Article ID Journal Published Year Pages File Type
5925573 Physiology & Behavior 2012 6 Pages PDF
Abstract
► Fat is a nutrient sensed by oral, olfactory, and texture cues that adds palatability to many foods. ► There are no standardized procedures for studying oral fat perception. ► We developed a simple tool to measure the ability to discriminate fat content. ► Poor fat discrimination ability was linked to increased intake of added fats. ► This tool may be used to identify risk for obesity and excess fat intake.
Related Topics
Life Sciences Biochemistry, Genetics and Molecular Biology Physiology
Authors
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