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July 23, 2015 A taste for fatty foods can be added to the list of five currently recognized tastes, according to Purdue University researchers. They said this sixth taste Triglycerides are a type of fat found in the blood. “That gives the richness, the creaminess, viscosity and so on,”but that is not the taste part. The taste part is when we cleave off part of that triglyceride, the fatty acid part.”.

Fat has a lot in common with the five basic tastes: salty, sweet, sour, bitter and umami. But while people easily recognize the texture of. They have found that variations in a gene can make people more or less sensitive to the taste of fat. The study is the first to identify a human.

The creaminess and viscosity we associate with fatty foods is largely due to triglycerides: a molecule with three fatty acids that isn’t a. Since then, molecular biologists have theorized that humans may have as many as 20 distinct receptors for such tastes as calcium, carbonation, starch and even water. The data supporting each vary.

In a new paper published in Chemical Senses, Richard D. Mattes, a professor of nutritional science at Purdue University makes an argument that not only do human beings have tastes for sweet, sour, salty, bitter and umami, they also have the ability to taste pure fat. Not that Mattes calls its fat, of course, he prefers to call it oleogustus. Scientists have agreed that the tongue can sense five distinct tastes but differed over whether our taste buds can detect fact. New research now finds that the tongue can recognize and has an affinity for fat and that variations in a gene can make people more or less sensitive to the taste of fat in foods.

Unfortunately, as a consequence you become less sensitive to the taste of fat and begin to prefer foods that contain higher levels of fat in order to obtain the same pleasurable sensation when eating. Probably nothing. Most scientists think that pure fat has no taste at all.

That applies to trans fats, other unsaturated fats like sesame and corn oi.

List of related literature:

Previously, the general consensus was that fat had not taste, but now tests have shown that taste buds can detect fat.

“Fats and Oils: Formulating and Processing for Applications, Third Edition” by Richard D. O'Brien
from Fats and Oils: Formulating and Processing for Applications, Third Edition
by Richard D. O’Brien
CRC Press, 2008

Curiously, similar claims regarding fat were based not on taste but on its energy density.

“Nutrition in the Prevention and Treatment of Disease” by Carol J. Boushey, Ann M. Coulston, Cheryl L. Rock, Elaine Monsen
from Nutrition in the Prevention and Treatment of Disease
by Carol J. Boushey, Ann M. Coulston, et. al.
Elsevier Science, 2001

Despite this, however, it is still unknown whether human receptors for fat taste actually exist.

“Springer Handbook of Odor” by Andrea Büttner
from Springer Handbook of Odor
by Andrea Büttner
Springer International Publishing, 2017

Fat actually envelops all of the potential variations of taste.

“Parables for the Virtual: Movement, Affect, Sensation” by Brian Massumi, Stanley Fish, Fredric Jameson
from Parables for the Virtual: Movement, Affect, Sensation
by Brian Massumi, Stanley Fish, Fredric Jameson
Duke University Press, 2002

In fact, you can develop a taste for richness of flavor rather than for fat content.

“Natural Health, Natural Medicine: The Complete Guide to Wellness and Self-Care for Optimum Health” by Andrew Weil
from Natural Health, Natural Medicine: The Complete Guide to Wellness and Self-Care for Optimum Health
by Andrew Weil
Houghton Mifflin, 2004

They say they try to avoid certain ingredients—fat, for example— but in blind taste tests they usually prefer foods with more fat.

“The End of Overeating: Taking Control of the Insatiable American Appetite” by David A. Kessler
from The End of Overeating: Taking Control of the Insatiable American Appetite
by David A. Kessler
Rodale Books, 2010

They may not reproduce the taste properties of fat, as fat itself provides flavor to foods and is a carrier of other fat­soluble flavor compounds in foods.

“Encyclopedia of Dairy Sciences” by John W. Fuquay, Paul L. H. McSweeney, Patrick F. Fox
from Encyclopedia of Dairy Sciences
by John W. Fuquay, Paul L. H. McSweeney, Patrick F. Fox
Elsevier Science, 2011

Furthermore, recent evidence suggests that taste mechanisms for fats may also exist.

“Fundamental Neuroscience for Basic and Clinical Applications E-Book” by Duane E. Haines, Gregory A. Mihailoff
from Fundamental Neuroscience for Basic and Clinical Applications E-Book
by Duane E. Haines, Gregory A. Mihailoff
Elsevier Health Sciences, 2017

It is also possible that fat may influence flavor perception at a cognitive level.

“Flavor Chemistry and Technology” by Gary Reineccius
from Flavor Chemistry and Technology
by Gary Reineccius
CRC Press, 2005

In contrast, olestra made with more saturated fatty acids is an opaque solid, resembling a higher melting point solid fat such as butter.

“Fat Digestion and Absorption” by Armand B. Christophe, Stephanie R. De Vriese, Stephanie DeVriese
from Fat Digestion and Absorption
by Armand B. Christophe, Stephanie R. De Vriese, Stephanie DeVriese
AOCS Press, 2000

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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16 comments

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  • Learn more in our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)”: https://harvardx.link/rd3v3

  • I was riveted, I watch a lot of these videos but this was the best I have seen for both presentation style, and originality of content. Bravo!

  • Could microbes be a factor in protecting some people from covid 19, and if that was the case could a fecal transplant from a asymptomatic fully recovered person, benifit another person to protect them like a vaccine.

  • Youtube video focused more on the speaker instead of his slides. Great speaker but it would be better for someone who is watching the video to see the speaker’s slides more, and not the speaker.

  • At 19.00 he should have said “…gained less weight.” Looking to his Powerpoint presentation, you can see for every gram of extra fibre in the diet, they gained 2 kgs less…’
    P.S. All of the twins were gaining some weight due to aging over the years.

  • Very interesting subject. The speaker, unfortunately, falls into the same trap he is warning everyone against. He makes the study of microbiome into a sensational discovery that trumps all dietary research up to this point and presents it as religion. But if you can bear through the stories of how no one had heard of “Kefir” before he wrote a book mentioning it and the condescending tone, it was an informative video.

  • Yes, I think this is all very interesting. But as far as health and chronic disease, I’m convinced it boils down to insulin that is, hyperinsulinemia and insulin resistance. That’s where the focus needs to be optimizing inputs and environment to promote insulin sensitivity. Everything else is essentially distraction and disinformation cloud.

  • Dairy & animal testing causes animal suffering,we must not cause harm in our Life to promote ourselves,as everything is connected.If one hurts we all hurt. Plant based foods give us all that we require to stay healthy….fact.

  • I have lived all my life on a diet considered by all as highly dangerous not by choice but by genetic makeup. I do not produce any of the enzyme required to metabolize Fructose fruit sugar.
    So I have not been able to eat any fruit or vegetables my whole life.
    I am now 63. Able to walk up mountains, and nearly keep up with a group of 30 year olds over an assault course! I am still fit enough to join the British army. I do not work out or exercise at all.
    My blood pressure is fine and my cholesterol level is medium (3)
    I eat only meat, cheese, sugar free bread, rice and pasta. Occasionally I will eat potato chips and green leaves of cabbage spinach floppy lettice and watercress. However I also eat a lot of herbs and whole seeds of spices. Such as fennel, coriander, celery seeds etc etc.
    Not having been diagnosed until I was in my mid 20’s and not receiving any worthwhile dietary advice ever from so called professional dietitians. I finally worked out what I could and could not safely eat only about 15 years ago. I recently had an MRI and ultrasound scan of my liver. We were expecting considerable damage from the decades of poor diet. My liver is enlarged about 100mm wider than it should be however there was no sign of damage or residual fatty deposits. The world expert on this condition Professor T Cox of Addenbrooks hospital Cambridge was amazed. He was expecting substantial damage as he had seen in other patents. I do have to eat probiotic yogurt every day and supplement my dietary fibre intake with none digestible fibre. I am now setting up a support group to help parents of HFI children and anyone diagnosed with the same genetic abnormality. I have linked all the English speaking social media support pages to this lecture. It is a really important source of information.

  • At 18:30 he explains that eating fibre prevents weight loss.
    Later he explains that fibre is good for gut microbes and gut microbes are good for weight loss.

  • What an excellent talk. Excited to apply this to my life and diet, and potentially look towards getting a microbiome analysis post dietary corrections!!

  • This video was stuck in my “watch later” playlist for too long! Great talk and certainly seems like a promising field.
    Anyone read the book and recommend it??

  • If he addressed this I apologize in advance as I must have missed it, but how does the manner in which the foods are prepared affect the microbe profile? Are we defeating the purpose of diversifying if we boil or bake the sources?

  • Great presentation. Look forward to further research into this topic. Note: I think Dr. Spector misspoke at 19:00, when he says, “…those who had high fiber diets lost less weight…” Someone earlier commented, “When was this from?”, stating that “this advice is from 15-20 years ago”. Actually, there was “talk” about one’s biome being affected by diet, medications, etc., but there was no way to meaningfully research it,…until the development and refinement of high through-put DNA sequencing. Up until about ten years ago, it would have been nearly impossible and prohibitively expensive to accurately identify (i.e., determine the exact DNA sequences) of the literally thousands of separate species of bacteria and archaea in the gut biome. Only after this technology was developed was it possible to accurately assess and derive causal links between the gut biome, (specific spectra of thousands of species of microbes), and various medical disorders and doing this comparing the biomes of thousands of different people. https://en.wikipedia.org/wiki/DNA_sequencing

  • Fat gutted people were on high fibre but slimmer people were on low fibre? And then the more they increased their fibre intake the more weight they lost?? Would help if this talk actually made sense!!

  • I am a retired physician studying Whole Food Plant Based nutrition where the amount of prebiotic fiber is pivotal for the bugs. Wonderful presentation, indeed a timely insight to many recent publications but with personnel (n=1), clinical and research data. The ‘soil food web’ is yielding similar recognition as to soil health. New vistas! Thanks.