Fat Detection: Taste, Texture, and Post Ingestive Effects / Edition 1

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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 Effects covers 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.

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Product Details

  • ISBN-13: 9781420067750
  • Publisher: Taylor & Francis
  • Publication date: 9/14/2009
  • Series: Frontiers in Neuroscience Series
  • Edition number: 1
  • Pages: 643
  • Product dimensions: 0.61 (w) x 0.92 (h) x 3.70 (d)

Meet the Author

Jean-Pierre Montmayeur, Centre National de la Recherche Scientifique, Dijon, FRANCE

Johannes le Coutre, Nestlé Research Center, Lausanne, SWITZERLAND

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Table of Contents


Evolutionary Perspectives on Fat Ingestion and Metabolism in Humans, William R. Leonard, J. Josh Snodgrass, and Marcia L. Robertson

Pathophysiology and Evolutionary Aspects of Dietary Fats and Long-Chain Polyunsaturated Fatty Acids across the Life Cycle, Frits A.J. Muskiet


Gustatory Mechanisms for Fat Detection, Timothy A. Gilbertson, Tian Yu, and Bhavik P. Shah

Role of the Gustatory System in Fatty Acid Detection in Rats, David W. Pittman

Peripheral Gustatory Processing of Free Fatty Acids, Jennifer M. Stratford and Robert J. Contreras

Orosensory Factors in Fat Detection, James C. Smith

Fat Taste in Humans: Is It a Primary? Richard D. Mattes


Neural Representation of Fat Texture in the Mouth, Edmund T. Rolls

Advantageous Object Recognition for High-Fat Food Images, Ulrike Toepel, Jean-François Knebel, Julie Hudry, Johannes le Coutre, and Micah M. Murray


Preference for High-Fat Food in Animals, Yasuko Manabe, Shigenobu Matsumura, and Tohru Fushiki

Human Perceptions and Preferences for Fat-Rich Foods, Adam Drewnowski and Eva Almiron-Roig


Oral and Postoral Determinants of Dietary Fat Appetite, Karen Ackroff and Anthony Sclafani

Control of Fat Intake by Striatal Opioids, Brian A. Baldo, Wayne E. Pratt, and Ann E. Kelley

Fat-Rich Food Palatability and Appetite Regulation, Charlotte Erlanson-Albertsson

Fats and Satiety, Rania Abou Samra


Heritable Variation in Fat Preference, Danielle R. Reed

Dietary, Physiological, and Genetic Impacts on Postprandial Lipid Metabolism, José Lopez-Miranda and Carmen Marin


Control of Fatty Acid Intake and the Role of Essential Fatty Acids in Cognitive Function and Neurological Disorders, Kiran S. Panickar and Sam J. Bhathena

What Is the Link between Docosahexaenoic Acid, Cognitive Impairment, and Alzheimer’s Disease in the Elderly? Michel E. Bégin, Mélanie Plourde, Fabien Pifferi, and Stephen C. Cunnane

Hypothalamic Fatty Acid Sensing in the Normal and Disease States, Madhu Chari, Carol K.L. Lam, and Tony K.T. Lam

Dietary Fat and Carbohydrate Composition: Metabolic Disease, Marc A. Brown, Len H. Storlien, Xu-Feng Huang, Linda C. Tapsell, Paul L. Else, Janine A. Higgins, and Ian L. Brown

Food Intake and Obesity: The Case of Fat, Jennifer T. Smilowitz, J. Bruce German, and Angela M. Zivkovic


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