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The sense of dietary fat food intake and body weight regulation /

by Kamphuis, Marleen Maria

Abstract (Summary)
The objective was to study the effect of 6-n-propylthiouracyl (PROP) taster status on macronutrient selection. Thirteen PROP non-tasters and 23 PROP tasters were offered 3 ad Mvfum lunches in at random order; a high fat (HF; CHO/P/F: 30/10/60), a high carbohydrate (HCHO; 80/10/10) and a mixed lunch consisting of products of the HF and HCHO lunch. PROP tasters compared to PROP non-tasters ate relatively more fat (47±9 vs. 38±10 energy%, p < 0.05) and less carbohydrate (45±9 vs. 53±10 energy%, p < 0.05) from the MIX lunch. When dividing PROP tasters into supertasters and medium tasters, the same relation between PROP taster status and macronutrient selection was observed (p < 0.05). The energy density of the food consumed was higher for PROP tasters than for PROP non-tasters (p < 0.05). Protein, food (g) and energy (kJ) intake, appetite and hedonic value were not different between PROP tasters and PROP nontasters. At the HCHO as well as HF lunch, no differences with respect to macronutrient selection, food and energy intake, appetite levels and hedonic value between PROP tasters and PROP non-tasters were observed. However, at the HF lunch energy density of the food consumed was higher for PROP tasters than for PROP non-tasters, but this effect was not observed during the HCHO lunch. Hunger and satiety scores did not differ between PROP tasters and PROP non-tasters. The hedonic value was higher for the MIX lunch compared to the HCHO and HF lunch for PROP tasters as well as for PROP non-tasters In conclusion, PROP tasters ingest more of the high-fat foods than of the highcarbohydrate foods from a mixed lunch compared to PROP non-tasters.
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Source Type:Master's Thesis

Keywords:lichaamsgewicht vetten voedingsgewoonten

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