New research shows some people can detect a range of fatty acids in foods, report UTMB’s Norbert Herzog and David Niesel in this week’s installment of Medical Discovery News. “Traditionally there have been just four types of taste receptors: sweet, salty, sour and bitter. There is a fifth type called umami, Japanese for ‘yummy,’ which recognizes savory, protein-rich foods. Now, in this latest study, scientists set out to determine if oral sensitivity to fat played any role on fat intake, fat perception and body mass index. … What researchers learned in the study is that the threshold for detecting fats varied from person to person. More interestingly, there was a relationship with someone’s sensitivity to fatty acids and their BMI. Being hypersensitive to fat content correlated with healthy weights and a better diet, while those less able to detect fat were generally heavier and consumed more fat.” MDN airs locally at 10 a.m. Saturday on KUHF.