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Lipids in Eating and Appetite Regulation - A Neuro-Cognitive Perspective
Stockholm University, Faculty of Social Sciences, Aging Research Center (ARC), (together with KI). Karolinska Institutet, Sweden.
Number of Authors: 22017 (English)In: European Journal of Lipid Science and Technology, ISSN 1438-7697, E-ISSN 1438-9312, Vol. 119, no 12, article id 1700106Article in journal (Refereed) Published
Abstract [en]

Foods high in dietary fat provide a particularly energy-rich source of nutrition. A preferred food choice in humans, their intake is thought to contribute substantially to the current obesity epidemic. Fat has recently been proposed to constitute a basic taste; yet, its diverse sensory properties in the olfactory and somatosensory domain, as well as its postingestive effects have made the exact attributes that make its consumption so appealing difficult to disentangle. Recent scientific advances have shed light on the different molecular mechanisms underlying the sensory detection of fat in the periphery, and described their relevance for perceptual experience and eating behavior. However, these different analysis levels are to date poorly integrated, both within each sensory modality, and from a multisensory perspective.

Place, publisher, year, edition, pages
2017. Vol. 119, no 12, article id 1700106
Keywords [en]
lipid sensing, fat smell, fat taste, fat texture, postingestive effects, cognition, neuroimaging
National Category
Nutrition and Dietetics Food Science
Identifiers
URN: urn:nbn:se:su:diva-151151DOI: 10.1002/ejlt.201700106ISI: 000417276000002OAI: oai:DiVA.org:su-151151DiVA, id: diva2:1174604
Available from: 2018-01-16 Created: 2018-01-16 Last updated: 2018-01-16Bibliographically approved

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