Yağ Eşik Değeri ve Besin Alımı Üzerine Etkisi

Abstract

This study was planned to assess the effect of fat threshold on food intake with 44 non-smoking healthy male subjects, age between 19-54 years. Eating Attitude Test-26 (EAT-26) was administered to assess individual’s eating behaviors and to make a criterion in order to remove individuals with eating disorders from this double blind randomized study. In the second part of this study participants kept their 5-day food consumption records and afterwards anthropometric measurements of individuals and fat thresholds were assessed. Taste thresholds were assessed using 3-Alternate Forced Choice Methodology (3-AFC). Cut-off point of fat threshold was determined as 3.8 mM. Individuals fat threshold ≤3.8 mM classified as hypersensitive whereas >3.8 mM were classified as hyposensitive. The mean fat threshold of the hypersensitive individuals was 1.48 ± 1.45 mM and the mean fat threshold of the hyposensitive individuals was 7.94 ± 2.65 mM. Hypersensitive individual’s daily energy intake and energy rate from fat were lower and energy rate from protein was higher (p <0.05). The percentage of monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA) intake and dietary energy intake were lower (p<0.05) in hypersensitive individuals. Body weight, body mass index, waist circumference, waist/ hip circumference ratio were lower in hypersensitive individuals (p<0.05). There was a positive weak correlation between fat threshold and total fat intake (r=0.325, p=0.032). Also, a positive moderate correlation was found between BMI and fat threshold (r=0.619, p=0.00). It was concluded that fat threshold had an effect on food intake and some anthropometric measurements. Increased fat thresholds have been shown to increase energy density of the diet and cause more fat consumption for the individual. Even though fat is proposed as a unique taste, further studies should be planned on the mechanism and definition of the perception of fat taste.