Changes in oral sensitivity to oleic acid following dietary modification.

INTERVENTION: Consumption of a high‐fat (>45%) and low‐fat (<20%) diet both over a 4 week period, with a compulsory 2 week wash‐out period in between. Specific high‐fat foods, including butter, baked goods, dressing, cheese, chocolate and full‐fat diary were delivered to all subjects during the high‐fat intervention. Fat intakes (in grams per day) were calculated from Energy Requirements based on age, height, weight, gender and Physical Activity Level (PAL) to constitute 45% total energy intake. For the low‐fat diet, subjects were advised by a Nutritionist which foods they were not allowed to consumed including all discretionary fats (oils, lard, butter), full‐fat dairy, baked goods, high‐fat meats (duck, salami) and what foods they should eat when dining out, i.e., tomato based pasta dishes, or lean meats (chicken / fish). To ensure compliance, weekly diet records were collected from all subjects, whom were informed over how to correctly fill in a diet record by a Nutritionist. Foods were delivered to subjects on a weekly basis, and this is when diet records were also collected. CONDITION: Taste sensitivity PRIMARY OUTCOME: Changes in taste sensitivity to oleic acid, a common fatty acid in the food supply, via the measurment of taste thresholds SECONDARY OUTCOME: Changes in diet, i.e., a reduction in fat consumption on the low fat diet, and an increase in fat consumption on the high fat diet, in both absolute (g) and relative (% total energy) terms. All food records were entered into FOODWORKS and analysed using the AUSNUT 2007 database for foods, brands and supplements. Changes in dietary intake were measured as changes from baseline (that is before the intervention began). Changes in fat perception, that is the ability to detect differing concentrations of oil (0, 2, 6 and 10%) in a food matrix (custard). INCLUSION CRITERIA: Non‐smoker, unrestrained eater (as defined by use of the 3 factor eating questionnaire), healthy (free of ill health complications), not on a specific dietary regime (vegan, low‐fat, diabetic ect)