Food choice and food intake are guided by both sensory and metabolic processes. The
senses of taste and smell play a key role in the sensory effects on choice and intake. This …

Intake, absorption and synthesis of fatty acids, including those produced by the intestinal
microbiota are tightly monitored via specific receptors and, indirectly through their …

Olfactory food cues were found to increase appetite for products similar in taste. We aimed to
replicate this phenomenon for taste (sweet/savoury), determine whether it extends to energy …

Objective Food odors serve as powerful stimuli signaling the food quality and energy density
and direct food‐specific appetite and consumption. This study explored obesity‐related …

Perception of fat taste, aroma, and texture are proposed to influence food preferences, thus
shaping dietary intake and eating behaviour and consequently long-term health. In this …

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 …

Obesity is frequently caused by calorie-rich dietary choices across the animal kingdom. As
prandial preference toward a high-fat diet develops in mice, an anti-preference or …

Body mass and fat intake are multifactorial traits that have genetic and environmental
components. The gene with the greatest effect on body mass is FTO (fat mass and obesity …

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 …

How to make healthy food choices the preferred ones is a public health concern worldwide.
A promising way could be to utilize the sensory food cues in the environment, such as odors …