Fat Detection Taste, Texture, and Post Ingestive Effects

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.

IMPORTANCE OF DIETARY FAT 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 TASTE OF FAT: FROM DETECTION TO BEHAVIOR 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 REPRESENTATIONS OF DIETARY FAT STIMULI 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 SENSORY APPEAL OF THE FAT-RICH DIET 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 CONTROL OF FOOD INTAKE AS A FUNCTION OF FAT 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 GENETIC FACTORS INFLUENCING FAT PREFERENCE AND METABOLISM Heritable Variation in Fat Preference, Danielle R. Reed Dietary, Physiological, and Genetic Impacts on Postprandial Lipid Metabolism, José Lopez-Miranda and Carmen Marin LIPIDS AND DISEASE 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 Index

Jean-Pierre Montmayeur, Centre National de la Recherche Scientifique, Dijon, FRANCE Johannes le Coutre, Nestlé Research Center, Lausanne, SWITZERLAND