Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. Using carefully designed behavioral paradigms, it explains how gustatory, textural, and olfactory information contributes to fat detection. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture.

This readily accessible work also discusses:

• The importance of dietary fats for living organisms
• Factors contributing to fat preference, including palatability
• Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption
• Potential therapeutic targets for fat intake control
• Genetic components of human fat preference
• Neurological disorders and essential fatty acids

Contents

• Series Preface
• Foreword
• Preface
• Editors
• Contributors
• Part I. Importance of Dietary Fat
  • 1. Evolutionary Perspectives on Fat Ingestion and Metabolism in Humans
    William R. Leonard, J. Josh Snodgrass, and Marcia L. Robertson.
    • 1.1 INTRODUCTION
    • 1.2 COMPARATIVE PERSPECTIVES ON PRIMATE DIETARY QUALITY
    • 1.3 EVOLUTIONARY TRENDS IN DIET, BRAIN SIZE, AND BODY SIZE
    • 1.4 BRAIN METABOLISM AND HUMAN BODY COMPOSITION: THE IMPORTANCE OF FAT
    • 1.5 CONCLUSIONS
    • REFERENCES
  • 2. Pathophysiology and Evolutionary Aspects of Dietary Fats and Long-Chain Polyunsaturated Fatty Acids across the Life Cycle
    Frits A.J. Muskiet.
    • 2.1 INTRODUCTION
    • 2.2 OUR CHANGING DIET FROM AN EVOLUTIONARY PERSPECTIVE
    • 2.3 IMPORTANCE OF EARLY DIET: THE THRIFTY PHENOTYPE
    • 2.4 POSTNATAL NUTRITION WITH SPECIAL REFERENCE TO FAT
    • 2.5 LCPUFA IN HEALTH AND DISEASE
    • 2.6 CONCLUSIONS
    • ABBREVIATIONS
    • REFERENCES
• Part II. Taste of Fat: From Detection to Behavior
  • 3. Gustatory Mechanisms for Fat Detection
    Timothy A. Gilbertson, Tian Yu, and Bhavik P. Shah.
    • 3.1 INTRODUCTION
    • 3.2 FAT TASTE TRANSDUCTION
    • 3.3 FAT TASTE, DRK CHANNELS, AND OBESITY
    • 3.4 OTHER FATTY ACID RECEPTORS
    • 3.5 FAT TASTE TRANSDUCTION: A UNIFYING MODEL
    • REFERENCES
  • 4. Role of the Gustatory System in Fatty Acid Detection in Rats
    David W. Pittman.
    • 4.1 INTRODUCTION
    • 4.2 INNATE PREFERENCE FOR DIETARY FAT AND FATTY ACIDS
    • 4.3 FATTY ACID DETECTION BY RATS
    • 4.4 GUSTATORY CHEMORECEPTION OF FATTY ACIDS
    • 4.5 SUMMARY AND CONCLUSIONS
    • REFERENCES
  • 5. Peripheral Gustatory Processing of Free Fatty Acids
    Jennifer M. Stratford and Robert J. Contreras.
    • 5.1 INTRODUCTION
    • 5.2 INTRODUCTION TO FREE FATTY ACIDS
    • 5.3 LINOLEIC ACID AS A TASTE
    • 5.4 OVERVIEW OF PERIPHERAL GUSTATORY NERVES
    • 5.5 ROLE OF SALIVA IN LA DETECTION
    • 5.6 LINOLEIC ACID-TASTE MIXTURES
    • 5.7 PROPOSED INTRACELLULAR MECHANISMS: A DUAL PROCESSING THEORY
    • 5.8 SEX DIFFERENCES IN TASTE RESPONSES TO LINOLEIC ACID
    • 5.9 CONCLUSIONS AND WHAT THE FUTURE HOLDS
    • REFERENCES
  • 6. Orosensory Factors in Fat Detection
    James C. Smith.
    • 6.1 INTRODUCTION
    • 6.2 METHODS FOR MEASURING TASTE PREFERENCE AND PERCEPTION
    • 6.3 EXPERIMENTAL EVIDENCE SUPPORTING OROSENSORY FACTORS IN FAT DETECTION
    • 6.4 CONCLUDING REMARKS
    • REFERENCES
  • 7. Fat Taste in Humans: Is It a Primary?
    Richard D. Mattes.
    • 7.1 TASTE PRIMARIES
    • 7.2 FAT TASTE TRANSDUCTION
    • 7.3 FAT TASTE IN ANIMAL MODELS
    • 7.4 FAT TASTE IN HUMANS
    • 7.5 SUMMARY AND FUTURE DIRECTIONS
    • REFERENCES
• Part III. Neural Representations of Dietary Fat Stimuli
  • 8. Neural Representation of Fat Texture in the Mouth
    Edmund T. Rolls.
    • 8.1 SUMMARY
    • 8.2 INTRODUCTION
    • 8.3 TASTE PROCESSING IN THE PRIMATE BRAIN
    • 8.4 THE REPRESENTATION OF FLAVOR: CONVERGENCE OF OLFACTORY AND TASTE INPUTS
    • 8.5 THE REPRESENTATION OF THE PLEASANTNESS OF ODOR IN THE BRAIN: OLFACTORY AND VISUAL SENSORY-SPECIFIC SATIETY, THEIR REPRESENTATION IN THE PRIMATE ORBITOFRONTAL CORTEX, AND THE ROLE OF SENSORY-SPECIFIC SATIETY IN APPETITE
    • 8.6 THE RESPONSES OF ORBITOFRONTAL CORTEX TASTE AND OLFACTORY NEURONS TO THE SIGHT, TEXTURE, AND TEMPERATURE OF FOOD
    • 8.7 THE MOUTH FEEL OF FAT: ORBITOFRONTAL CORTEX, PRIMARY TASTE CORTEX, AND AMYGDALA
    • 8.8 ACTIVATION OF THE HUMAN BRAIN BY ORAL SIGNALS, INCLUDING FAT TEXTURE
    • 8.9 CONCLUSIONS
    • REFERENCES
  • 9. Advantageous Object Recognition for High-Fat Food Images
    Ulrike Toepel, Jean-François Knebel, Julie Hudry, Johannes le Coutre, and Micah M. Murray.
    • 9.1 INTRODUCTION
    • 9.2 EXPERIMENTAL PROCEDURES
    • 9.3 DIFFERENTIAL RESPONSES TO FOOD IMAGES OCCUR IN TWO PHASES
    • 9.4 A REGION WITHIN THE RIGHT EXTRASTRIATE VISUAL CORTEX IS MORE RESPONSIVE TO HI-FAT FOOD IMAGES DURING INITIAL CATEGORIZATION
    • 9.5 SUMMARY AND CONCLUSION
    • REFERENCES
• Part IV. Sensory Appeal of the Fat-Rich Diet
  • 10. Preference for High-Fat Food in Animals
    Yasuko Manabe, Shigenobu Matsumura, and Tohru Fushiki.
    • 10.1 INTRODUCTION
    • 10.2 POSSIBLE FACTORS INVOLVED IN THE HIGH PALATABILITY OF FAT
    • 10.3 BEHAVIORS DRIVEN BY THE HIGH PALATABILITY OF DIETARY FAT AND FATTY ACIDS
    • 10.4 REWARDING EFFECT OF DIETARY FAT: CENTRAL MECHANISMS
    • 10.5 CONCLUSION
    • REFERENCES
  • 11. Human Perceptions and Preferences for Fat-Rich Foods
    Adam Drewnowski and Eva Almiron-Roig.
    • 11.1 INTRODUCTION
    • 11.2 PERCEPTION OF FAT-RICH FOODS: TASTE, OLFACTION, AND TEXTURE
    • 11.3 INTERACTIONS BETWEEN FAT, SUGAR, AND SALT
    • 11.4 MECHANISMS UNDERLYING PREFERENCES FOR FAT: PALATABILITY OR SATIETY?
    • 11.5 FAT PREFERENCES AND AVERSIONS IN EATING DISORDERS, STRESS, AND OVERWEIGHT
    • 11.6 CONCLUDING REMARKS
    • REFERENCES
• Part V. Control of Food Intake as a Function of Fat
  • 12. Oral and Postoral Determinants of Dietary Fat Appetite
    Karen Ackroff and Anthony Sclafani.
    • 12.1 INTRODUCTION
    • 12.2 OROSENSORY FACTORS
    • 12.3 POSTORAL FACTORS
    • 12.4 HUMAN STUDIES
    • 12.5 CONCLUSIONS
    • REFERENCES
  • 13. Control of Fat Intake by Striatal Opioids
    Brian A. Baldo, Wayne E. Pratt, and Ann E. Kelley.
    • 13.1 INTRODUCTION
    • 13.2 MODULATION OF FOOD INTAKE BY STRIATAL OPIOID PEPTIDES: SPECIFICITY FOR HIGHLY PREFERRED MACRONUTRIENTS AND TASTANTS
    • 13.3 EVIDENCE THAT INTRA-ACB OPIOID TRANSMISSION MODULATES THE REWARDING PROPERTIES OF FEEDING
    • 13.4 FUNCTIONAL CHANGES IN STRIATAL EXPRESSION OF OPIOID PEPTIDE GENES: RELATIONSHIP TO FOOD MOTIVATION
    • 13.5 STRIATAL CHOLINERGIC INTERNEURONS: KEY REGULATORS OF FEEDING AND OPIOID EXPRESSION
    • 13.6 A POSSIBLE HYPOTHALAMIC–THALAMIC–STRIATAL LINK
    • 13.7 SUMMARY, CONCLUSIONS, AND FUTURE DIRECTIONS
    • REFERENCES
  • 14. Fat-Rich Food Palatability and Appetite Regulation
    Charlotte Erlanson-Albertsson.
    • 14.1 INTRODUCTION
    • 14.2 DIETARY FAT IS LINKED WITH HYPERPHAGIA
    • 14.3 IMPORTANCE OF THE TYPE OF FAT
    • 14.4 DIFFERENTIAL EXPRESSION OF APPETITE REGULATING PEPTIDES BY DIETARY FAT TYPES
    • 14.5 SECRETION OF INTESTINAL HORMONES
    • 14.6 TRANS-FATTY ACIDS AFFECT FEEDING
    • 14.7 ENDOCANNABINOIDS PROMOTE OBESITY AFTER HIGH-FAT FEEDING
    • 14.8 ENDOCANNABINOIDS ARE ELEVATED IN OBESE SUBJECTS
    • 14.9 PALATABILITY-INDUCED FAT FEEDING
    • 14.10 CONTROL OF ENERGY EXPENDITURE THROUGH THERMOGENESIS
    • 14.11 PEPTIDES INVOLVED IN THE REGULATION OF FAT INTAKE
    • 14.12 STRATEGIES TO PROMOTE THE CONTROL OF FAT INTAKE
    • REFERENCES
  • 15. Fats and Satiety
    Rania Abou Samra.
    • 15.1 INTRODUCTION
    • 15.2 DIETARY FATS AND SATIETY: FAT STRUCTURE
    • 15.3 FAT IN RELATION TO OTHER MACRONUTRIENTS AND SATIETY
    • 15.4 FACTORS BEHIND THE IMPACT OF FAT ON SATIETY
    • 15.5 CONCLUSION
    • REFERENCES
• Part VI. Genetic Factors Influencing Fat Preference and Metabolism
  • 16. Heritable Variation in Fat Preference
    Danielle R. Reed.
    • 16.1 INTRODUCTION
    • 16.2 FAT AS A TASTE QUALITY
    • 16.3 ANIMAL MODELS OF FAT PREFERENCE
    • 16.4 HUMAN FAT PREFERENCE
    • 16.5 METHODS OF MEASURING FAT PREFERENCE
    • 16.6 FAT PREFERENCE AS A HERITABLE HUMAN TRAIT
    • 16.7 GENETIC COMPONENT TO HUMAN FAT PREFERENCE
    • 16.8 A NEW LOOK AT TWIN STUDIES OF HERITABILITY
    • 16.9 FAMILY SIMILARITY AND HERITABILITY OF FAT PREFERENCE
    • 16.10 HERITABILITY OF PREFERENCE FOR SPECIFIC FOODS OR TYPES OF FOOD
    • 16.11 ASSOCIATION AND LINKAGE STUDIES OF FAT PREFERENCE
    • 16.12 GENOME-WIDE ASSOCIATION AND FAT PREFERENCE
    • 16.13 SUMMARY AND CONCLUSIONS
    • REFERENCES
  • 17. Dietary, Physiological, and Genetic Impacts on Postprandial Lipid Metabolism
    José Lopez-Miranda and Carmen Marin.
    • 17.1 INTRODUCTION
    • 17.2 METABOLISM OF POSTPRANDIAL TRIACYLGLYCEROL-RICH LIPOPROTEINS
    • 17.3 EXPERIMENTAL EVIDENCE LINKING POSTPRANDIAL LIPEMIA WITH ATHEROSCLEROSIS
    • 17.4 FACTORS AFFECTING THE POSTPRANDIAL RESPONSE
    • 17.5 CONCLUSIONS
    • ABBREVIATIONS
    • REFERENCES
• Part VII. Lipids and Disease
  • 18. Control of Fatty Acid Intake and the Role of Essential Fatty Acids in Cognitive Function and Neurological Disorders
    Kiran S. Panickar and Sam J. Bhathena.
    • 18.1 INTRODUCTION
    • 18.2 NEURAL AND HORMONAL REGULATION OF FATTY ACIDS
    • 18.3 ROLE OF FATTY ACIDS IN COGNITION
    • 18.4 FATTY ACIDS IN NEUROLOGICAL DISORDERS
    • 18.5 SUMMARY AND PERSPECTIVES
    • ABBREVIATIONS
    • REFERENCES
  • 19. What Is the Link between Docosahexaenoic Acid, Cognitive Impairment, and Alzheimer’s Disease in the Elderly?
    Michel E. Bégin, Mélanie Plourde, Fabien Pifferi, and Stephen C. Cunnane.
    • 19.1 INTRODUCTION
    • 19.2 DEFINITIONS AND CLASSIFICATION
    • 19.3 EPIDEMIOLOGICAL EVIDENCE ON THE ASSOCIATION OF FISH AND ω3 PUFA INTAKES WITH COGNITIVE IMPAIRMENT AND DEMENTIA
    • 19.4 BIOLOGICAL DATA: THE BLOOD DHA CONNECTION TO COGNITIVE DECLINE
    • 19.5 BIOLOGICAL DATA: THE BRAIN DHA CONNECTION TO ALZHEIMER’S DISEASE
    • 19.6 EFFICACY OF DHA TREATMENT OF ALZHEIMER’S DISEASE
    • 19.7 WHY ARE BLOOD AND BRAIN DHA DATA DISCONNECTED FROM FISH INTAKE DATA?
    • 19.8 LIMITATIONS OF STUDIES
    • 19.9 FUTURE RESEARCH DIRECTIONS
    • 19.10 CONCLUSION
    • ABBREVIATIONS
    • REFERENCES
  • 20. Hypothalamic Fatty Acid Sensing in the Normal and Disease States
    Madhu Chari, Carol K.L. Lam, and Tony K.T. Lam.
    • 20.1 INTRODUCTION
    • 20.2 HYPOTHALAMUS AND HOMEOSTASIS
    • 20.3 HYPOTHALAMIC FATTY ACID METABOLISM AND HOMEOSTASIS
    • 20.4 FATTY ACID BIOSYNTHESIS—GENERATING THE LCFA-COA SURFEIT SIGNAL
    • 20.5 HYPOTHALAMIC SENSING MECHANISMS—IMPLICATIONS FOR DISEASE
    • 20.6 CONCLUDING REMARKS
    • REFERENCES
  • 21. Dietary Fat and Carbohydrate Composition: Metabolic Disease
    Marc A. Brown, Len H. Storlien, Xu-Feng Huang, Linda C. Tapsell, Paul L. Else, Janine A. Higgins, and Ian L. Brown.
    • 21.1 INTRODUCTION
    • 21.2 DIETARY FAT AS A PROPORTION OF CALORIES
    • 21.3 CARBOHYDRATES AND LIPID BALANCE
    • 21.4 INTERACTION BETWEEN DIETARY FAT AND CARBOHYDRATE SUBTYPES
    • 21.5 CONCLUSION
    • REFERENCES
  • 22. Food Intake and Obesity: The Case of Fat
    Jennifer T. Smilowitz, J. Bruce German, and Angela M. Zivkovic.
    • 22.1 INTRODUCTION
    • 22.2 FAT METABOLISM
    • 22.3 FAT AND DIET
    • 22.4 CONCLUSIONS
    • ABBREVIATIONS
    • REFERENCES

Series editors: Sidney A Simon and Miguel AL Nicolelis

This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint.