This may help:
https://www.fabresearch.org/viewItem.php?id=11709The study highlighted in this article appears to show that participants became more sensitive to the taste of fat in as little as four weeks, and the figure would suggest that the increased sensitivity begins to happen almost immediately.
Interestingly, in the low-fat diet group, participants also lost weight and BMI, despite being told to try to maintain the weight they were at when they began the study. Thus, just as we have learned from Dr. McDougall and Jeff Novick, and as your audience would probably be interested to learn, this study seems to confirm that eating a lower-fat diet both prevents passive overconsumption of calories and promotes satiety.
Further confirmation of this effect is that the high-fat diet group was also shown to consume significantly more calories than the low-fat group during the study.
Here's the full study:
https://www.sciencedirect.com/science/a ... 2028544#f3... and the PubMed entry:
https://pubmed.ncbi.nlm.nih.gov/29659658/..., which also has links at the bottom to similar articles and articles that cite the study. I would think those citing articles could have similar research focuses and thus might have some of the information you're seeking.
Potentially helpful for your audience is that the authors identify that the taste for both fat and sodium shows low heritability, thus suggesting that our environment (via our food choices) is much more influential on how sensitive we are to fat and sodium than any inherent genetic preference for those tastes.
In addition, based on the known contributions of both fat and sodium diets to overconsumption of calories, I would hope that someone getting used to a lower-fat, lower-sodium diet could at least be comforted in knowing they're likely going to be less prone to overeating almost immediately upon making the dietary changes, even if it may take a little while to get used to eating with less added fat and sodium.
I hope that helps