Despite a long history of recommendations to moderate fat intake and a widespread recognition this action may be beneficial by the public, little reduction in fat consumption has been achieved. This suggests the influence of strong forces opposing such a change. Human feeding and metabolic studies in our laboratory are characterizing the contributions of cognitive and sensory factors to fat intake. Recently we have demonstrated that oral perception of dietary fats alters their metabolism. The mechanism of this effect and its nutritional implications for people consuming products that mimic the sensory properties of fats with reduced levels of the macronutrient are currently under study.
Alcohol contributes energy to the diet and influences the metabolism of other dietary constituents.
It has both adverse and health promoting effects. To account for this paradox, we are currently evaluating the effects of ethanol ingestion on energy expenditure, body composition and dietary habits. An improved understanding of the energetics of alcohol intake should provide insights on its appropriate role in diets of the general and various clinical populations. Further, the association between gustatory anatomy, genetics and sensory responsiveness to dietary fats is under investigation. Hunger and satiety are purported to be physiological cues that regulate feeding behavior.