This subproject is one of many research subprojects utilizing theresources provided by a Center grant funded by NIH/NCRR. The subproject andinvestigator (PI) may have received primary funding from another NIH source,and thus could be represented in other CRISP entries. The institution listed isfor the Center, which is not necessarily the institution for the investigator.Recent scientific data suggest that the taste of fat alone can cause the intestine to release fats into the blood stream--this occurs even if none of the fats that were tasted were actually swallowed and absorbed. The question then arises, where does the fat found in the blood come from? The proposed project will use a technique of feeding labeled markers of fats (stable, non-radioactive isotopes) to human subjects. These markers of fat are given twice: The first time they are mixed in with an evening meal consumed the night before the taste test. The second time, the markers of fat are given the next morning, right before a taste test which requires subjects to put a bit of cream cheese in their mouth, chew it for 10 seconds and then spit the sample out. Blood is drawn during the taste test to look for the two fat markers. The project's goal is to use these markers, and an oral taste test with fat to test that hypothesis that the early peak occurs immediately (~15 minutes) after tasting fat actually represents fat released from the intestine that had been eaten the night before the test. This project will study basic intestinal physiology to understand the control of blood fat concentrations.
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