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Lipids and obesity: Also a matter of taste?

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Abstract

Obesity is undoubtedly one of the major public health challenges worldwide because of its rapid progression and deleterious effects of associated diseases. The easier access to tasty and energy-dense foods is thought to greatly contribute to this epidemic. Studies also report that obese subjects and animals (rats and mice) preferentially consume foods rich in fat when they can choose. The origin of this eating behavior remains elusive. Over the last decade, the existence of a taste of fat, besides textural and olfactory cues, was supported by a growing number of studies. The existence of a sixth taste modality devoted to the detection/perception of dietary lipids might offer additive information on the quality of food. While the sense of taste is recognized to be a driving-force guiding food choice, interest in the putative relationships between lipids, gustation and obesity is only now emerging. This mini-review will attempt to summarize our current knowledge on this new field of research.

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Abbreviations

AFC:

Alternative ascending force-choice

Amy:

Amygdala

CT:

Chorda tympani nerve

DA:

Dopamine

D2R:

Dopamine receptor

DIO:

Diet-induced obesity

FFA:

Free fatty acids

FFAR4:

Free fatty acid receptor 4

fMRI:

Functional MRI, magnetic resonance imaging

Fop:

Frontal operculum

GL:

Glossopharyngeal nerve

GLP-1:

Glucagon-like peptide 1

GPCR:

G protein-coupled receptor

HFD:

High fat diet

Hippo:

Hippocampus

LCFA:

Long-chain fatty acid

LPS:

Lipopolysaccharides

MOR:

μ-opoid receptor

NAc:

Nucleus accumbens

NTS:

Nucleus of tractus solitarius

ObRb:

Leptin receptor

OFC:

Orbito-frontal cortex

PET:

Positron emission tomography

PGC:

Primary gustatory cortex

RYGB:

Roux-en-Y gastric bypass

SGC:

Secondary gustatory cortex

TG:

Triglycerides

TLR:

Toll-like receptors

TBC:

Taste bud cells

TRC:

Taste-receptor cells

VTA:

Ventral tegmental area.

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Authors and Affiliations

  1. UMR 866 Lipides/Nutrition/Cancer, AgroSup Dijon/INSERM/Univ Bourgogne-Franche Comté, Dijon, France

    Philippe Besnard

  2. Physiologie de la Nutrition & Toxicologie (NUTox), 1 Esplanade Erasme, 21000, Dijon, France

    Philippe Besnard

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  1. Philippe Besnard
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Correspondence to Philippe Besnard.

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The author’s research was supported by the Agence Nationale de la Recherche Grants ANR-12-BSV1–0027-01, SensoFAT2 project (to PB), and ANR-11-LABX-0021-LipSTIC (to Laurent Lagrost).

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The author has nothing to disclose.

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Besnard, P. Lipids and obesity: Also a matter of taste?. Rev Endocr Metab Disord 17, 159–170 (2016). https://doi.org/10.1007/s11154-016-9355-2

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