A surprising new genetic study shows that some people with naturally high levels of HDL cholesterol—the supposedly good kind of cholesterol—are at increased risk of a heart attack. Doctors are now further questioning the use of drugs to boost HDL levels while looking to new therapies to reduce heart risk.
For the people with this genetic defect, HDL (“good”) cholesterol is not good because the defect destroys their liver’s ability to absorb fat brought to it by HDL. In normal people, HDL still correlates with lower risk of heart disease.
There are five acknowledged tastes: sweet, sour, bitter, salty, and (slightly more controversially) umami. For awhile now, researchers have suggested the existence of a sixth taste: fat. Now, a new study has researchers saying they may have finally isolated it—and they’ve given it a name: oleogustus.
Fat seems like a broad term to me. Pig fat (lard) has a vastly different taste than butter (milk fat), and both are different than olive oil (plant fat). All have very distinct tastes. Does oleogustus encompass all of those? Do all fats have that exact thing in them?