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Rogers PJ, Vural Y, Flynn AN, Brunstrom JM. Nutrient clustering, NOVA classification, and nutrient profiling: How do they overlap, and what do they predict about food palatability? Appetite 2024; 201:107596. [PMID: 38969105 DOI: 10.1016/j.appet.2024.107596] [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: 04/02/2024] [Revised: 07/02/2024] [Accepted: 07/02/2024] [Indexed: 07/07/2024]
Abstract
We compared the performance of three food categorisation metrics in predicting palatability (taste pleasantness) using a dataset of 52 foods, each rated virtually (online) by 72-224 participants familiar with the foods in question, as described in Appetite 193 (2024) 107124. The metrics were nutrient clustering, NOVA, and nutrient profiling. The first two of these metrics were developed to identify, respectively: 'hyper-palatable' foods (HPFs); and ultra-processed foods (UPFs), which are claimed to be 'made to be hyper-palatable'. The third metric categorises foods as high fat, sugar, salt (HFSS) foods versus non-HFSS foods. There were overlaps, but also significant differences, in categorisation of the foods by the three metrics: of the 52 foods, 35 (67%) were categorised as HPF, and/or UPF, and/or HFSS, and 17 (33%) were categorised as none of these. There was no significant difference in measured palatability between HPFs and non-HPFs, nor between UPFs and non-UPFs (p ≥ 0.412). HFSS foods were significantly more palatable than non-HFSS foods (p = 0.049). None of the metrics significantly predicted food reward (desire to eat). These results do not support the use of hypothetical combinations of food ingredients as proxies for palatability, as done explicitly by the nutrient clustering and NOVA metrics. To discover what aspects of food composition predict palatability requires measuring the palatability of a wide range of foods that differ in composition, as we do here.
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Affiliation(s)
- Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom.
| | - Yeliz Vural
- Karadeniz Technical University, Faculty of Letters, Psychology Department, Kanuni Campus, Ortahisar, Trabzon, Turkiye, 61080
| | - Annika N Flynn
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
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González A, Sánchez J, de Brugada I. The nature of training in flavor preference learning determines the underlying associative structure. Behav Processes 2024; 220:105074. [PMID: 38942399 DOI: 10.1016/j.beproc.2024.105074] [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: 03/15/2024] [Revised: 06/13/2024] [Accepted: 06/21/2024] [Indexed: 06/30/2024]
Abstract
Pairing a palatable flavor (US) with an initially neutral flavor cue (CS) results in an acquired conditioned preference for the latter. Two main associations have been proposed to explain the acquisition of flavor preferences: Flavor-Flavor and Flavor-Nutrient learning. Although the hedonic reaction triggered by US consumption has also been suggested as a possible additional component underlying acquired flavor preference, this issue has received little attention. Here we explored whether the amount of training to the CS-US compound can favor the formation of a Flavor-Hedonic reaction association using rats as subjects and sucrose as the US. We expected that the more exposure to the CS-US compound, the stronger the S-R type association. Since S-R associations are not sensitive to devaluation procedures, we used a Sensory-Specific Satiety procedure to devalue the US after conditioning and then measured preferences for the CS. On Experiment 1 with a short restrictive training (classic procedure), preference for the CS was decreased after devaluation of the US compared to the control condition. On Experiment 2, with short unrestrictive training, preference for the CS was again weakened. Experiment 3 with a long unrestrictive training, rats expressed preference for the CS regardless of the devaluation procedure. These results suggest that, as with an instrumental paradigm, extensive training in flavor preference learning undermines the US devaluation effect.
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Affiliation(s)
- Ana González
- University of Granada, Department of Experimental Psychology, Centro de Investigación Mente, Cerebro y Comportamiento (CIMCYC), Spain.
| | - Jesús Sánchez
- University of Granada, Department of Experimental Psychology, Centro de Investigación Mente, Cerebro y Comportamiento (CIMCYC), Spain.
| | - Isabel de Brugada
- University of Granada, Department of Experimental Psychology, Centro de Investigación Mente, Cerebro y Comportamiento (CIMCYC), Spain.
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Rogers PJ, Vural Y, Berridge-Burley N, Butcher C, Cawley E, Gao Z, Sutcliffe A, Tinker L, Zeng X, Flynn AN, Brunstrom JM, Brand-Miller JC. Evidence that carbohydrate-to-fat ratio and taste, but not energy density or NOVA level of processing, are determinants of food liking and food reward. Appetite 2024; 193:107124. [PMID: 37980953 DOI: 10.1016/j.appet.2023.107124] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 10/22/2023] [Accepted: 11/13/2023] [Indexed: 11/21/2023]
Abstract
This virtual (online) study tested the common but largely untested assumptions that food energy density, level of processing (NOVA categories), and carbohydrate-to-fat (CF) ratio are key determinants of food reward. Individual participants (224 women and men, mean age 35 y, 53% with healthy weight, 43% with overweight or obesity) were randomised to one of three, within-subjects, study arms: energy density (32 foods), or level of processing (24 foods), or CF ratio (24 foods). They rated the foods for taste pleasantness (liking), desire to eat (food reward), and sweetness, saltiness, and flavour intensity (for analysis averaged as taste intensity). Against our hypotheses, there was not a positive relationship between liking or food reward and either energy density or level of processing. As hypothesised, foods combining more equal energy amounts of carbohydrate and fat (combo foods), and foods tasting more intense, scored higher on both liking and food reward. Further results were that CF ratio, taste intensity, and food fibre content (negatively), independent of energy density, accounted for 56% and 43% of the variance in liking and food reward, respectively. We interpret the results for CF ratio and fibre in terms of food energy-to-satiety ratio (ESR), where ESR for combo foods is high, and ESR for high-fibre foods is low. We suggest that the metric of ESR should be considered when designing future studies of effects of food composition on food reward, preference, and intake.
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Affiliation(s)
- Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom.
| | - Yeliz Vural
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom; Karadeniz Technical University, Faculty of Letters, Psychology Department, Kanuni Campus, Ortahisar, Trabzon, 61080, Türkiye
| | - Niamh Berridge-Burley
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Chloe Butcher
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Elin Cawley
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Ziwei Gao
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Abigail Sutcliffe
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Lucy Tinker
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Xiting Zeng
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Annika N Flynn
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - J C Brand-Miller
- School of Life and Environmental Sciences and Charles Perkins Centre, The University of Sydney, Australia
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González A, Boakes R, Hall G, de Brugada I. Does drinking saccharin weaken an association of sweet with calories? Pre-exposure effects in flavor preference learning. Physiol Behav 2023; 272:114381. [PMID: 37866642 DOI: 10.1016/j.physbeh.2023.114381] [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: 06/16/2023] [Revised: 10/10/2023] [Accepted: 10/19/2023] [Indexed: 10/24/2023]
Abstract
The main aim of this experiment was to examine the claim that exposure to non-nutritive sweeteners weakens the formation of a sweet-calorie association. Three groups of food-deprived rats received training in which they drank an almond-flavored maltodextrin and saccharin solution. A final test phase assessed their preference for almond. The groups differed in preexposure prior to training. One was pre-exposed to saccharin, one to saccharin plus maltodextrin, and the third, control condition, received only water at this stage. When the rats continued under food deprivation for the test phase, the group exposed to the compound (saccharin plus maltodextrin) showed a weaker preference than the other two groups, while those pre-exposed to saccharin showed as strong a preference as the controls. When the test was conducted with the rats no longer food-deprived, only the water group showed a strong preference. These results support the proposal that rats can form both flavor-flavor and flavor-nutrient associations, expression of which will depend on motivational state. They did not find support for the suggestion that prior exposure to a non-nutritive sweetener can enhance subsequent learning about the nutritive properties of a sweet food.
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Affiliation(s)
- A González
- Department of Experimental Psychology and Mind, Brain and Behavior Research Center (CIMCYC), Campus de Cartuja s/n, Granada 18011, Spain
| | | | - G Hall
- Department of Psychology, University of York, United Kingdom; School of Psychology University of New South Wales, Australia
| | - I de Brugada
- Department of Experimental Psychology and Mind, Brain and Behavior Research Center (CIMCYC), Campus de Cartuja s/n, Granada 18011, Spain.
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Flynn AN, Rogers PJ, Brunstrom JM. Further evidence for sensitivity to energy density and a two-component model of meal size: Analysis of meal calorie intakes in Argentina and Malaysia. Physiol Behav 2023; 270:114314. [PMID: 37536621 DOI: 10.1016/j.physbeh.2023.114314] [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: 11/28/2022] [Revised: 07/14/2023] [Accepted: 07/31/2023] [Indexed: 08/05/2023]
Abstract
Previously, we demonstrated a non-linear association between meal caloric intake and meal energy density (ED, kcal/g) in data from a controlled trial in the US and from free-living participants in the UK [1]. In both datasets, meal caloric intake increased with ED in lower energy-dense meals (below ∼1.75 kcal/g) and decreased in higher energy-dense meals (above ∼1.75 kcal/g). In the current study, we sought to explore whether this pattern extends to data from free-living participants in Argentina (N = 2738 meals) and Malaysia (N = 4658 meals). Again, a significant breakpoint was found in both the Argentinean (2.04 kcal/g (SE = 0.06)) and Malaysian (2.17 kcal/g (SE = 0.06)) datasets with mean centered meal caloric intake increasing with ED below the breakpoint and decreasing above the breakpoint. These results lend further support for our two-component theoretical model of meal size (g) in which a volume signal is dominant in lower energy-dense meals and a calorie-content signal is dominant in higher energy-dense meals. Together, our research adds to evidence supporting human sensitivity to calories and exposes a complexity in the correspondence between meal energy content and meal size in everyday (non-manipulated) meals. Further research is needed to provide causal evidence for this sensitivity and whether individual variation impacts meal size and energy balance.
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Affiliation(s)
- Annika N Flynn
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Road, Bristol, BS8 1TU, United Kingdom.
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Road, Bristol, BS8 1TU, United Kingdom
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Road, Bristol, BS8 1TU, United Kingdom; NIHR Bristol Biomedical Research Centre, University Hospitals Bristol and Weston, NHS Foundation Trust and University of Bristol, United Kingdom
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Brunstrom JM, Flynn AN, Rogers PJ, Zhai Y, Schatzker M. Human nutritional intelligence underestimated? Exposing sensitivities to food composition in everyday dietary decisions. Physiol Behav 2023; 263:114127. [PMID: 36787811 DOI: 10.1016/j.physbeh.2023.114127] [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: 12/08/2022] [Revised: 02/03/2023] [Accepted: 02/11/2023] [Indexed: 02/16/2023]
Abstract
The social and cultural significance of food is woven into every aspect of our dietary behaviour, and it contributes to our complex interaction with food. To find order within this complexity scientists often look for dietary 'universals' - phenomena or basic principles that guide our food choice and meal size, irrespective of wider context. One such idea is that taste characteristics provide a signal for dietary composition (e.g., sweet taste signals carbohydrate). Others have suggested that behaviour is guided by learning and is based on associations that form between the flavour of a food and its post-ingestive effects. Despite a large body of research, evidence supporting both processes is equivocal, leading some to conclude that humans are largely indifferent to food composition. Here, we argue that human abilities to gauge the nutritional composition or value of food have been underestimated, and that they can be exposed by embracing alternative methods, including cross-cultural comparisons, large nutrition surveys, and the use of virtual portion-selection tools. Our group has focused on assessments of food choice and expected satiety, and how comparisons across everyday foods can reveal non-linear relationships with food energy density, and even the potential for sensitivity to micronutrient composition. We suggest that these abilities might reflect a complex form of social learning, in which flavour-nutrient associations are not only formed but communicated and amplified across individuals in the form of a cuisine. Thus, rather than disregarding sociocultural influences as extraneous, we might reimagine their role as central to a process that creates and imbues a 'collective dietary wisdom.' In turn, this raises questions about whether rapid dietary, technological, and cultural change disrupts a fundamental process, such that it no longer guarantees a 'nutritional intelligence' that confers benefits for health.
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Affiliation(s)
- Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom; NIHR Bristol Biomedical Research Centre, University Hospitals Bristol and Weston, NHS Foundation Trust and University of Bristol, United Kingdom.
| | - Annika N Flynn
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Yujia Zhai
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Mark Schatzker
- Modern Diet and Physiology Research Center, Affiliated with Yale School of Medicine, Yale University, United States
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Bougma S, Tapsoba F, Semporé JN, Bougma S, Dounia P, Songré-Ouattara LT, Savadogo A. Socio-cultural influences on children's feeding habits and feeding frequencies in Ouagadougou, Burkina Faso: a retrospective survey. BMC Nutr 2023; 9:45. [PMID: 36895038 PMCID: PMC9999533 DOI: 10.1186/s40795-023-00698-w] [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: 12/10/2022] [Accepted: 02/28/2023] [Indexed: 03/11/2023] Open
Abstract
BACKGROUND From 6 months of age, children need, in addition to breast milk, a complementary food whose nutritional composition meets their needs. However, low consumption of child-specific foods in favor of adult foods has been documented. Thus, the lack of adaptation of children to family feeding conditions has been the source of frequent malnutrition in some low-income countries. In Burkina Faso, little data is available on family-type food consumption by children. The objective was to describe the socio-cultural influences on feeding habits and food consumption frequencies of infants aged 6-23 months in Ouagadougou. METHODS The study was conducted from March to June 2022 using a structured questionnaire. A reminder of the previous 24 h' meals was used to assess 618 children's food consumption. Mother-child pairs were selected using the simple random sampling method, and data collection was done by the interview method. Sphinx V5, IBM SPSS Statistics 20.0 and XLSTAT 2016 software were used to process data. RESULTS Influences between the consumption of certain foods and the mother's social status were observed. The most consumed foods are simple porridges (67.48%), Tô/rice (65.70%), cookies and cakes (62.94%), juices and sweetened drinks (62.94%). Cowpeas (17.31%), improved porridge (13.92%) and eggs (6.63%) are the least consumed. The most meals frequency was three meals daily (33.98%), and children with the minimum daily meal frequency were 86.41%. Principal component analysis showed that the mother's social status influenced the consumption of imported infant flours, fish soups, fruits, juices and sweetened drinks, cookies and cakes, simple porridge, and tô/rice. Concerning the consumption of local infant porridges, 55.72% of the children who consumed them appreciated positively. However, for 57.75% of the parents, the lack of information limits the consumption rate of this type of flour. CONCLUSION High consumption of family-type meals was observed and was influenced by parental social status. In addition, the rate of acceptable meal frequencies was generally high.
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Affiliation(s)
- Sanogo Bougma
- Laboratory of Applied Biochemistry and Immunology (LaBIA)/Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, 03 PO Box 7021, Burkina Faso.
| | - François Tapsoba
- Laboratory of Applied Biochemistry and Immunology (LaBIA)/Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, 03 PO Box 7021, Burkina Faso
| | - Judith Nomwendé Semporé
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN)/Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, 09 PO Box 848, Burkina Faso
| | - Sibiri Bougma
- Laboratory of Applied Biochemistry and Immunology (LaBIA)/Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, 03 PO Box 7021, Burkina Faso
| | - Prudence Dounia
- Laboratory of Applied Biochemistry and Immunology (LaBIA)/Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, 03 PO Box 7021, Burkina Faso
| | | | - Aly Savadogo
- Laboratory of Applied Biochemistry and Immunology (LaBIA)/Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, 03 PO Box 7021, Burkina Faso
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Robinson E, Horgan G, Stubbs J. Convincing experimental data is required to revisit the passive overconsumption hypothesis. Am J Clin Nutr 2023; 117:635-636. [PMID: 36872022 DOI: 10.1016/j.ajcnut.2022.09.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Accepted: 09/20/2022] [Indexed: 03/06/2023] Open
Affiliation(s)
- Eric Robinson
- Institute of Population Health, University of Liverpool, Liverpool, United Kingdom.
| | - Graham Horgan
- Biomathematics and Statistics Scotland, Aberdeen, United Kingdom
| | - James Stubbs
- School of Psychology, Faculty of Medicine and Health, University of Leeds, Leeds, United Kingdom
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Mae Armitage R, Iatridi V, Thanh Vi C, Richard Yeomans M. Phenotypic differences in taste hedonics: the effects of sweet liking. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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Mantzavinou A, Rogers PJ. Apple versus chocolate: Evidence for discrimination of distension-related and calorie-related satiety signals in post-prandial fullness and hunger, and in the quality and location of other body sensations. Physiol Behav 2023; 259:114051. [PMID: 36481197 DOI: 10.1016/j.physbeh.2022.114051] [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: 06/30/2022] [Revised: 11/17/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022]
Abstract
Gastric distension and detection of macronutrients (calories) in the gut are determinants of satiation and satiety. We tested effects of these variables on body sensations after eating, and their connection with visual-analogue scale (VAS) hunger and fullness ratings. Participants completed VAS ratings and quality and location of body sensations tasks after consumption of milk chocolate (38 g, 200 kcal) versus fresh apple fruit matched for weight (38 g, 20 kcal) and matched for calories (380 g, 200 kcal). Effects of food weight (380 vs 38 g) were large and located predominantly in the abdominal region. They also occupied a greater body area and occurred sooner after eating than effects related to calories (200 vs 20 kcal). The same pattern was apparent in the results from the quality of sensations task. VAS ratings indicated that hunger was affected by food volume and calories, whereas fullness was affected primarily by food volume. Together, these results provide evidence of dissociation of the perceived after-effects of food ingestion related to food volume and food calorie content in humans. Additionally, the studies demonstrate the utility of two rarely used, semi-quantitative tasks, which generate information on the identity, intensity, valence, and location of eating-related sensations.
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Affiliation(s)
- Anna Mantzavinou
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, BS8 1TU, Bristol, United Kingdom
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, BS8 1TU, Bristol, United Kingdom.
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Neumann NJ, Fasshauer M. Added flavors: potential contributors to body weight gain and obesity? BMC Med 2022; 20:417. [PMID: 36319974 PMCID: PMC9623908 DOI: 10.1186/s12916-022-02619-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 10/20/2022] [Indexed: 12/15/2022] Open
Abstract
BACKGROUND Added flavors are a marker for ultra-processing of food and a strong link exists between the intake of ultra-processed food and the development of obesity. The objective of the present article is to assess animal and human data elucidating the impact of added flavors on the regulation of food intake and body weight gain, as well as to define areas for future research. MAIN TEXT Mechanistic studies suggest that added flavors induce overeating and body weight gain by two independent mechanisms: Added flavors promote hedonic eating and override homeostatic control of food intake, as well as disrupt flavor-nutrient learning and impair the ability to predict nutrients in food items. Supporting these potential mechanisms, added flavors increase feed intake and body weight as compared to non-flavored control diets in a broad range of animal studies. They are actively promoted by feed additive manufacturers as useful tools to improve palatability, feed intake, and performance parameters. In humans, added flavors are extensively tested concerning toxicity; however, no data exist concerning their impact on food intake and body weight. CONCLUSIONS Added flavors are potential contributors to the obesity epidemic and further studies focusing on their role in humans are urgently required. These studies include obesity interventions specifically targeting food items with added flavors and cohort studies on independent associations between added flavor intake and metabolic, as well as cardiovascular, morbidity, and mortality.
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Affiliation(s)
- Nathalie Judith Neumann
- Institute of Nutritional Science, Justus-Liebig-University of Giessen, 35390, Giessen, Germany
| | - Mathias Fasshauer
- Institute of Nutritional Science, Justus-Liebig-University of Giessen, 35390, Giessen, Germany. .,Department of Internal Medicine (Endocrinology, Nephrology, and Rheumatology), University of Leipzig, Leipzig, Germany.
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12
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The impact of caloric availability on eating behavior and ultra-processed food reward. Appetite 2022; 178:106274. [PMID: 35963586 DOI: 10.1016/j.appet.2022.106274] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 07/07/2022] [Accepted: 08/07/2022] [Indexed: 12/19/2022]
Abstract
The food environment has changed rapidly and dramatically in the last 50 years. While industrial food processing has increased the safety and stability of the food supply, a rapid expansion in the scope and scale of food processing in the 1980's has resulted in a market dominated by ultra-processed foods. Here, we use the NOVA definition of category 4 ultra-processed foods (UPFs) as they make up around 58% of total calories consumed in the US and 66% of calories in US children. UPFs are formulated from ingredients with no or infrequent culinary use, contain additives, and have a long shelf-life, spending long periods in contact with packaging materials, allowing for the absorption of compounds from those materials. The full implications of this dietary shift to UPFs on human health and disease outcomes are difficult, if not impossible, to quantify. However, UPF consumption is linked with various forms of cancer, increased cardiovascular disease, and increased all-cause mortality. Understanding food choice is, therefore, a critical problem in health research. Although many factors influence food choice, here we focus on the properties of the foods themselves. UPFs are generally treated as food, not as the highly refined, industrialized substances that they are, whose properties and components must be studied. Here, we examine one property of UPFs, that they deliver useable calories rapidly as a potential factor driving UPF overconsumption. First, we explore evidence that UPFs deliver calories more rapidly. Next, we examine the role of the gut-brain axis and its interplay with canonical reward systems, and last, we describe how speed affects both basic learning processes and drugs of abuse.
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13
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Flynn AN, Hall KD, Courville AB, Rogers PJ, Brunstrom JM. Time to revisit the passive overconsumption hypothesis? Humans show sensitivity to calories in energy-rich meals. Am J Clin Nutr 2022; 116:581-588. [PMID: 35488870 PMCID: PMC9348985 DOI: 10.1093/ajcn/nqac112] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2022] [Accepted: 04/28/2022] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND A possible driver of obesity is insensitivity (passive overconsumption) to food energy density (ED, kcal/g); however, it is unclear whether this insensitivity applies to all meals. OBJECTIVES We assessed the influence of ED on energy intake (kcal) across a broad and continuous range of EDs comprised of noncovertly manipulated, real-world meals. We also allowed for the possibility that the association between energy intake and ED is nonlinear. METHODS We completed a secondary analysis of 1519 meals which occurred in a controlled environment as part of a study conducted by Hall and colleagues to assess the effects of food ultra-processing on energy intake. To establish the generalizability of the findings, the analyses were repeated in 32,162 meals collected from free-living humans using data from the UK National Diet and Nutrition Survey (NDNS). Segmented regressions were performed to establish ED "breakpoints" at which the association between consumed meal ED and mean centered meal caloric intake (kcal) changed. RESULTS Significant breakpoints were found in both the Hall et al. data set (1.41 kcal/g) and the NDNS data set (1.75 and 2.94 kcal/g). Centered meal caloric intake did not increase linearly with consumed meal ED, and this pattern was captured by a 2-component ("volume" and "calorie content" [biologically derived from the sensing of fat, carbohydrate, and protein]) model of physical meal size (g), in which volume is the dominant signal with lower energy-dense foods and calorie content is the dominant signal with higher energy-dense foods. CONCLUSIONS These analyses reveal that, on some level, humans are sensitive to the energy content of meals and adjust meal size to minimize the acute aversive effects of overconsumption. Future research should consider the relative importance of volume and calorie-content signals, and how individual differences impact everyday dietary behavior and energy balance.
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Affiliation(s)
- Annika N Flynn
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Kevin D Hall
- National Institute of Diabetes and Digestive and Kidney Diseases, Bethesda, MD, USA
| | - Amber B Courville
- National Institute of Diabetes and Digestive and Kidney Diseases, Bethesda, MD, USA
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
- National Institute for Health and Care Research (NIHR) Bristol Biomedical Research Centre: Nutrition Theme, University of Bristol, University Hospitals Bristol Education & Research Centre, Bristol, United Kingdom
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
- National Institute for Health and Care Research (NIHR) Bristol Biomedical Research Centre: Nutrition Theme, University of Bristol, University Hospitals Bristol Education & Research Centre, Bristol, United Kingdom
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14
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Brunstrom JM, Schatzker M. Micronutrients and food choice: A case of 'nutritional wisdom' in humans? Appetite 2022; 174:106055. [PMID: 35447161 DOI: 10.1016/j.appet.2022.106055] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 04/12/2022] [Accepted: 04/14/2022] [Indexed: 12/25/2022]
Abstract
Many reports show that non-human animals have the ability to select foods based on their micronutrient composition. However, it is unclear whether humans also have this ability, and we have lacked appropriate methods to investigate this question. In response to this challenge, we developed an approach that derives evidence from patterns of choices across a range of food images. In two studies (Study 1, N = 45; Study 2, N = 83) adults selected one of two pairs of fruits and vegetables in a series of trials (N = 210). Consistent with variety seeking, they preferred 'varied' over 'monotonous' pairs (same-food pairs were less attractive). However, and even after controlling for explicit nutritional knowledge (Study 2) and food energy density (Study 1 and 2), we observed a significant tendency to select pairings that offered: i) greater total micronutrient intake and ii) greater 'micronutrient complementarity' (MC), i.e., a broader range of micronutrients. In a separate analysis, a similar pattern was observed in two-component meals (e.g., steak and fries) drawn from a large national nutrition survey in the UK (1086 records). Specifically, the MC of these meals was greater than would be predicted by chance (p < .0001) and when a meal provided an excess of micronutrients (>100% daily recommended amount) then this occurred less often than by chance (p < .0001), i.e., 'micronutrient redundancy' was avoided. Together, this work provides new evidence that micronutrient composition influences food choice (a form of 'nutritional wisdom') and it raises questions about whether nutritional requirements are otherwise met through dietary 'variety seeking'. In turn, it also exposes the potential for a complexity in human dietary decision making that has not been recognised previously.
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Affiliation(s)
- Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, UK.
| | - Mark Schatzker
- Modern Diet and Physiology Research Center, Affiliated with Yale School of Medicine, Yale University, USA
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15
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Morizet D, Doyen A, Dairou V, Lebarbanchon L, Spinelli S. Assessing user adoption of a new-market disruptive innovation: The LUD (Learning-Use-Deprivation) framework. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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16
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Martínez-Sánchez LM, Parra-Martínez C, Martínez-García TE, Martínez-García C. Cognitive Keys in Psychophysical Estimation of Chemosensory Perception in University Students. Foods 2021; 10:foods10123134. [PMID: 34945685 PMCID: PMC8701806 DOI: 10.3390/foods10123134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/09/2021] [Accepted: 12/14/2021] [Indexed: 11/16/2022] Open
Abstract
Psychophysical methods allow us to measure the relationship between stimuli and sensory perception. Of these, Detection Threshold (DT) allows us to know the minimum concentration to produce taste identification. Given this, we wonder whether, for example, wine tasting experts are more capable of perceiving their sensory properties than other people, or whether they can distinguish them because they are better able to “describe” them. To verify this, this study analyses the influence of having prior knowledge of the name astringency and, failing that, to detect it and distinguish it between the four basic tastes. One-hundred-and-sixty-two university students with an average age of 19.43 (SD = 2.55) years were assigned to three experimental conditions: an experimental group (G.2) without previous knowledge of the name astringency and with alimentary satiety, and two control groups, both with previous knowledge of the name, these being G.1, with satiety, and G.3, with hunger. DT was collected for the four basic tastes and astringencies. Results showed significant differences in the identification of astringency, being the least identified experimental group with respect to the control groups. It is striking that G.2, without prior knowledge of the name, identified astringency as a bitter taste in most cases. This supports our hypothesis of the importance of attending to linguistic cognitive processes when psychophysically estimating taste in humans.
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Affiliation(s)
- Laura María Martínez-Sánchez
- Department of Didactics of Physical, Plastic and Musical Education, Faculty of Education Sciences, University of Cádiz, 11519 Puerto Real, Spain
- Correspondence: (L.M.M.-S.); (C.M.-G.)
| | - Cecilio Parra-Martínez
- Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain;
| | | | - Concha Martínez-García
- Department of Social, Developmental and Educational Psychology, Faculty of Education, Psychology and Sports Sciences, University of Huelva, 21007 Huelva, Spain
- Correspondence: (L.M.M.-S.); (C.M.-G.)
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17
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Berthoud HR, Morrison CD, Ackroff K, Sclafani A. Learning of food preferences: mechanisms and implications for obesity & metabolic diseases. Int J Obes (Lond) 2021; 45:2156-2168. [PMID: 34230576 PMCID: PMC8455326 DOI: 10.1038/s41366-021-00894-3] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 06/08/2021] [Accepted: 06/24/2021] [Indexed: 02/06/2023]
Abstract
Omnivores, including rodents and humans, compose their diets from a wide variety of potential foods. Beyond the guidance of a few basic orosensory biases such as attraction to sweet and avoidance of bitter, they have limited innate dietary knowledge and must learn to prefer foods based on their flavors and postoral effects. This review focuses on postoral nutrient sensing and signaling as an essential part of the reward system that shapes preferences for the associated flavors of foods. We discuss the extensive array of sensors in the gastrointestinal system and the vagal pathways conveying information about ingested nutrients to the brain. Earlier studies of vagal contributions were limited by nonselective methods that could not easily distinguish the contributions of subsets of vagal afferents. Recent advances in technique have generated substantial new details on sugar- and fat-responsive signaling pathways. We explain methods for conditioning flavor preferences and their use in evaluating gut-brain communication. The SGLT1 intestinal sugar sensor is important in sugar conditioning; the critical sensors for fat are less certain, though GPR40 and 120 fatty acid sensors have been implicated. Ongoing work points to particular vagal pathways to brain reward areas. An implication for obesity treatment is that bariatric surgery may alter vagal function.
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Affiliation(s)
- Hans-Rudolf Berthoud
- Neurobiology of Nutrition and Metabolism Department, Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, LA, USA.
| | - Christopher D Morrison
- Neurobiology of Nutrition and Metabolism Department, Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, LA, USA
| | - Karen Ackroff
- Psychology Department, Brooklyn College of the City University of New York, Brooklyn, NY, USA
| | - Anthony Sclafani
- Psychology Department, Brooklyn College of the City University of New York, Brooklyn, NY, USA.
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18
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Rewarding behavior with a sweet food strengthens its valuation. PLoS One 2021; 16:e0242461. [PMID: 33852568 PMCID: PMC8046216 DOI: 10.1371/journal.pone.0242461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Accepted: 02/14/2021] [Indexed: 12/03/2022] Open
Abstract
Sweet foods are commonly used as rewards for desirable behavior, specifically among children. This study examines whether such practice may contribute to reinforce the valuation of these foods. Two experiments were conducted, one with children, the other with rats. The first study, conducted with first graders (n = 214), shows that children who receive a food reward for performing a cognitive task subsequently value the food more compared to a control group who received the same food without performing any task. The second study, conducted on rats (n = 64), shows that rewarding with food also translates into higher calorie intake over a 24-hour period. These results suggest that the common practice of rewarding children with calorie-dense sweet foods is a plausible contributing factor to obesity and might therefore be ill advised.
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19
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McDougle M, Quinn D, Diepenbroek C, Singh A, de la Serre C, de Lartigue G. Intact vagal gut-brain signalling prevents hyperphagia and excessive weight gain in response to high-fat high-sugar diet. Acta Physiol (Oxf) 2021; 231:e13530. [PMID: 32603548 PMCID: PMC7772266 DOI: 10.1111/apha.13530] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 06/23/2020] [Accepted: 06/23/2020] [Indexed: 01/02/2023]
Abstract
Aim The tools that have been used to assess the function of the vagus nerve lack specificity. This could explain discrepancies about the role of vagal gut‐brain signalling in long‐term control of energy balance. Here we use a validated approach to selectively ablate sensory vagal neurones that innervate the gut to determine the role of vagal gut‐brain signalling in the control of food intake, energy expenditure and glucose homoeostasis in response to different diets. Methods Rat nodose ganglia were injected bilaterally with either the neurotoxin saporin conjugated to the gastrointestinal hormone cholecystokinin (CCK), or unconjugated saporin as a control. Food intake, body weight, glucose tolerance and energy expenditure were measured in both groups in response to chow or high‐fat high‐sugar (HFHS) diet. Willingness to work for fat or sugar was assessed by progressive ratio for orally administered solutions, while post‐ingestive feedback was tested by measuring food intake after an isocaloric lipid or sucrose pre‐load. Results Vagal deafferentation of the gut increases meal number in lean chow‐fed rats. Switching to a HFHS diet exacerbates overeating and body weight gain. The breakpoint for sugar or fat solution did not differ between groups, suggesting that increased palatability may not drive HFHS‐induced hyperphagia. Instead, decreased satiation in response to intra‐gastric infusion of fat, but not sugar, promotes hyperphagia in CCK‐Saporin‐treated rats fed with HFHS diet. Conclusions We conclude that intact sensory vagal neurones prevent hyperphagia and exacerbation of weight gain in response to a HFHS diet by promoting lipid‐mediated satiation.
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Affiliation(s)
- Molly McDougle
- Department of Pharmacodynamics University of Florida Gainesville FL USA
- Center for Integrative Cardiovascular and Metabolic Disease University of Florida Gainesville FL USA
- The John B. Pierce Laboratory New Haven CT USA
| | | | - Charlene Diepenbroek
- The John B. Pierce Laboratory New Haven CT USA
- Department of Cellular and Molecular Physiology Yale Medical School New Haven CT USA
| | - Arashdeep Singh
- Department of Pharmacodynamics University of Florida Gainesville FL USA
- Center for Integrative Cardiovascular and Metabolic Disease University of Florida Gainesville FL USA
| | | | - Guillaume de Lartigue
- Department of Pharmacodynamics University of Florida Gainesville FL USA
- Center for Integrative Cardiovascular and Metabolic Disease University of Florida Gainesville FL USA
- The John B. Pierce Laboratory New Haven CT USA
- Department of Cellular and Molecular Physiology Yale Medical School New Haven CT USA
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20
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Macronutrient Sensing in the Oral Cavity and Gastrointestinal Tract: Alimentary Tastes. Nutrients 2021; 13:nu13020667. [PMID: 33669584 PMCID: PMC7922037 DOI: 10.3390/nu13020667] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 02/09/2021] [Accepted: 02/16/2021] [Indexed: 02/07/2023] Open
Abstract
There are numerous and diverse factors enabling the overconsumption of foods, with the sense of taste being one of these factors. There are four well established basic tastes: sweet, sour, salty, and bitter; all with perceptual independence, salience, and hedonic responses to encourage or discourage consumption. More recently, additional tastes have been added to the basic taste list including umami and fat, but they lack the perceptual independence and salience of the basics. There is also emerging evidence of taste responses to kokumi and carbohydrate. One interesting aspect is the link with the new and emerging tastes to macronutrients, with each macronutrient having two distinct perceptual qualities that, perhaps in combination, provide a holistic perception for each macronutrient: fat has fat taste and mouthfeel; protein has umami and kokumi; carbohydrate has sweet and carbohydrate tastes. These new tastes can be sensed in the oral cavity, but they have more influence post- than pre-ingestion. Umami, fat, kokumi, and carbohydrate tastes have been suggested as an independent category named alimentary. This narrative review will present and discuss evidence for macronutrient sensing throughout the alimentary canal and evidence of how each of the alimentary tastes may influence the consumption of foods.
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21
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Reed DR, Alhadeff AL, Beauchamp GK, Chaudhari N, Duffy VB, Dus M, Fontanini A, Glendinning JI, Green BG, Joseph PV, Kyriazis GA, Lyte M, Maruvada P, McGann JP, McLaughlin JT, Moran TH, Murphy C, Noble EE, Pepino MY, Pluznick JL, Rother KI, Saez E, Spector AC, Sternini C, Mattes RD. NIH Workshop Report: sensory nutrition and disease. Am J Clin Nutr 2021; 113:232-245. [PMID: 33300030 PMCID: PMC7779223 DOI: 10.1093/ajcn/nqaa302] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Accepted: 09/30/2020] [Indexed: 12/13/2022] Open
Abstract
In November 2019, the NIH held the "Sensory Nutrition and Disease" workshop to challenge multidisciplinary researchers working at the interface of sensory science, food science, psychology, neuroscience, nutrition, and health sciences to explore how chemosensation influences dietary choice and health. This report summarizes deliberations of the workshop, as well as follow-up discussion in the wake of the current pandemic. Three topics were addressed: A) the need to optimize human chemosensory testing and assessment, B) the plasticity of chemosensory systems, and C) the interplay of chemosensory signals, cognitive signals, dietary intake, and metabolism. Several ways to advance sensory nutrition research emerged from the workshop: 1) refining methods to measure chemosensation in large cohort studies and validating measures that reflect perception of complex chemosensations relevant to dietary choice; 2) characterizing interindividual differences in chemosensory function and how they affect ingestive behaviors, health, and disease risk; 3) defining circuit-level organization and function that link and interact with gustatory, olfactory, homeostatic, visceral, and cognitive systems; and 4) discovering new ligands for chemosensory receptors (e.g., those produced by the microbiome) and cataloging cell types expressing these receptors. Several of these priorities were made more urgent by the current pandemic because infection with sudden acute respiratory syndrome coronavirus 2 (SARS-CoV-2) and the ensuing coronavirus disease of 2019 has direct short- and perhaps long-term effects on flavor perception. There is increasing evidence of functional interactions between the chemosensory and nutritional sciences. Better characterization of this interface is expected to yield insights to promote health, mitigate disease risk, and guide nutrition policy.
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Affiliation(s)
| | - Amber L Alhadeff
- Monell Chemical Senses Center, Philadelphia, PA, USA
- Department of Neuroscience, University of Pennsylvania, Philadelphia, PA, USA
| | | | - Nirupa Chaudhari
- Department of Physiology and Biophysics, University of Miami Miller School of Medicine, Miami, FL, USA
- Department of Otolaryngology, University of Miami Miller School of Medicine, Miami, FL, USA
- Program in Neurosciences, University of Miami Miller School of Medicine, Miami, FL, USA
| | - Valerie B Duffy
- Department of Allied Health Sciences, University of Connecticut, Storrs, CT, USA
| | - Monica Dus
- Department of Molecular, Cellular, and Developmental Biology, University of Michigan, Ann Arbor, MI, USA
| | - Alfredo Fontanini
- Department of Neurobiology and Behavior, Stony Brook University, Stony Brook, NY, USA
| | - John I Glendinning
- Department of Biology, Barnard College, Columbia University, New York, NY, USA
- Department of Neuroscience and Behavior, Barnard College, Columbia University, New York, NY, USA
| | - Barry G Green
- The John B Pierce Laboratory, New Haven, CT, USA
- Department of Surgery (Otolaryngology), Yale School of Medicine, Yale University, New Haven, CT, USA
| | - Paule V Joseph
- National Institute of Alcohol Abuse and Alcoholism, NIH, Bethesda, MD, USA
- National Institute of Nursing, NIH, Bethesda, MD, USA
| | - George A Kyriazis
- Department of Biological Chemistry and Pharmacology, College of Medicine, The Ohio State University, Columbus, OH, USA
| | - Mark Lyte
- Interdepartmental Microbiology Graduate Program, Iowa State University, Ames, IA, USA
- Department of Veterinary Microbiology and Preventive Medicine, Iowa State University, Ames, IA, USA
| | - Padma Maruvada
- National Institute of Diabetes and Digestive and Kidney Diseases, NIH, Bethesda, MD, USA
| | - John P McGann
- Behavioral and Systems Neuroscience, Department of Psychology, Rutgers University, Piscataway, NJ, USA
| | - John T McLaughlin
- Division of Diabetes, Endocrinology, & Gastroenterology, School of Medical Sciences, Faculty of Biology, Medicine, and Health, The University of Manchester, Manchester, United Kingdom
- Department of Gastroenterology, Salford Royal NHS Foundation Trust, Salford, United Kingdom
| | - Timothy H Moran
- Department of Psychiatry & Behavioral Sciences, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Claire Murphy
- Department of Psychology, San Diego State University, San Diego, CA, USA
- Department of Psychiatry, University of California, San Diego, San Diego, CA, USA
| | - Emily E Noble
- Department of Foods and Nutrition, University of Georgia, Athens, GA, USA
| | - M Yanina Pepino
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Jennifer L Pluznick
- Department of Physiology, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Kristina I Rother
- Intramural Research Program, National Institute of Diabetes and Digestive and Kidney Diseases, NIH, Bethesda, MD, USA
| | - Enrique Saez
- Department of Molecular Medicine, The Scripps Research Institute, La Jolla, CA, USA
| | - Alan C Spector
- Department of Psychology, Florida State University, Tallahassee, FL, USA
- Program in Neuroscience, Florida State University, Tallahassee, FL, USA
| | - Catia Sternini
- Digestive Disease Division, Departments of Medicine and Neurobiology, David Geffen School of Medicine, University of California at Los Angeles, Los Angeles, CA, USA
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
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22
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Glendinning JI. What Does the Taste System Tell Us About the Nutritional Composition and Toxicity of Foods? Handb Exp Pharmacol 2021; 275:321-351. [PMID: 33782771 DOI: 10.1007/164_2021_451] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
One of the distinctive features of the human taste system is that it categorizes food into a few taste qualities - e.g., sweet, salty, sour, bitter, and umami. Here, I examined the functional significance of these taste qualities by asking what they tell us about the nutritional composition and toxicity of foods. I collected published data on the composition of raw and unprocessed foods - i.e., fruits, endosperm tissues, starchy foods, mushrooms, and meats. Sweet taste is thought to help identify foods with a high caloric or micronutrient density. However, the sweetest foods (fruits) had a relatively modest caloric density and low micronutrient density, whereas the blandest foods (endosperm tissues and meats) had a relatively high caloric and high micronutrient density. Salty taste is thought to be a proxy for foods high in sodium. Sodium levels were higher in meats than in most plant materials, but raw meats lack a salient salty taste. Sour taste (a measure of acidity) is thought to signify dangerous or spoiled foods. While this may be the case, it is notable that most ripe fruits are acidic. Umami taste is thought to reflect the protein content of food. I found that free L-glutamate (the prototypical umami tastant) concentration varies independently of protein content in foods. Bitter taste is thought to help identify poisonous foods, but many nutritious plant materials taste bitter. Fat taste is thought to help identify triglyceride-rich foods, but the role of taste versus mouthfeel in the attraction to fatty foods is unresolved. These findings indicate that the taste system provides incomplete or, in some cases, misleading information about the nutritional content and toxicity of foods. This may explain why inputs from the taste system are merged with inputs from the other cephalic senses and intestinal nutrient-sensing systems. By doing so, we create a more complete sensory representation and nutritional evaluation of foods.
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Affiliation(s)
- John I Glendinning
- Departments of Biology and Neuroscience and Behavior, Barnard College, Columbia University, New York, NY, USA.
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23
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Rogers PJ, Larke A, Mayhew H, Tupper S. Coffee but Not Caffeine Consumption Reduces the Reward Value of Coffee. J Caffeine Adenosine Res 2020. [DOI: 10.1089/caff.2020.0010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Peter J. Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Annabel Larke
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Hope Mayhew
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Sophie Tupper
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
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24
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Cimino AE, Cowell AC, Nieschwitz NC, Kershaw JC. Subtle sensory and labeling modifications have minimal impact on expected appetitive sensations in chewy bars. Food Res Int 2020; 137:109386. [PMID: 33233088 DOI: 10.1016/j.foodres.2020.109386] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 05/27/2020] [Accepted: 06/02/2020] [Indexed: 11/26/2022]
Abstract
Given the contribution of frequent hunger and overeating to the rising incidence of obesity, strategies to increase the satiating and satiety-inducing properties of snacks and meals are needed. In this study, we conducted three experiments to explore the contribution of sensory and labeling modifications to expected satiation and satiety in a popular and versatile snack: a chewy bar. For each experiment, we chose subtle interventions that could be incorporated into a variety of products without requiring significant reformulation. In experiment one, participants evaluated ten chewy bar samples (five flavors, two peanut form conditions) and rated five expected appetitive sensations. In experiment two, participants viewed one of six packaging images with various labeling interventions (control, protein bar label, "good for you" logo, meal bar label, calorie content logo, and "satisfies hunger longer" logo). The strongest sensory and labeling interventions from the first two experiments were combined and simultaneously evaluated in experiment three. Although we did not detect any significant effects of sensory or labeling modifications in any of the experiments, exploratory post-hoc analysis suggested that whole peanuts suppressed expected hunger and increased expected fullness, and that protein labeling increased expected satiety. Additionally, through a penalty-benefit analysis of check-all-that-apply (CATA) product characteristics, we identified several attributes that consumers may positively (wholesome, indulgent, sweet, heavy, rich) and negatively (processed) associate with expected appetitive sensations. Incorporation of sensory and packaging cues that elicit (or avoid, in the case of "processed") these attributes may aid in the creation of functional products to help manage appetite. Combining several intrinsic and extrinsic product modifications is likely necessary to meaningfully alter expected appetitive sensations.
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Affiliation(s)
- Allison E Cimino
- Deparment of Public and Allied Health, Bowling Green State University, 136 Health and Human Service Building, Bowling Green, OH 43403, USA
| | - Aaron C Cowell
- Deparment of Public and Allied Health, Bowling Green State University, 136 Health and Human Service Building, Bowling Green, OH 43403, USA
| | - Natalie C Nieschwitz
- Deparment of Public and Allied Health, Bowling Green State University, 136 Health and Human Service Building, Bowling Green, OH 43403, USA
| | - Jonathan C Kershaw
- Deparment of Public and Allied Health, Bowling Green State University, 136 Health and Human Service Building, Bowling Green, OH 43403, USA.
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25
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Attuquayefio T, Parish S, Rogers PJ, Brunstrom JM. No evidence of flavour-nutrient learning in a two-week 'home exposure' study in humans. Appetite 2020; 147:104536. [PMID: 31765687 DOI: 10.1016/j.appet.2019.104536] [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: 06/19/2019] [Revised: 11/19/2019] [Accepted: 11/20/2019] [Indexed: 10/25/2022]
Abstract
Flavour-nutrient learning is robust in animals but remains elusive in humans. Recent evidence suggests flavour-nutrient learning may be more likely to occur with beverages that contain relatively few calories (compared to no calories), while others show that learned associations can influence satiation, without an effect on preference. The objective of this research was to determine whether acquired liking for a caloric drink could be observed in a 'home learning' context over 2 weeks, and whether it is impacted by viscosity. In combination, we also explored changes in learning relating to fullness and expected satiety. In a double-blind study, participants (N = 83; BMI = 23.3 kg/m2) were randomly allocated to one of four groups differing in either calories (0 kcal vs. 112.5 kcal) or viscosity (low vs. high) and consumed a novel-flavoured drink over 15 days. Measures of flavour (10 ml sample) and beverage liking, grip force (a measure of beverage reward value), fullness, and expected satiety were taken at the start and the end of the study. While the high-viscous beverages were less liked (M = 40.3 mm, SD = 24.7) than the low viscous beverages (M = 64.4 mm, SD = 15.3; p = .022), there was no evidence that repeated exposure to a calorie-containing beverage impacted subsequent liking for the flavour (p = .115) or for the beverage (p = .448), grip force (ps > .26), fullness, and expected satiety (ps > .12). Accordingly, we conclude that we found no evidence of flavour-nutrient learning and flavour-satiety learning. This null finding accords with previous observations indicating that humans do not acquire flavour-nutrient associations as readily as some non-human animals.
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Affiliation(s)
- Tuki Attuquayefio
- Department of Psychiatry, Yale University School of Medicine, 300 George Street, New Haven, CT, 06511, USA.
| | - Suzy Parish
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Rd, Bristol, BS8 1TU, UK
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Rd, Bristol, BS8 1TU, UK
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Rd, Bristol, BS8 1TU, UK
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26
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Evidence that novel flavors unconditionally suppress weight gain in the absence of flavor-calorie associations. Learn Behav 2020; 48:351-363. [DOI: 10.3758/s13420-020-00419-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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27
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Food preferences and intake in a population of Dutch individuals with self-reported smell loss: An online survey. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103771] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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28
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Duerlund M, Andersen BV, Grønbeck MS, Byrne DV. Consumer reflections on post-ingestive sensations. A qualitative approach by means of focus group interviews. Appetite 2019; 142:104350. [DOI: 10.1016/j.appet.2019.104350] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2018] [Revised: 07/01/2019] [Accepted: 07/03/2019] [Indexed: 01/22/2023]
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Asarian L, Geary N. RYGB and flavor-consequence learning. Appetite 2019; 146:104467. [PMID: 31557496 DOI: 10.1016/j.appet.2019.104467] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 09/19/2019] [Accepted: 09/20/2019] [Indexed: 02/07/2023]
Abstract
Flavor-consequence learning refers to learned associations between flavor stimuli and post-oral consequences of food that affect food selection, amount eaten and affect. Forms of flavor-consequence learning include flavor aversions, flavor avoidance, conditioned satiety, expected satiety and appetition. Roux-en-Y gastric bypass surgery (RYGB) and other bariatric procedures alter gastrointestinal processing of food in a number of ways. Thus, it is plausible that these procedures alter post-oral unconditioned stimuli that support flavor-consequence learning, leading to altered food selection, amount eaten, and affect. Surprisingly, however, there is almost no research on the role of flavor-consequence learning in the effects of bariatric surgery on appetite. This issue urgently warrants investigation.
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Affiliation(s)
- Lori Asarian
- Department of Medicine, Larner College of Medicine, University of Vermont, Burlington, VT, 05405, USA.
| | - Nori Geary
- Department of Psychiatry, Weill Medical College of Cornell University, New York, NY, 10025, USA
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Barends C, Weenen H, Warren J, Hetherington MM, de Graaf C, de Vries JH. A systematic review of practices to promote vegetable acceptance in the first three years of life. Appetite 2019; 137:174-197. [DOI: 10.1016/j.appet.2019.02.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 01/14/2019] [Accepted: 02/08/2019] [Indexed: 12/18/2022]
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31
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Appleton KM, Hemingway A, Rajska J, Hartwell H. Repeated exposure and conditioning strategies for increasing vegetable liking and intake: systematic review and meta-analyses of the published literature. Am J Clin Nutr 2018; 108:842-856. [PMID: 30321277 PMCID: PMC6186211 DOI: 10.1093/ajcn/nqy143] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 02/03/2018] [Accepted: 05/28/2018] [Indexed: 12/16/2022] Open
Abstract
Background Vegetable intakes are typically lower than recommended for health. Although repeated exposure has been advocated to increase vegetable liking and consumption, no combination of the evidence yet provides a measure of benefit from repeated exposure or alternative conditioning strategies. Objective This work aimed to identify and synthesize the current evidence for the use of repeated exposure and conditioning strategies for increasing vegetable liking and consumption. Design Three academic databases were searched over all years of records using prespecified search terms. Published data from all suitable articles were tabulated in relation to 3 research questions and combined via meta-analyses. Results Forty-three articles detailing 117 comparisons investigating the use of repeated exposure and conditioning strategies for increasing liking and intakes of vegetables were found. Our analyses demonstrate: 1) increased liking and intakes of the exposed vegetable after repeated exposure compared with no exposure; 2) increased liking for the exposed vegetable after conditioning compared with repeated exposure, increased intakes after the use of rewards, and some suggestion of decreased intakes after flavor-nutrient conditioning; and 3) increased liking and intakes of a novel vegetable after repeated exposure to a variety of other vegetables compared with no exposure or repeated exposure to one other vegetable. Effect sizes, however, are small, and limited evidence suggests long-term benefits. Our analyses, furthermore, are limited by limitations in study design, compliance, and/or reporting. Conclusions Based on our findings, we recommend the use of repeated exposure to one and a variety of vegetables, and the use of rewards, for increasing vegetable liking and consumption. Confirmation from further large, well-conducted studies that use realistic scenarios, however, is also required. This study was registered at PROSPERO as CRD42017056919.
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Affiliation(s)
- Katherine M Appleton
- Research Centre for Behaviour Change, Department of Psychology, Faculty of Science and Technology, Bournemouth University, Bournemouth, United Kingdom
| | - Ann Hemingway
- Faculty of Health and Social Sciences, Bournemouth University, Bournemouth, United Kingdom
| | - Jessica Rajska
- Research Centre for Behaviour Change, Department of Psychology, Faculty of Science and Technology, Bournemouth University, Bournemouth, United Kingdom
| | - Heather Hartwell
- Faculty of Management, Bournemouth University, Bournemouth, United Kingdom
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Brunstrom JM, Cheon BK. Do humans still forage in an obesogenic environment? Mechanisms and implications for weight maintenance. Physiol Behav 2018; 193:261-267. [DOI: 10.1016/j.physbeh.2018.02.038] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2017] [Revised: 02/15/2018] [Accepted: 02/16/2018] [Indexed: 12/23/2022]
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Sclafani A. From appetite setpoint to appetition: 50years of ingestive behavior research. Physiol Behav 2018; 192:210-217. [PMID: 29305256 PMCID: PMC6019132 DOI: 10.1016/j.physbeh.2018.01.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 12/06/2017] [Accepted: 01/01/2018] [Indexed: 12/17/2022]
Abstract
I review the main themes of my 50-year research career in ingestive behavior as a graduate student at the University of Chicago and a professor at the City University of New York. A seminar course with my Ph.D. mentor, S. P. Grossman, sparked my interest in the hypothalamic obesity syndrome. I developed a wire knife to dissect the neuropathways and the functional disorder responsible for the syndrome. An elevated appetite setpoint that permitted the overconsumption of palatable foods appeared central to the hypothalamic syndrome. In brain-intact rats, providing an assortment of highly palatable foods (the cafeteria diet) stimulated diet-induced obesity that mimicked elements of hypothalamic obesity. Studies of the determinants of food palatability led to the discovery of a "new" carbohydrate taste (maltodextrin taste) and the confirmation of a fatty taste. In addition to oral taste receptors, gut nutrient sensors stimulated the intake/preference for carbohydrate- and fat-rich foods via an appetition process that stimulates brain reward systems. My research career greatly benefited from many diligent and creative students, collaborators and technicians and research support from my university and the National Institutes of Health.
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Affiliation(s)
- Anthony Sclafani
- Department of Psychology, Brooklyn College and the Graduate Center of the City University of New York, 2900 Bedford Ave, Brooklyn, NY 11210, USA.
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34
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Forde CG. From perception to ingestion; the role of sensory properties in energy selection, eating behaviour and food intake. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.01.010] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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35
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The convergence of psychology and neurobiology in flavor-nutrient learning. Appetite 2018; 122:36-43. [DOI: 10.1016/j.appet.2017.03.048] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2016] [Revised: 03/27/2017] [Accepted: 03/30/2017] [Indexed: 12/15/2022]
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36
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Gould NJ, Zandstra EH, Yeomans MR. Knowing too much: Knowledge of energy content prevents liking change through flavour-nutrient associations. Q J Exp Psychol (Hove) 2018; 71:1939-1948. [PMID: 28854854 DOI: 10.1080/17470218.2017.1373360] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Associations between flavours and the consequences of ingestion can lead to changes in flavour liking depending on nutrient content, an example of flavour-nutrient learning (FNL). Expectations about the consequences of ingestion can be modified by information at the point of ingestion, such as nutritional labelling. What is unknown is the extent to which these label-based expectations modify FNL. Since nutrient information can alter expectations about how filling a product would be, we hypothesised that labels predicting higher energy (HE) content would enhance satiety and so promote more rapid flavour learning. To test this, participants consumed either a lower energy (LE: 164 kcal) or HE (330 kcal) yoghurt breakfast on four separate days, either with no product label or with labels displaying either the actual energy content (Congruent label) or inaccurate energy (Incongruent label). Participants rated liking on all four days: on Days 1 and 4, they could also consume as much as they liked, but consumed a fixed amount (300 g) on Days 2 and 3. Both liking and intake increased with exposure in the HE, and decreased in the LE, condition when unlabelled in line with FNL. In contrast, no significant changes were seen in either the Congruent or Incongruent label conditions. Contrary to predictions, these data suggest that FNL occurs when there is an absence of explicit expectations of actual nutrient content, with both accurate and inaccurate information on nutrient content disrupting learning.
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37
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Evidence supporting oral sensitivity to complex carbohydrates independent of sweet taste sensitivity in humans. PLoS One 2017; 12:e0188784. [PMID: 29281655 PMCID: PMC5744938 DOI: 10.1371/journal.pone.0188784] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Accepted: 11/13/2017] [Indexed: 12/31/2022] Open
Abstract
Compared to simple sugars, complex carbohydrates have been assumed invisible to taste. However, two recent studies proposed that there may be a perceivable taste quality elicited by complex carbohydrates independent of sweet taste. There is precedent with behavioural studies demonstrating that rats are very attracted to complex carbohydrates, and that complex carbohydrates are preferred to simple sugars at low concentrations. This suggests that rats may have independent taste sensors for simple sugars and complex carbohydrates. The aim of this paper is to investigate oral sensitivities of two different classes of complex carbohydrates (a soluble digestible and a soluble non-digestible complex carbohydrate), and to compare these to other caloric and non-nutritive sweeteners in addition to the prototypical tastes using two commonly used psychophysical measures. There were strong correlations between the detection thresholds and mean intensity ratings for complex carbohydrates (maltodextrin, oligofructose) (r = 0.94, P < 0.001). There were no significant correlations between the detection thresholds of the complex carbohydrates (maltodextrin, oligofructose) and the sweeteners (glucose, fructose, sucralose, Rebaudioside A, erythritol) (all P > 0.05). However, moderate correlations were observed between perceived intensities of complex carbohydrates and sweeteners (r = 0.48–0.61, P < 0.05). These data provide evidence that complex carbohydrates can be sensed in the oral cavity over a range of concentrations independent of sweet taste sensitivity at low concentrations, but with partial overlap with sweet taste intensity at higher concentrations.
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38
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Low JY, Lacy KE, McBride RL, Keast RS. Carbohydrate Taste Sensitivity Is Associated with Starch Intake and Waist Circumference in Adults. J Nutr 2017; 147:2235-2242. [PMID: 29070710 DOI: 10.3945/jn.117.254078] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 06/17/2017] [Accepted: 09/19/2017] [Indexed: 11/14/2022] Open
Abstract
Background: Recent studies have proposed that humans may perceive complex carbohydrates and that sensitivity to simple carbohydrates is independent of sensitivity to complex carbohydrates. Variation in oral complex carbohydrate sensitivity may influence food consumption.Objective: This study aimed to investigate the associations between oral complex carbohydrate sensitivity, anthropometry, and dietary intake in adults.Methods: We assessed oral sensitivity to complex carbohydrates (maltodextrin and oligofructose) by measuring detection thresholds (DTs) and suprathreshold intensity perceptions (STs) for 34 participants, including 16 men (mean ± SEM age : 26.2 ± 0.4 y; range: 24-30 y) and 18 women (age: 29.4 ± 2.1 y; range: 24-55 y). We also measured height, weight, and waist circumference (WC) and participants completed a 4-d food diary and a food-frequency questionnaire.Results: Measurements of oral sensitivity to complex carbohydrates were significantly correlated with WC and dietary energy and starch intakes (DT: r = -0.38, P < 0.05; ST: r = 0.36-0.48, P < 0.05). When participants were grouped into tertiles, there were significant differences in WC and total energy or starch intakes for those who were more sensitive or experienced high intensity compared with those who were less sensitive or experienced low intensity. Being more sensitive or experiencing high intensity was associated with greater energy (7968-8954 kJ/d) and starch (29.1-29.8% of energy) intakes and a greater WC (88.2-91.4 cm) than was being less sensitive or experiencing low intensity (6693-7747 kJ/d, 20.9-22.2% of energy, and 75.5-80.5 cm, respectively).Conclusion: Complex carbohydrate sensing is associated with WC and consumption of complex carbohydrates and energy in adults. This trial was registered at anzctr.org.au as ACTRN12616001356459.
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Affiliation(s)
- Julia Yq Low
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia; and
| | - Kathleen E Lacy
- Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
| | - Robert L McBride
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia; and
| | - Russell Sj Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia; and
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39
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Lamothe LM, Lê KA, Samra RA, Roger O, Green H, Macé K. The scientific basis for healthful carbohydrate profile. Crit Rev Food Sci Nutr 2017; 59:1058-1070. [PMID: 29190114 DOI: 10.1080/10408398.2017.1392287] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Dietary guidelines indicate that complex carbohydrates should provide around half of the calories in a balanced diet, while sugars (i.e., simple carbohydrates) should be limited to no more than 5-10% of total energy intake. To achieve this public health goal a collective effort from different entities including governments, food & beverage industries and consumers is required. Some food companies have committed to continually reduce sugars in their products. Different solutions can be used to replace sugars in food products but it is important to ensure that these solutions are more healthful than the sugars they replace. The objectives of this paper are, (1) to identify carbohydrates and carbohydrates sources to promote and those to limit for dietary intake and food product development, based on current knowledge about the impact of carbohydrates on the development of dental caries, obesity and cardio-metabolic disorders (2) to evaluate the impact of food processing on the quality of carbohydrates and (3) to highlight the challenges of developing healthier products due to the limitations and gaps in food regulations, science & technology and consumer education.
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Affiliation(s)
- Lisa M Lamothe
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
| | - Kim-Anne Lê
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
| | - Rania Abou Samra
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
| | - Olivier Roger
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
| | - Hilary Green
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
| | - Katherine Macé
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
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40
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Albuquerque P, Brucks M, Campbell MC, Chan K, Maimaran M, McAlister AR, Nicklaus S. Persuading Children: a Framework for Understanding Long-Lasting Influences on Children’s Food Choices. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/s40547-017-0083-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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41
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Integration of Sweet Taste and Metabolism Determines Carbohydrate Reward. Curr Biol 2017; 27:2476-2485.e6. [PMID: 28803868 DOI: 10.1016/j.cub.2017.07.018] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 06/05/2017] [Accepted: 07/07/2017] [Indexed: 02/07/2023]
Abstract
Post-ingestive signals related to nutrient metabolism are thought to be the primary drivers of reinforcement potency of energy sources. Here, in a series of neuroimaging and indirect calorimetry human studies, we examine the relative roles of caloric load and perceived sweetness in driving metabolic, perceptual, and brain responses to sugared beverages. Whereas caloric load was manipulated using the tasteless carbohydrate maltodextrin, sweetness levels were manipulated using the non-nutritive sweetener sucralose. By formulating beverages that contain different amounts of maltodextrin+sucralose, we demonstrate a non-linear association between caloric load, metabolic response, and reinforcement potency, which is driven in part by the extent to which sweetness is proportional to caloric load. In particular, we show that (1) lower-calorie beverages can produce greater metabolic response and condition greater brain response and liking than higher-calorie beverages and (2) when sweetness is proportional to caloric load, greater metabolic responses are observed. These results demonstrate a non-linear association between caloric load and reward and describe an unanticipated role for sweet taste in regulating carbohydrate metabolism, revealing a novel mechanism by which sugar-sweetened beverages influence physiological responses to carbohydrate ingestion.
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42
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DeCosta P, Møller P, Frøst MB, Olsen A. Changing children's eating behaviour - A review of experimental research. Appetite 2017; 113:327-357. [PMID: 28286164 DOI: 10.1016/j.appet.2017.03.004] [Citation(s) in RCA: 189] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2016] [Revised: 03/03/2017] [Accepted: 03/04/2017] [Indexed: 01/10/2023]
Abstract
The interest in children's eating behaviours and how to change them has been growing in recent years. This review examines the following questions: What strategies have been used to change children's eating behaviours? Have their effects been experimentally demonstrated? And, are the effects transient or enduring? Medline and Cab abstract (Ovid) and Web of Science (Thomson Reuters) were used to identify the experimental studies. A total of 120 experimental studies were identified and they are presented grouped within these 11 topics; parental control, reward, social facilitation, cooking programs, school gardens, sensory education, availability and accessibility, choice architecture and nudging, branding and food packaging, preparation and serving style, and offering a choice. In conclusion, controlling strategies for changing children's eating behaviour in a positive direction appear to be counterproductive. Hands-on approaches such as gardening and cooking programs may encourage greater vegetable consumption and may have a larger effect compared to nutrition education. Providing children with free, accessible fruits and vegetables have been experimentally shown to positively affect long-term eating behaviour. The authors recommend future research to examine how taste and palatability can positively affect children's attitudes and eating behaviour.
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Affiliation(s)
- Patricia DeCosta
- Food Design and Consumer Behaviour, Department of Food Science (FOOD), University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Per Møller
- Food Design and Consumer Behaviour, Department of Food Science (FOOD), University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Michael Bom Frøst
- Nordic Food Lab, Food Design and Consumer Behaviour, Department of Food Science (FOOD), University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Annemarie Olsen
- Food Design and Consumer Behaviour, Department of Food Science (FOOD), University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
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43
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Lasschuijt MP, Mars M, Stieger M, Miquel-Kergoat S, de Graaf C, Smeets P. Comparison of oro-sensory exposure duration and intensity manipulations on satiation. Physiol Behav 2017; 176:76-83. [PMID: 28174138 DOI: 10.1016/j.physbeh.2017.02.003] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 02/01/2017] [Accepted: 02/03/2017] [Indexed: 11/16/2022]
Abstract
Oro-sensory exposure (OSE) is an important factor in the regulation of food intake with increasing OSE leading to lower food intake. Oral processing time and taste intensity both play an important role in OSE but their individual contribution to satiation is unknown. We aimed to determine the independent and combined effects of oral processing time and taste intensity on satiation. Fifty eight participants (23±9y, BMI 22±2kg/m2) participated in a 2×2 factorial randomized crossover study in which they consumed one of four gel-based model foods until satiation during four sessions. Model foods were offered ad libitum and differed in texture (soft or hard texture, yielding shorter and longer oral processing time) and sweetness (low or high intensity). Model foods were isocaloric and were matched for flavor and palatability. Outcome measures were intake of the model food and the microstructure of eating behavior, such as number of chews and eating rate. There was an overall significant effect of texture (p<0.001) but not sweetness (p=0.33) on intake with a 29.2% higher intake of the soft model foods compared to the hard model foods. After correction for palatability the difference in intake between the soft and hard model foods was 21.5% (p<0.001). The number of chews was significantly lower for the soft (10.1±6.2) than for the hard (26.9±6.2) model foods (p<0.001), which resulted in a significantly lower eating rate (soft, 26.3±10.2 and hard, 15.3±7.1g/min, p<0.001). These results show that increasing texture hardness of gel model foods decreases food intake independent of sweet taste intensity. The higher number of chews and faster eating rate may cause this effect. In conclusion, oro-sensory exposure duration rather than taste intensity appears to be the main determinant of food intake.
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Affiliation(s)
- M P Lasschuijt
- Division of Human Nutrition, Wageningen University and Research Centre, Stippeneng 4, 6708 WE Wageningen, Netherlands.
| | - M Mars
- Division of Human Nutrition, Wageningen University and Research Centre, Stippeneng 4, 6708 WE Wageningen, Netherlands
| | - M Stieger
- Division of Human Nutrition, Wageningen University and Research Centre, Stippeneng 4, 6708 WE Wageningen, Netherlands
| | - S Miquel-Kergoat
- Wrigley (Mars Inc.), Global Innovation Center, 1132 W Blackhawk St, Chicago, IL 60642, United States
| | - C de Graaf
- Division of Human Nutrition, Wageningen University and Research Centre, Stippeneng 4, 6708 WE Wageningen, Netherlands
| | - Pam Smeets
- Division of Human Nutrition, Wageningen University and Research Centre, Stippeneng 4, 6708 WE Wageningen, Netherlands; Image Sciences Institute, Brain Center Rudolf Magnus, University Medical Center Utrecht, Heidelberglaan 100, 3584 CX Utrecht, Netherlands
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Abstract
Food choice and food intake are guided by both sensory and metabolic processes. The senses of taste and smell play a key role in the sensory effects on choice and intake. This article provides a comprehensive overview of, and will argue for, the differential role of smell and taste for eating behavior by focusing on appetite, choice, intake, and satiation. The sense of smell mainly plays a priming role in eating behavior. It has been demonstrated that (orthonasal) odor exposure induces appetite specifically for the cued food. However, the influence of odors on food choice and intake is less clear, and may also depend on awareness or intensity of the odors, or personality traits of the participants. Taste on the other hand, has a clear role as a (macro)nutrient sensing system, during consumption. Together with texture, taste is responsible for eating rate, and thus in determining the oral exposure duration of food in the mouth, thereby contributing to satiation. Results from these experimental studies should be taken to real-life situations, to assess longer-term effects on energy intake. With this knowledge, it will be possible to steer people's eating behavior, as well as food product development, toward a less obesogenic society.
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Affiliation(s)
- Sanne Boesveldt
- Division of Human Nutrition, Wageningen University, Wageningen, the Netherlands
| | - Kees de Graaf
- Division of Human Nutrition, Wageningen University, Wageningen, the Netherlands
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45
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Cross-over studies underestimate energy compensation: The example of sucrose-versus sucralose-containing drinks. Appetite 2016; 107:398-405. [DOI: 10.1016/j.appet.2016.08.113] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 08/02/2016] [Accepted: 08/22/2016] [Indexed: 11/22/2022]
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46
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Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.014] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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47
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Yuan WL, Lange C, Schwartz C, Martin C, Chabanet C, de Lauzon-Guillain B, Nicklaus S. Infant Dietary Exposures to Sweetness and Fattiness Increase during the First Year of Life and Are Associated with Feeding Practices. J Nutr 2016; 146:2334-2342. [PMID: 27733527 DOI: 10.3945/jn.116.234005] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Accepted: 09/06/2016] [Indexed: 12/13/2022] Open
Abstract
BACKGROUND Taste is a strong determinant of food intake. Previous research has suggested that early taste exposures could influence preferences and later eating behavior, but little is known about the factors related to this. OBJECTIVES The aims of this study were to describe infants' exposure to sweetness and fattiness and to examine whether maternal and infant characteristics and feeding practices are related to these exposures in participants from the OPALINE [Observatoire des Préférences Alimentaires du Nourrisson et de l'Enfant (Observatory of Infant and Child Food Preferences)] cohort study. METHODS Food consumption frequency was assessed with a 7-d food record completed monthly over the first year. Dietary taste exposure was defined by the consumption frequency of each food multiplied by the intensity of its taste, summed over all foods. The daily sweetness exposure (SweetExp) and fattiness exposure (FatExp) were calculated at 3-6, 7-9, and 10-12 mo of age for 268 infants from complementary feeding initiation (CFI) to 12 mo. Associations between taste exposure and potential factors were tested by multiple linear regressions. RESULTS Both FatExp and SweetExp increased from 3-6 mo to 10-12 mo (mean ± SD: 7.5 ± 2.3 to 12.2 ± 2.5 and 6.8 ± 2.8 to 14.7 ± 4.1, respectively). Breastfeeding duration ≥6 mo was associated with higher SweetExp at all ages, with a decreasing β [β (95% CI): 2.6 (1.8; 3.4) at 3-6 mo and 1.3 (0.1; 2.4) at 10-12 mo]. CFI at <6 mo was associated with higher SweetExp at all ages but with higher FatExp only at 3-6 mo. Higher SweetExp and FatExp were associated with a higher use of all complementary food types. Boys were more likely to be exposed to SweetExp at 10-12 mo and to FatExp at 3-6 mo and 10-12 mo than were girls. Maternal higher education attainment and return to work after 6 mo were linked with higher FatExp and higher FatExp and SweetExp, respectively. CONCLUSION SweetExp and FatExp increased from CFI until 12 mo and were associated with feeding practices in OPALINE infants. Studying early taste exposure longitudinally should provide new insights regarding the development of food preferences.
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Affiliation(s)
- Wen Lun Yuan
- Centre des Sciences du Goût et de l'Alimentation (Center on Taste and Feeding Behavior), CNRS, INRA, Univ. Bourgogne Franche-Comté (National Center for Scientific Research, National Institute for Agricultural Research, Bourgogne-Franche-Comté University), Dijon, France
| | - Christine Lange
- Centre des Sciences du Goût et de l'Alimentation (Center on Taste and Feeding Behavior), CNRS, INRA, Univ. Bourgogne Franche-Comté (National Center for Scientific Research, National Institute for Agricultural Research, Bourgogne-Franche-Comté University), Dijon, France
| | - Camille Schwartz
- Centre des Sciences du Goût et de l'Alimentation (Center on Taste and Feeding Behavior), CNRS, INRA, Univ. Bourgogne Franche-Comté (National Center for Scientific Research, National Institute for Agricultural Research, Bourgogne-Franche-Comté University), Dijon, France
| | - Christophe Martin
- Centre des Sciences du Goût et de l'Alimentation (Center on Taste and Feeding Behavior), CNRS, INRA, Univ. Bourgogne Franche-Comté (National Center for Scientific Research, National Institute for Agricultural Research, Bourgogne-Franche-Comté University), Dijon, France
| | - Claire Chabanet
- Centre des Sciences du Goût et de l'Alimentation (Center on Taste and Feeding Behavior), CNRS, INRA, Univ. Bourgogne Franche-Comté (National Center for Scientific Research, National Institute for Agricultural Research, Bourgogne-Franche-Comté University), Dijon, France
| | - Blandine de Lauzon-Guillain
- Inserm (National Institute of Health and Medical Research), UMR1153 (Mixed Research Unit 1153), Epidemiology and Biostatistics Sorbonne Paris Cité Center, Early ORigin of the Child's Health and Development Team (ORCHAD), Villejuif, France; and.,Paris-Descartes University, Paris, France
| | - Sophie Nicklaus
- Centre des Sciences du Goût et de l'Alimentation (Center on Taste and Feeding Behavior), CNRS, INRA, Univ. Bourgogne Franche-Comté (National Center for Scientific Research, National Institute for Agricultural Research, Bourgogne-Franche-Comté University), Dijon, France;
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Appetite and energy balancing. Physiol Behav 2016; 164:465-471. [DOI: 10.1016/j.physbeh.2016.03.038] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2015] [Revised: 03/23/2016] [Accepted: 03/26/2016] [Indexed: 12/31/2022]
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Nicklaus S. The role of food experiences during early childhood in food pleasure learning. Appetite 2016; 104:3-9. [DOI: 10.1016/j.appet.2015.08.022] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2015] [Revised: 06/18/2015] [Accepted: 08/18/2015] [Indexed: 10/23/2022]
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Why can't we control our food intake? The downside of dietary variety on learned satiety responses. Physiol Behav 2016; 162:120-9. [DOI: 10.1016/j.physbeh.2016.04.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Revised: 03/31/2016] [Accepted: 04/02/2016] [Indexed: 12/19/2022]
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