Research suggests that dietary fat is perceived not only by texture, but also by taste.
However, the receptors for chemosensory response to fat have not been identified. We …

Emerging evidence from a number of laboratories indicates that humans have the ability to
identify fatty acids in the oral cavity, presumably via fatty acid receptors housed on taste …

To explore the contributions of taste and smell stimulation by dietary fat on the postprandial
rise of serum triacylglycerol (TAG), 19 healthy, overnight-fasted adults received lipid loads …

Objective Individuals with obesity may be less sensitive to the taste of fat, and it is
hypothesized that this is due to excess dietary fat intake. This study assessed the effect of a …

Fat plays a unique role in the human diet. In addition to being the most concentrated source
of dietary energy, fat contributes to the texture, flavor, and aroma of a wide variety of foods. In …

It is becoming increasingly clear that although energy density of diets is a major factor
determining intake, macronutrient structure, subject, dietary and taste differences can all …

There are many reasons why we consume food, the obvious and most important one being
to obtain nutrition for a healthy and happy body. However, in a society where food supply …

Fatty acids are the chemical moieties that are thought to stimulate oral nutrient sensors,
which detect the fat content of foods. In animals, oral hypersensitivity to fatty acids is …

Background: Although the intake of high-fat and high-sugar food activates mesolimbic
reward, gustatory, and oral somatosensory brain regions, contributing to overeating, few …

While epidemiological studies have revealed a strong positive relationship between the
intake of dietary fat with total energy intake and body weight, laboratory-based studies …