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Montmayeur JP, le Coutre J, editors. Fat Detection: Taste, Texture, and Post Ingestive Effects. Boca Raton (FL): CRC Press/Taylor & Francis; 2010.

Cover of Fat Detection

Fat Detection: Taste, Texture, and Post Ingestive Effects.

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Foreword

Fat—a word that strikes emotions in all of us. Being initially associated with healthy and nutritious food attributes after World War II the connotation changed toward a more negative one over the past few decades. It goes without saying that fat—used as an adjective—for example to describe bodily appearance is close to being politically incorrect.

At the same time impressive insights accumulated on the role of fat in health and nutrition. We understand the metabolic breakdown of fat in our bodies as well as the synthesis and its storage in adipocytes. The role of triglycerides in diabetes and cardiovascular disease is undisputed and obviously the global obesity epidemic is firmly linked to food intake and fat.

With the above in mind it is surprising to realize that one aspect of fat never has been addressed in a comprehensive way—I am talking about the perception, taste, and smell of dietary fat.

In the present book Fat Detection: Taste, Texture, and Post Ingestive Effects, edited by Jean-Pierre Montmayeur and Johannes le Coutre, a superb collection of contributions has been compiled by the pre-eminent authors in the field to address this topic.

I leave it up to the readers to discover the exciting evolutionary role of fat intake and to learn how the detection of fat can be monitored from the tongue to the brain and subsequently how we develop a clear preference for fat—and sometimes also an aversion.

The important contribution of this book is the demystification of fat from being the culprit in today’s nutrition toward a positioning of “good fat” as an essential building block of food to deliver enhanced development and performance as well as a desirable impact on the prevention of disease.

For the educated amateur scientist with an interest in the principles of sensory physiology and nutrition the book offers a comprehensible introduction to the field. For the established expert it provides a balanced overview of the latest developments in the field.

I am convinced this book will make its contribution toward a more educated but also toward a more relaxed way of interacting with fat so that we can go to a good restaurant and consume our fried eggplants, risotto, fish, and dessert knowing that enjoyable and good food does have a positive impact on our health.

Günter Blobel

John D. Rockefeller, Jr. Professor

Investigator, HHMI Laboratory of Cell Biology

The Rockefeller University, New York

Copyright © 2010, Taylor & Francis Group, LLC.
Bookshelf ID: NBK53533

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