An increase in visceral fat is associated with a decrease in the taste and olfactory capacity
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Otros documentos de la autoría: Fernández García, José Carlos; Alcaide Torres, Juan; Santiago-Fernández, Concepción; Roca-Rodriguez, M.M.; Agüera, Zaida; Baños, Rosa Maria; Botella, Cristina; De la Torre, Rafael; Fernández-Real, José Manuel; Fruhbeck, Gema; Gómez Ambrosi, Javier; Jiménez-Murcia, Susana; Menchon, José Manuel; Casanueva, Felipe F.; Fernández Aranda, Fernando; Tinahones Madueño, Francisco Javier; Garrido-Sánchez, Lourdes
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Título
An increase in visceral fat is associated with a decrease in the taste and olfactory capacityAutoría
Otras autorías
Abe, KeikoFecha de publicación
2017Editor
Public Library of ScienceISSN
1932-6203Cita bibliográfica
Fernandez-Garcia JC, Alcaide J, SantiagoFernandez C, Roca-Rodriguez M., Aguera Z, Baños R, et al. (2017) An increase in visceral fat is associated with a decrease in the taste and olfactory capacity. PLoS ONE 12(2): e0171204. doi:10.1371/journal.pone.0171204Tipo de documento
info:eu-repo/semantics/articleVersión de la editorial
http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0171204Versión
info:eu-repo/semantics/publishedVersionResumen
Introduction
Sensory factors may play an important role in the determination of appetite and food choices.
Also, some adipokines may alter or predict the perception and pleasantness of specific
odors. We aimed to ... [+]
Introduction
Sensory factors may play an important role in the determination of appetite and food choices.
Also, some adipokines may alter or predict the perception and pleasantness of specific
odors. We aimed to analyze differences in smell–taste capacity between females with different
weights and relate them with fat and fat-free mass, visceral fat, and several adipokines.
Materials and methods
179 females with different weights (from low weight to morbid obesity) were studied. We
analyzed the relation between fat, fat-free mass, visceral fat (indirectly estimated by bioelectrical
impedance analysis with visceral fat rating (VFR)), leptin, adiponectin and visfatin. The
smell and taste assessments were performed through the "Sniffin’ Sticks" and "Taste Strips"
respectively.
Results
We found a lower score in the measurement of smell (TDI-score (Threshold, Discrimination
and Identification)) in obese subjects. All the olfactory functions measured, such as threshold,
discrimination, identification and the TDI-score, correlated negatively with age, body mass index (BMI), leptin, fat mass, fat-free mass and VFR. In a multiple linear regression
model, VFR mainly predicted the TDI-score. With regard to the taste function measurements,
the normal weight subjects showed a higher score of taste functions. However a tendency
to decrease was observed in the groups with greater or lesser BMI. In a multiple
linear regression model VFR and age mainly predicted the total taste scores.
Discussion
We show for the first time that a reverse relationship exists between visceral fat and sensory
signals, such as smell and taste, across a population with different body weight conditions. [-]
Publicado en
PLoS ONE 12(3): e0173588Derechos de acceso
info:eu-repo/semantics/openAccess
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