Deliciousness of food and a proper balance in fatty acid composition as means to improve human health and regulate food intake

The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi

The sodium salt of glutamic acid, or monosodium glutamate (MSG), has two effects in foods: one is to induce a unique taste called umami, which is one of the five basic tastes, and the other is to make food palatable (i.e., flavor-enhancing or seasoning effects). However, the mechanism behind how MSG makes food more palatable remains poorly understood, although many food scientists seem to believe that the umami taste itself plays an important role. Here, we propose an alternative notion regarding this topic based on previous and recent studies. When added to complex food compositions, MSG facilitates the binding of existing kokumi substances to kokumi receptors. In turn, these bound kokumi substances enhance the intensity of umami, sweet, salty, and fatty tastes, resulting in increased palatability accompanied by kokumi flavor, such as thickness, mouthfulness, and continuity. The requisite for sufficient palatability and kokumi flavor is a good balance of umami and kokumi substances. This framework gives a scientifically useful background for providing newly developed foods, including cultured meat and plant-based meat substitutes, with good taste characteristics.

Characterizing Adolescents' Dietary Intake by Taste: Results From the UK National Diet and Nutrition Survey

The taste of foods is a key factor for adolescents' food choices and intakes, yet, exploring taste characteristics of adolescents' diet is limited. Using food records for 284 adolescents (10–19 years old) from the National Diet and Nutrition Survey (NDNS), year 9 (2016–2017), we classified diets according to taste. Tastes for each food consumed were generated from a previous survey that asked participants to allocate one main taste to each food. Responses from that survey were processed and included in a Hierarchical Cluster Analysis (HCA) to identify taste clusters. The resulting tastes were then applied to the adolescents' food records in the NDNS. For each individual, the total weight of food per day for each taste was calculated. A linear regression model was used to explore dietary intakes from each taste. Findings reveal that adolescents' daily energy intake was highest (34%) from foods that taste sweet. Sweet foods were the main calorie contributors at breakfast and daytime snacking, while energy intake from neutral-tasting foods was higher at lunch and dinner. Sweet food intake was significantly positively associated with higher energy, sugar, and fat intakes. For each percentage increase in sweet foods, energy increased by 10 kcal/d (95% CI 6, 15; P < 0.01). Savory food intake was lower in carbohydrates and sugars; with neutral food consumption inversely associated with energy, carbohydrate, sugars, saturated and total fat. Higher salty food intake was linked to higher saturated fat as well as sodium consumption. Sweet and neutral foods dominate the UK adolescent diet, followed by savory tastes. Balancing the contributions of different tasting foods could assist in improving adolescent diet quality.

Reporting Inpatients' Experiences and Satisfaction in a National Psychiatric Facility: A Study Based on the Random Forest Algorithm

Understanding psychiatric inpatients' experiences is important to establish a culture of patient-centric care and promote trust in healthcare. This study aimed to evaluate nine dimensions of patients' experiences and investigate their association with patient satisfaction, revisit intention, and positive word-of-mouth (WoM) recommendation. Cross-sectional questionnaire data from five years of surveying (2016-2020) in the main psychiatric hospital in Bahrain were statistically analyzed, involving 763 psychiatric inpatients with an overall 65.6 ± 17.2 length of stay (days). The findings show that across the five years 2016-2020, the overall reported satisfaction was "very high" (4.75 ± 0.44) with no significant differences between these five years (F [4, 758] = 0.66, p = 0.620). The experience of confidentiality received the highest rating (4.72 ± 0.45). The experiences of ease of access, hospitality quality, and quality of responsiveness to one's needs significantly correlated with revisit intention (p ˂ 0.05). Patients with high satisfaction had greater potential for revisit intention (r [761] = 0.08, p = 0.027), which was associated with WoM recommendation (r [761] = 0.08, p = 0.033). Overall, men were less likely than women to experience convenient access to psychiatric wards. The findings of the Random Forest algorithm indicate the tendency of female patients with short-term stays to demonstrate lower satisfaction rates, and thus innovative approaches are needed when managing these groups' psychiatric problems.

Evaluation of nutritional and elemental compositions of green and red cultivars of roselle: Hibiscus sabdariffa L

Roselle—Hibiscus sabdariffa L. leaves at different stages of growth, calyces and seeds were analyzed for nutritional and anti-nutritional factors. All the treatments contained a good but varied proportion of carbohydrate in a range of 26.93–54.13%, crude protein from 5.7 to 27.06%, crude fat 1.16–13.09%, crude fibre 15.75–36.10%, energy 631.36–1065 kJ, ash 6.08–13.74% and moisture content 6.00–9.7%. The vitamins A, C and E were also found to be present in all the treatments in a different but substantial amount. The calcium, magnesium and iron contents in all the treatments were higher than the recommended daily allowance of 1250, 350, and 15 mg for adults, while the phosphorus and sodium values in all the treatments were below 1000 and 1500 mg RDA for adults. However, the Na + /K + for all the treatments were lower than 1. The values of anti-nutrients in the samples were small except post-flowering red which had high phytate content of 21.02%, although this can be easily reduced during processes like boiling and cooking. Thus, both cultivars of roselle contain high nutritional, elemental, and vitamins compositions and small content of anti-nutrients.

Potential effects of umami ingredients on human health: Pros and cons

Umami taste is the most recent confirmed basic taste in addition to sour, sweet, bitter, and salty. It has been controversial because of its effects on human nutritional benefit. Based on the available literatures, this review categorized 13 positive and negative effects of umami taste on human health. On the positive side, umami taste can improve food flavor and consumption, improve nutrition intake of the elderly and patients, protect against duodenal cancer, reduce ingestion of sodium chloride, decrease consumption of fat, and improve oral functions. On the other hand, umami taste can also induce hepatotoxicity, cause asthma, induce migraine headaches, damage the nervous system, and promote obesity. Due to its novelty, there are many functions and effects of umami taste waiting to be discovered. With further investigation, more information regarding the effects of umami taste on human health will be discerned.

Ethno-nutraceutical survey of dietary seaweeds used in unconventional therapy in Morocco. An emerging practice for a renovated pharmacopeia

In Morocco, like in many developing countries, people usually tend to turn to unconventional therapies. An ethnophycological survey was realized to inventory seaweeds used in complementary Moroccan medicine. One hundred ninety-one (191) consumers and thirty-one (31) traditional healers were interviewed on seaweed food-related diseases using standardized questionnaires. The survey was conducted in some cities in Morocco. After gathering all the information, the data obtained were analyzed and summarized. The investigation has displayed emerging phycotherapy in Morocco. Consumers' knowledge about seaweeds is complex and various. Yet, most of them are convinced of their nutraceutical benefits for a healthy lifestyle. The healers strongly support the reliability of their recommendations in treating health problems according to what the literature shows. The present study has made a contribution in giving a clear picture of the status quo of dietary seaweeds therapies in Morocco, which is revealed as an emerging practice needed to renovate pharmacopeia. Therefore, it has allowed us to list some seaweeds that haven't been considered in any scientific investigation before, which will be subject afterward to pharmacological tests to prove the claimed uses.