. Eighty-eight healthy Caucasian participants (44% male and 56% female; mean BMI 24.9 ± 4.8 kg/m2 and mean age 35 ± 14 years) completed this cross-sectional study. Height and weight were measured and genotyping performed for rs713598, rs1726866, rs10246939 genetic variants in the TAS2R38. Haplotypes were determined with Haploview software. Participants rated the intensity of a phenylthiocarbamide (PTC) impregnated strip on the general Labelled Magnitude Scale (gLMS) to determine bitter taste sensitivity and were classified as bitter tasters and non-tasters. Dietary fat intake was calculated from the EPIC-Norfolk Food Frequency Questionnaire and expressed as % total energy intake. Results TAS2R38 haplotypes were associated with bitter taster status (P < 0.005). PTC ratings of intensity were negatively correlated with % saturated fat (SFA) intake (rs = −0.256, P = 0.016). %SFA and %total fat (rs = 0.656, P < 0.005) and %total fat and energy intake (kcal) (rs = 0.225, P = 0.035) were positively correlated. Normal weight participants rated PTC strips as more intense compared to overweight and obese participants (mean rank 53 vs. 41, P = 0.033). Conclusions Bitter taste perception is determined by genetics and lower sensitivity to this taste is associated with higher intake of SFA. Lower bitter taste sensitivity in overweight/obese participants suggests that impaired bitter taste may be associated with an overall unhealthier and more energy dense dietary pattern. Funding Sources St Mary's and Oxford Brookes University.

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Genetics of fat intake in the determination of body mass

Nutrition Research Reviews ◽

10.1017/s0954422417000014 ◽

2017 ◽

Vol 30 (1) ◽

pp. 106-117 ◽

Cited By ~ 6

Author(s):

Agata Chmurzynska ◽

Monika A. Mlodzik

Keyword(s):

Fatty Acid ◽

Body Mass ◽

Fat Intake ◽

Acid Sensitivity ◽

Genetic Components ◽

Gene Environment ◽

Cluster Of Differentiation ◽

Biological Component

AbstractBody mass and fat intake are multifactorial traits that have genetic and environmental components. The gene with the greatest effect on body mass is FTO (fat mass and obesity-associated), but several studies have shown that the effect of FTO (and of other genes) on body mass can be modified by the intake of nutrients. The so-called gene–environment interactions may also be important for the effectiveness of weight-loss strategies. Food choices, and thus fat intake, depend to some extent on individual preferences. The most important biological component of food preference is taste, and the role of fat sensitivity in fat intake has recently been pointed out. Relatively few studies have analysed the genetic components of fat intake or fatty acid sensitivity in terms of their relation to obesity. It has been proposed that decreased oral fatty acid sensitivity leads to increased fat intake and thus increased body mass. One of the genes that affect fatty acid sensitivity is CD36 (cluster of differentiation 36). However, little is known so far about the genetic component of fat sensing. We performed a literature review to identify the state of knowledge regarding the genetics of fat intake and its relation to body-mass determination, and to identify the priorities for further investigations.

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Abstract P132: Increased Cardiovascular Parasympathetic Tone in African Americans With CD36 Partial Deficiency

Hypertension ◽

10.1161/hyp.70.suppl_1.p132 ◽

2017 ◽

Vol 70 (suppl_1) ◽

Author(s):

Shahram Ejtemaei Mehr

Keyword(s):

Heart Rate ◽

Fatty Acid ◽

African Americans ◽

Heart Function ◽

Taste Perception ◽

Acid Uptake ◽

High Fat ◽

Cd36 Deficiency ◽

Parasympathetic Tone ◽

Fat Meal

Cardiovascular disease is the leading cause of death among African Americans (AA). Reduced parasympathetic tone as measured by high frequency heart rate variability (HF RRI ) predicts cardiovascular mortality. HF RRI is reduced after a high fat meal through caveolar sequestration of muscarinic M2 receptors. The fatty acid translocase CD36 is a protein abundant in the myocardium and important for heart function and lipid metabolism. CD36 plasma membrane localization and function in fatty acid uptake is modulated by its interaction with caveolin. One in four AAs are G-allele carriers for CD36 SNP rs3211938 resulting in ~50% decreased CD36 expression. CD36 deficiency also reduces fat taste perception, which might lead to higher fat intake to reach taste saturation. We tested the hypothesis that obese AAs with partial CD36 deficiency have altered parasympathetic tone during fasting and after a high-fat meal. We recruited 13 G-allele carriers and 39 non-carriers. Subjects were matched by age (P=0.820), BMI (P=0.751), and blood pressure (P=0.701). There was a trend towards reduction in heart rate in carriers (P=0.07). Baseline HF RRI was elevated in G carriers (557.1 [251 to 942] vs. 224 [95 to 655] ms 2 , P=0.046). Eleven subjects received a high-fat meal (700 Cal/m 2 BSA, 80% fat). HF RRI was measured at baseline and 30, 60, 120, 240 minutes after meal. Non-carriers (n=4) showed a time-dependent decline in the percent change in HF RRI (-23, -32, -70, -84, respectively). In G-allele carriers (N=6), the decline in HF RRI (21, -11, -61, -70 min) was attenuated. Conclusion: AAs with partial CD36 deficiency have enhanced fasting parasympathetic tone and a blunted response to a high fat meal.

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Fatty Acid Lingual Application Activates Gustatory and Reward Brain Circuits in the Mouse

Nutrients ◽

10.3390/nu10091246 ◽

2018 ◽

Vol 10 (9) ◽

pp. 1246 ◽

Cited By ~ 3

Author(s):

Yvan Peterschmitt ◽

Souleymane Abdoul-Azize ◽

Babar Murtaza ◽

Marie Barbier ◽

Amira Khan ◽

...

Keyword(s):

Fatty Acid ◽

Dietary Lipids ◽

Taste Perception ◽

Neuronal Activation ◽

Glut 1 ◽

Brain Circuits ◽

Nucleus Of Solitary Tract ◽

Fat Taste ◽

Fos Expression ◽

Reward Pathways

The origin of spontaneous preference for dietary lipids in humans and rodents is debated, though recent compelling evidence has shown the existence of fat taste that might be considered a sixth taste quality. We investigated the implication of gustatory and reward brain circuits, triggered by linoleic acid (LA), a long-chain fatty acid. The LA was applied onto the circumvallate papillae for 30 min in conscious C57BL/6J mice, and neuronal activation was assessed using c-Fos immunohistochemistry. By using real-time reverse transcription polymerase chain reaction (RT-qPCR), we also studied the expression of mRNA encoding brain-derived neurotrophic factor (BDNF), Zif-268, and Glut-1 in some brain areas of these animals. LA induced a significant increase in c-Fos expression in the nucleus of solitary tract (NST), parabrachial nucleus (PBN), and ventroposterior medialis parvocellularis (VPMPC) of the thalamus, which are the regions known to be activated by gustatory signals. LA also triggered c-Fos expression in the central amygdala and ventral tegmental area (VTA), involved in food reward, in conjunction with emotional traits. Interestingly, we noticed a high expression of BDNF, Zif-268, and Glut-1 mRNA in the arcuate nucleus (Arc) and hippocampus (Hipp), where neuronal activation leads to memory formation. Our study demonstrates that oral lipid taste perception might trigger the activation of canonical gustatory and reward pathways.

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High Endocannabinoid Tone In LFABP -/- Mice Drives Fat Intake and Preference

Current Developments in Nutrition ◽

10.1093/cdn/nzab041_001 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 486-486

Author(s):

Nicholas Amado ◽

Paul Breslin ◽

Judith Storch

Keyword(s):

Fatty Acid ◽

Acid Solution ◽

Stearic Acid ◽

Preference Test ◽

Palatable Food ◽

High Fat ◽

Detection Thresholds ◽

Funding Sources ◽

Fat Taste ◽

Control Versus

Abstract Objectives Our objective was to understand if LFABP -/- mice display a higher preference for a high fat, high palatable food over Wild-type (WT) mice and if this preference is due to alteration of oral fatty acid detection thresholds by endocannabinoids. Methods For the first experiment, 6 mice (3 WT and 3 LFABP -/-) were given access to a high-fat cake frosting (Crisco/sugar mixture) for 5 minutes and frosting intake was recorded. This was done at the same time each day and repeated 3 times. For the second experiment, we conducted a 24-hour 2 bottle preference test of a control versus stearic acid solution in 5 WT and 5 LFABP -/- mice. The 2 bottles were switched at 12 hours to minimize side-preference. Preference was defined as the percentage of intake of fatty acid solution over total intake. Results Our preliminary results showed that 1) the LFABP KO mice consumed more high-fat frosting during a brief access test and 2) the WT mice significantly preferred the control over the stearic acid solution, whereas the LFABP -/- mice showed no difference in preference between the two bottles. Conclusions These results suggest that elevated endocannabinoid tone contributes to preference for frosting, in part, by modulating oral fatty acid detection thresholds. Changes in oral detection thresholds of taste stimuli are known to affect consumption of the stimuli; the present data support this idea for ‘fat-taste’ as well. This has important implications for the overconsumption of highly palatable food in our society. Funding Sources This research was supported by NIH NIDCD R01 014286 to PASB Co-PI, USDA NJ Hatch NJ14120 to PASB and NIH NIDDK R01 38389 and USDA NJ Hatch NJ14115 to JS.

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The Association between Fat Taste Sensitivity, Eating Habits, and Metabolic Health in Menopausal Women

Nutrients ◽

10.3390/nu13124506 ◽

2021 ◽

Vol 13 (12) ◽

pp. 4506

Author(s):

Aleksandra Skoczek-Rubińska ◽

Agata Chmurzynska ◽

Agata Muzsik-Kazimierska ◽

Joanna Bajerska

Keyword(s):

Blood Pressure ◽

Metabolic Syndrome ◽

Fatty Acid ◽

Eating Habits ◽

Taste Sensitivity ◽

Acid Sensitivity ◽

Menopausal Women ◽

Postmenopausal Status ◽

Fat Taste ◽

Eating Occasions

The aim of our study was to evaluate the associations between sensitivity to fat taste, eating habits and BMI value in a sample of menopausal Polish women. In a population of 95 women, fat taste thresholds with oleic acid were determined, allowing us to classify each woman as a hypersensitive or hyposensitive taster. Eating habits were assessed using a validated KomPAN questionnaire for food frequency. Dietary intake was evaluated based on a food diary. Selected biochemical parameters were measured using a Konelab20i biochemical analyzer. Anthropometric parameters and blood pressure were also measured. Twenty-two menopausal women were classified as hyposensitive to fat taste and 73 as hypersensitive. The hyposensitive tasters were significantly older (p = 0.006), with the majority of them (92%) being postmenopausal (p < 0.001); this group had significantly higher BMI values (p < 0.001) and other adiposity indicators compared to their hypersensitive counterparts. The hyposensitive tasters had higher blood pressure (systolic blood pressure; SBP p = 0.030; diastolic blood pressure; DBP p = 0.003), glucose (p = 0.011) and triacylglycerols levels than the hypersensitive tasters (p = 0.031). Almost half of them had diagnosed metabolic syndrome. Daily eating occasions were associated with low oral fatty acid sensitivity, irrespective of age (p = 0.041) and BMI value (p = 0.028). There were also significant associations between frequency of consumption of meats and eggs, as well as snacks and fast foods and low oral fatty acid sensitivity before adjustment for potential confounders (both associations p < 0.05), which remained after adjustment for age (both associations p < 0.05), but not after adjustment for BMI. A multivariate logistic regression analysis showed that higher BMI value (p = 0.003), along with postmenopausal status (p = 0.003), were associated with low fat taste sensitivity irrespective of age and consumed percentage energy from fat. Postmenopausal status and BMI are associated with low fat taste sensitivity. Fat hyposensitivity may also play a role in eating habits, leading to increased eating occasions and favoring certain types of food. These eating habits may determine increased body weight and the occurrence of metabolic syndrome in mid-life women, especially those who have undergone menopause and have been exposed to the physiological changes which are conducive to these relationships.

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Chicken Oil as The New Cooking Oil : Its Effect on Lipid Profile and Liver Histology in Male Wistar Rats

Amerta Nutrition ◽

10.20473/amnt.v5i2.2021.133-139 ◽

2021 ◽

Vol 5 (2) ◽

pp. 133

Author(s):

Andi Asda Astiah ◽

Syahrijuita Syahrijuita ◽

Ika Yustisia

Keyword(s):

Lipid Profile ◽

Palm Oil ◽

Wistar Rats ◽

Lipid Profiles ◽

Liver Histology ◽

Fat Intake ◽

High Fat ◽

Cooking Oil ◽

Male Wistar Rats ◽

Selection Of

ABSTRACTBackground: The selection of the appropriate cooking oil by society will reduce high fat intake. Chicken oil as a new cooking oil that is starting to be used by some people as a substitute for palm oil, needs to be studied for its health effects.Objectives: This study aimed to see and compare changes in lipid profiles and liver histology in male Wistar rats fed with chicken oil and palm oil.Methods: Male Wistar rats (n = 10) were separated into two groups randomly, namely the chicken oil group and the palm oil group. Each rat in the group was given oil at a dose of 1 mL/day. Before treatment, lipid profile levels were measured, and after four weeks of treatment, lipid profile levels and liver histology were examined.Results: Administration of 1 mL/day of oil in each group for four weeks diminished total cholesterol, HDL, LDL levels at the two groups also increased triglyceride levels in the two groups, but non-significant differences among groups. This research also showed the formation of hepatic steatosis in all groups, but still mild-moderate microvesicular steatosis, and non-significant differences among groups.Conclusion: The consumption of 1 mL/day of chicken oil for four weeks has a similar effect on lipid profiles and liver histology as the consumption of 1 mL/day of palm oil with the same duration. We propose further study by administering the intervention of chicken oil to rats for a longer time.

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Novel GPR120 agonist TUG891 modulates fat taste perception and preference and activates tongue-brain-gut axis in mice

The Journal of Lipid Research ◽

10.1194/jlr.ra119000142 ◽

2019 ◽

Vol 61 (2) ◽

pp. 133-142 ◽

Cited By ~ 3

Author(s):

Babar Murtaza ◽

Aziz Hichami ◽

Amira S. Khan ◽

Bharat Shimpukade ◽

Trond Ulven ◽

...

Keyword(s):

Fatty Acid ◽

In Vitro Release ◽

Dietary Fatty Acids ◽

Taste Perception ◽

Taste Bud ◽

Fat Taste ◽

Glucagon Like Peptide 1 ◽

Fat Preference ◽

Human And Mouse

GPR120 is implicated as a lipid receptor in the oro-sensory detection of dietary fatty acids. However, the effects of GPR120 activation on dietary fat intake or obesity are not clearly understood. We investigated to determine whether the binding of TUG891, a novel GPR120 agonist, to lingual GPR120 modulates fat preference in mice. We explored the effects of TUG891 on obesity-related hormones and conducted behavioral choice tests on mice to better understand the physiologic relevance of the action of TUG891. In cultured mouse and human taste bud cells (TBCs), TUG891 induced a rapid increase in Ca2+ by acting on GPR120. A long-chain dietary fatty acid, linoleic acid (LA), also recruited Ca2+ via GPR120 in human and mouse TBCs. Both TUG891 and LA induced ERK1/2 phosphorylation and enhanced in vitro release of glucagon-like peptide-1 from cultured human and mouse TBCs. In situ application of TUG891 onto the tongue of anesthetized mice triggered the secretion of pancreatobiliary juice, probably via the tongue-brain-gut axis. Furthermore, lingual application of TUG891 altered circulating concentrations of cholecystokinin and adipokines, associated with decreased circulating LDL, in conscious mice. In behavioral tests, mice exhibited a spontaneous preference for solutions containing either TUG891 or LA instead of a control. However, addition of TUG891 to a solution containing LA significantly curtailed fatty acid preference. Our study demonstrates that TUG891 binds to lingual GPR120 receptors, activates the tongue-brain-gut axis, and modulates fat preference. These findings may support the development of new fat taste analogs that can change the approach to obesity prevention and treatment.

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