The desire to consume high volumes of fat is thought to originate from an evolutionary
pressure to hoard calories, and fat is among the few energy sources that we can store over a …

Understanding how dietary fat is perceived by the senses is crucial in developing public
health strategies aimed at curbing excessive fat intakes. Olfaction is one of several sensory …

Dietary fat overconsumption contributes to the development of obesity and related
comorbidities; however, its sensory perception is poorly understood. Although humans can …

Introduction Fat can be perceived through mouthfeel, odour and taste, but the influence of
these modalities on fat perception remains undefined. Fatty acids are stimuli and individual …

Over the last decade, converging data have been accumulated both in rodents and humans,
supporting the existence of a sixth taste modality devoted to the perception of dietary lipids. It …

Sense of taste informs the body about the quality of ingested foods. Five sub-modalities
allowing the perception of sweet, salty, sour, bitter, and umami stimuli are classically …

The mechanisms underlying the ability of humans to olfactorily discriminate fat content in
milks remain unknown. In this study, we found that fat contents (0.5, 1.5 and 3.5% fat) can be …

It is well-known that food-cue reactivity (FCR) is positively associated with body mass index
(BMI) and weight change, but the mechanisms underlying these relationships are …

Obesity is undoubtedly one of the major public health challenges worldwide because of its
rapid progression and deleterious effects of associated diseases. The easier access to tasty …

Introduction Olfaction is a sense that is closely linked to food intake and food choices in
humans, but its relationship with obesity remains equivocal in the scientific literature: overall …