Fat Perception Research Articles

The Mouth‐Gut‐Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products

AbstractThe food industry faces the difficult challenge of reformulating many of their products to meet increasingly stringent targets to reduce energy density by adjusting fat and sugar levels. However, reducing fat in products raises multiple risks for consumer satisfaction because of the consequent effects on both the multimodal sensory experience of the product and the extent to which satiety post‐ingestion meets expected satiety. Recognising that this complex problem requires an interdisciplinary approach, the Mouth‐Gut‐Brain project brought together academic expertise in food and sensory science, the psychology of appetite and the biophysics of food microstructure, with the support of seven industry partners, to develop novel, innovative approaches to enable successful reformulation of fat in a snack context. The project recognised the multifaceted nature of fat perception, and how it affects the psychological and physiological responses to consumption and ingestion. The outcomes of the research programme, comprising the characterisation of sensory and satiety responses of volunteers in the context of two novel fat‐reduced snack products, will be published over the next year and will help inform future novel approaches to fat reduction.

Functional Connectivity Within the Gustatory Network Is Altered by Fat Content and Oral Fat Sensitivity - A Pilot Study.

Background: The amount of fat in ingested food dictates specific activation patterns in the brain, particularly in homeostatic and reward-related areas. Taste-specific brain activation changes have also been shown and the sensitivity to the oral perception of fat is associated with differential eating behavior and physiological parameters. The association between oral fat sensitivity and neuronal network functions has, however, not yet been defined.Objective: We aimed to investigate the association between fat-dependent neuronal functional connectivity patterns and oral fat sensitivity.Design: To investigate the underlying changes in network dynamics caused by fat intake, we measured resting-state functional connectivity in 11 normal-weight male participants before and after a high- vs. a low-fat meal on two separate study days. Oral fat sensitivity was also measured on both days. We used a high-resolution functional magnetic resonance imaging (MRI) sequence to measure any connectivity changes in networks with the seed in the brainstem (nucleus tractus solitarii, NTS), in homeostatic (hypothalamus) and in reward regions (ventral and dorsal striatum). Seed-based functional connectivity (FC) maps were analyzed using factorial analyses and correlation analyses with oral fat sensitivity were also performed.Results: Regardless of fat content, FC between NTS and reward and gustatory areas was lower after ingestion. Oral fat sensitivity was positively correlated with FC between homeostatic regions and limbic areas in the high-fat condition, but negatively correlated with FC between the dorsal striatum and somatosensory regions in the low-fat condition.Conclusion: Our results show the interaction of oral fat sensitivity with the network based neuronal processing of high- vs. low-fat meals. Variations in neuronal connectivity network patterns might therefore be a possible moderator of the association of oral fat sensitivity and eating behavior.

Role of fairness, accountability, and transparency in algorithmic affordance

As algorithm-based services increase, social topics such as fairness, transparency, and accountability (FAT) must be addressed. This study conceptualizes such issues and examines how they influence the use and adoption of algorithm services. In particular, we investigate how trust is related to such issues and how trust influences the user experience of algorithm services. A multi-mixed method was used by integrating interpretive methods and surveys. The overall results show the heuristic role of fairness, accountability, and transparency, regarding their fundamental links to trust. Despite the importance of algorithms, no single testable definition has been observed. We reconstructed the understandings of algorithm and its affordance with user perception, invariant properties, and contextuality. The study concludes by arguing that algorithmic affordance offers a distinctive perspective on the conceptualization of algorithmic process. Individuals’ perceptions of FAT and how they actually perceive them are important topics for further study.

Differential Effects of Continuous versus Intermittent Dietary Fat Intake on Markers of Serotonin Signaling in the Circumvallate Papillae of the Tongue

Taste is a primary sensory modality that guides organisms in their determination of food preferences. Previous studies suggest that orosensory fat sensing may contribute to the intake and preference of dietary fat leading to the development of obesity. CD36 is the proposed fat taste receptor on the circumvallate papillae (CV) of the tongue and mediates fat sensing. Fat signaling via CD36 on the CV involves the regulation of serotonin (5‐HT) in taste receptor cells and activation of gustatory afferent nerves. The aim of these experiments was to investigate the effects of dietary fat intake on 5‐HT signaling in the CV using two feeding paradigms: continuous access to high fat diet (HFD) vs. limited access to dietary fat. We hypothesized that consumption of dietary fat, in specific patterns, contributes to the decreased sensitivity (i.e. hyposensitivity) of fat sensing through 5‐HT signaling dysregulation. The first experiment investigated the effects of continuous access to either a HFD or a low fat diet (LFD) for 1, 3 or 14 days on 5‐HT signaling in the CV. The second experiment investigated the effects of limited daily and intermittent access to dietary fat on 5‐HT signaling in the CV. Body weight and kilocalorie intake were assessed. In the CV, expression levels of CD36, 5‐HT1A, SERT, TPH1, and TPH2 mRNA were determined by Real Time PCR. Continuous HFD consumption for 14 days increased CD36, 5‐HT1A and SERT mRNA expression on the CV, suggesting reduced lingual fat sensing via decreased gustatory signaling from taste receptor cells. Limited, daily access to dietary fat increased CD36 and TPH1 mRNA expression on the CV suggesting enhanced lingual fat sensing compared to chow fed controls. Limited, intermittent access to dietary led to an escalation of fat intake without significant alterations in lingual expression of 5‐HT signaling. These data suggest that different patterns of fat consumption differentially affect 5‐HT signaling in the CV and that continuous access to HFD may lead to decreased orosensory fat perception by altering 5‐HT signaling in taste receptors cells.Support or Funding InformationLSUHSC to SDPThis abstract is from the Experimental Biology 2019 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.

Cluster of differentiation 36 gene polymorphism (rs1761667) is associated with dietary MUFA intake and hypertension in a Japanese population.

Cluster of differentiation 36 (CD36) is a membrane receptor expressed on a wide variety of human cells. CD36 polymorphisms are reportedly associated with oral fat perception, dietary intake and metabolic disorders. The present study examined associations of two CD36 polymorphisms (rs1761667 and rs1527483) and dietary fat intake, and metabolic phenotypes in a Japanese population. This cross-sectional study was conducted based on clinical information collected from health check-ups in Japan (n 495). Dietary nutrient intake was estimated from a validated short FFQ and adjusted for total energy intake using the residual method. Mean blood pressure was calculated from systolic blood pressure (SBP) and diastolic blood pressure (DBP). Hypertension was defined as SBP ≥ 130 mmHg and/or DBP ≥ 85 mmHg, or use of antihypertensive drugs. Genotyping was performed using PCR with confronting two-pair primers method. Mean age was 63·4 (sd 9·9) years. Individuals with the AA genotype showed higher total fat and MUFA intake (standardised β = 0·110 and 0·087, P = 0·01 and 0·05, respectively) compared with the GG and GA genotypes. For metabolic phenotypes, the AA genotype of rs1761667 had a lower blood pressure compared with the GG genotype (standardised β = -0·123, P = 0·02). Our results suggested that the AA genotype of rs1761667 in the CD36 gene was associated with higher intake of total fat and MUFA and lower risk of hypertension in a Japanese population.

Perceptions of weight in relation to health, hunger, and belonging among women in periurban South Africa

Obesity among South African women represents an important dimension of noncommunicable disease (NCD) risk. Experiences of weight are an under-explored frame of reference for intervention. Using three-part in-depth interviews with 20 women and 9 focus groups with a total of 57 women (N = 77) in one low-income neighborhood, I relate women’s positive perceptions of fatness to belonging and experiences of hunger. Aware of public health obesity messaging, participants tried to lose weight, yet stress and food scarcity impacted weight gain. Whereas public health interventions focus on behavior, responses to NCDs must recognize the role of food systems and poverty in shaping risk profiles.

Human Tongue Electrophysiological Response to Oleic Acid and Its Associations with PROP Taster Status and the CD36 Polymorphism (rs1761667).

The perception of fat varies among individuals and has also been associated with CD36 rs1761667 polymorphism and genetic ability to perceive oral marker 6-n-propylthiouracil (PROP). Nevertheless, data in the literature are controversial. We present direct measures for the activation of the peripheral taste system in response to oleic acid by electrophysiological recordings from the tongue of 35 volunteers classified for PROP taster status and genotyped for CD36. The waveform of biopotentials was analyzed and values of amplitude and rate of potential variation were measured. Oleic acid stimulations evoked positive monophasic potentials, which represent the summated voltage change consequent to the response of the stimulated taste cells. Bio-electrical measurements were fully consistent with the perceived intensity during stimulation, which was verbally reported by the volunteers. ANOVA revealed that the amplitude of signals was directly associated, mostly in the last part of the response, with the CD36 genotypes and PROP taster status (which was directly associated with the density of papillae). The rate of potential variation was associated only with CD36, primarily in the first part of the response. In conclusion, our results provide direct evidence of the relationship between fat perception and rs1761667 polymorphism of the CD36 gene and PROP phenotype.

Can Collegiate Hockey Players Accurately Predict Regional and Total Body Physiologic Changes throughout the Competitive Season?

A collegiate athlete’s body composition can fluctuate due to factors such as nutrition, sleep, and training load. As changes in body composition can affect an athlete’s level of performance, it may be beneficial if athlete’s can accurately predict these changes throughout a season. The purpose of this study was to determine how well a group of 23 male collegiate hockey players (age = 22.44 ± 1.16 years, height = 181.30 ± 6.99 cm, weight = 86.41 ± 8.32 kg) could predict their regional and total body lean and fat tissue mass throughout a hockey season (September to March). Total body, trunk, lower body, and upper body compositional changes were measured at the beginning and at the end of the competitive season using dual energy X-Ray absorptiometry (DXA). At the end of the season, a questionnaire was completed by each participant to explore how they perceived their body composition changes (losses or gains in lean tissue and fat mass) throughout the season. Overall, players had a difficult time identifying actual changes in lean tissue and fat mass throughout the season. Upper body fat and lean tissue changes were perceived most accurately, while perceptions of body fat were related to android adiposity but not visceral adiposity. These findings suggest that some regional areas of body composition changes may happen without being noticed. For strength and conditioning coaches, if athletes are made aware of these changes before they become exaggerated, proper dietary, and training adaptations can be made to enhance performance.

Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques

This study evaluated the consumer's perception towards traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques. Images with descriptions of various frankfurter types (traditional, with natural antioxidants, reduced sodium, reduced fat, as a source of dietary fibre, with omega 3, no phosphate added, no nitrite added) were presented as stimuli to 164 previously recruited consumers. The lack of information, natural, flavour issues and not being appealing characterised the no phosphate and no nitrite frankfurter groups. The consequences mentioned by the consumers that justified the choice of frankfurters with reduced sodium and fat were to avoid high blood pressure, concern about the prevention of diseases, negative perception of sodium and fat in the diet and help in weight control. It can be concluded that consumers are willing to substitute a product in traditional frankfurter with a healthier option. Among the more promising prospects for the market, are the frankfurters with reduced sodium and reduced fat.

Perception of Global Self-Esteem and Body Fat in Adolescents Engaged in Basketball

Mental and moral maturity, growth, appearance, physical skills are nowadays more and more often used as reference points of our identity and emphasized in adolescence (Harter, 1999). Development of physical self-concept’s domains (e. g. appearance, self-esteem, physical competences, etc) has been a major concern among physical activity researchers during the last decade (Fox, 2000). The study examined the relation between the separate specific domains of physical self-concept: global self-esteem (the overall positive or negative feeling about one’s self) and body fat considering age and gender in adolescents — basketball players. Global self-esteem is understood as the overall positive or negative feeling about one’s self; or generalized feelings of self-worth which are not specific to a particular situation, but which apply to many activities or areas of life and predispose the subject to view new activities in particular ways (Macek, Lacinová, 2006). And body fat — an attitude towards you body fat directly (I think my stomach is too big; I have too much fat on my body; I am overweight; etc. (Marsh et al., 1994). Our study sample consisted of 95 adolescents — basketball players (54 males and 41 females) from different sport gymnasiums and clubs in Prague and Brno (Czech Republic). The respondents were divided into two age groups (Ist — 13—15 years of age and the IInd —16—18 years of age). An ordinary Introductory Questionnaire of 20 items was compiled in order to describe the population. The questionnaire was compiled by the first author of the current study. The variables were assessed by the Physical Self Description Questionnaire (PSDQ, Marsh et al., 1994). Both questionnaires were anonymous. To ensure uniformity in the administration of the questionnaire, the same set of directions were followed each time by the same researcher. To analyze the interaction effects for our researched factors (gender and age involvement), MANOVA (Multivariate Analysis of Variance) and correlation were calculated. Significance level was chosen to be 10%. The results proved our assumption that females tended to have more negative evaluation of the body fat then males regardless of their age. The second part focused on the measures of global self-esteem. The differences in the evaluation on global self-esteem were revealed by age, but not by gender. Global self-esteem was found to be more positive in younger adolescents —basketball players — than in older players regardless of their gender (p < 0.01).Keywords: global self-esteem, body fat, adolescence, age, gender, basketball.

Percent Body Fat and Poor General Health Perception are Strongly Associated with Appearance Satisfaction in African American Women

Percent Body Fat and Poor General Health Perception are Strongly Associated with Appearance Satisfaction in African American Women

Personal (Self) Perceptions of Submental Fat Among Adults in the United States.

Satisfaction with discrete facial areas influences self-perceptions of attractiveness, self-esteem, and quality of life. Currently, there is a lack of understanding of how the submental area impacts feelings and behaviors. To characterize the effects of submental fat (SMF) on feelings/emotions and actions/behavior among adults in the United States. Online health-based surveys recruited approximately 400 adults (18-65 years) in each of 5 categories based on the respondent's assessment of their SMF. Respondents either agreed or disagreed with 17 statements regarding their feelings/emotions and actions/behaviors related to the area underneath their chin. Overall, 1996 respondents were included (equal distribution of males/females; mean age, 41.9 years). Even a slight amount of chin fat was associated with negative feelings and behaviors. As SMF increased, so did the number of respondents reporting negative self-perceptions such as being embarrassed by the area under their chin. In general, a greater percentage of female compared with male respondents reported negative feelings and behavioral changes due to their submental area. Excess SMF can have a substantial negative effect on a person's feelings of attractiveness and behaviors. Reduction of SMF may not only improve one's appearance, but also may enhance one's self-esteem.

Assessing College Students' Health Perception of Fat in Meals

Assessing College Students' Health Perception of Fat in Meals

Fat perception in the human frontal operculum, insular and somatosensory cortex

Here, we combined magnetic resonance imaging with lesion-symptom mapping in patients with chronic brain lesions to investigate brain representations of sugar and fat perception. Patients and healthy controls rated chocolate milkshakes that only differed in sugar or fat content. As compared to controls, patients showed an impaired fat, but not sugar perception. Impairments in fat perception overlapped with the anterior insula and frontal operculum, together assumed to underpin gustatory processing. We also identified the mid-dorsal insula as well as the primary and secondary somatosensory cortex - regions previously assumed to integrate oral-sensory inputs. These findings suggest that fat perception involves a specific set of brain regions that were previously reported to underpin gustatory processing and oral-sensory integration processes.

Fat label compared with fat content: gastrointestinal symptoms and brain activity in functional dyspepsia patients and healthy controls

High-fat meals are associated with dyspeptic symptoms in functional dyspepsia (FD) patients. It is still unclear how fat is processed, or how FD symptoms and neuronal activities are modulated by psychological factors. We investigated brain activity by functional magnetic resonance imaging (fMRI) after the ingestion of high- and low-fat foods with correct/incorrect fat information. We compared 12 FD patients and 14 healthy controls (HCs). We recorded resting-state fMRI on four different days before and after ingestion of four yogurts (200 mL, 10% or 0.1% fat, "low fat" or "high fat" label). FD patients showed more pronounced dyspeptic symptoms than did HCs, and symptoms were relieved less after consuming high fat-labeled yogurt than low fat-labeled yogurt, irrespective of the actual fat content. This is indicative of either a placebo effect of low-fat information or a nocebo effect of high-fat information on symptom expression. FD patients showed greater activity than did HCs in occipital areas before and after ingestion regardless of fat content and label, as well as greater activity in the middle frontal gyrus before ingestion. In addition, functional connectivity (FC) from the insula to the occipital cortex (I-O) increased after high fat ingestion and decreased after low fat ingestion in FD patients. FC from the insula to the precuneus (I-P) was higher in FD patients than in HCs after ingestion of low fat-labeled yogurt. In FD patients, I-O FC negatively correlated with nausea and I-P FC with FD symptom intensity, food craving, and depression. Our results endorse the importance of psychological perception of food on the incidence of dyspeptic symptoms and on the altered brain activities. These findings show the importance of cognitive components in perceptions of fat, food craving, depression, and brain functions in pathophysiologic mechanisms of FD. This trial was registered at clinicaltrials.gov as NCT02618070.

An Unlikely Heroine—Fat and Unemployed: Doris Dörrie's Film Die Friseuse (2010)

In her film Die Friseuse, Doris Dörrie addresses the subject of female fatness and its socio‐cultural implications. Die Friseuse is the tale of a recently divorced mother who cannot find employment because of her “unaesthetic” appearance. Endowed with the qualities of a heroine, the protagonist emerges victorious after a series of setbacks. Counteracting fat‐shaming attitudes, Dörrie raises fat‐acceptance via the comedic genre. In this essay, I argue that the role of a heroine facilitates the viewers’ identification with a fat woman, thus disrupting dominant negative perceptions of fatness as well as the visual expectations that favor thin women as objects of the (male) gaze. As viewers engage with images of a fat woman (clothed or naked), they are invited to interrogate their own biases, and perhaps even those of Dörrie herself.

Dairy Fats and Cardiovascular Disease: Do We Really Need to be Concerned?

Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past. As a result, the consumption of dairy products was considered detrimental to our cardiovascular health. In western societies, dietary trends indicate that generally there is a reduction of full-fat dairy product consumption and increased low-fat dairy consumption. However, recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. In this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products, such as yoghurt, kefir and cheese may have a positive or neutral effect. Particular focus is placed on the effects of the lipid content on cardiovascular health.

Relative effects of sensory modalities on fat perception, and relationship between fat sensitivity, fat perception and preference

Relative effects of sensory modalities on fat perception, and relationship between fat sensitivity, fat perception and preference

Lipids in Eating and Appetite Regulation – A Neuro‐Cognitive Perspective

Foods high in dietary fat provide a particularly energy‐rich source of nutrition. A preferred food choice in humans, their intake is thought to contribute substantially to the current obesity epidemic. Fat has recently been proposed to constitute a basic taste; yet, its diverse sensory properties in the olfactory and somatosensory domain, as well as its postingestive effects have made the exact attributes that make its consumption so appealing difficult to disentangle. Recent scientific advances have shed light on the different molecular mechanisms underlying the sensory detection of fat in the periphery, and described their relevance for perceptual experience and eating behavior. However, these different analysis levels are to date poorly integrated, both within each sensory modality, and from a multisensory perspective.The current Highlight Article aims to integrate current knowledge concerning the molecular mechanisms of the different sensory modalities contributing to fat perception, as well as their cortical neuroanatomical correlates and their behavioral and clinical relevance for fat intake. In doing so, we would like to highlight the evidence for cortical integration among the different sensory domains as a driving mechanism for the emotional evaluation of fatty foods, and point out gaps in the current literature, which should be addressed to complete the picture of fat perception from a cognitive neuroscience perspective.

Preference and perception of fat in salty and sweet foods

IntroductionHigher liking for fat is a risk factor for obesity. Fat in food is often combined with a sweet or salty taste. This study aims to investigate the role of fat on pleasantness and perception in both a salty and a sweet liquid food product. MethodsIn a complete factorial design, 47 participants (23 males) tasted creamy tomato soup and custard in four fat concentrations (0, 7.5, 15, 30%), combined with four salt concentrations (0.04, 0.35, 0.7, 1.5%) in soup, and four sugar concentrations (0.56, 4.5, 9, 18%) in custard. Participants rated pleasantness, saltiness intensity, sweetness intensity and fattiness intensity. The preferred fat concentrations were determined by hedonic ranking. ResultsFat and salt separately affected pleasantness in soup (P < .01). Fat, sugar and their interaction affected pleasantness in custard (P < .001). Sugar and salt were a stronger influencer of pleasantness than fat. Preference for fat in soup was variable, whereas the highest concentration of 30% fat was preferred in custard (P < .001). Ratings of fattiness intensity were more responsive to fat concentrations in soup than in custard (P-interaction fat × food base <.001). ConclusionSalt and sugar are stronger influencers on food liking than fat. Across foods, there is no consistent effect of fat on perception or on liking, therefore the attractiveness of fat in foods cannot be generalised. The attraction to high fat levels in custard, while hardly perceiving differences in fat concentrations, remains unclear and needs further investigation.