Fat Preference Research Articles

Taste Preference Between Ruminant and Industrial Trans Fat in C57BL/6 Mice Measured With the Automated IntelliCage System

ObjectivesThe objective is to evaluate the taste preference between water, lecithin, R-TFA and I-TFA (TFAs in lecithin at a ratio of 14:86 (w/w)) nanovesicles measured with the automated IntelliCage system in C57BL/6 mice. We hypothesized that the preference for industrially originated trans-fatty acids (elaidic acid (EA trans 18: 1n-9)) and ruminant trans fatty acids (trans-palmitoleic acid (TPA t16:1 n-7)) -is higher than lecithin (control) and/or water. The objective is to evaluate the taste preference between water, lecithin, R-TFA and I-TFA (TFAs in lecithin at a ratio of 14:86 (w/w)) nanovesicles measured with the automated IntelliCage system in C57BL/6 mice.MethodsTwenty-four female C57BL/6 mice were divided into 2 groups in two separate IntelliCages where had ad libitum access to food (Teklad global 18% protein extruded (18% fat)). On week 1, both groups had access to only water (control). On week 2, in cage 1 mice received lecithin and EA and in cage 2 mice received lecithin and TPA. In week 3 mice had access to only water. On weeks 4 and 5, mice had access to EA and TPA where the positions of trans fatty acids were interchanged for week 5 compared to week 4. Water also was added to the cages on week 5. Mice weights were measured for each week. Corner preference was recorded by 1- the number of the times a mouse enters a corner (corners visits), 2- crossing a hole to reach the bottles (nose pokes); and 3-the number of licking the bottles (licks). Differences between total number of licks was assessed by t-test.ResultsDuring week 2, mice preferred either EA (7.6 times) in cage 1 or TPA (7.9 times) in cage 2 over lecithin (P < 0.05). During week 4 in cage 1, the mice drank more EA (3.14 times) compared to TPA (P < 0.05). Oppositely during week 4, in cage 2, mice drank more TPA compared to EA (1,2 times, P < 0.05). After corners were switched for fat solutions in week 5, mice drank TPA 2.66 times more than EA (P < 0.05) and 3.5 times more than water (P < 0.05) in cage 1. Equally in cage 2, mice drank EA 1.44 and 4.4 times more than TPA and water (P < 0.05) in week 5.ConclusionsResults showed mice preferred dietary trans fat, either EA and TPA in equal matter over control and drinking water. Further, mice changed their fat preference (EA to TPA and TPA to EA) when the positions of trans fatty acids in corners were switched; therefore, more analysis needs to be done.Funding SourcesNSERC, CMDO.

Hypothalamic Nesfatin-1 Resistance May Underlie the Development of Type 2 Diabetes Mellitus in Maternally Undernourished Non-obese Rats.

Intrauterine growth retardation (IUGR) poses a high risk for developing late-onset, non-obese type 2 diabetes (T2DM). The exact mechanism underlying this phenomenon is unknown, although the contribution of the central nervous system is recognized. The main hypothalamic nuclei involved in the homeostatic regulation express nesfatin-1, an anorexigenic neuropeptide and identified regulator of blood glucose level. Using intrauterine protein restricted rat model (PR) of IUGR, we investigated, whether IUGR alters the function of nesfatin-1. We show that PR rats develop fat preference and impaired glucose homeostasis by adulthood, while the body composition and caloric intake of normal nourished (NN) and PR rats are similar. Plasma nesfatin-1 levels are unaffected by IUGR in both neonates and adults, but pro-nesfatin-1 mRNA expression is upregulated in the hypothalamus of adult PR animals. We find that centrally injected nesfatin-1 inhibits the fasting induced neuronal activation in the hypothalamic arcuate nucleus in adult NN rats. This effect of nesfatin-1 is not seen in PR rats. The anorexigenic effect of centrally injected nesfatin-1 is also reduced in adult PR rats. Moreover, chronic central nesfatin-1 administration improves the glucose tolerance and insulin sensitivity in NN rats but not in PR animals. Birth dating of nesfatin-1 cells by bromodeoxyuridine (BrDU) reveals that formation of nesfatin-1 cells in the hypothalamus of PR rats is disturbed. Our results suggest that adult PR rats acquire hypothalamic nesfatin-1-resistance, probably due to the altered development of the hypothalamic nesfatin-1 cells. Hypothalamic nesfatin-1-resistance, in turn, may contribute to the development of non-obese type T2DM.

The transcription factor hepatocyte nuclear factor 4A acts in the intestine to promote white adipose tissue energy storage

The transcription factor hepatocyte nuclear factor 4 A (HNF4A) controls the metabolic features of several endodermal epithelia. Both HNF4A and HNF4G are redundant in the intestine and it remains unclear whether HNF4A alone controls intestinal lipid metabolism. Here we show that intestinal HNF4A is not required for intestinal lipid metabolism per se, but unexpectedly influences whole-body energy expenditure in diet-induced obesity (DIO). Deletion of intestinal HNF4A caused mice to become DIO-resistant with a preference for fat as an energy substrate and energetic changes in association with white adipose tissue (WAT) beiging. Intestinal HNF4A is crucial for the fat-induced release of glucose-dependent insulinotropic polypeptide (GIP), while the reintroduction of a stabilized GIP analog rescues the DIO resistance phenotype of the mutant mice. Our study provides evidence that intestinal HNF4A plays a non-redundant role in whole-body lipid homeostasis and points to a non-cell-autonomous regulatory circuit for body-fat management.

Mouse Microglial Calcitonin Receptor Knockout Impairs Hypothalamic Amylin Neuronal pSTAT3 Signaling but Lacks Major Metabolic Consequences.

Amylin and leptin synergistically interact in the arcuate nucleus of the hypothalamus (ARC) to control energy homeostasis. Our previous rodent studies suggested that amylin-induced interleukin-6 release from hypothalamic microglia may modulate leptin signaling in agouti-related peptide expressing neurons. To confirm the physiological relevance of this finding, the calcitonin receptor (CTR) subunit of the amylin receptor was selectively depleted in microglia by crossing tamoxifen (Tx) inducible Cx3cr1-CreERT2 mice with CTR-floxed mice. Unexpectedly, male mice with CTR-depleted microglia (KO) gained the least amount of weight of all groups regardless of diet. However, after correcting for the tamoxifen effect, there was no significant difference for body weight, fat mass or lean mass between genotypes. No alteration in glucose tolerance or insulin release was detected. However, male KO mice had a reduced respiratory quotient suggesting a preference for fat as a fuel when fed a high fat diet. Importantly, amylin-induced pSTAT3 was decreased in the ARC of KO mice but this was not reflected in a reduced anorectic response. On the other hand, KO mice seemed to be less responsive to leptin’s anorectic effect while displaying similar ARC pSTAT3 as Tx-control mice. Together, these data suggest that microglial amylin signaling is not a major player in the control of energy homeostasis in mice.

Fat preference deficits and experience-induced recovery in global taste-deficient Trpm5 and Calhm1 knockout mice

There is much evidence that gustation mediates the preference for dietary fat in rodents. Several studies indicate that mice have fat taste receptors that activate downstream signaling elements, including TRPM5 and CALHM1 ion channels and P2×2/P2×3 purinergic gustatory nerve receptors. Experiment 1 further documented the involvement of TRPM5 in fat appetite by giving Trpm5 knockout (KO) mice, which show global taste deficits, 24-h two-bottle choice tests with ascending concentrations of soybean oil (0.1 - 10% Intralipid) vs. water. Unlike wildtype (WT) mice, naive Trpm5 KO mice were indifferent to 0.5 - 2.5% fat. They preferred 5–10% fat but consumed much less than WT mice. The same KO mice preferred all fat concentrations in a second test series, which is attributed to a postoral fat conditioned attraction to the non-taste flavor qualities of the Intralipid, although they consumed less fat than the WT mice. The fat preference deficits of the Trpm5 KO mice were as great or greater than those observed in Calhm1 KO mice, another KO line with global taste deficits. Experiment 2 examined experience-enhanced fat preferences in Trpm5 KO and Calhm1 KO mice by giving them one-bottle training with 1%, 2.5%, and 5% fat prior to two-bottle fat vs. water tests. The KO mice displayed increased two-bottle preferences for all concentrations, although they still consumed less 1% and 2.5% fat than WT mice. Thus, the postoral actions of fat induce robust preferences for fat in taste-deficient mice, but do not stimulate the high fat intakes observed in WT mice with normal fat taste signaling.

High plasma and lingual uroguanylin as potential contributors to changes in food preference after sleeve gastrectomy

BackgroundThe biological mediators supporting long-term weight loss and changes in dietary choice behaviour after sleeve gastrectomy remain unclear. Guanylin and uroguanylin are gut hormones involved in the regulation of satiety, food preference and adiposity. Thus, we sought to analyze whether the guanylin system is involved in changes in food preference after sleeve gastrectomy in obesity. MethodsProguanylin (GUCA2A) and prouroguanylin (GUCA2B) were determined in patients with severe obesity (n = 41) as well as in rats with diet-induced obesity (n = 48), monogenic obesity (Zucker fa/fa) (n = 18) or in a food choice paradigm (normal diet vs high-fat diet) (n = 16) submitted to sleeve gastrectomy. Lingual distribution and expression of guanylins (GUCA2A and GUCA2B) and their receptor GUCY2C as well as the fatty acid receptor CD36 were evaluated in the preclinical models. ResultsCirculating concentrations of GUCA2A and GUCA2B were increased after sleeve gastrectomy in patients with severe obesity as well as in rats with diet-induced and monogenic (fa/fa) obesity. Interestingly, the lower dietary fat preference observed in obese rats under the food choice paradigm as well as in patients with obesity after sleeve gastrectomy were negatively associated with post-surgical GUCA2B levels. Moreover, sleeve gastrectomy upregulated the low expression of GUCA2A and GUCA2B in taste bud cells of tongues from rats with diet-induced and monogenic (fa/fa) obesity in parallel to a downregulation of the lingual lipid sensor CD36. ConclusionsThe increased circulating and lingual GUCA2B after sleeve gastrectomy suggest an association between the uroguanylin-GUCY2C endocrine axis and food preference through the regulation of gustatory responses.

Supplementation effects of a kokumi substance, γ-Glu-Val-Gly, on the ingestion of basic taste solutions in rats

In addition to the well-accepted taste receptors corresponding to the 6 basic taste qualities, sweet, salty, sour, bitter, umami, and fatty, another type of taste receptor, calcium-sensing receptor (CaSR), is located in taste bud cells. CaSR is called the kokumi receptor because its agonists induce koku (or kokumi), a Japanese word meaning the enhancement of flavor characteristics, such as thickness, mouthfulness, and continuity. Kokumi is an important factor in enhancing food palatability. γ-Glu-Val-Gly (EVG) is the most potent agonist of CaSR, which induces a strong kokumi flavor. However, no behavioral studies have been documented in animals using EVG. Here, we show that EVG at low concentrations that do not elicit a taste of its own enhances preferences for umami, fat, and sweet taste solutions in rats. An increased preference for inosine monophosphate (IMP) and Intralipos was the most dominant effect. NPS-2143, an antagonist of CaSR, abolished the additive effect of EVG on IMP and Intralipos solutions. These effects of EVG on taste stimuli are thought to occur in the oral cavity, because the effects of EVG were confirmed in a brief exposure test. The additive effects on IMP and Intralipos remained after the transection of the chorda tympani, indicating that these effects also occur in the palate and/or posterior part of the tongue. Moreover, the additive effects of EVG were verified in electrophysiological taste nerve responses. These results may partially provide the underlying mechanisms for EVG to induce kokumi flavor in humans.

Increased Fat Taste Preference in Progranulin-Deficient Mice.

Progranulin deficiency in mice is associated with deregulations of the scavenger receptor signaling of CD36/SCARB3 in immune disease models, and CD36 is a dominant receptor in taste bud cells in the tongue and contributes to the sensation of dietary fats. Progranulin-deficient mice (Grn−/−) are moderately overweight during middle age. We therefore asked if there was a connection between progranulin/CD36 in the tongue and fat taste preferences. By using unbiased behavioral analyses in IntelliCages and Phenomaster cages we showed that progranulin-deficient mice (Grn−/−) developed a strong preference of fat taste in the form of 2% milk over 0.3% milk, and for diluted MCTs versus tap water. The fat preference in the 7d-IntelliCage observation period caused an increase of 10% in the body weight of Grn−/− mice, which did not occur in the wildtype controls. CD36 expression in taste buds was reduced in Grn−/− mice at RNA and histology levels. There were no differences in the plasma or tongue lipids of various classes including sphingolipids, ceramides and endocannabinoids. The data suggest that progranulin deficiency leads to a lower expression of CD36 in the tongue resulting in a stronger urge for fatty taste and fatty nutrition.

Dopamine D1 receptor signalling in the lateral shell of the nucleus accumbens controls dietary fat intake in male rats

Central dopamine signaling regulates reward-related aspects of feeding behavior, and during diet-induced obesity dopamine receptor signaling is altered. Yet, the influence of dopamine signaling on the consumption of specific dietary components remains to be elucidated. We have previously shown that 6-hydroxydopamine-mediated lesions of dopamine neuron terminals in the lateral shell of the nucleus accumbens promotes fat intake in rats fed a multi-component free-choice high-fat high-sugar (fcHFHS) diet. It is however not yet determined which dopamine receptors are responsible for this shift towards fat preference. In this study, we assess the effects of D1-or D2 receptor acute inhibition in the lateral shell of the nucleus accumbens on fcHFHS diet consumption. We report that infusion of the D1 receptor antagonist SCH2 3390, but not the D2 receptor antagonist raclopride, promotes dietary fat consumption in male Sprague Dawley rats on a fcHFHS diet during 2 h after infusion. Furthermore, anatomical analysis of infusion sites revealed that the rostral region, but not the caudal region, of the lateral shell of the nucleus accumbens is sensitive to the D1 receptor inhibition effects on fat consumption. Our data highlight a role for D1 receptors in the rostral region of the lateral shell of the nucleus accumbens to control dietary fat consumption.

Anorexia and Fat Aversion Induced by Vertical Sleeve Gastrectomy Is Attenuated in Neurotensin Receptor 1-Deficient Mice.

Neurotensin (NT) is an anorexic gut hormone and neuropeptide that increases in circulation following bariatric surgery in humans and rodents. We sought to determine the contribution of NT to the metabolic efficacy of vertical sleeve gastrectomy (VSG). To explore a potential mechanistic role of NT in VSG, we performed sham or VSG surgeries in diet-induced obese NT receptor 1 (NTSR1) wild-type and knockout (ko) mice and compared their weight and fat mass loss, glucose tolerance, food intake, and food preference after surgery. NTSR1 ko mice had reduced initial anorexia and body fat loss. Additionally, NTSR1 ko mice had an attenuated reduction in fat preference following VSG. Results from this study suggest that NTSR1 signaling contributes to the potent effect of VSG to initially reduce food intake following VSG surgeries and potentially also on the effects on macronutrient selection induced by VSG. However, maintenance of long-term weight loss after VSG requires signals in addition to NT.

Preferences for nutrients and sensory food qualities identify biological sources of economic values in monkeys

Value is a foundational concept in reinforcement learning and economic choice theory. In these frameworks, individuals choose by assigning values to objects and learn by updating values with experience. These theories have been instrumental for revealing influences of probability, risk, and delay on choices. However, they do not explain how values are shaped by intrinsic properties of the choice objects themselves. Here, we investigated how economic value derives from the biologically critical components of foods: their nutrients and sensory qualities. When monkeys chose nutrient-defined liquids, they consistently preferred fat and sugar to low-nutrient alternatives. Rather than maximizing energy indiscriminately, they seemed to assign subjective values to specific nutrients, flexibly trading them against offered reward amounts. Nutrient-value functions accurately modeled these preferences, predicted choices across contexts, and accounted for individual differences. The monkeys' preferences shifted their daily nutrient balance away from dietary reference points, contrary to ecological foraging models but resembling human suboptimal eating in free-choice situations. To identify the sensory basis of nutrient values, we developed engineering tools that measured food textures on biological surfaces, mimicking oral conditions. Subjective valuations of two key texture parameters-viscosity and sliding friction-explained the monkeys' fat preferences, suggesting a texture-sensing mechanism for nutrient values. Extended reinforcement learning and choice models identified candidate neuronal mechanisms for nutrient-sensitive decision-making. These findings indicate that nutrients and food textures constitute critical reward components that shape economic values. Our nutrient-choice paradigm represents a promising tool for studying food-reward mechanisms in primates to better understand human-like eating behavior and obesity.

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

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.

Neural correlates of fat preference in frontotemporal dementia: translating insights from the obesity literature.

ObjectiveAlterations in eating behaviour are one of the diagnostic features of behavioural variant frontotemporal dementia (bvFTD). It is hypothesised that underlying brain network disturbances and atrophy to key structures may affect macronutrient preference in bvFTD. We aimed to establish whether a preference for dietary fat exists in bvFTD, its association with cognitive symptoms and the underlying neural mechanisms driving these changes.MethodsUsing a test meal paradigm, adapted from the obesity literature, with variable fat content (low 20%, medium 40% and high 60%), preference for fat in 20 bvFTD was compared to 16 Alzheimer’s disease (AD) and 13 control participants. MRI brain scans were analysed to determine the neural correlates of fat preference.ResultsBehavioural variant FTD patients preferred the high‐fat meal compared to both AD (U = 61.5; p = 0.001) and controls (U = 41.5; p = 0.001), with 85% of bvFTD participants consistently rating the high‐fat content meal as their preferred option. This increased preference for the high‐fat meal was associated with total behavioural change (Cambridge Behavioural Inventory: rs = 0.462; p = 0.001), as well as overall functional decline (Frontotemporal Dementia Rating Scale: rs = −0.420; p = 0.03). A preference for high‐fat content in bvFTD was associated with atrophy in an extended brain network including frontopolar, anterior cingulate, insular cortices, putamen and amygdala extending into lateral temporal, posteromedial parietal and occipital cortices.ConclusionsIncreased preference for fat content is associated with many of the canonical features of bvFTD. These findings offer new insights into markers of disease progression and pathogenesis, providing potential treatment targets.

Analysis on difference of consumer's evaluation on visual features of pork cuts.

This study investigates how visual appearance of pork cuts affects consumer preference. Images of pork belly, Boston butt, and loin were chosen on the basis of visible fattiness and used to analyze consumers’ perception of the appearance of each pork cut. Meat color and visible fat proportion of images of pork cuts were analyzed by the researchers before conducting the survey. A total of 211 pork eaters evaluated the pork cuts based on appearance (lightness of color, redness, visible fat proportion, and fat distribution), preferability, and overall acceptability. Also, muscle pieces from different pork cuts were taken and the relative area composition of muscle fibers was measured. Based on survey results, correlation between visual traits and preferences of each pork cut was analyzed. The survey results showed that preferred pork appearance varied as per each individual’s favorite pork cut. Also, the respondents evaluated visual characteristics and preference for each pork cut differently possibly due to the different visual characteristics of each cut. Correlation analysis between visual traits and preference indicated that overall acceptability of pork cuts was mainly influenced by fat preference, followed by color preference. Fat and color preferences for each pork cut were affected by various visual attributes including redness, lightness of color, visible fat proportion, and fat distribution, but their effects were considerably varied among different pork cuts. Thus, Korean consumers perceived and assessed pork appearance using various quality cues but the evaluation depended on which cut was being observed.

Adult rats from undernourished dams show sex-dependent impaired expression in taste papillae and hypothalamus of genes responsible for sweet and fat detection and signalling

ABSTRACT Aim Individuals undernourished in utero or during early life are at high risk of developing obesity and metabolic disorders and show an increased preference for consuming sugary and fatty food. This study aimed at determining whether impaired taste detection and signalling in the lingual epithelium and the brain might contribute to this altered pattern of food intake. Methods The preference for feeding fat and sweet food and the expression in circumvallate papillae and hypothalamus of genes coding for sweet and fat receptors and transducing pathways were evaluated in adult rats born to control or calorie-restricted dams. Expression in the hypothalamus and the brain's reward system of genes involved in the homeostatic and hedonic control of food intake was also determined. Results Male and female undernourished animals exhibited increased expression in taste papillae and hypothalamus of T1R1, T1R2, CD36, gustducin, TRMP5 and PLC-β2 genes, all of which modulate sweet and fat detection and intracellular signalling. However, the severity of the effect was greater in females than in males. Moreover, male, but not female, undernourished rats consumed more standard and sweetened food than their control counterparts and presented increased hypothalamic AgRP and NPY mRNAs levels together with enhanced dopamine transporter and dopamine receptor D2 expression in the ventral tegmental area. Conclusions Maternal undernutrition induces sex-specific changes in food preferences and gene expression in taste papillae, hypothalamus and brain reward regions. The gene expression alterations in the male offspring are in line with their preference for consuming sugary and fatty food.

The Tryptophan/Kynurenine Pathway: A Novel Cross-Talk between Nutritional Obesity, Bariatric Surgery and Taste of Fat.

Diet-induced obesity (DIO) reduces the orosensory perception of lipids in rodents and in some humans. Although bariatric surgery partially corrects this alteration, underlying mechanisms remain poorly understood. To explore whether metabolic changes might explain this fat taste disturbance, plasma metabolome analyses, two-bottle choice tests and fungiform papillae (Fun) counting were performed in vertical sleeve gastrectomized (VSG) mice and sham-operated controls. An exploratory clinic study was also carried out in adult patients undergone a VSG. In mice, we found that (i) the VSG reduces both the plasma neurotoxic signature due to the tryptophan/kynurenine (Trp/Kyn) pathway overactivation and the failure of fat preference found in sham-operated DIO mice, (ii) the activity of Trp/Kyn pathway is negatively correlated to the density of Fun, and (iii) the pharmacological inhibition of the Kyn synthesis mimics in non-operated DIO mice the positive effects of VSG (i.e., decrease of Kyn synthesis, increase of Fun number, improvement of the fat taste perception). In humans, a reduction of the plasma Kyn level is only found in patients displaying a post-surgery improvement of their fat taste sensitivity. Altogether these data provide a plausible metabolic explanation to the degradation of the orosensory lipid perception observed in obesity.

The association of fat preference with eating behavior and sex: Turkish version of the Fat Preference Questionnaire©.

The fat content of food may play a role in food preferences. Increased fat intake has a role in elevated body weight. Firstly, we aimed to establish the Turkish version of the Fat Preference Questionnaire© and secondly to evaluate the relevant factors with dietary fat preference including body mass index (BMI); sex; and subscales of the Three‐Factor Eating Questionnaire (TFEQ). The study was conducted with 261 participants among the academic staff of Yeditepe University. The Fat Preference Questionnaire© and TFEQ were applied. After the validity and reliability of the Turkish version of the Fat Preference Questionnaire©, Pearson's correlation coefficients were calculated to reveal the relationship between the scores of the Fat Preference Questionnaire©, BMI, and the four subscales of TFEQ. Weakly or moderately correlated variables were selected to perform two sets of hierarchical regression analyses. Turkish version of the Fat Preference Questionnaire© had statistically acceptable validity and reliability. Fat preference did not correlate with BMI (p > .05). Women showed a lower preference for high‐fat foods and a higher dietary fat restriction (p < .05). The two subscales of TFEQ, the Disinhibition of Eating Control and the Susceptibility to Hunger, contributed to explain the variances in fat preference and dietary fat restriction (ΔR 2 = .04, p < .05). Fat preference correlates with Disinhibition of Eating Control and Susceptibility to Hunger, while fat restriction correlates only with Disinhibition of Eating Control although none correlates with BMI. Turkish version of the Fat Preference Questionnaire© is a valid instrument for further studies.

Common variants in the CD36 gene are associated with dietary fat intake, high-fat food consumption and serum triglycerides in a cohort of Quebec adults.

The CD36 gene is a candidate for sensory detection of fatty acids and has been associated with individual differences in fat preferences and consumption. Excess adiposity may compromise sensory detection, but few studies have examined whether associations between CD36 variants and fat consumption differ between underweight/normal weight (UW/NW) and overweight/obese (OW/OB) individuals. Diet (assessed by food frequency questionnaire), genetic (nine variants), body mass index (BMI), lifestyle and biomarker data were obtained from the CARTaGENE biobank (n = 12,065), a Quebec cohort of middle-aged adults. Primary outcome variables included intakes (%kcal/day) of total, saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids. Secondary outcome variables included consumption (servings/day) of four food categories with high-fat content (added fats and oils, high-fat foods, desserts and MUFA- and PUFA-rich foods) and biomarkers of chronic disease. Multivariable regression models stratified by BMI category were used to assess associations between CD36 variants and outcome variables. Among UW/NW, rs1049654 and rs10499859 were associated with higher intakes of total fat, MUFA and PUFA (all P < 0.05), while rs1527483 and rs3211956 were associated with higher SFA (P = 0.0278) and lower PUFA (P = 0.0466) intake, respectively. Rs1527483 and rs3211956 were also associated with higher consumption of high-fat foods and desserts (all P < 0.05). Among OW, rs1054516 and rs3173798 were associated with higher SFA intake (both P < 0.05), and rs1054516 was also associated with higher serum triglycerides (P = 0.0065). CD36 variants are associated with habitual fat consumption, which may play a role in subsequent associations with chronic-disease biomarkers. Associations differ by BMI status and dietary fat type.

Degree of Saturation and Free Fatty Acid Content of Fats Determine Dietary Preferences in Laying Hens.

Simple SummaryUnderstanding fat sensing in chickens has the potential to improve least cost feed formulation relevant to poultry feeds. Acid oils (soybean acid oil and palm fatty acid distillate) are economical and sustainable feedstuffs with similar fatty acid composition to crude oils (soybean oil and palm oil) but richer in free fatty acids. However, potential issues relevant to the palatability of these oils have been raised. Four experimental diets were offered in a series of double-choice tests to study the effect of free fatty acid content and the unsaturated:saturated ratio on dietary preferences in hens. Hens showed a feed preference for palm oil added diets over soybean oil diets, with palm oil and palm fatty acid distillate being equally preferred. However, the hens demonstrated a preference for soybean oil when offered in choice with soybean acid oil. In conclusion, free fatty acid content and saturation degree affected feed preferences in hens. The use of oils with greater preference values may give rise to greater feed palatability, enhancing feed intake at critical stages.Behavioural and genetic evidence shows that the taste system is intimately related to the sensing of nutrients with consequences for poultry nutrition practices. A better understanding of how chickens may sense fat could provide the background for selecting feedstuffs used in poultry feeds. Acid oils have the potential to be economical and sustainable feedstuffs. These fat by-products from the edible oil refining industry possess a similar fatty acid composition to the crude oils but are richer in free fatty acids (FFA). An experiment was conducted to study the effect of FFA content and the unsaturated:saturated ratio (U:S) on dietary preferences in hens. Four fat sources were added to a basal diet at an inclusion rate of 6%, determining the experimental diets: soybean oil (SO; high U:S, 5% FFA); soybean acid oil (SA; high U:S, 50% FFA); palm oil (PO; low U:S, 5% FFA); and palm fatty acid distillate (PFAD; low U:S, 50% FFA). The experimental diets were offered in a series of double-choice tests to forty-eight Lohmann Brown laying hens housed individually in cages. Each hen was offered the ten potential binary combinations of the four diets including each diet compared to itself (referred to as four control double-choices). Feed intake was measured for two hours twice a day after one hour of fasting. Consumption was analysed as a standard preference index (% of test diet intake in comparison with the total intake). Preference values were compared to the random choice value of 50% using the Student’s t-test. None of the four control comparisons differ significantly from 50% (p > 0.05), indicating that the changes in preference values observed in the other binary comparisons were related to the dietary changes associated to fat ingredients. Hens showed a feed preference for palm oil added diets over soybean oil diets (p < 0.05), with PO and PFAD being equally preferred (p < 0.05). However, in this trial the hens demonstrated a preference for SO (low %FFA) when offered in choice with SA (high %FFA) (p < 0.05). These results suggest that the degree of saturation plays an important role in dietary fat preferences: hens prefer predominantly saturated oils even when these are rich in FFA. Furthermore, when presented with a choice between predominantly unsaturated oils, hens prefer feed with a low %FFA. In conclusion, %FFA and the U:S ratio affected feed preferences in hens. The use of oils with greater preference values may give rise to greater feed palatability, enhancing feed intake at critical stages.

Greater self-reported preference for fat taste and lower fat restraint are associated with more frequent intake of high-fat food

The determinants of the intake of high-fat products are not well recognized, but fat preference may be one of them. The aim of this study was thus to determine whether intake of different types of high-fat food is associated with fat preference in people with normal and increased body weight.Participants aged 20–40 years [n = 421] were enrolled in Poznań, Poland in 2016–2018. Fat preference was measured using the Fat Preference Questionnaire. Self-reported preference for fat taste (TASTE) and fat restraint (DIFF) scores were calculated. The frequency of consuming high-fat food was measured with an application for mobile devices using ecological momentary assessment.TASTE was positively associated with calorie intake and total frequency of eating high-fat food in both the normal weight and the overweight/obese groups. Overweight and obese people had lower DIFF (p < 0.001) than normal weight people. DIFF was negatively associated with total calorie intake and total intake of high-fat food, but only in normal weight people (β = −0.16, p < 0.01 and β = −0.26, p < 0.001, respectively). DIFF was negatively associated with the frequency of eating sweet (β = −0.33, p < 0.000) and meat high-fat food (β = −0.25, p < 0.001) in the normal weight group.The frequency of consumption of high-fat food and calorie intake are positively associated with self-reported preference for fat taste. In normal weight subjects fat restraint is negatively associated with calorie intake and total frequency of high-fat food intake, as well as with intake of different types of fatty food. Fat preference measures are thus associated with high-fat food intake, but these associations differ by body weight status.