The influence of oral phenotypic markers and fat perception on fat intake during a breakfast buffet and in a 4-day food record
作者： René Nachtsheim , Elmar Schlich
DOI: 10.1016/J.FOODQUAL.2013.10.009
关键词: Medicine 、 Cafeteria 、 Fat intake 、 Saliva 、 Total fat 、 Food science 、 Tongue tip 、 High fat 、 Food record 、 Fat content 、 Nutrition and Dietetics
摘要: Abstract The ability to discriminate among foods with different fat contents has been associated preference for high-fat and total intake. Consequently, oral phenotypic markers that influence perception may food selection aim of this study was investigate how the fungiform papilla (FP) count on tongue tip, 6-n-propylthiouracil (PROP) bitterness, saliva flow, increase in salivary flow via oil stimulation perceive intake selection. A 107 subjects (80 female, 27 male) completed a 4-day self-administered record before they rated milk–cream mixtures emulsion. Of these subjects, 103 (76 participated an ad libitum breakfast buffet offered at university cafeteria. results show content cream 30.0% energy from discretionary fats over 4 days during buffet. Subjects lower FP counts ate relatively more high milk spreads as consequence than counts. positively correlated reported intakes 4 days. These support hypothesis intensity supra-threshold differences might play important role
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