ORAL FAT TASTE SENSITIVITY AND THE DEVELOPMENT OF OBESITY IN MOROCCAN ADULT SUBJECTS
Background and objectives: In recent decades the prevalence of obesity is become an alarming threat for human health. In 2014 about 13% of the world's adult population was obese and 39% was overweight (World Health Organization). In 2011, 10.3 million adult Moroccans were overweight; 3.6 millio...
Gespeichert in:
| Veröffentlicht in: | Annals of nutrition and metabolism 2017-10, Vol.71 (Suppl. 2), p.652 |
|---|---|
| Hauptverfasser: | , , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | Suppl. 2 |
| container_start_page | 652 |
| container_title | Annals of nutrition and metabolism |
| container_volume | 71 |
| creator | Bajit, Habiba Benkirane, Hasnae Taboz, Youness Belghiti, Hakim Mrabet, Mustapha Elkari, Khalid Bouziani, Amina Saeid, Naima Barkat, Amina Aguenaou, Hassan |
| description | Background and objectives: In recent decades the prevalence of obesity is become an alarming threat for human health. In 2014 about 13% of the world's adult population was obese and 39% was overweight (World Health Organization). In 2011, 10.3 million adult Moroccans were overweight; 3.6 million were obese (National Survey on Anthropometry). It is known that fats properties including olfactory, visual and textural cues play a significant role in their attractiveness. Nonetheless developing proofs think also of "Fat Taste" as a sixth taste besides the previous five basic taste modalities: sweet, salt, sour, bitter and umami; that could participate in their palatability. The aim of our project is to investigate whether an alteration of oro-gustatory detection of lipids is associated to high fat intake and then to the development of obesity among adult Moroccan people. Methods: Till now a total of 80 adult subjects (age ≥ 20 years) were recruited and all anthropometric measures were taken to classify them into obese and control groups. Participants were also exposed to oral fat test using emulsions containing food-grade oleic acid (OA), at ascending concentrations (0.018, 0.18, 0.37, 0.75, 1.5, 3, 6 and 12 mmol / L) via three-alternative forced choice (3-AFC) method, in order to compare the detection thresholds and the sensitivity to fatty acids between the two groups. Results: The average BMI (Body Mass Index) and fat content for obese were respectively 37.84kg/m2 and 40.94% and those of control were 22.26kg/m2 and 25.00%. Obese participants exhibit high thresholds for OA oral detection (3.87mmol/l) than control (0.17mmol/l). The subjects were classified into 4categories: Non Tasters (all of them belong to obese group), High Tasters (from control subjects only), Middle Tasters (from the both groups) and Low Tasters (predominated by obese group). Conclusions: Fatty acid taste sensitivity can lead to high dietary fat intake and consequently to the development of obesity. |
| doi_str_mv | 10.1159/000480486 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest</sourceid><recordid>TN_cdi_proquest_journals_2061895344</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2061895344</sourcerecordid><originalsourceid>FETCH-proquest_journals_20618953443</originalsourceid><addsrcrecordid>eNqNissKwjAQAIMoWB8H_2DBc3VT09oeY7ullZqIWQVP4kEPIr6q_6-CHyAMzGFGiIHEkZRhMkZEFX-IGsKTKpB-EiXTpvAwCNGPYpy2RaeuT4gyiFXoCbYrXUGuGVg7JnBkXMnlpuQtaJMBFwQZbaiyywUZBpuDnZH75tLAwq5smmoDOltXDG49m1PKridax_25PvR_7ophTpwW_u1xvb8O9XN3ur4el0_aBRjJOAknSk3-u94lcDzH</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2061895344</pqid></control><display><type>article</type><title>ORAL FAT TASTE SENSITIVITY AND THE DEVELOPMENT OF OBESITY IN MOROCCAN ADULT SUBJECTS</title><source>JSTOR Archive Collection A-Z Listing</source><source>Karger Journals</source><source>Alma/SFX Local Collection</source><creator>Bajit, Habiba ; Benkirane, Hasnae ; Taboz, Youness ; Belghiti, Hakim ; Mrabet, Mustapha ; Elkari, Khalid ; Bouziani, Amina ; Saeid, Naima ; Barkat, Amina ; Aguenaou, Hassan</creator><creatorcontrib>Bajit, Habiba ; Benkirane, Hasnae ; Taboz, Youness ; Belghiti, Hakim ; Mrabet, Mustapha ; Elkari, Khalid ; Bouziani, Amina ; Saeid, Naima ; Barkat, Amina ; Aguenaou, Hassan</creatorcontrib><description>Background and objectives: In recent decades the prevalence of obesity is become an alarming threat for human health. In 2014 about 13% of the world's adult population was obese and 39% was overweight (World Health Organization). In 2011, 10.3 million adult Moroccans were overweight; 3.6 million were obese (National Survey on Anthropometry). It is known that fats properties including olfactory, visual and textural cues play a significant role in their attractiveness. Nonetheless developing proofs think also of "Fat Taste" as a sixth taste besides the previous five basic taste modalities: sweet, salt, sour, bitter and umami; that could participate in their palatability. The aim of our project is to investigate whether an alteration of oro-gustatory detection of lipids is associated to high fat intake and then to the development of obesity among adult Moroccan people. Methods: Till now a total of 80 adult subjects (age ≥ 20 years) were recruited and all anthropometric measures were taken to classify them into obese and control groups. Participants were also exposed to oral fat test using emulsions containing food-grade oleic acid (OA), at ascending concentrations (0.018, 0.18, 0.37, 0.75, 1.5, 3, 6 and 12 mmol / L) via three-alternative forced choice (3-AFC) method, in order to compare the detection thresholds and the sensitivity to fatty acids between the two groups. Results: The average BMI (Body Mass Index) and fat content for obese were respectively 37.84kg/m2 and 40.94% and those of control were 22.26kg/m2 and 25.00%. Obese participants exhibit high thresholds for OA oral detection (3.87mmol/l) than control (0.17mmol/l). The subjects were classified into 4categories: Non Tasters (all of them belong to obese group), High Tasters (from control subjects only), Middle Tasters (from the both groups) and Low Tasters (predominated by obese group). Conclusions: Fatty acid taste sensitivity can lead to high dietary fat intake and consequently to the development of obesity.</description><identifier>ISSN: 0250-6807</identifier><identifier>EISSN: 1421-9697</identifier><identifier>DOI: 10.1159/000480486</identifier><language>eng</language><publisher>Basel: S. Karger AG</publisher><subject>Adults ; Anthropometry ; Bitter taste ; Body mass index ; Body size ; Body weight ; Dietary intake ; Emulsions ; Fats ; Fatty acids ; Lipids ; Obesity ; Oils & fats ; Oleic acid ; Olfactory stimuli ; Overweight ; Palatability ; Sensitivity ; Sour taste ; Sweet taste ; Taste ; Taste thresholds ; Thresholds ; Umami ; Visual stimuli</subject><ispartof>Annals of nutrition and metabolism, 2017-10, Vol.71 (Suppl. 2), p.652</ispartof><rights>Copyright S. Karger AG Oct 2017</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Bajit, Habiba</creatorcontrib><creatorcontrib>Benkirane, Hasnae</creatorcontrib><creatorcontrib>Taboz, Youness</creatorcontrib><creatorcontrib>Belghiti, Hakim</creatorcontrib><creatorcontrib>Mrabet, Mustapha</creatorcontrib><creatorcontrib>Elkari, Khalid</creatorcontrib><creatorcontrib>Bouziani, Amina</creatorcontrib><creatorcontrib>Saeid, Naima</creatorcontrib><creatorcontrib>Barkat, Amina</creatorcontrib><creatorcontrib>Aguenaou, Hassan</creatorcontrib><title>ORAL FAT TASTE SENSITIVITY AND THE DEVELOPMENT OF OBESITY IN MOROCCAN ADULT SUBJECTS</title><title>Annals of nutrition and metabolism</title><description>Background and objectives: In recent decades the prevalence of obesity is become an alarming threat for human health. In 2014 about 13% of the world's adult population was obese and 39% was overweight (World Health Organization). In 2011, 10.3 million adult Moroccans were overweight; 3.6 million were obese (National Survey on Anthropometry). It is known that fats properties including olfactory, visual and textural cues play a significant role in their attractiveness. Nonetheless developing proofs think also of "Fat Taste" as a sixth taste besides the previous five basic taste modalities: sweet, salt, sour, bitter and umami; that could participate in their palatability. The aim of our project is to investigate whether an alteration of oro-gustatory detection of lipids is associated to high fat intake and then to the development of obesity among adult Moroccan people. Methods: Till now a total of 80 adult subjects (age ≥ 20 years) were recruited and all anthropometric measures were taken to classify them into obese and control groups. Participants were also exposed to oral fat test using emulsions containing food-grade oleic acid (OA), at ascending concentrations (0.018, 0.18, 0.37, 0.75, 1.5, 3, 6 and 12 mmol / L) via three-alternative forced choice (3-AFC) method, in order to compare the detection thresholds and the sensitivity to fatty acids between the two groups. Results: The average BMI (Body Mass Index) and fat content for obese were respectively 37.84kg/m2 and 40.94% and those of control were 22.26kg/m2 and 25.00%. Obese participants exhibit high thresholds for OA oral detection (3.87mmol/l) than control (0.17mmol/l). The subjects were classified into 4categories: Non Tasters (all of them belong to obese group), High Tasters (from control subjects only), Middle Tasters (from the both groups) and Low Tasters (predominated by obese group). Conclusions: Fatty acid taste sensitivity can lead to high dietary fat intake and consequently to the development of obesity.</description><subject>Adults</subject><subject>Anthropometry</subject><subject>Bitter taste</subject><subject>Body mass index</subject><subject>Body size</subject><subject>Body weight</subject><subject>Dietary intake</subject><subject>Emulsions</subject><subject>Fats</subject><subject>Fatty acids</subject><subject>Lipids</subject><subject>Obesity</subject><subject>Oils & fats</subject><subject>Oleic acid</subject><subject>Olfactory stimuli</subject><subject>Overweight</subject><subject>Palatability</subject><subject>Sensitivity</subject><subject>Sour taste</subject><subject>Sweet taste</subject><subject>Taste</subject><subject>Taste thresholds</subject><subject>Thresholds</subject><subject>Umami</subject><subject>Visual stimuli</subject><issn>0250-6807</issn><issn>1421-9697</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNqNissKwjAQAIMoWB8H_2DBc3VT09oeY7ullZqIWQVP4kEPIr6q_6-CHyAMzGFGiIHEkZRhMkZEFX-IGsKTKpB-EiXTpvAwCNGPYpy2RaeuT4gyiFXoCbYrXUGuGVg7JnBkXMnlpuQtaJMBFwQZbaiyywUZBpuDnZH75tLAwq5smmoDOltXDG49m1PKridax_25PvR_7ophTpwW_u1xvb8O9XN3ur4el0_aBRjJOAknSk3-u94lcDzH</recordid><startdate>20171001</startdate><enddate>20171001</enddate><creator>Bajit, Habiba</creator><creator>Benkirane, Hasnae</creator><creator>Taboz, Youness</creator><creator>Belghiti, Hakim</creator><creator>Mrabet, Mustapha</creator><creator>Elkari, Khalid</creator><creator>Bouziani, Amina</creator><creator>Saeid, Naima</creator><creator>Barkat, Amina</creator><creator>Aguenaou, Hassan</creator><general>S. Karger AG</general><scope>7QP</scope><scope>K9.</scope><scope>NAPCQ</scope></search><sort><creationdate>20171001</creationdate><title>ORAL FAT TASTE SENSITIVITY AND THE DEVELOPMENT OF OBESITY IN MOROCCAN ADULT SUBJECTS</title><author>Bajit, Habiba ; Benkirane, Hasnae ; Taboz, Youness ; Belghiti, Hakim ; Mrabet, Mustapha ; Elkari, Khalid ; Bouziani, Amina ; Saeid, Naima ; Barkat, Amina ; Aguenaou, Hassan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-proquest_journals_20618953443</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Adults</topic><topic>Anthropometry</topic><topic>Bitter taste</topic><topic>Body mass index</topic><topic>Body size</topic><topic>Body weight</topic><topic>Dietary intake</topic><topic>Emulsions</topic><topic>Fats</topic><topic>Fatty acids</topic><topic>Lipids</topic><topic>Obesity</topic><topic>Oils & fats</topic><topic>Oleic acid</topic><topic>Olfactory stimuli</topic><topic>Overweight</topic><topic>Palatability</topic><topic>Sensitivity</topic><topic>Sour taste</topic><topic>Sweet taste</topic><topic>Taste</topic><topic>Taste thresholds</topic><topic>Thresholds</topic><topic>Umami</topic><topic>Visual stimuli</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bajit, Habiba</creatorcontrib><creatorcontrib>Benkirane, Hasnae</creatorcontrib><creatorcontrib>Taboz, Youness</creatorcontrib><creatorcontrib>Belghiti, Hakim</creatorcontrib><creatorcontrib>Mrabet, Mustapha</creatorcontrib><creatorcontrib>Elkari, Khalid</creatorcontrib><creatorcontrib>Bouziani, Amina</creatorcontrib><creatorcontrib>Saeid, Naima</creatorcontrib><creatorcontrib>Barkat, Amina</creatorcontrib><creatorcontrib>Aguenaou, Hassan</creatorcontrib><collection>Calcium & Calcified Tissue Abstracts</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Premium</collection><jtitle>Annals of nutrition and metabolism</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bajit, Habiba</au><au>Benkirane, Hasnae</au><au>Taboz, Youness</au><au>Belghiti, Hakim</au><au>Mrabet, Mustapha</au><au>Elkari, Khalid</au><au>Bouziani, Amina</au><au>Saeid, Naima</au><au>Barkat, Amina</au><au>Aguenaou, Hassan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>ORAL FAT TASTE SENSITIVITY AND THE DEVELOPMENT OF OBESITY IN MOROCCAN ADULT SUBJECTS</atitle><jtitle>Annals of nutrition and metabolism</jtitle><date>2017-10-01</date><risdate>2017</risdate><volume>71</volume><issue>Suppl. 2</issue><spage>652</spage><pages>652-</pages><issn>0250-6807</issn><eissn>1421-9697</eissn><abstract>Background and objectives: In recent decades the prevalence of obesity is become an alarming threat for human health. In 2014 about 13% of the world's adult population was obese and 39% was overweight (World Health Organization). In 2011, 10.3 million adult Moroccans were overweight; 3.6 million were obese (National Survey on Anthropometry). It is known that fats properties including olfactory, visual and textural cues play a significant role in their attractiveness. Nonetheless developing proofs think also of "Fat Taste" as a sixth taste besides the previous five basic taste modalities: sweet, salt, sour, bitter and umami; that could participate in their palatability. The aim of our project is to investigate whether an alteration of oro-gustatory detection of lipids is associated to high fat intake and then to the development of obesity among adult Moroccan people. Methods: Till now a total of 80 adult subjects (age ≥ 20 years) were recruited and all anthropometric measures were taken to classify them into obese and control groups. Participants were also exposed to oral fat test using emulsions containing food-grade oleic acid (OA), at ascending concentrations (0.018, 0.18, 0.37, 0.75, 1.5, 3, 6 and 12 mmol / L) via three-alternative forced choice (3-AFC) method, in order to compare the detection thresholds and the sensitivity to fatty acids between the two groups. Results: The average BMI (Body Mass Index) and fat content for obese were respectively 37.84kg/m2 and 40.94% and those of control were 22.26kg/m2 and 25.00%. Obese participants exhibit high thresholds for OA oral detection (3.87mmol/l) than control (0.17mmol/l). The subjects were classified into 4categories: Non Tasters (all of them belong to obese group), High Tasters (from control subjects only), Middle Tasters (from the both groups) and Low Tasters (predominated by obese group). Conclusions: Fatty acid taste sensitivity can lead to high dietary fat intake and consequently to the development of obesity.</abstract><cop>Basel</cop><pub>S. Karger AG</pub><doi>10.1159/000480486</doi></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0250-6807 |
| ispartof | Annals of nutrition and metabolism, 2017-10, Vol.71 (Suppl. 2), p.652 |
| issn | 0250-6807 1421-9697 |
| language | eng |
| recordid | cdi_proquest_journals_2061895344 |
| source | JSTOR Archive Collection A-Z Listing; Karger Journals; Alma/SFX Local Collection |
| subjects | Adults Anthropometry Bitter taste Body mass index Body size Body weight Dietary intake Emulsions Fats Fatty acids Lipids Obesity Oils & fats Oleic acid Olfactory stimuli Overweight Palatability Sensitivity Sour taste Sweet taste Taste Taste thresholds Thresholds Umami Visual stimuli |
| title | ORAL FAT TASTE SENSITIVITY AND THE DEVELOPMENT OF OBESITY IN MOROCCAN ADULT SUBJECTS |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-05T05%3A07%3A13IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=ORAL%20FAT%20TASTE%20SENSITIVITY%20AND%20THE%20DEVELOPMENT%20OF%20OBESITY%20IN%20MOROCCAN%20ADULT%20SUBJECTS&rft.jtitle=Annals%20of%20nutrition%20and%20metabolism&rft.au=Bajit,%20Habiba&rft.date=2017-10-01&rft.volume=71&rft.issue=Suppl.%202&rft.spage=652&rft.pages=652-&rft.issn=0250-6807&rft.eissn=1421-9697&rft_id=info:doi/10.1159/000480486&rft_dat=%3Cproquest%3E2061895344%3C/proquest%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2061895344&rft_id=info:pmid/&rfr_iscdi=true |