Hedonics and Dietary Intake of Fat

描述（由申请人提供）：脂质吸收和代谢异常与心血管疾病的风险相关。因此，有必要充分描述影响这些进程的因素。我们已经证明，口腔感觉暴露于膳食脂肪会增加人类餐后血清甘油三酯（TAG）的升高，部分原因是通过改变吸收过程。由于饮食控制是预防和控制脂质紊乱的首选方法，因此更好地了解口腔感觉的作用尤为重要。这些知识也可能具有额外的公共卫生、临床和商业意义。口腔感官暴露可以调节与味觉相关的过程和调节能量和必需脂肪酸平衡的反应。具体目标是：1。阐明脂肪感知机制；2. 2 .建立口腔脂肪暴露效应的实际相关性；阐明脂质代谢的基本问题及口腔脂肪暴露的健康意义。目的1将通过四个心理物理研究来解决。其中一人将记录膳食脂肪的味觉成分，另外三人将探索可能的机制，包括脂肪酸在味觉受体细胞膜上的运输，受体细胞对其他味觉化合物的反应调节以及脂肪酸氧化产物对味觉细胞的激活。另外三项研究将在更现实的喂养条件下描述TAG对口腔脂肪暴露的反应，以确定其实际意义（目标2）。一个将探索TAG对食物中常见的味道混合物的反应。其他人将确定引发TAG反应所需的最小刺激时间和胃脂质负荷，以及刺激时间相对于脂质负荷对TAG反应大小的重要性。最后，我们最近观察到一个非常早期的TAG峰值，其中含有前一餐的脂质，并且对口服脂肪暴露有反应，这引起了人们对口服脂肪暴露对脂质吸收过程的影响以及这种影响的健康意义的兴趣。这将通过对Aim 3的稳定同位素示踪剂研究来探索。拟议的工作将具有重要的公共卫生、临床、商业和基本生物学意义。

DESCRIPTION (provided by applicant): Abnormalities of lipid absorption and metabolism are associated with risk for cardiovascular diseases. Thus, there is a need to fully characterize the factors that influence these processes. We have demonstrated that orosensory exposure to dietary fat augments the postprandial rise of serum triacylglycerol (TAG) in humans, in part, through modification of absorptive processes. Because dietary manipulations are the preferred approach for prevention and management of lipid disorders, a better understanding of an orosensory contribution is especially important. This knowledge may hold additional public health, clinical and commercial implications as well. Oral sensory exposure may modulate process associated with taste perception generally and responses modulating energy and essential fatty acid balances. The Specific Aims are to: 1. Clarify the mechanisms of fat perception; 2. Establish the practical relevance of oral fat exposure effects and 3. Elucidate basic issues in lipid metabolism and the health significance of oral fat exposure. Aim 1 will be addressed through four psychophysical studies. One will document the taste component for dietary fat and three others will explore possible mechanisms including fatty acid transport across taste receptor cell membranes, modulation of receptor cell responsiveness to other taste compounds and taste cell activation by a fatty acid oxidation product. Three additional studies will characterize the TAG response to oral fat exposures under more realistic feeding conditions to establish is practical implications (Aim 2). One will explore the TAG response to taste mixtures commonly encountered in food. Others will determine the minimal stimulation time and gastric lipid load required to elicit the TAG response as will as the importance of stimulation timing relative to lipid loading on the magnitude of the TAG response. Finally, our most recent observation of a very early TAG peak that contains lipid from a previous meal and is responsive to oral fat exposure, has raised interest in an oral fat exposure effect on lipid absorption processes and the health significance of the effect. This will be explored through stable isotope tracer studies for Aim 3. The proposed work will hold important public health, clinical, commercial and basic biological implications.