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Lester S, Kleijn M, Cornacchia L, Hewson L, Taylor MA, Fisk I. Factors Affecting Adherence, Intake, and Perceived Palatability of Oral Nutritional Supplements: A Literature Review. J Nutr Health Aging 2022; 26:663-674. [PMID: 35842756 DOI: 10.1007/s12603-022-1819-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Oral nutritional supplements (ONS) are a clinically effective and relatively inexpensive way to supplement the diet of patients with, or at risk of, undernutrition. Good adherence is a primary determinant of the effectiveness of ONS. However adherence can be problematic for those with the greatest clinical need, such as undernourished older adults. This review aimed to appraise the available literature for the factors (contextual, personal and product related) affecting patient adherence and perceived palatability of ONS, identify areas requiring improvement and uncover gaps in the evidence to guide the focus of future research. Contextual factors identified were healthcare staff and the timing of administration. Personal factors included sensory changes and motivation which alter experience of and desire to consume ONS. The product's sensory characteristics determined palatability and intake, but undesirable attributes, such as off-flavours, can stem from nutritional ingredients. The contribution made by aroma to older adults' experience of ONS was a comparatively under-researched area. Further research should address this evidence gap to optimise the flavour, aroma profile and palatability for undernourished older consumers, thereby optimising intake. A combined multidisciplinary effort involving strategic expansion of research, industry development and clinical practice should simultaneously address the factors identified, to provide the best approach to improve adherence.
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Affiliation(s)
- S Lester
- Ian Fisk, University of Nottingham, Nottingham, Nottinghamshire, United Kingdom,
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Sorokowska A, Chabin D, Hummel T, Karwowski M. Olfactory perception relates to food neophobia in adolescence. Nutrition 2022; 98:111618. [DOI: 10.1016/j.nut.2022.111618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 12/05/2021] [Accepted: 01/20/2022] [Indexed: 11/26/2022]
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Honnens de Lichtenberg Broge E, Wendin K, Hyldig G, Bredie WLP. Development of an olfactory test method for measuring perception of everyday food odors among older adults. J SENS STUD 2021. [DOI: 10.1111/joss.12706] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Eva Honnens de Lichtenberg Broge
- Department of Food Science, Section for Food Design and Consumer Behaviour, Future Consumer Lab University of Copenhagen Frederiksberg Denmark
| | - Karin Wendin
- Department of Food Science, Section for Food Design and Consumer Behaviour, Future Consumer Lab University of Copenhagen Frederiksberg Denmark
- Department of Food and Meal Science Kristianstad University Kristianstad Sweden
| | - Grethe Hyldig
- Division of Food Technology, National Food Institute Technical University of Denmark Lyngby Denmark
| | - Wender L. P. Bredie
- Department of Food Science, Section for Food Design and Consumer Behaviour, Future Consumer Lab University of Copenhagen Frederiksberg Denmark
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Lester S, Cornacchia L, Corbier C, Hurst K, Ayed C, Taylor MA, Fisk I. Age group determines the acceptability of protein derived off-flavour. Food Qual Prefer 2021; 91:104212. [PMID: 34219987 PMCID: PMC7988459 DOI: 10.1016/j.foodqual.2021.104212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Heat-treatment of protein ingredients can impart sulfurous flavours into beverages. Sulfurous flavours negatively impacted consumer acceptance of a dairy beverage. Older adults had greater acceptance of sulfurous flavours compared to younger adults. Diacetyl reduced the negative impact of these compounds for both age groups. Best estimate thresholds give a conservative estimate of off-flavour acceptability.
Many older adults fail to meet their daily protein requirements, potentially due to social, physical and medical factors, including sensory and appetite changes. Additionally, our previous research has identified potential sulfurous off-flavours, originating from heat-treatment of protein ingredients, which could play a role in consumer acceptance. This study aims to determine the hedonic impact of these potential off-flavours when added to a dairy beverage, identify the specific off-flavour concentrations which cause rejection by consumers, and lastly investigate difference in acceptance between older and younger consumers. A rejection threshold (RjT) protocol was used, in combination with Best Estimate Thresholds (BET), whereby sulfurous flavours (dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide), and diacetyl were added to create a range of concentrations. 95 participants (younger n = 49, 18–38 years; older n = 46, 60–79 years) tasted 7 pairs of samples (one blank and one with ascending off-flavour concentration) and selected their preferred samples. Sulfurous flavours negatively impacted consumer acceptance, however, the extent to which they impart a negative effect differs between age groups. Younger adults rejected samples containing low concentrations of sulfurous off-flavours (1.55 ppb), however, older adults rejected samples with concentrations over 3 times higher (5.08 ppb). When combined with sulfurous flavours, diacetyl increased the rejection threshold for both groups. In conclusion, these observations imply that a greater quantity of off-flavour may be present before acceptance is reduced in the older consumer group. Moreover, diacetyl demonstrates partial masking abilities of sulfurous off-flavours, and BET gave a more conservative estimate of acceptability. This knowledge will help guide sensory innovation of high-protein beverages for older consumers to support product acceptance and optimal intake.
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Affiliation(s)
- Sophie Lester
- Division of Food Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | | | - Camille Corbier
- Danone Nutricia Research, Uppsalalaan 12, 3584 CT Utrecht, the Netherlands
| | - Katherine Hurst
- Division of Food Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Charfedinne Ayed
- Division of Food Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Moira A Taylor
- National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Division of Physiology, Pharmacology and Neuroscience, School of Life Sciences, University of Nottingham, Nottingham NG7 2UH, United Kingdom
| | - Ian Fisk
- Division of Food Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
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Olofsson JK. Olfaction and Aging: A Review of the Current State of Research and Future Directions. Iperception 2021; 12:20416695211020331. [PMID: 34249327 PMCID: PMC8239976 DOI: 10.1177/20416695211020331] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Accepted: 04/21/2021] [Indexed: 11/16/2022] Open
Abstract
Olfaction, the sense of smell, is characterized by a notable age-dependency such that aging individuals are more likely to have poor olfactory abilities. These impairments are considered to be mostly irreversible and as having potentially profound effects on quality of life and food behavior, as well as constituting warning signs of mortality, cognitive dysfunction, and dementia. Here, we review the current state of research on aging and olfaction, focusing on five topics which we regard to be of particular relevance for the field: nutrition and health, cognition and dementia, mortality, environment and genetics, and training-based enhancement. Under each of these headlines, we provide a state-of-the-art overview and discuss gaps in our knowledge which might be filled by further research. Understanding how olfactory abilities are diminished in aging, and how they may be alleviated or recovered, involves a set of challenging tasks for researchers in the years to come.
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Affiliation(s)
- Jonas K. Olofsson
- Gösta Ekman Laboratory, Stockholm University, Stockholm, Sweden; Department of Psychology, Stockholm University, Stockholm, Sweden
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Kwak HS, Jung HY, Kim MJ, Kim SS. Differences in consumer perception of Korean traditional soybean paste (Doenjang
) between younger and older consumers by blind and informed tests. J SENS STUD 2017. [DOI: 10.1111/joss.12302] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Han Sub Kwak
- Research Group of Cognition and Sensory Perception; Korea Food Research Institute; Seongnam-si 13539 Republic of Korea
| | - Hee Yeon Jung
- Research Group of Cognition and Sensory Perception; Korea Food Research Institute; Seongnam-si 13539 Republic of Korea
| | - Mi Jeong Kim
- Research Group of Cognition and Sensory Perception; Korea Food Research Institute; Seongnam-si 13539 Republic of Korea
| | - Sang Sook Kim
- Research Group of Cognition and Sensory Perception; Korea Food Research Institute; Seongnam-si 13539 Republic of Korea
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Doets EL, Kremer S. The silver sensory experience – A review of senior consumers’ food perception, liking and intake. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.08.010] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Abstract
Olfactory disorders are common and affect about one-fifth of the general population. The main causes of olfactory loss are post viral upper respiratory infection, nasal/sinus disease, and head trauma and are therefore very frequent among patients in ear, nose, and throat clinics. We have systematically reviewed the impact of quantitative, qualitative, and congenital olfactory disorders on daily life domains as well as on general quality of life and depression. From the extensive body of literature, it can be concluded that loss of the sense of smell leads to disturbances in important areas, mainly in food enjoyment, detecting harmful food and smoke, and to some extent in social situations and working life. Most patients seem to deal well and manage those restrictions. However, a smaller proportion has considerable problems and expresses a noticeable reduction in general quality of life and enhanced depression. The impact of coping strategies is discussed.
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Affiliation(s)
- Ilona Croy
- Occupational and Environmental Medicine, Medicinaregatan 16, University of Gothenburg, Box 414, 40530 Göteborg, Sweden.
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Monk KJ, Rubin BD, Keene JC, Katz DB. Licking microstructure reveals rapid attenuation of neophobia. Chem Senses 2013; 39:203-13. [PMID: 24363269 DOI: 10.1093/chemse/bjt069] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Many animals hesitate when initially consuming a novel food and increase their consumption of that food between the first and second sessions of access-a process termed attenuation of neophobia (AN). AN has received attention as a model of learning and memory; it has been suggested that plasticity resulting from an association of the novel tastant with "safe outcome" results in a change in the neural response to the tastant during the second session, such that consumption increases. Most studies have reported that AN emerges only an hour or more after the end of the first exposure to the tastant, consistent with what is known of learning-related plasticity. But these studies have typically measured consumption, rather than real-time behavior, and thus the possibility exists that a more rapidly developing AN remains to be discovered. Here, we tested this possibility, examining both consumption and individual lick times in a novel variant of a brief-access task (BAT). When quantified in terms of consumption, data from the BAT accorded well with the results of a classic one-bottle task-both revealed neophobia/AN specific to higher concentrations (for instance, 28mM) of saccharin. An analysis of licking microstructure, however, additionally revealed a real-time correlate of neophobia-an explicit tendency, similarly specific for 28-mM saccharin, to cut short the initial bout of licks in a single trial (compared with water). This relative hesitancy (i.e., the shortness of the first lick bout to 28-mM saccharin compared with water) that constitutes neophobia not only disappeared between sessions but also gradually declined in magnitude across session 1. These data demonstrate that the BAT accurately measures AN, and that aspects of AN-and the processes underlying familiarization-begin within minutes of the very first taste.
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Affiliation(s)
- Kevin J Monk
- Department of Psychology, Volen Center for Complex Systems, MS 013, 415 South Street, Brandeis University, Waltham, MA 02454, USA.
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Caparros Megido R, Sablon L, Geuens M, Brostaux Y, Alabi T, Blecker C, Drugmand D, Haubruge É, Francis F. Edible Insects Acceptance by Belgian Consumers: Promising Attitude for Entomophagy Development. J SENS STUD 2013. [DOI: 10.1111/joss.12077] [Citation(s) in RCA: 239] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rudy Caparros Megido
- Entomologie Fonctionnelle et Evolutive; Gembloux Agro-Bio Tech; Université de Liège; Passage des déportés, 2 Gembloux 5030 Belgique
- Insectarium Jean Leclercq - Hexapoda; Waremme Belgique
| | - Ludovic Sablon
- Entomologie Fonctionnelle et Evolutive; Gembloux Agro-Bio Tech; Université de Liège; Passage des déportés, 2 Gembloux 5030 Belgique
| | - Mélodie Geuens
- Entomologie Fonctionnelle et Evolutive; Gembloux Agro-Bio Tech; Université de Liège; Passage des déportés, 2 Gembloux 5030 Belgique
| | - Yves Brostaux
- Unité de Statistique; Informatique et Mathématique Appliquées; Gembloux Agro-Bio Tech; Université de Liège; Gembloux Belgique
| | - Taofic Alabi
- Entomologie Fonctionnelle et Evolutive; Gembloux Agro-Bio Tech; Université de Liège; Passage des déportés, 2 Gembloux 5030 Belgique
| | - Christophe Blecker
- Laboratoire de Science des Aliments et Formulation; Gembloux Agro-Bio Tech; Université de Liège; Gembloux Belgique
| | | | - Éric Haubruge
- Entomologie Fonctionnelle et Evolutive; Gembloux Agro-Bio Tech; Université de Liège; Passage des déportés, 2 Gembloux 5030 Belgique
- Insectarium Jean Leclercq - Hexapoda; Waremme Belgique
| | - Frédéric Francis
- Entomologie Fonctionnelle et Evolutive; Gembloux Agro-Bio Tech; Université de Liège; Passage des déportés, 2 Gembloux 5030 Belgique
- Insectarium Jean Leclercq - Hexapoda; Waremme Belgique
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Dovey TM, Aldridge VK, Dignan W, Staples PA, Gibson EL, Halford JCG. Developmental differences in sensory decision making involved in deciding to try a novel fruit. Br J Health Psychol 2011; 17:258-72. [DOI: 10.1111/j.2044-8287.2011.02036.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abstract
Today's ageing population is an ever-increasing, highly diverse group of people wanting to live a healthy and enjoyable life. Seniors increasingly see the importance of eating healthy and delicious food in a pleasant environment in achieving happiness and well-being. Up until now, the food industry has been rather slow in transforming the wealth of available knowledge regarding the nutritional needs and sensory perception of the ageing into new food products. Based on our own and the published research of others, we discuss here how the design of new meals for an ageing population can be tackled by a consumer-led approach to food product development. After a brief overview of the underlying concepts and practices, a detailed description is given of how this approach could be used in the design of Home Meal Replacements for senior households. This description includes also a comprehensive review of the major determinants of food preference and meal choice behavior in a later age. Finally, relevant implications are derived from the work presented and future trends in the technological development of foods for the ageing highlighted.
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Affiliation(s)
- Ana I A Costa
- School of Economics and Management, Portuguese Catholic University, Palma de Cima, Lisboa, Portugal.
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Dovey TM, Staples PA, Gibson EL, Halford JCG. Food neophobia and 'picky/fussy' eating in children: a review. Appetite 2007; 50:181-93. [PMID: 17997196 DOI: 10.1016/j.appet.2007.09.009] [Citation(s) in RCA: 665] [Impact Index Per Article: 39.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2006] [Revised: 06/01/2007] [Accepted: 09/24/2007] [Indexed: 10/22/2022]
Abstract
Two factors have been shown to contribute to rejection or acceptance of fruits and vegetables: food neophobia and 'picky/fussy' eating. Food neophobia is generally regarded as the reluctance to eat, or the avoidance of, new foods. In contrast, 'picky/fussy' eaters are usually defined as children who consume an inadequate variety of foods through rejection of a substantial amount of foods that are familiar (as well as unfamiliar) to them. Through understanding the variables which influence the development or expression of these factors (including age, personality, gender, social influences and willingness to try foods) we can further understand the similarities and differences between the two. Due to the inter-relationship between 'picky/fussy' eating and food neophobia, some factors, such as pressure to eat, personality factors, parental practices or feeding styles and social influences, will have similar effects on both magnitude and duration of expression of these behaviours. On the other hand, these constructs may be differentially affected by factors such as age, tactile defensiveness, environment and culture. The effects of these variables are discussed within this review. Behavioural interventions, focusing on early life exposure, could be developed to attenuate food neophobia and 'picky/fussy' eating in children, so promoting the ready acceptance and independent choice of fruits and vegetables.
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Affiliation(s)
- Terence M Dovey
- Department of Psychology, Staffordshire University, College Road, Stoke-on-Trent, Staffordshire ST4 2DE, UK.
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15
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Abstract
Olfactory and gustatory impairments are observed with aging and with HIV infection. Thus, the synergistic effects of aging with HIV infection on olfactory and gustatory declines may be profound. Such declines can jeopardize several areas for an older adult living with HIV such as safety, appetite and malnutrition, cognition, mood, and quality of life. Potential interventions that need to be investigated include hormone replacement therapy, lifestyle changes, medical assessment, and compensation strategies. Nurses are the primary providers of care and education to address sensory alterations of those who have HIV and those who are aging.
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Affiliation(s)
- David Vance
- University of Alabama at Birmingham, Department of Psychology, Birmingham, AL 35294, USA
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17
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Abstract
Olfactory disorders are common in the general population, but research into the consequences of these disorders has been lacking. Not until recently, when specific tools for assessing changes in quality of life due to olfactory disorders have become available, have systematic investigations been conducted. In this article we present the most important roles that olfaction plays in humans and review the scientific literature on the consequences of olfactory disorders. This review suggests that quality of life, regarding safety issues and interpersonal relations, as well as eating habits and nutritional intake are severely altered in a large proportion of patients with olfactory disorders.
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Affiliation(s)
- Thomas Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology, University of Dresden Medical School, Dresden, Germany.
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Luckow T, Delahunty C. Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks. Food Qual Prefer 2004. [DOI: 10.1016/j.foodqual.2003.12.007] [Citation(s) in RCA: 157] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Özdener MH, Rawson NE. OLFACTORY DYSFUNCTION IN NEURODEGENERATIVE DISEASES. ELECTRONIC JOURNAL OF GENERAL MEDICINE 2004. [DOI: 10.29333/ejgm/82202] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2001. [DOI: 10.1002/ffj.960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Effect of product formula, information and consumer characteristics on the acceptance of a new snack food. Food Qual Prefer 1998. [DOI: 10.1016/s0950-3293(98)00015-9] [Citation(s) in RCA: 108] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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