Fat Detection Taste, Texture, and Post Ingestive Effects
Taking a multidisciplinary approach, this volume sheds new light on critical concerns regarding dietary fat and its relation to obesity. Going far beyond the well-known concerns, it offers new scientific data on the many aspects of fat, including psychological, behavioral, genetic, and physiological...
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| Main Author | |
|---|---|
| Format | eBook Book |
| Language | English |
| Published |
Boca Raton
CRC Press
2010
CRC Press, Taylor & Francis Taylor & Francis Group |
| Edition | 1 |
| Series | Frontiers in neuroscience |
| Subjects | |
| Online Access | Get full text |
| ISBN | 9781420067750 1420067753 |
| DOI | 10.1201/9781420067767 |
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| Abstract | Taking a multidisciplinary approach, this volume sheds new light on critical concerns regarding dietary fat and its relation to obesity. Going far beyond the well-known concerns, it offers new scientific data on the many aspects of fat, including psychological, behavioral, genetic, and physiological factors that contribute to its desirability, perception, intake, and impact on human health. Bringing together cross-disciplinary research, it includes information on genetic predisposition, neural imaging, endocrine impacts on metabolism, and also provides a progressive integrated view on fat taste, fat preference, and nutrition at the molecular level. |
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| AbstractList | Presents the State-of-the-Art in Fat Taste Transduction
A bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effectscovers the many factors responsible for the sensory appeal of foods rich in fat. This well-researched text uses a multidisciplinary approach to shed new light on critical concerns related to dietary fat and obesity.
Outlines Compelling Evidence for an Oral Fat Detection System
Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. It explains how gustatory, textural, and olfactory information contribute to fat detection using carefully designed behavioral paradigms. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture.
This readily accessible work also discusses:
The importance of dietary fats for living organisms
Factors contributing to fat preference, including palatability
Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption
Potential therapeutic targets for fat intake control
Genetic components of human fat preference
Neurological disorders and essential fatty acids
Providing a comprehensive review of the literature from the leading scientists in the field, this volume delivers a holistic view of how the palatability and orosensory properties of dietary fat impact food intake and ultimately health. Fat Detection represents a new frontier in the study of food perception, food intake, and related health consequences. Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se Taking a multidisciplinary approach, this volume sheds new light on critical concerns regarding dietary fat and its relation to obesity. Going far beyond the well-known concerns, it offers new scientific data on the many aspects of fat, including psychological, behavioral, genetic, and physiological factors that contribute to its desirability, perception, intake, and impact on human health. Bringing together cross-disciplinary research, it includes information on genetic predisposition, neural imaging, endocrine impacts on metabolism, and also provides a progressive integrated view on fat taste, fat preference, and nutrition at the molecular level. |
| Author | Montmayeur, Jean-Pierre |
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| Copyright | 2010 by Taylor and Francis Group, LLC |
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| Keywords | Energy Density Brain DHA Fatty Acids DHA Intake Fatty Acid Energy Balance Postprandial Lipemia Taste Stimuli Food Intake Fat Taste Fa Receptor Conditioning Day Chorda Tympani Nerve AgRP CPP Test Circumvallate Papillae Taste Receptor Cells Fat Preference Saf Ower Oil Gustatory System CT Corn Oil Trans Fatty Acids Linoleic Acid Taste Cells |
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| Notes | Includes bibliographical references and index |
| OCLC | 664233828 |
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| PublicationSeriesTitle | Frontiers in neuroscience |
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| Snippet | Taking a multidisciplinary approach, this volume sheds new light on critical concerns regarding dietary fat and its relation to obesity. Going far beyond the... Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods... Presents the State-of-the-Art in Fat Taste Transduction A bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods... |
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| SubjectTerms | Dietary Fats -- adverse effects Dietary Fats -- metabolism Food Food -- Fat content Food preferences Food Preferences -- physiology Lipids in human nutrition Taste Taste -- physiology Taste Perception -- physiology |
| Subtitle | Taste, Texture, and Post Ingestive Effects |
| TableOfContents | Front cover -- Contents -- Series Preface -- Foreword -- Preface -- Editors -- Contributors -- Part I: Importance of Dietary Fat -- Chapter 1. Evolutionary Perspectives on Fat Ingestion and Metabolism in Humans -- Chapter 2. Pathophysiology and Evolutionary Aspects of Dietary Fats and Long-Chain Polyunsaturated Fatty Acids across the Life Cycle -- Part II: Taste of Fat: From Detection to Behavior -- Chapter 3. Gustatory Mechanisms for Fat Detection -- Chapter 4. Role of the Gustatory System in Fatty Acid Detection in Rats -- Chapter 5. Peripheral Gustatory Processing of Free Fatty Acids -- Chapter 6. Orosensory Factors in Fat Detection -- Chapter 7. Fat Taste in Humans: Is It a Primary? -- Part III: Neural Representations of Dietary Fat Stimuli -- Chapter 8. Neural Representation of Fat Texture in the Mouth -- Chapter 9. Advantageous Object Recognition for High-Fat Food Images -- Part IV: Sensory Appeal of the Fat-Rich Diet -- Chapter 10. Preference for High-Fat Food in Animals -- Chapter 11. Human Perceptions and Preferences for Fat-Rich Foods -- Part V: Control of Food Intake as a Function of Fat -- Chapter 12. Oral and Postoral Determinants of Dietary Fat Appetite -- Chapter 13. Control of Fat Intake by Striatal Opioids* -- Chapter 14. Fat-Rich Food Palatability and Appetite Regulation -- Chapter 15. Fats and Satiety -- Part VI: Genetic Factors Influencing Fat Preference and Metabolism -- Chapter 16. Heritable Variation in Fat Preference -- Chapter 17. Dietary, Physiological, and Genetic Impacts on Postprandial Lipid Metabolism -- Part VII: Lipids and Disease -- Chapter 18. Control of Fatty Acid Intake and the Role of Essential Fatty Acids in Cognitive Function and Neurological Disorders* -- Chapter 19. What Is the Link between Docosahexaenoic Acid, Cognitive Impairment, and Alzheimer's Disease in the Elderly? Chapter 20. Hypothalamic Fatty Acid Sensing in the Normal and Disease States -- Chapter 21. Dietary Fat and Carbohydrate Composition: Metabolic Disease -- Chapter 22. Food Intake and Obesity: The Case of Fat -- Index -- Back cover |
| Title | Fat Detection |
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