No Difference in Perceived Intensity of Linoleic Acid in the Oral Cavity between Obese and Nonobese Individuals
No Difference in Perceived Intensity of Linoleic Acid in the Oral Cavity between Obese and Nonobese Individuals
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肥胖和非肥胖个体口腔中亚油酸的感知强度没有差异
DOI：
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发表时间：
2015
期刊：
影响因子：
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通讯作者：
R. Mattes
中科院分区：
文献类型：
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作者：
R. Tucker;Tiffany M. Nuessle;Nicole Garneau;G. Smutzer;R. Mattes
研究脂肪味道和饮食脂肪摄入量或体重之间相互作用的结果是混合的。丹佛自然与科学博物馆的735名≥8岁的游客的便利样本对浸渍有不同浓度（%v/v）的亚油酸（LA）的可食用味道条的味道强度进行评级（空白= 0.0，低= 0.06，中= 0.15，高= 0.38）。使用生物电阻抗测量体脂百分比（BF%）。除了在空白和低浓度之间（P = 0.1）之外，在所有浓度中脂肪味道强度被评定为显著不同（P <0.001）。在不同浓度下，评级单调增加。儿童（<18岁; N = 180）将所有浓度评定为比成人更强烈（所有P < 0.001）。女性和女孩认为最高浓度比男性和男孩更强烈（P < 0.02）。BF%与脂肪味道强度等级无关。自我报告的饮食摄入量表明，肥胖个体对中等和高浓度LA的强度评级与最近的单不饱和脂肪和多不饱和脂肪暴露呈负相关（r =-0.19至-0.27; P < 0.03）。在非肥胖组中没有观察到这种关联。研究结果表明，除了简单的肥胖状态之外，其他因素也会影响脂肪味道强度等级，脂肪味道研究的参与者在测试前应该接受标准化的膳食。
Findings from studies examining interactions between fat taste and dietary fat intake or body weight are mixed. A convenience sample of 735 visitors to the Denver Museum of Nature & Science ≥8 years old rated the taste intensity of edible taste strips impregnated with varying concentrations (%v/v) of linoleic acid (LA) (blank = 0.0, low = 0.06, medium = 0.15, high = 0.38). Percent body fat (BF%) was measured using bioelectrical impedance. Fat taste intensity was rated as significantly different across all concentrations (P < 0.001) except between the blank and low concentrations (P = 0.1). Ratings increased monotonically across concentrations. Children (<18 years; N = 180) rated all concentrations as more intense than adults (P < 0.001 for all). Women and girls rated the highest concentration as more intense than men and boys (P < 0.02 for all). BF% was not correlated with fat taste intensity ratings. Self-reported dietary intake indicated that obese individuals’ intensity ratings for medium and high concentrations of LA were inversely related to recent mono- and poly-unsaturated fat exposure (r = −0.19 to −0.27; P < 0.03 for all). No such associations were observed in the nonobese group. Findings suggest that factors other than simple adiposity status influence fat taste intensity ratings, and that participants in fat taste studies should receive standardized meals prior to testing.
影响因子：
7.1
作者：
Roubenoff, Ronenn
通讯作者：
Roubenoff, Ronenn