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Taste Perception: An Examination of Fat Preference, Sensory Specific Satiety, and the Function of Eating Among Moderately Obese and Normal Weight Women

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Uniformed Services University Of The Health Sciences Bethesda United States

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Twenty-seven obese OB and sixteen age- and ethnicity matched normal weight NW women were compared on fat preference, functional aspects of food, and sensory specific satiety SSS. All women rated the hedonic qualities off high fat pudding more positively than the low fat pudding. Eating served different functions for OB and NW women. OB rated feeling full and removing hunger as more important reasons to eat breakfast, lunch, and dinner than did NW. The importance of taste did not differentiate the groups. Different trends in SSS were seen between NW and OB women, including faster and more dramatic habituation to sweet tastes among the OB. Some key aspects of taste perception differed between OB and NW women, but other aspects commonly thought to differ, such as fat preference, did not differentiate these groups. Future research should examine the function that eating in general, and taste in particular, play inthe development and maintenance of healthy weight status and obesity.

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