دورية أكاديمية
Salt Promotes Passive Overconsumption of Dietary Fat in Humans.
| العنوان: | Salt Promotes Passive Overconsumption of Dietary Fat in Humans. |
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| المؤلفون: | Bolhuis DP; Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia., Costanzo A; Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia., Newman LP; Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia., Keast RS; Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia russell.keast@deakin.edu.au. |
| المصدر: | The Journal of nutrition [J Nutr] 2016 Apr; Vol. 146 (4), pp. 838-45. Date of Electronic Publication: 2016 Mar 02. |
| نوع المنشور: | Journal Article; Randomized Controlled Trial; Research Support, Non-U.S. Gov't |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Country of Publication: United States NLM ID: 0404243 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1541-6100 (Electronic) Linking ISSN: 00223166 NLM ISO Abbreviation: J Nutr Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: 2023- : [New York, NY] : Elsevier Original Publication: 1928-1933 : Springfield, Ill. : C. C. Thomas |
| مواضيع طبية MeSH: | Dietary Fats/*administration & dosage , Sodium Chloride, Dietary/*administration & dosage , Sodium Chloride, Dietary/*adverse effects, Adolescent ; Adult ; Body Mass Index ; Cross-Over Studies ; Dietary Carbohydrates/administration & dosage ; Dietary Fats/analysis ; Dietary Proteins/administration & dosage ; Energy Intake ; Female ; Humans ; Lunch ; Male ; Middle Aged ; Obesity/epidemiology ; Young Adult |
| مستخلص: | Background: Excess fat consumption has been linked to the development of obesity. Fat and salt are a common and appetitive combination in food; however, the effect of either on food intake is unclear. Fat taste sensitivity has been negatively associated with dietary fat intake, but how fat taste sensitivity influences the intake of fat within a meal has, to our knowledge, not yet been investigated. Objectives: Our objectives were, first, to investigate the effects of both fat and salt on ad libitum food intake and, second, to investigate the effects of fat taste sensitivity on satiation responses to fat and whether this was affected by salt. Methods: Forty-eight healthy adults [16 men and 32 women, aged 18-54 y, body mass index (kg/m(2)): 17.8-34.4] were recruited and their fat taste sensitivity was measured by determination of the detection threshold of oleic acid (18:1n-6). In a randomized 2 × 2 crossover design, participants attended 4 lunchtime sessions after a standardized breakfast. Meals consisted of elbow macaroni (56%) with sauce (44%); sauces were manipulated to be1) low-fat (0.02% fat, wt:wt)/low-salt (0.06% NaCl, wt:wt),2) low-fat/high-salt (0.5% NaCl, wt:wt),3) high-fat (34% fat, wt:/wt)/low-salt, or4) high-fat/high-salt. Ad libitum intake (primary outcome) and eating rate, pleasantness, and subjective ratings of hunger and fullness (secondary outcomes) were measured. Results: Salt increased food and energy intakes by 11%, independent of fat concentration (P= 0.022). There was no effect of fat on food intake (P= 0.6), but high-fat meals increased energy intake by 60% (P< 0.001). A sex × fat interaction was found (P= 0.006), with women consuming 15% less by weight of the high-fat meals than the low-fat meals. Fat taste sensitivity was negatively associated with the intake of high-fat meals but only in the presence of low salt (fat taste × salt interaction on delta intake of high-fat - low-fat meals;P= 0.012). Conclusions: The results suggest that salt promotes passive overconsumption of energy in adults and that salt may override fat-mediated satiation in individuals who are sensitive to the taste of fat. This trial was registered at the Australian New Zealand Clinical Trials Registry (www.anzctr.org.au) as ACTRN12615000048583. (© 2016 American Society for Nutrition.) |
| فهرسة مساهمة: | Keywords: ad libitum food intake; fat; fat taste sensitivity; salt; satiation |
| سلسلة جزيئية: | ANZCTR ACTRN12615000048583 |
| المشرفين على المادة: | 0 (Dietary Carbohydrates) 0 (Dietary Fats) 0 (Dietary Proteins) 0 (Sodium Chloride, Dietary) |
| تواريخ الأحداث: | Date Created: 20160304 Date Completed: 20170622 Latest Revision: 20230216 |
| رمز التحديث: | 20240628 |
| DOI: | 10.3945/jn.115.226365 |
| PMID: | 26936134 |
| قاعدة البيانات: | MEDLINE |
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