Oral sensitivity to oleic acid and food behaviors in athletes

International audienceThe purpose of this study was to test the hypothesis that fat oral-intensity perception may be associated with level of physical activity, food preferences and consumption of fat-rich foods. METHODS: 52 top athletes from different discipline (weightlifting, kayaking, athletics…) of both sexes (27 male, 25 female) underwent anthropometric measurement, assessment of body composition, and completed a 4-day diet record and physical activity diary. In addition, they were screened for oral sensitivity to oleic acid (0.375 mM, 0.75mM, 1.5mM, 3mM, 6mM, 12mM) using triplicate sensory evaluations for each concentration. According to the threshold of fat perception, subjects were allocated to three groups G1 (0.375mM-3mM), G2 (6mM-12mM), G3> (12mM). Further, food habits and behaviors (food habits and behaviors questionnaire) were also established. RESULTS: Male athletes; BMI, 25,3±4,4kg/m², age, 18,88±1,53 years, BF%, 12,52±9,2, TEE, 3763,1±460 kcal . Female athletes; BMI, 24,17±4,54 kg/m², age, 16,11±1,93 years, BF% 21,70±7,4, TEE, 3106±310,05 cal. 85%. (n = 44) of subjects were classified as hyposensitive and nonsensitive (G2, G3). These subjects differed from those who were classified as hypersensitive (G1). Hyposensitive and nonsensitive subjects have a higher training volume, and total energy expenditure. They consumed significantly more energy, fat, saturated fat, fatty foods, , compared to hypersensitive subjects (all P < 0.05). CONCLUSION: An inability to perceive low concentrations of fatty acids in foods was associated with higher training volume and greater consumption of fatty foods. Our results suggest the probability of criminalization of physical activity in the regulation of orosensory fat taste perception and therefore fat intake