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

OZTURK, Elif Esra; DIKMEN, Derya

doi:10.1590/fst.66820

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.66820 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
fat taste sensitivity; fat taste threshold; food intake; diet quality

Individual Data	Fat taste threshold classification		Total
	Hypersensitive	Hyposensitive	Total
	(n=23)	(n=18)	(n=41)
	X ± SEM	X ± SEM	X ± SEM
Fat taste threshold (mM)	1.48 ± 0.30	7.87 ± 0.61	4.29 ± 0.59
Age (years) range (23-51 years)	33.83 ± 1.37	36.11 ± 1.97	34.83 ± 1.15
EAT-26 range (3.0-19.0)	11.56 ± 1.01	14.05 ± 0.87	12.65 ± 0.70
	n (%)	n (%)	n (%)
Preference for fat/oil types used in meals
Sunflower oil	15 (65.2)	12 (66.7)	27 (65.8)
Olive oil	6 (26.1)	2(11.1)	8 (19.5)
Butter	1 (4.3)	1 (5.6)	2 (4.8)
Hazelnut oil	1 (4.3)	3(16.7)	4(9.7)
Amount of fat/oil used in meals
Fat free	-	-	-
Low fat	13(43.5)	2 (11.1)	15 (34.1)
Moderate fat	10(56.5)	16 (88.9)	26 (55.9)
High fat	-	-	-
Taste preferences
Sweet	12 (52.2)	13 (66.7)	25 (60.9)
Salty	7 (30.4)	3 (19.0)	10 (4.3)
Sour	3 (13.0)	-	3(7.3)
Bitter	1 (4.3)	2 (9.5)	3 (7.3)

Nutrient Intake	Fat taste sensitivity		p ^* * An independent sample t-test was used to detect differences between nutrient intake levels and fat taste sensitivity based on food consumption records;	r ^# # Correlation coefficient.
	Hypersensitive	Hyposensitive
	X ± SEM	X ± SEM
Energy (kcal)	1992.94 ± 50.84	2197.77 ± 73.31	0.023	0.285
Carbohydrate (g)	237.63 ± 5.51	250.49 ± 8.83	0.227	0.137
Protein (g)	80.56 ± 2.17	82.14 ± 3.42	0.688	0.033
Fat (g)	77.86 ± 4.28	94.54 ± 5.00	0.015	0.373
Dietary Fiber (g)	23.86 ± 0.97	23.88 ± 1.44	0.986	-0.046
SFA (g)	28.74 ± 2.26	31.56 ± 1.60	0.316	0.241
MUFA (g)	26.21 ± 1.58	32.74 ± 1.95	0.012	0.399
PUFA (g)	15.99 ± 1.16	21.92 ± 1.75	0.006	0.351
n-3 (g)	1.50 ± 0.15	2.01 ± 0.22	0.062	0.324
EPA (g)	0.44 ± 0.06	0.86 ± 0.08	<0.001	0.570
DHA (g)	0.19 ± 0.02	0.38 ± 0.04	0.003	0.526
α-Linolenic acid (g)	1.26 ± 0.15	1.58± 0.20	0.213	0.302
Linoleic acid (g)	13.77 ± 1.04	18.41 ± 1.58	0.016	0.271
Arachidonic acid (g)	0.32 ± 0.04	0.60 ± 0.06	0.001	0.526
n-6/n-3 ratio	10.71 ± 1.07	10.54 ± 0.96	0.908	-0.047
Oleic acid (g)	23.26 ± 1.42	28.65 ± 1.88	0.025	0.360
Cholesterol (mg)	276.83 ± 23.78	299.84 ±25.18	0.514	0.043

	Fat taste sensitivity			p ^* * An independent sample t-test was used to detect differences in HDI-2015 components by fat taste sensitivity, based on food consumption records;
	Hypersensitive	Hyposensitive	Total
	(X ± SEM)	(X ± SEM)	(X ± SEM)
HDI-2015 components
Fruits & vegetables (g/day)	432.210 ± 37.11	394.66 ± 40.66	418.53 ± 27.29	0.446
Total fat % of total energy	34.34 ± 1.20	38.00 ± 1.22	35.95 ± 0.90	0.043
Saturated fatty acid % of total energy	12.70 ± 0.73	12.92 ± 0.51	12.80 ± 0.46	0.804
PUFA % of total energy	7.15 ± 0.49	8.92 ± 0.62	7.93 ± 0.40	0.030
Free sugar % of total energy	5.19+0.37	6.28 ± 0.64	5.61 ± 0.35	0.154
Dietary fiber (g/day)	24.09 ± 0.97	23.88 ± 1.44	24.00 ± 0.82	0.905
Potassium (mg/day)	3008.70 ± 117.30	2778.67 ± 112.20	2907.71 ± 83.18	0.173
Total Score	3.52 ± 0.35	2.55 ± 0.28	3.09 ± 0.24	0.040
Adherence Level	n (%)	n (%)	n (%)	p ^# # Chi-Square test was used to compare differences in HDI-2015 adherence by fat taste sensitivity.
Low	12 (52.2%)	12 (66.7%)	24 (58.5%)	0.188
Moderate	7 (30.4%)	6 (33.3%)	13 (31.7%)
High	4 (17.4%)	-	4 (9.8)

Anthropometric Measurements	Fat taste sensitivity		p
	Hypersensitive (n=23)	Hyposensitive (n=18)
	X ± SEM	X ± SEM
Body weight (kg)	75.36 ± 1.73	85.19 ± 2.05	<0.001
BMI (kg/m²)	24.53 ± 0.36	27.58 ± 0.44	<0.001
Waist circumference (cm)	91.52 ± 1.45	101.94 ± 1.82	<0.001
Waist/hip ratio	0.92 ± 0.01	0.94 ± 0.01	0.119
Body fat ratio (%)	18.23 ± 0.72	21.88± 0.72	0.001
Body fat mass (kg)	13.85 ± 0.72	19.17± 0.93	<0.001
Fat-free mass (kg)	61.44 ± 1.26	68.29 ± 2.31	0.015

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: ddikmen@hacettepe.edu.tr