In the modern era, the abundance and accessibility of food have disrupted the ancestral mechanisms of food-seeking behavior and reward. Contemporary dietary choices are heavily influenced by sensory factors, particularly the texture and palatability of food, often favoring calorie-dense, lipid-rich options. However, this shift in dietary patterns, if unbalanced, increases the risk of weight gain and chronic inflammation. Our study investigated the relationship between lipid preference and inflammatory status using Wistar rats. The findings reveal a pronounced preference for sweet and fatty tastes, with the rats being 3.87 times more attracted to sweet flavors and 5.20 times more to fatty acids (linoleic acid) compared to water. Conversely, bitter and salty flavors elicited a rejection of 81% and 76%, respectively. Plasma analyses demonstrated elevated levels of triglycerides and markers of hepatic metabolism following a three-week diet rich in fatty acids. Interestingly, while CRP levels remained unchanged, a significant decrease in IL-10, a regulatory cytokine, was observed, suggesting impaired anti-inflammatory regulation. These results indicate that Wistar rats exhibit a strong inclination toward energy-dense flavors, which, when consumed excessively, modulate hematological, lipidic, hepatic, and immune parameters. Such dietary patterns may predispose individuals to inflammatory states and metabolic disorders, including diabetes and dyslipidemia. This study underscores the critical role of food preference in influencing metabolic and inflammatory markers, providing valuable insights into the interplay between diet and health.
