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

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