1
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Kurt B, Kapucu S, Çakmak Öksüzoğlu BÖ. Effects of Oral Cryotherapy on Anticipatory, and Acute Nausea and Vomiting in Patients With Breast Cancer Undergoing Adjuvant Chemotherapy: A Randomized Controlled Clinical Trial. Clin Breast Cancer 2024; 24:112-121. [PMID: 38102011 DOI: 10.1016/j.clbc.2023.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 10/05/2023] [Accepted: 10/31/2023] [Indexed: 12/17/2023]
Abstract
PURPOSE To determine the effects of oral cryotherapy (OC) on the anticipatory, and acute nausea and vomiting of patients with breast cancer who are receiving adjuvant chemotherapy. PATIENTS AND METHODS Seventy eligible patients with breast cancer were assigned to 2 groups by stratified randomization. This parallel grouped, randomized, clinical trial used the ice application protocol. OC application for an intervention group (IG, n = 35) was performed in 3 stages: i) instructions on by the investigator at the hospital; ii) the implementation accompanied by the investigator at the hospital; iii) the individual application of at home by patients. The IG had been doing the application for 12 weeks. The patients in the control group (CG, n = 35) received standard care. Additionally, Rhodes Index of Nausea Vomiting, and Retching, and EORTC QLQ-C30 Life Quality Index were conducted on the first (T1 = cycle 1 day 0), second (T2 = cycle 2 day 21), third (T3 = cycle 3 day 42), and fourth (T4 = cycle 4 day 63) cycles of adjuvant chemotherapy. RESULTS The anticipatory nausea scores in the T2 and T4, IG were significantly lower than the CG (P < .05). In the T3, all symptom sub-dimensions except symptom occurrence (t = -0,48; P = .63) of the IG were significantly lower than those of the CG (P < .05). In the T1, T2, T3, and T4, acute nausea, acute vomiting, acute retching, and anticipatory retching scores, were significantly lower than the CG (P < .05). CONCLUSION OC alone was effective and safe for the treatment of nausea and vomiting. The results of this study showed the clinical applicability of OC in the management of nausea and vomiting.
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Affiliation(s)
- Berna Kurt
- Department of Internal Medical Nursing, Nursing Faculty, Hacettepe University, Ankara, Turkey.
| | - Sevgisun Kapucu
- Department of Internal Medical Nursing, Nursing Faculty, Hacettepe University, Ankara, Turkey
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2
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Picó-Munyoz R, Tárrega A, Laguna L. Origins of thirstiness sensation and current food solutions. Compr Rev Food Sci Food Saf 2023; 22:4433-4450. [PMID: 37583300 DOI: 10.1111/1541-4337.13229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 06/15/2023] [Accepted: 08/01/2023] [Indexed: 08/17/2023]
Abstract
The sensation of thirstiness is the desire to drink water. In certain situations, the ingestion of liquid water can be restricted. As a result, thirstiness is not relieved, resulting in an uncomfortable and distressing situation. The present review describes thirstiness and hydration, the food products and beverages that cause thirstiness, and the beverages and food products currently available to quench thirstiness in individuals with restricted access to liquid ingestion. It also discusses how to measure the effectiveness of calming thirstiness. To diminish thirstiness distress, different alternatives to liquids are proposed. Individuals with swallowing disorders are given thickened water, individuals with restricted water ingestion are given ice cubes or ice popsicles of different flavors, and sportspeople are given energy gels. However, current beverage solutions seem not to relieve thirst fully, although some stimuli like iced water, flavors (especially lemon and mint), or acids seem to work better than plain stimuli and could be added to existing products. Therefore, there is still a need to incorporate these strategies into beverage and food formulations and to test their effectiveness.
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Affiliation(s)
- Ruth Picó-Munyoz
- Consumer Perception and Behavior and Adapted Nutrition Laboratory, Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Spain
| | - Amparo Tárrega
- Consumer Perception and Behavior and Adapted Nutrition Laboratory, Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Spain
| | - Laura Laguna
- Consumer Perception and Behavior and Adapted Nutrition Laboratory, Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Spain
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3
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Stevenson RJ, Bartlett J, Wright M, Hughes A, Hill BJ, Saluja S, Francis HM. The development of interoceptive hunger signals. Dev Psychobiol 2023; 65:e22374. [PMID: 36811369 PMCID: PMC10107831 DOI: 10.1002/dev.22374] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 01/10/2023] [Accepted: 01/16/2023] [Indexed: 02/09/2023]
Abstract
Hunger is often reported when people experience certain internal sensations (e.g., fatigue) or when they anticipate that a food will be good to eat. The latter results from associative learning, while the former was thought to signal an energy deficit. However, energy-deficit models of hunger are not well supported, so if interoceptive hungers are not "fuel gauges," what are they? We examined an alternate perspective, where internal states signaling hunger, which are quite diverse, are learned during childhood. A basic prediction from this idea is offspring-caregiver similarity, which should be evident if caregivers teach their child the meaning of internal hunger cues. We tested 111 university student offspring-primary caregiver pairs, by having them complete a survey about their internal hunger states, alongside other information that may moderate this relationship (i.e., gender, body mass index, eating attitudes, and beliefs about hunger). We observed substantial similarity between offspring-caregiver pairs (Cohen's ds from 0.33 to 1.55), with the main moderator being beliefs about an energy-needs model of hunger, which tended to increase similarity. We discuss whether these findings may also reflect heritable influences, the form that any learning might take, and the implications for child feeding practices.
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Affiliation(s)
- Richard J Stevenson
- Department of Psychology, Macquarie University, Sydney, New South Wales, Australia
| | - Johanna Bartlett
- Department of Psychology, Macquarie University, Sydney, New South Wales, Australia
| | - Madeline Wright
- Department of Psychology, Macquarie University, Sydney, New South Wales, Australia
| | - Alannah Hughes
- Department of Psychology, Macquarie University, Sydney, New South Wales, Australia
| | - Brayson J Hill
- Department of Psychology, Macquarie University, Sydney, New South Wales, Australia
| | - Supreet Saluja
- Department of Psychology, Macquarie University, Sydney, New South Wales, Australia
| | - Heather M Francis
- Department of Psychology, Macquarie University, Sydney, New South Wales, Australia
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4
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Charlot K, Millet J, Pasquier F, Oustric P, Finlayson G, Van Beers P, Monin J, Sauvet F, Tardo-Dino PE, Malgoyre A. The impact of 16-h heat exposure on appetite and food reward in adults. Appetite 2022; 177:106144. [PMID: 35753442 DOI: 10.1016/j.appet.2022.106144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 06/20/2022] [Accepted: 06/21/2022] [Indexed: 11/02/2022]
Abstract
Heat exposure is thought to reduce energy intake (EI) but studies are sparse and results not always concordant. The aim of this study was to examine whether a 16-h exposure to 32 °C leads to reduced EI compared to a control session (22 °C) and whether modifications in appetite sensations or food reward are implied. Sixteen healthy, lean, and active participants (9 women and 7 men, 25 ± 5 yo, body mass index: 22.0 ± 2.4 kg.m-2) were passively exposed to two different thermal temperatures from 4:00 pm to 8:00 am under controlled conditions. Hunger and thirst scores were regularly assessed using visual analogue scales. A fixed dinner meal (3670 ± 255 kJ) was consumed at 7:30 pm and an ad libitum breakfast buffet (20 foods/drinks varying in temperature, fat, and carbohydrate content) at 7:30 am. Components of reward (explicit liking [EL] and implicit wanting [EI]) for fat and sweet properties of food were assessed before each meal using the Leeds Food Preference Questionnaire (LFPQ). Ad libitum EI at breakfast did not differ between sessions (2319 ± 1108 vs 2329 ± 1141 kJ, in 22 and 32 °C sessions, respectively; p = 0.955). While thirst scores were higher in the 32 than the 22 °C session (p < 0.001), hunger scores did not differ (p = 0.580). EL and IW for high fat foods relative to low fat foods were decreased in 32 compared to 22 °C before dinner and breakfast (p < 0.001 for all). Although EI and hunger were not affected by a 16-h exposure to heat, modifications in food reward suggested a reduction in the preference of high-fat foods. Future research should investigate whether reduced EI in response to heat exposure is due to spontaneous selection of low-fat foods rather than altered appetite sensations.
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Affiliation(s)
- Keyne Charlot
- Unité de Physiologie des Exercices et Activités en Conditions Extrêmes, Département Environnements Opérationnels, Institut de Recherche Biomédicale des Armées, 1 place Général Valérie André, 91223, Brétigny Cedex, France; LBEPS, Univ Evry, IRBA, Université Paris Saclay, 91025, Evry, France.
| | - Juliette Millet
- Unité de Physiologie des Exercices et Activités en Conditions Extrêmes, Département Environnements Opérationnels, Institut de Recherche Biomédicale des Armées, 1 place Général Valérie André, 91223, Brétigny Cedex, France; LBEPS, Univ Evry, IRBA, Université Paris Saclay, 91025, Evry, France
| | - Florane Pasquier
- French Institute of Sport (INSEP), Laboratory Sport, Expertise and Performance, EA, 7370, Paris, France
| | - Pauline Oustric
- Appetite Control Energy Balance Research Group, School of Psychology, University of Leeds, Leeds, LS2 9JT, United Kingdom
| | - Graham Finlayson
- Appetite Control Energy Balance Research Group, School of Psychology, University of Leeds, Leeds, LS2 9JT, United Kingdom
| | - Pascal Van Beers
- Unité Fatigue et Vigilance, Département Environnements Opérationnels, Institut de Recherche Biomédicale des Armées, 1 place Général Valérie André, 91223, Brétigny Cedex, France; EA 7330 VIFASOM, Université de Paris, 75004, Paris, France
| | - Jonathan Monin
- Centre d'expertise principal du personnel naviguant, Hôpital d'instruction des armées Percy, 94140, Clamart, France
| | - Fabien Sauvet
- Unité Fatigue et Vigilance, Département Environnements Opérationnels, Institut de Recherche Biomédicale des Armées, 1 place Général Valérie André, 91223, Brétigny Cedex, France; EA 7330 VIFASOM, Université de Paris, 75004, Paris, France
| | - Pierre-Emmanuel Tardo-Dino
- Unité de Physiologie des Exercices et Activités en Conditions Extrêmes, Département Environnements Opérationnels, Institut de Recherche Biomédicale des Armées, 1 place Général Valérie André, 91223, Brétigny Cedex, France; LBEPS, Univ Evry, IRBA, Université Paris Saclay, 91025, Evry, France
| | - Alexandra Malgoyre
- Unité de Physiologie des Exercices et Activités en Conditions Extrêmes, Département Environnements Opérationnels, Institut de Recherche Biomédicale des Armées, 1 place Général Valérie André, 91223, Brétigny Cedex, France; LBEPS, Univ Evry, IRBA, Université Paris Saclay, 91025, Evry, France
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An U, Du X, Wang W. Consumer Expectation of Flavored Water Function, Sensory Quality, and Sugar Reduction, and the Impact of Demographic Variables and Woman Consumer Segment. Foods 2022; 11:foods11101434. [PMID: 35627002 PMCID: PMC9142066 DOI: 10.3390/foods11101434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/11/2022] [Accepted: 05/11/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to investigate consumer expectation of flavored water and potential consumer segments. The results showed flavored water was ranked the fourth most popular drink, after plain water, tea, and coffee, by 901 participants. Consumers highly expected functional flavored water with refreshing (87.4% selection), thirst-quenching (73.7%), and tasty (65.7%) qualities, containing vitamins, minerals, and antioxidants, and providing energy. Expected flavored water sensory qualities included temperature (62.4%), flavor (52.4%), and sweet taste (47.4%); lemon, berry, and lime flavors were most preferred, while bitterness, irritation, astringency, and sourness were least preferred. Pure sugar and honey were rated highest as the sweeteners for flavored water. Likewise, consumers were mostly concerned with taste followed by calories. Single demographic variables (age, reported health condition, drinking frequency, educational level) significantly influenced (p ≤ 0.05) flavored water function, sensory quality, and sugar reduction expectations. Females had higher expectation of flavored water’s refreshing and antioxidant functions. Cluster analysis revealed two consumer segments. The younger, low-education, self-reportedly less healthy cluster (mainly college students) expected various functions and flavors such as low temperature, cooling taste, diverse flavors, and sweet taste (and disliked bitterness). The older, educated, employed, self-reportedly healthy cluster had lower expectations of flavored water functions, were less sensitive to bitterness, and preferred no sweetness or little sweetness. These findings provide informative data to establish marketing and sales strategies for promoting flavored water.
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Affiliation(s)
- Uijeong An
- Department of Nutrition and Food Sciences, Texas Woman’s University, Denton, TX 76204, USA;
| | - Xiaofen Du
- Department of Nutrition and Food Sciences, Texas Woman’s University, Denton, TX 76204, USA;
- Correspondence: ; Tel.: +1-940-898-2667
| | - Wanyi Wang
- Center for Research Design & Analysis, Texas Woman’s University, Houston, TX 77030, USA;
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6
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Ramirez JL, Hampton A, Du X. Examining the consumer view of refreshing perception, relevant fruits, vegetables, soft drinks, and beers, and consumer age and gender segmentations. Food Sci Nutr 2022; 10:2516-2531. [PMID: 35959260 PMCID: PMC9361463 DOI: 10.1002/fsn3.2857] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 12/02/2022] Open
Abstract
Consumer perspective of refreshing perception is underexplored, despite it being an emotional attribute to describe foods, beverages, hygiene products, and household items. An online survey (N = 1518) was designed to collect consumer insight into the importance of refreshing, the definition and factors related to it, and the identification of refreshing fruits, vegetables, and drinks. Nearly all participants (99.8%) cited that they have had the need to consume a food or beverage to feel refreshed, and 76.3% cited that they need this at least once per day. The factors most associated with refreshing were thirst‐quenching (84.1%), temperature (86.2%), and cooling taste (86.0%). Water (86.6%), watermelons (80.8%), and cucumbers (83.5%) were the beverages/foods most frequently specified as refreshing. A second survey (N = 1050) examined refreshing perception specifically related to beer consumption and associated flavor. Beer was rated highly refreshing by 75.5% of participants, affirming its refreshing reputation. Refreshing perceived from beer was most associated with cool temperature (95.4%), flavor of the beer (88.6%), lightened mood (87.1%), and thirst‐quenching (49.0%). Beers with crisp/clean flavors (87.3%) and citrus flavors (35.7%–51.7%) were most frequently specified as refreshing. There were no gender differences in the definition of refreshing and associated thirst‐quenching and cold, although age differences in defining beer refreshing were significant (p ≤ .05). There were significant gender and age differences in types of refreshing vegetables, soft drinks, beer flavors, and varieties. The study provided consumer insight into refreshing perception and the gained knowledge could be used in new product design.
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Affiliation(s)
- Jessica L. Ramirez
- Department of Nutrition and Food Sciences Texas Woman’s University Denton Texas USA
| | - Amy Hampton
- Department of Nutrition and Food Sciences Texas Woman’s University Denton Texas USA
| | - Xiaofen Du
- Department of Nutrition and Food Sciences Texas Woman’s University Denton Texas USA
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7
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Barker S, Moss R, McSweeney MB. Carbonated emotions: Consumers' sensory perception and emotional response to carbonated and still fruit juices. Food Res Int 2021; 147:110534. [PMID: 34399511 DOI: 10.1016/j.foodres.2021.110534] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 06/12/2021] [Accepted: 06/14/2021] [Indexed: 11/17/2022]
Abstract
The global carbonated beverage market is large, and consumers like the oral irritation (ex. burning or prickling) associated with carbonated beverages. This study's first objective was to identify the effect of carbonation on consumers' liking and sensory perception of fruit juices (apple, cherry, and blueberry). The secondary aim was to evaluate consumers' emotional responses to carbonated fruit juices. The first trial asked consumers (n = 103) to use check-all-that-apply (CATA) and nine-point hedonic scales to evaluate six fruit juices (three carbonated and three non-carbonated). In the second trial, consumers (n = 107) were asked to evaluate the pictures of the same juices using the CATA variant of EsSense25 Profile® and a purchase intent scale. The consumers were also asked to identify what they like and dislike about carbonated beverages using an open-ended comment question. The first trial demonstrated that flavour significantly affected the overall liking scores but also identified that carbonation increased the overall liking of the blueberry and apple juices (p < 0.05). In the emotional response trial, the participants did not separate the samples based on carbonation, but rather separated the blueberry juices from the cherry and apple juices. The penalty lift analysis identified that when positive emotions were selected, the participants' purchase intent increased. Lastly, the consumers identified they like mouthfeel and flavour-enhancing qualities of carbonated beverages and associated them with special events. However, the participants disliked beverages that are too carbonated or flat and associated carbonated beverages with negative physical sensations and health perceptions. Overall, the flavour was more important than if the beverage was carbonated or not and purchase intent scores increased when positive emotions were perceived. Future research should investigate how emotions affect purchase intent, how participant's familiarity affects the emotions they select and evaluate how carbonation affects other beverages.
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Affiliation(s)
- Sophie Barker
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.
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8
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'Refreshing' perception and product design. J Food Sci 2021; 86:1176-1177. [PMID: 33880782 DOI: 10.1111/1750-3841.15736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Arboleda AM, Arroyo C, Alonso JC. Creating psychometric scales for perceptual assessment of fruit juices' refreshing and thickness attributes. Appetite 2021; 163:105232. [PMID: 33811945 DOI: 10.1016/j.appet.2021.105232] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 01/14/2021] [Accepted: 03/22/2021] [Indexed: 12/01/2022]
Abstract
Persons look for beverages to satisfy thirst (refresh) and feel fulfilled (thick). However, refreshing and thickness are concepts that lack a measurement instrument that captures an accurate judgment of consumers' perceptions. This research aims to propose a tool to assess consumers' refreshing and thickness expectations of fruit juices. Items were developed through a two-stage qualitative-exploratory study, followed by a quantitative study describing the scale's composition using an Item Response Theory approach. Hence, we suggest a set of items to consider when measuring both concepts from a perception task. Moreover, results show that thickness and refreshing are distinct and independent ideas. We provide a theoretical contribution defining each construct and recognizing the attributes that best describe refreshing and thickness for five different fruit juices. Our methodological contribution is creating a scale for each of the concepts. Practically, developing a thickness and refreshing scale is useful for product developers and marketers who expect to satisfy consumers' needs for soft drinks.
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Affiliation(s)
- Ana M Arboleda
- Facultad de Ciencias Administrativas y Económicas, Universidad Icesi, Colombia.
| | - Christian Arroyo
- Facultad de Ciencias Administrativas y Económicas, Universidad Icesi, Colombia
| | - Julio Cesar Alonso
- Facultad de Ciencias Administrativas y Económicas, Universidad Icesi, Colombia
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Ramirez JL, Juma S, Du X. Consumer acceptance of watermelon flesh-rind blends and the effect of rind on refreshing perception. J Food Sci 2021; 86:1384-1392. [PMID: 33650130 DOI: 10.1111/1750-3841.15648] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 12/22/2020] [Accepted: 01/10/2021] [Indexed: 11/29/2022]
Abstract
Watermelon flesh is widely consumed for its appealing flavor and refreshing properties, though the rind of the fruit also has traits of interest, especially its nutritional benefits. This study aimed to determine if watermelon flesh blended with 0%, 10%, 20%, and 30% w/w rind could appeal to consumers, and the effect of rind on the refreshing perception was investigated. Consumers (n = 102) evaluated the liking and intensity levels of overall flavor, sweet, sour, green, watermelon flavor, and refreshing quality along with questions regarding the texture, off flavors, and aftertaste of the samples. The addition of rind was acceptable up to the 20% rind level, which was given an overall rating above the midpoint of the scale, while the 10% and 0% rind samples did not differ significantly (P < 0.001). Overall liking most strongly correlated with sweet liking (r = 0.78, P < 0.001) and watermelon flavor liking (r = 0.77, P < 0.001). Refreshing liking most strongly correlated with watermelon flavor liking (r = 0.75, P < 0.001) and decreased with addition of rind in the samples (P < 0.001). The excessive green notes, off flavors, and undesirable texture of rind decreased the hedonic and refreshing ratings of samples with 20% and 30% rind, respectively. This research demonstrated the acceptability of using up to 20% rind to supplement watermelon juice blends and results suggested that watermelon flavor drives the refreshing perception. PRACTICAL APPLICATION: These findings exhibit the diversity in consumer preferences for watermelon flesh blended with rind using a consumer test. The refreshing properties of watermelon flesh as related to sweetness and watermelon flavor, along with the flavor and mouthfeel attributes contributed by watermelon rind, are highlighted. Manufacturers of fruit-based beverages can apply this research to inform development of refreshing products, watermelon flavored products, or products that utilize rind waste.
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Affiliation(s)
- Jessica Louise Ramirez
- Department of Nutrition and Food Sciences, Texas Woman's University, 304 Administration Dr., Denton, TX, USA
| | - Shanil Juma
- Department of Nutrition and Food Sciences, Texas Woman's University, 304 Administration Dr., Denton, TX, USA
| | - Xiaofen Du
- Department of Nutrition and Food Sciences, Texas Woman's University, 304 Administration Dr., Denton, TX, USA
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TEREZA DENISEM, BALDASSO GABRIELAM, PAES RODRIGOS, PACHECO MARIAE, ROSA PATRÍCIAP, VENDRAMINE BEATRIZ, HULSE SERGIOC, CAPASSO RAFFAELE, DUTRA RAFAELC. Evaluation of the protocol for thirst management using ice popsicles in the immediate postoperative period: A pilot study in southern Brazilian hospital. AN ACAD BRAS CIENC 2021. [DOI: 10.1590/0001-3765202120201260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Affiliation(s)
- DENISE M. TEREZA
- Universidade Federal de Santa Catarina, Brazil; Universidade Federal de Santa Catarina, Brazil
| | | | | | | | | | | | | | | | - RAFAEL C. DUTRA
- Universidade Federal de Santa Catarina, Brazil; Universidade Federal de Santa Catarina, Brazil
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12
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Abstract
Taste is a homeostatic function that conveys valuable information, such as energy density, readiness to eat, or toxicity of foodstuffs. Taste is not limited to the oral cavity but affects multiple physiological systems. In this review, we outline the ergogenic potential of substances that impart bitter, sweet, hot and cold tastes administered prior to and during exercise performance and whether the ergogenic benefits of taste are attributable to the placebo effect. Carbohydrate mouth rinsing seemingly improves endurance performance, along with a potentially ergogenic effect of oral exposure to both bitter tastants and caffeine although subsequent ingestion of bitter mouth rinses is likely required to enhance performance. Hot and cold tastes may prove beneficial in circumstances where athletes' thermal state may be challenged. Efficacy is not limited to taste, but extends to the stimulation of targeted receptors in the oral cavity and throughout the digestive tract, relaying signals pertaining to energy availability and temperature to appropriate neural centres. Dose, frequency and timing of tastant application likely require personalisation to be most effective, and can be enhanced or confounded by factors that relate to the placebo effect, highlighting taste as a critical factor in designing and administering applied sports science interventions.
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13
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Gómez-Corona C, Valentin D. An experiential culture: A review on user, product, drinking and eating experiences in consumer research. Food Res Int 2019; 115:328-337. [DOI: 10.1016/j.foodres.2018.11.035] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 11/11/2018] [Accepted: 11/16/2018] [Indexed: 10/27/2022]
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Yeomans MR, Chambers L, McCrickerd K. Expectations About Satiety and Thirst Are Modified by Acute Motivational State. Front Psychol 2018; 9:2559. [PMID: 30618980 PMCID: PMC6297679 DOI: 10.3389/fpsyg.2018.02559] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Accepted: 11/29/2018] [Indexed: 11/13/2022] Open
Abstract
Prior research has shown that consumers have clear and measurable expectations about the likely effects of food and drink items on their appetite and thirst, which are acquired with experience and influenced by a product's taste and texture. What is unclear is whether expression of these expectations also varies with current appetitive state. It is possible that current appetite could increase or decrease the relevance of these expectations for future food choice and magnify a product's expected impact on appetite. To test this, we contrasted expectations about satiety and thirst for four products consumed 2 h after an appetite manipulation at breakfast, achieved through ad libitum access to low-energy drinks only (hunger condition), cereal only but no drinks (thirst condition) or both foods and drinks (sated condition). The test products were two soups and two drinks, with a thicker and thinner version of each product type to act as positive control to ensure sensitivity in detecting differences in expectations. For satiety, the predicted differences between products were seen: soups and thicker products were expected to be more filling and to suppress subsequent hunger more than drinks and thinner products, but these differences were more pronounced in the hunger than thirsty or sated conditions. Being thirsty also enhanced expectations of how much drinks would appease immediate thirst. Overall the data show that expectations were adjusted subtly by a person's current appetitive state, suggesting that we have mechanisms that highlight the most important features of a product at the time when it may be most beneficial to the consumer.
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Affiliation(s)
- Martin R. Yeomans
- School of Psychology, University of Sussex, Brighton, United Kingdom
| | - Lucy Chambers
- School of Psychology, University of Sussex, Brighton, United Kingdom
- British Nutrition Foundation, London, United Kingdom
| | - Keri McCrickerd
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (ASTAR), Singapore, Singapore
- National University Health System, Singapore, Singapore
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15
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Development of emotion lexicons to describe chocolate using the Check-All-That-Apply (CATA) methodology across Asian and Western groups. Food Res Int 2018; 115:526-534. [PMID: 30599974 DOI: 10.1016/j.foodres.2018.10.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 09/16/2018] [Accepted: 10/01/2018] [Indexed: 11/20/2022]
Abstract
Emotion-based terms selected by Asians and Westerners were analyzed to develop lexicons associated with chocolate consumption. Hence, an online-based questionnaire (Study 1: N = 206; 51% Asians, 49% Westerners) and a chocolate (milk and dark) tasting session (Study 2: N = 75; 52% Asians, 48% westerners) were conducted to assess emotion terms related to chocolate consumption using Check-All-That-Apply methodology. Emotional satisfaction was the main reason for chocolate consumption. Furthermore, selection of emotional terms was different between cultures and gender. For both studies (1 and 2), flavor of chocolate was the most important factor that determined purchase intention. For Study 2, milk and dark chocolate evoked different emotion terms for participants. The lexicon developed for milk chocolate had similar emotion terms compared to the Study 1 lexicon (online). Developing an emotion lexicon using an online survey could provide a reduced lexicon compared to lexicons generated during the tasting session and can be used as a fast-screening method to develop simplified emotion lexicons due to its similarity to the tasting lexicon. Newly developed lexicons from this study can be applied to sensory consumer tests of chocolate.
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Roque J, Lafraire J, Spence C, Auvray M. The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages. J SENS STUD 2018. [DOI: 10.1111/joss.12469] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jérémy Roque
- Breakthrough Innovation Group; Pernod Ricard; Paris France
- Institut Paul Bocuse Research Center; Ecully France
- Sorbonne Université, UPMC, CNRS, Institut des Systèmes Intelligents et de Robotique (ISIR); Paris France
| | | | - Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology; Oxford University; Oxford United Kingdom
| | - Malika Auvray
- Sorbonne Université, UPMC, CNRS, Institut des Systèmes Intelligents et de Robotique (ISIR); Paris France
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Roque J, Auvray M, Lafraire J. Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages. Front Psychol 2018; 8:2360. [PMID: 29375453 PMCID: PMC5769326 DOI: 10.3389/fpsyg.2017.02360] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Accepted: 12/26/2017] [Indexed: 11/24/2022] Open
Abstract
Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers' preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i) the multisensory integration processes that underpin freshness perception, and (ii) the top-down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of flavor perception: from multisensory integration processes to the influence of top-down factors (e.g., attentional and semantic). We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than flavor. In particular, contrary to flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms) and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and beverage cognition.
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Affiliation(s)
- Jérémy Roque
- Centre de Recherche Pernod Ricard, Créteil, France
- Center for Food and Hospitality Research, Institut Paul Bocuse, Écully, France
- Institute of Intelligent Systems and Robotics, Université Pierre et Marie Curie, Paris, France
| | - Malika Auvray
- Institute of Intelligent Systems and Robotics, Université Pierre et Marie Curie, Paris, France
| | - Jérémie Lafraire
- Center for Food and Hospitality Research, Institut Paul Bocuse, Écully, France
- Institut Jean Nicod, Ecole Normale Supérieure, Paris, France
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van Belzen L, Postma E, Boesveldt S. How to quench your thirst. The effect of water-based products varying in temperature and texture, flavour, and sugar content on thirst. Physiol Behav 2017; 180:45-52. [DOI: 10.1016/j.physbeh.2017.08.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 06/16/2017] [Accepted: 08/11/2017] [Indexed: 10/19/2022]
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Gómez-Corona C, Chollet S, Escalona-Buendía HB, Valentin D. Measuring the drinking experience of beer in real context situations. The impact of affects, senses, and cognition. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.04.002] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Muggah EM, McSweeney MB. Using Preferred Attribute Elicitation to Determine How Males and Females Evaluate Beer. J Food Sci 2017; 82:1916-1923. [DOI: 10.1111/1750-3841.13799] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2016] [Revised: 05/31/2017] [Accepted: 06/05/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Elizabeth M. Muggah
- School of Nutrition and Dietetics; Acadia Univ.; Wolfville Nova Scotia Canada
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21
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Duong T, Balaban M, Perera C, Bi X. Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree. J Food Sci 2015; 80:E2478-85. [DOI: 10.1111/1750-3841.13083] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Accepted: 08/20/2015] [Indexed: 11/27/2022]
Affiliation(s)
- Trang Duong
- School of Chemical Sciences; The Univ. of Auckland; Auckland New Zealand
| | - Murat Balaban
- Dept. of Chemical and Materials Engineering; The Univ. of Auckland; Auckland New Zealand
| | - Conrad Perera
- School of Chemical Sciences; The Univ. of Auckland; Auckland New Zealand
| | - Xiufang Bi
- College of Food Science and Nutritional Engineering; China Agricultural Univ; Beijing China
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Santos MG, Carpinteiro DA, Thomazini M, Rocha-Selmi GA, da Cruz AG, Rodrigues CE, Favaro-Trindade CS. Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.10.010] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Brannigan M, Stevenson RJ, Francis H. Thirst interoception and its relationship to a Western-style diet. Physiol Behav 2014; 139:423-9. [PMID: 25449390 DOI: 10.1016/j.physbeh.2014.11.050] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2014] [Revised: 11/13/2014] [Accepted: 11/14/2014] [Indexed: 01/08/2023]
Abstract
Less sensitive interoception for hunger and fullness has been observed in people who consume a diet rich in saturated fat and added sugar. In this study we examined whether healthy young people who routinely consume such diets, also demonstrate less sensitive thirst interoception. Participants, varying primarily in diet, were made thirsty by consuming salted chips and later provided with ad libitum access to water, with thirst ratings obtained throughout. A self-report measure of interoceptive awareness was also included plus measures to determine eating habits, memory and executive function. A diet reported as richer in saturated fat and added sugar (an HFS diet) was associated both with less sensitive thirst interoception and with greater attention to somatic signs. Evidence of poorer hippocampal-sensitive learning and memory was also detected. Poorer sensitivity to interoceptive cues appears to be a reliable correlate of an HFS diet and its causal origins are discussed.
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Affiliation(s)
- Mairead Brannigan
- Department of Psychology, Macquarie University, Sydney, NSW2109, Australia
| | | | - Heather Francis
- Department of Psychology, Macquarie University, Sydney, NSW2109, Australia
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Jager G, Schlich P, Tijssen I, Yao J, Visalli M, de Graaf C, Stieger M. Temporal dominance of emotions: Measuring dynamics of food-related emotions during consumption. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2014.04.010] [Citation(s) in RCA: 92] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Bhumiratana N, Adhikari K, Chambers E. The development of an emotion lexicon for the coffee drinking experience. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.008] [Citation(s) in RCA: 102] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Choi JS, Lee YR, Ha YM, Seo HJ, Kim YH, Park SM, Sohn JH. Antibacterial effect of grapefruit seed extract (GSE) on Makgeolli-brewing microorganisms and its application in the preservation of fresh Makgeolli. J Food Sci 2014; 79:M1159-67. [PMID: 24773577 DOI: 10.1111/1750-3841.12469] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2013] [Accepted: 03/10/2014] [Indexed: 12/01/2022]
Abstract
UNLABELLED To develop a new preservation method, the antimicrobial activity of grapefruit seed extract (GSE) against Makgeolli-brewing microorganisms and food-borne pathogens was assessed, and a general analysis and sensory evaluation of fresh Makgeolli with added GSE was made. The minimum inhibitory concentration (MIC) values of GSE against 10 strains of Makgeolli-brewing microorganism were 0.0122 to 1.5625 μL/mL. The MIC values against 6 strains of food-borne pathogens were 0.0061 to 0.7813 μL/mL. On addition of 0.1% (v/v) and 0.2% GSE in bottled fresh Makgeolli, no significant difference in the pH, or the contents of total acids, ethanol, or methanol in the Makgeolli, were observed compared with control Makgeolli (with no GSE), during the preservation period (8 weeks) at 10 °C. In the Makgeolli with 0.1% and 0.2% GSE, the total bacterial counts decreased significantly by 4.9% (P < 0.01) and 11.2% (P < 0.001), respectively, versus the control. The decreases in yeast count were significantly lessened by 15.33% and 15.24% (both P < 0.001), respectively, after 8 weeks of storage, compared with the control. In the sensory evaluation of Makgeolli with 0.1% and 0.2% GSE, the refreshment and overall acceptability received significantly better scores than the control (P < 0.01), with no change in sweetness, bitterness, sourness, turbidity, color, or odor. These results suggest that GSE controls the growth of Makgeolli-brewing microorganisms and extends the shelf life (ca. 2 wk), without decreasing overall acceptance. PRACTICAL APPLICATION A new preservation method for fresh Makgeolli by adding grapefruit seed extract (GSE) was developed. As fresh Makgeolli contains live microorganisms, the preservation period is 1 wk, which is relatively short. GSE controls the growth of Makgeolli-brewing and Makgeolli-spoiling microorganisms. 0.1% to 0.2% GSE is optimum for prolonging the shelf life (2 wk) of bottled fresh Makgeolli, and has no adverse effect on overall acceptability. We demonstrated that GSE is an effective natural additive that prolongs the shelf life of fresh Makgeolli with no significant loss in quality.
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Affiliation(s)
- Jae-Suk Choi
- RIS Center, IACF, Silla Univ, Sasang-gu, Busan, 617-736, Republic of Korea; Dept. of Bio-Food Materials, Silla Univ, Sasang-gu, Busan, 617-736, Republic of Korea
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Abstract
Although it is well known that water is essential for human homeostasis and survival, only recently have we begun to understand its role in the maintenance of brain function. Herein, we integrate emerging evidence regarding the effects of both dehydration and additional acute water consumption on cognition and mood. Current findings in the field suggest that particular cognitive abilities and mood states are positively influenced by water consumption. The impact of dehydration on cognition and mood is particularly relevant for those with poor fluid regulation, such as the elderly and children. We critically review the most recent advances in both behavioural and neuroimaging studies of dehydration and link the findings to the known effects of water on hormonal, neurochemical and vascular functions in an attempt to suggest plausible mechanisms of action. We identify some methodological weaknesses, including inconsistent measurements in cognitive assessment and the lack of objective hydration state measurements as well as gaps in knowledge concerning mediating factors that may influence water intervention effects. Finally, we discuss how future research can best elucidate the role of water in the optimal maintenance of brain health and function.
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28
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Eccles R, Du-Plessis L, Dommels Y, Wilkinson J. Cold pleasure. Why we like ice drinks, ice-lollies and ice cream. Appetite 2013; 71:357-60. [PMID: 24060271 DOI: 10.1016/j.appet.2013.09.011] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2013] [Revised: 06/05/2013] [Accepted: 09/10/2013] [Indexed: 10/26/2022]
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30
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Labbe D, Martin N, Le Coutre J, Hudry J. Impact of refreshing perception on mood, cognitive performance and brain oscillations: An exploratory study. Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2010.08.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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