Fat Detection: Taste, Texture, and Post Ingestive Effects

ISBN-13: 9781420067750 / Angielski / Twarda / 2009 / 644 str.

Jean-Pierre Montmayeur;Johannes le Coutre;Sidney A. Simon

Opis

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."

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 consumption including psychological, behavioral, genetic, and physiologic factors that contribute to its desirability, perception, intake, and impact on human health. Bringing together research from across various fields, it includes information on genetic predisposition, neural imaging, endocrine function impacts on metabolism, and provides a progressive integrated view on fat taste, fat preference, and nutrition at the molecular level.

Spis treści

The Importance of Dietary Fat. The Taste of Fat: From Detection to Behaviour. Neural Representations of Dietary Fat Stimuli. The Sensory Appeal of the Fat-Rich Diet. Control of Food Intake as a Function of Fat. Genetic Factors Influencing Fat Preference and Metabolism. Lipids and Disease.