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Alessandrini M, Vezzoli A, Mrakic-Sposta S, Malacrida S, Micarelli A. Commentary: Is obesity associated with taste alterations? a systematic review. Front Endocrinol (Lausanne) 2024; 14:1282276. [PMID: 38313840 PMCID: PMC10834745 DOI: 10.3389/fendo.2023.1282276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Accepted: 10/13/2023] [Indexed: 02/06/2024] Open
Affiliation(s)
- Marco Alessandrini
- Department of Clinical Sciences and Translational Medicine, Ear-Nose-Throat (ENT) Unit, University of Rome Tor Vergata, Rome, Italy
| | - Alessandra Vezzoli
- Institute of Clinical Physiology, National Research Council (CNR), Milan, Italy
| | | | - Sandro Malacrida
- Institute of Mountain Emergency Medicine, Eurac Research, Bolzano, Italy
| | - Alessandro Micarelli
- Unit of Neuroscience, Rehabilitation and Sensory Organs, UNITER ONLUS, Rome, Italy
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Prinz P. Sweetness preference and its impact on energy intake and body weight - a review of evidence. Front Nutr 2023; 10:1289028. [PMID: 37927507 PMCID: PMC10622747 DOI: 10.3389/fnut.2023.1289028] [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: 09/05/2023] [Accepted: 10/06/2023] [Indexed: 11/07/2023] Open
Abstract
In the last few years, several approaches have been postulated for tackling the global increase in overweight and obesity rates, including different dietary macronutrient compositions or the timing of meals. Recently, taste modulation has come into focus as a possible approach for influencing dietary behavior. The perception of sweet taste is innate and an evolutionary protection mechanism to prevent primates from eating poisonous plants. It is hypothesized that this innate sweetness preference could be modulated by dietary sweetness, including sweet foods and beverages, which results in a learned sweetness preference that affects energy intake and body weight. However, this hypothesis is not supported by unanimous scientific evidence. This review provides an update of the current literature, regarding the modulation of sweetness preference as a possible new approach in the prevention of overweight and obesity. In general, results from observation as well as interventional studies in all age groups are heterogeneous. The majority showed no effect of dietary sweetness modulation on sweetness preference, energy intake or anthropometric measures. Therefore, the modulation of sweetness preference due to diet, foods or beverages is still a hypothesis and not scientifically proven. However, due to the lack of data, more research is necessary.
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Affiliation(s)
- Philip Prinz
- Department of Nutritional Sciences, German Sugar Association, Berlin, Germany
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Micarelli A, Vezzoli A, Malacrida S, Micarelli B, Misici I, Carbini V, Iennaco I, Caputo S, Mrakic-Sposta S, Alessandrini M. Taste Function in Adult Humans from Lean Condition to Stage II Obesity: Interactions with Biochemical Regulators, Dietary Habits, and Clinical Aspects. Nutrients 2023; 15:nu15051114. [PMID: 36904115 PMCID: PMC10005537 DOI: 10.3390/nu15051114] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/20/2023] [Accepted: 02/21/2023] [Indexed: 02/25/2023] Open
Abstract
Differences in gustatory sensitivity, nutritional habits, circulating levels of modulators, anthropometric measures, and metabolic assays may be involved in overweight (OW) development. The present study aimed at evaluating the differences in these aspects between 39 OW (19 female; mean age = 53.51 ± 11.17), 18 stage I (11 female; mean age = 54.3 ± 13.1 years), and 20 II (10 female; mean age = 54.5 ± 11.9) obesity participants when compared with 60 lean subjects (LS; 29 female; mean age = 54.04 ± 10.27). Participants were evaluated based on taste function scores, nutritional habits, levels of modulators (leptin, insulin, ghrelin, and glucose), and bioelectrical impedance analysis measurements. Significant reductions in total and subtests taste scores were found between LS and stage I and II obesity participants. Significant reductions in total and all subtests taste scores were found between OW and stage II obesity participants. Together with the progressive increase in plasmatic leptin levels, insulin, and serum glucose, decrease in plasmatic ghrelin levels, and changes in anthropometric measures and nutritional habits along with body mass index, these data for the first time demonstrated that taste sensitivity, biochemical regulators, and food habits play a parallel, concurring role along the stages evolving to obesity.
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Affiliation(s)
- Alessandro Micarelli
- Unit of Neuroscience, Rehabilitation and Sensory Organs, UNITER ONLUS, 02032 Rome, Italy
- Correspondence:
| | - Alessandra Vezzoli
- Institute of Clinical Physiology, National Research Council (CNR), 20162 Milan, Italy
| | - Sandro Malacrida
- Institute of Mountain Emergency Medicine, Eurac Research, 39100 Bolzano, Italy
| | - Beatrice Micarelli
- Unit of Neuroscience, Rehabilitation and Sensory Organs, UNITER ONLUS, 02032 Rome, Italy
| | - Ilaria Misici
- Unit of Neuroscience, Rehabilitation and Sensory Organs, UNITER ONLUS, 02032 Rome, Italy
| | - Valentina Carbini
- Unit of Neuroscience, Rehabilitation and Sensory Organs, UNITER ONLUS, 02032 Rome, Italy
| | - Ilaria Iennaco
- Unit of Neuroscience, Rehabilitation and Sensory Organs, UNITER ONLUS, 02032 Rome, Italy
| | | | - Simona Mrakic-Sposta
- Institute of Clinical Physiology, National Research Council (CNR), 20162 Milan, Italy
| | - Marco Alessandrini
- ENT Unit, Department of Clinical Sciences and Translational Medicine, University of Rome Tor Vergata, 00133 Rome, Italy
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Choy C, Lim LY, Chan LW, Cui Z, Mao S, Wong TW. Exploring Intestinal Surface Receptors in Oral Nanoinsulin Delivery. Pharmacol Rev 2022; 74:962-983. [PMID: 36779351 DOI: 10.1124/pharmrev.122.000631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/01/2022] [Accepted: 06/24/2022] [Indexed: 11/22/2022] Open
Abstract
Subcutaneous and inhaled insulins are associated with needle phobia, lipohypertrophy, lipodystrophy, and cough in diabetes treatment. Oral nanoinsulin has been developed, reaping the physiologic benefits of peroral administration. This review profiles intestinal receptors exploitable in targeted delivery of oral nanoinsulin. Intestinal receptor targeting improves oral insulin bioavailability and sustains blood glucose-lowering response. Nonetheless, these studies are conducted in small animal models with no optimization of insulin dose, targeting ligand type and content, and physicochemical and molecular biologic characteristics of nanoparticles against the in vivo/clinical diabetes responses as a function of the intestinal receptor population characteristics with diabetes progression. The interactive effects between nanoinsulin and antidiabetic drugs on intestinal receptors, including their up-/downregulation, are uncertain. Sweet taste receptors upregulate SGLT-1, and both have an undefined role as new intestinal targets of nanoinsulin. Receptor targeting of oral nanoinsulin represents a viable approach that is relatively green, requiring an in-depth development of the relationship between receptors and their pathophysiological profiles with physicochemical attributes of the oral nanoinsulin. SIGNIFICANCE STATEMENT: Intestinal receptor targeting of oral nanoinsulin improves its bioavailability with sustained blood glucose-lowering response. Exploring new intestinal receptor and tailoring the design of oral nanoinsulin to the pathophysiological state of diabetic patients is imperative to raise the insulin performance to a comparable level as the injection products.
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Affiliation(s)
- Carlynne Choy
- Department of Pharmacy, Faculty of Science, National University of Singapore, Republic of Singapore (C.C., L.W.C., T.W.W.); Pharmacy, School of Allied Health, The University of Western Australia, 35 Stirling Highway, Crawley WA, Australia (L.Y.L.); School of Pharmacy, Shenyang Pharmaceutical University, Shenyang, China (Z.C., S.M.); Non-Destructive Biomedical and Pharmaceutical Research Centre, Smart Manufacturing Research Institute, Universiti Teknologi MARA Selangor, Puncak Alam, Selangor, Malaysia (T.W.W.); and Particle Design Research Group, Faculty of Pharmacy, Universiti Teknologi MARA Selangor, Puncak Alam, Selangor, Malaysia (T.W.W.)
| | - Lee Yong Lim
- Department of Pharmacy, Faculty of Science, National University of Singapore, Republic of Singapore (C.C., L.W.C., T.W.W.); Pharmacy, School of Allied Health, The University of Western Australia, 35 Stirling Highway, Crawley WA, Australia (L.Y.L.); School of Pharmacy, Shenyang Pharmaceutical University, Shenyang, China (Z.C., S.M.); Non-Destructive Biomedical and Pharmaceutical Research Centre, Smart Manufacturing Research Institute, Universiti Teknologi MARA Selangor, Puncak Alam, Selangor, Malaysia (T.W.W.); and Particle Design Research Group, Faculty of Pharmacy, Universiti Teknologi MARA Selangor, Puncak Alam, Selangor, Malaysia (T.W.W.)
| | - Lai Wah Chan
- Department of Pharmacy, Faculty of Science, National University of Singapore, Republic of Singapore (C.C., L.W.C., T.W.W.); Pharmacy, School of Allied Health, The University of Western Australia, 35 Stirling Highway, Crawley WA, Australia (L.Y.L.); School of Pharmacy, Shenyang Pharmaceutical University, Shenyang, China (Z.C., S.M.); Non-Destructive Biomedical and Pharmaceutical Research Centre, Smart Manufacturing Research Institute, Universiti Teknologi MARA Selangor, Puncak Alam, Selangor, Malaysia (T.W.W.); and Particle Design Research Group, Faculty of Pharmacy, Universiti Teknologi MARA Selangor, Puncak Alam, Selangor, Malaysia (T.W.W.)
| | - Zhixiang Cui
- Department of Pharmacy, Faculty of Science, National University of Singapore, Republic of Singapore (C.C., L.W.C., T.W.W.); Pharmacy, School of Allied Health, The University of Western Australia, 35 Stirling Highway, Crawley WA, Australia (L.Y.L.); School of Pharmacy, Shenyang Pharmaceutical University, Shenyang, China (Z.C., S.M.); Non-Destructive Biomedical and Pharmaceutical Research Centre, Smart Manufacturing Research Institute, Universiti Teknologi MARA Selangor, Puncak Alam, Selangor, Malaysia (T.W.W.); and Particle Design Research Group, Faculty of Pharmacy, Universiti Teknologi MARA Selangor, Puncak Alam, Selangor, Malaysia (T.W.W.)
| | - Shirui Mao
- Department of Pharmacy, Faculty of Science, National University of Singapore, Republic of Singapore (C.C., L.W.C., T.W.W.); Pharmacy, School of Allied Health, The University of Western Australia, 35 Stirling Highway, Crawley WA, Australia (L.Y.L.); School of Pharmacy, Shenyang Pharmaceutical University, Shenyang, China (Z.C., S.M.); Non-Destructive Biomedical and Pharmaceutical Research Centre, Smart Manufacturing Research Institute, Universiti Teknologi MARA Selangor, Puncak Alam, Selangor, Malaysia (T.W.W.); and Particle Design Research Group, Faculty of Pharmacy, Universiti Teknologi MARA Selangor, Puncak Alam, Selangor, Malaysia (T.W.W.)
| | - Tin Wui Wong
- Department of Pharmacy, Faculty of Science, National University of Singapore, Republic of Singapore (C.C., L.W.C., T.W.W.); Pharmacy, School of Allied Health, The University of Western Australia, 35 Stirling Highway, Crawley WA, Australia (L.Y.L.); School of Pharmacy, Shenyang Pharmaceutical University, Shenyang, China (Z.C., S.M.); Non-Destructive Biomedical and Pharmaceutical Research Centre, Smart Manufacturing Research Institute, Universiti Teknologi MARA Selangor, Puncak Alam, Selangor, Malaysia (T.W.W.); and Particle Design Research Group, Faculty of Pharmacy, Universiti Teknologi MARA Selangor, Puncak Alam, Selangor, Malaysia (T.W.W.)
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Bawajeeh A, Zulyniak MA, Evans CEL, Cade JE. Characterizing Adolescents' Dietary Intake by Taste: Results From the UK National Diet and Nutrition Survey. Front Nutr 2022; 9:893643. [PMID: 35795580 PMCID: PMC9251474 DOI: 10.3389/fnut.2022.893643] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Accepted: 05/30/2022] [Indexed: 11/13/2022] Open
Abstract
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.
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Affiliation(s)
- Areej Bawajeeh
- Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
- *Correspondence: Areej Bawajeeh
| | - Michael A. Zulyniak
- Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Charlotte E. L. Evans
- Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Janet E. Cade
- Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
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Ni D, Smyth HE, Cozzolino D, Gidley MJ. Integrating Effects of Human Physiology, Psychology, and Individual Variations on Satiety–An Exploratory Study. Front Nutr 2022; 9:872169. [PMID: 35571942 PMCID: PMC9093687 DOI: 10.3389/fnut.2022.872169] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Accepted: 03/28/2022] [Indexed: 12/12/2022] Open
Abstract
Satiety can influence food intake, and as a consequence has the potential to affect weight and obesity. Human factors such as physiology and psychology are likely to be important in determining satiety. However, it is not well-understood how these factors (individual variations) alone or combined contribute to satiety feelings. In addition, there have been limited or no attempts to use a holistic approach to evaluate satiety. In this study, three plant-based foods were used as mid-morning snack for 52 participants to evaluate satiety response (during three consecutive days, one-day-one-food type). The foods were served ad libitum until participants felt comfortably full prior to satiety monitoring. The study explored diverse human factors (n = 30) that might contribute to satiety including those related to oral physiology, metabolic factors, body composition and psychology. It identified important variables for satiety as well as the interactions among them and the influences of age, gender, and low satiety phenotype (consistently lower reported fullness scores) on satiety. Overall, combinations of factors rather than individual ones contributed to self-reported satiety. Food factors (e.g., type, composition) had limited effects, but there were only three types used in the study. The combination of metabolic factors [respiratory quotient, age, and body energy usage type (e.g., carbohydrate or fat)], oral sensitivity & processing, personality traits (agreeableness, conscientiousness, and neuroticism), and eating behavior (e.g., emotional and external eating) were the most important for explaining individual satiety responses. Older participants had significantly higher reported satiety than younger participants, associated with significant differences in oral physiology, increased body fat, and mature psychological characters. Moreover, different satiety phenotypes had significant differences in relationships with body fat, oral physiology, personalities, food neophobia, and eating behaviors. The results of this study indicate that much greater insights into the factors determining satiety responses can be obtained by combining multiple food and human physiological and psychological characteristics. This study used more diverse measures of individual variation than previous studies of satiety and points the way toward a more holistic approach to understanding the (control of) perceptions of fullness at both individual and group levels.
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Al-Alsheikh AS, Alabdulkader S, Johnson B, Goldstone AP, Miras AD. Effect of Obesity Surgery on Taste. Nutrients 2022; 14:nu14040866. [PMID: 35215515 PMCID: PMC8878262 DOI: 10.3390/nu14040866] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 02/07/2022] [Accepted: 02/15/2022] [Indexed: 12/03/2022] Open
Abstract
Obesity surgery is a highly efficacious treatment for obesity and its comorbidities. The underlying mechanisms of weight loss after obesity surgery are not yet fully understood. Changes to taste function could be a contributing factor. However, the pattern of change in different taste domains and among obesity surgery operations is not consistent in the literature. A systematic search was performed to identify all articles investigating gustation in human studies following bariatric procedures. A total of 3323 articles were identified after database searches, searching references and deduplication, and 17 articles were included. These articles provided evidence of changes in the sensory and reward domains of taste following obesity procedures. No study investigated the effect of obesity surgery on the physiological domain of taste. Taste detection sensitivity for sweetness increases shortly after Roux-en-Y gastric bypass. Additionally, patients have a reduced appetitive reward value to sweet stimuli. For the subgroup of patients who experience changes in their food preferences after Roux-en-Y gastric bypass or vertical sleeve gastrectomy, changes in taste function may be underlying mechanisms for changing food preferences which may lead to weight loss and its maintenance. However, data are heterogeneous; the potential effect dilutes over time and varies significantly between different procedures.
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Affiliation(s)
- Alhanouf S. Al-Alsheikh
- Department of Metabolism, Digestion and Reproduction, Imperial College London, Hammersmith Hospital, London W12 0NN, UK; (A.S.A.-A.); (S.A.); (B.J.); (A.D.M.)
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Shahd Alabdulkader
- Department of Metabolism, Digestion and Reproduction, Imperial College London, Hammersmith Hospital, London W12 0NN, UK; (A.S.A.-A.); (S.A.); (B.J.); (A.D.M.)
- Department of Health Sciences, College of Health and Rehabilitation Sciences, Princess Nourah Bint Abdulrahman University, Riyadh 84428, Saudi Arabia
| | - Brett Johnson
- Department of Metabolism, Digestion and Reproduction, Imperial College London, Hammersmith Hospital, London W12 0NN, UK; (A.S.A.-A.); (S.A.); (B.J.); (A.D.M.)
| | - Anthony P. Goldstone
- PsychoNeuroEndocrinology Research Group, Division of Psychiatry, Department of Brain Sciences, Imperial College London, Hammersmith Hospital, London W12 0NN, UK
- Correspondence: ; Tel.: +44-20-7594-5989
| | - Alexander Dimitri Miras
- Department of Metabolism, Digestion and Reproduction, Imperial College London, Hammersmith Hospital, London W12 0NN, UK; (A.S.A.-A.); (S.A.); (B.J.); (A.D.M.)
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Goldstein SP, Evans EW, Espel‐Huynh HM, Goldstein CM, Karchere‐Sun R, Thomas JG. Dietary lapses are associated with meaningful elevations in daily caloric intake and added sugar consumption during a lifestyle modification intervention. Obes Sci Pract 2022; 8:442-454. [PMID: 35949281 PMCID: PMC9358737 DOI: 10.1002/osp4.587] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 12/20/2021] [Accepted: 12/23/2021] [Indexed: 01/26/2023] Open
Abstract
Objective Lapses from the dietary prescription in lifestyle modification interventions for overweight/obesity are common and impact weight loss outcomes. While it is expected that lapses influence weight via increased consumption, there are no studies that have evaluated how dietary lapses affect dietary intake during treatment. This study examined the association between daily lapses and daily energy and macronutrient intake during a lifestyle modification intervention. Methods This study used an intensive longitudinal design to observe participants throughout a 6-month lifestyle modification intervention. Participants (n = 32) were adults with overweight/obesity (body mass index 25-50 kg/m2) and a diagnosed cardiovascular disease risk factor (e.g., hypertension) with a desire to lose weight. Participants underwent a gold-standard individual in-person lifestyle modification protocol consisting of 3 months of weekly sessions with 3 months of monthly sessions. Each participant's dietary prescription included a calorie target range that was based on their starting weight. Participants completed ecological momentary assessment (EMA; repeated daily smartphone surveys) every other week to self-report on dietary lapses and telephone-based 24-h dietary recalls every 6 weeks. Results On days with EMA and recalled intake (n = 210 days), linear mixed models demonstrated significant associations between daily lapse and higher total daily caloric intake (B = 139.20, p < 0.05), more daily grams of added sugar (B = 16.24, p < 0.001), and likelihood of exceeding the daily calorie goal (B = 0.89, p < 0.05). The associations between daily lapse and intake of all other daily macronutrients were non-significant. Conclusions This study contributes to literature suggesting that dietary lapses pose a threat to weight loss success. Results indicate that reducing lapse frequency could reduce overall caloric intake and added sugar consumption.
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Affiliation(s)
- Stephanie P. Goldstein
- Department of Psychiatry and Human BehaviorWarren Alpert Medical School of Brown UniversityThe Miriam Hospital/Weight Control and Diabetes Research CenterProvidenceRhode IslandUSA
| | - E. Whitney Evans
- Department of Psychiatry and Human BehaviorWarren Alpert Medical School of Brown UniversityThe Miriam Hospital/Weight Control and Diabetes Research CenterProvidenceRhode IslandUSA
| | - Hallie M. Espel‐Huynh
- Department of Psychiatry and Human BehaviorWarren Alpert Medical School of Brown UniversityThe Miriam Hospital/Weight Control and Diabetes Research CenterProvidenceRhode IslandUSA
| | - Carly M. Goldstein
- Department of Psychiatry and Human BehaviorWarren Alpert Medical School of Brown UniversityThe Miriam Hospital/Weight Control and Diabetes Research CenterProvidenceRhode IslandUSA
| | - Renee Karchere‐Sun
- Department of Psychiatry and Human BehaviorWarren Alpert Medical School of Brown UniversityThe Miriam Hospital/Weight Control and Diabetes Research CenterProvidenceRhode IslandUSA
| | - J. Graham Thomas
- Department of Psychiatry and Human BehaviorWarren Alpert Medical School of Brown UniversityThe Miriam Hospital/Weight Control and Diabetes Research CenterProvidenceRhode IslandUSA
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Vidanage D, Prathapan S, Hettiarachchi P, Wasalathanthri S. Impact of aerobic exercises on taste perception for sucrose in patients with type 2 diabetes mellitus; A randomized controlled trial. BMC Endocr Disord 2022; 22:22. [PMID: 35033049 PMCID: PMC8760725 DOI: 10.1186/s12902-022-00936-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Accepted: 12/31/2021] [Indexed: 11/28/2022] Open
Abstract
BACKGROUND Regular exercise is a key element in the management of type 2 diabetes mellitus (T2DM). Although the importance of regular exercises on glycemic control in people with diabetes is studied extensively, evidence is lacking on its impact on sweet taste perception. Thus, the aim of this study was to determine the impact of aerobic exercises on taste perception for sucrose in people with diabetes. METHODS A sample of 225 people with diabetes aged 35-60 years was assigned randomly into 3 groups; aerobic exercise, combined exercise and a control group. The outcomes of the combined exercise group is not reported. The aerobic exercise group performed brisk walking 30min/day, 4-5days/week for 6 months. The primary outcome measures were supra-threshold intensity ratings and preference for sucrose assessed at baseline, at 3 and 6 months using 'general Labeled Magnitude Scale' and 'Monell 2-series-forced choice method' respectively. Glycated haemoglobin (HbA1c) level was assessed at baseline and at 6 months to determine glycemic control. RESULTS Aerobic exercise group showed significantly increased ratings (mm) for higher sucrose concentrations at 3 months (mean difference for 2.02M; +6.63±2.50, p=0.048 and for 0.64M; +7.26±2.76, p=0.026) and at 6 months (mean difference for 0.64M; +7.79±4.49, p= 0.044) compared to baseline and also when compared to controls (mean difference for 2.02M between baseline and 3 months; intervention: +6.63±2.50, control: -4.01±1.79, p=0.02 and between baseline and 6 months for 2.02M; intervention: +3.15±0.57, control: -7.96±0.40, p=0.022 and for 0.64M; intervention: +7.79±4.49, control: -8.98±0.99, p=0.003). A significantly reduced preference (mol/L) was seen both at 3 (mean difference; -0.03±0.02, p= 0.037) and at 6 months (mean difference; -0.05±0.12, p=0.011) compared to baseline within the intervention group. Also, a significant reduction was seen in the intervention group compared to controls at 6 months (mean difference; intervention: -0.05±0.12, control: 0.01±0.03, p=0.044). HbA1c was significantly reduced in the intervention group compared to controls at 6 months (mean difference; intervention -0.43±1.6%, control +0.33±1.8%, p=0.018). CONCLUSION Regular aerobic exercises increase the sweet taste sensitivity, especially for higher concentrations of sucrose and decrease sweet taste preference in people with diabetes . These alterations in sweet taste perception, are likely to contribute to a better glycemic control in people with diabetes. TRIAL REGISTRATION This trial was registered at the Sri Lanka Clinical Trial registry on 16/12/2015. (Trial registration number- SLCTR/2015/029 , https://slctr.lk/trials/slctr-2015-029).
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Affiliation(s)
- Dinithi Vidanage
- Department of Nursing & Midwifery, Faculty of Allied Health Sciences, General Sir John Kotelawala Defence University, Kandawala Road, Ratmalana, 10390, Sri Lanka
| | - Shamini Prathapan
- Department of Community Medicine, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, 10250, Sri Lanka
| | - Priyadarshika Hettiarachchi
- Department of Physiology, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, 10250, Sri Lanka.
| | - Sudharshani Wasalathanthri
- Department of Physiology, Faculty of Medicine, University of Colombo, Kinsey Road, Colombo 08, 00800, Sri Lanka
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Palmer RK. Why Taste Is Pharmacology. Handb Exp Pharmacol 2022; 275:1-31. [PMID: 35461405 DOI: 10.1007/164_2022_589] [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] [Indexed: 06/14/2023]
Abstract
The chapter presents an argument supporting the view that taste, defined as the receptor-mediated signaling of taste cells and consequent sensory events, is proper subject matter for the field of pharmacology. The argument develops through a consideration of how the field of pharmacology itself is to be defined. Though its application toward the discovery and development of therapeutics is of obvious value, pharmacology nevertheless is a basic science committed to examining biological phenomena controlled by the selective interactions between chemicals - regardless of their sources or uses - and receptors. The basic science of pharmacology is founded on the theory of receptor occupancy, detailed here in the context of taste. The discussion then will turn to consideration of the measurement of human taste and how well the results agree with the predictions of receptor theory.
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11
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Poličnik R, Rostohar K, Škrjanc B, Seljak BK, Blaznik U, Farkaš J. Energy and Nutritional Composition of School Lunches in Slovenia: The Results of a Chemical Analysis in the Framework of the National School Meals Survey. Nutrients 2021; 13:nu13124287. [PMID: 34959835 PMCID: PMC8703510 DOI: 10.3390/nu13124287] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/25/2021] [Accepted: 11/25/2021] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND Slovenia similar to some European countries has a long tradition of the organized system of school meals. The present survey aimed to compare school lunch composition in Slovene primary schools (n = 40) with the national dietary guidelines; Methods: The survey took place from January to September 2020. Sampling of a 5-day school lunch (n = 200) for adolescents aged 10 to 13 years, were performed in schools. Chemical analysis was provided by an accredited national laboratory. RESULTS The median energy value of school lunches was 2059 kJ (24% of the recommended daily energy intake). The school lunches contained 24.8 g of proteins, 52.9 g of carbohydrates and 16.7 g of dietary fats. Saturated fatty acids represent 4.7 g, polyunsaturated fatty acids 4.7 g, monounsaturated fatty acids 5.8 g, and industrial trans fats 0.2 g/100 g of a meal (1.2 g/meal). Dietary fibre represented 7.8 g, free sugars for 14.7 g and salt for 3.9 g; Conclusions: The survey showed lower values for energy, carbohydrates and total fats in school lunches as recommended, and exceeded values of salt, saturated and polyunsaturated fatty acids.
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Affiliation(s)
- Rok Poličnik
- National Institute of Public Health, Trubarjeva 2, SI 1000 Ljubljana, Slovenia; (K.R.); (U.B.); (J.F.)
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI 1000 Ljubljana, Slovenia
- Correspondence:
| | - Katja Rostohar
- National Institute of Public Health, Trubarjeva 2, SI 1000 Ljubljana, Slovenia; (K.R.); (U.B.); (J.F.)
| | - Barbara Škrjanc
- National Laboratory of Health, Environment and Food, Grablovičeva 44, SI 1000 Ljubljana, Slovenia;
| | - Barbara Koroušić Seljak
- Computer System Department, Jožef Stefan Institute, Jamova cesta 39, SI 1000 Ljubljana, Slovenia;
| | - Urška Blaznik
- National Institute of Public Health, Trubarjeva 2, SI 1000 Ljubljana, Slovenia; (K.R.); (U.B.); (J.F.)
| | - Jerneja Farkaš
- National Institute of Public Health, Trubarjeva 2, SI 1000 Ljubljana, Slovenia; (K.R.); (U.B.); (J.F.)
- General Hospital Murska Sobota, Ulica dr. Vrbnjaka 6, Rakičan, SI 9000 Murska Sobota, Slovenia
- Medical Faculty, University of Ljubljana, Vrazov trg 2, SI 1000 Ljubljana, Slovenia
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12
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Appleton KM, Rajska J, Warwick SM, Rogers PJ. No effects of sweet taste exposure at breakfast for 3 weeks on pleasantness, desire for, sweetness or intake of other sweet foods: a randomised controlled trial. Br J Nutr 2021; 127:1-11. [PMID: 34167596 DOI: 10.1017/s000711452100235x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This work investigated the effects of repeated sweet taste exposure at breakfast on perceptions and intakes of other sweet foods, while also examining the effects due to duration of exposure (1/3 weeks), test context (breakfast/lunch) and associations between taste perceptions and intakes. Using a randomised controlled parallel-group design, participants (n 54, 18 male, mean age: 23·9 (sd 5·8) years, mean BMI: 23·6 (sd 3·5) kg/m2) were randomised to consume either a sweet breakfast (cereal with sucralose) (n 27) or an equienergetic non-sweet breakfast (plain cereal) (n 27) for 3 weeks. On days 0 (baseline), 7 and 21, pleasantness, desire to eat and sweetness were rated for other sweet and non-sweet foods and sweet food consumption was assessed in an ad libitum meal at breakfast and lunch. Using intention-to-treat analyses, no statistically significant effects of exposure were found at breakfast (largest F2,104 = 1·84, P = 0·17, ηp2 = 0·03) or lunch (largest F1,52 = 1·22, P = 0·27, ηp2 = 0·02), and using Bayesian analyses, the evidence for an absence of effect in all rating measures was strong to very strong (smallest BF01 = 297·97 (BF01error = 2·68 %)). Associations between ratings of pleasantness, desire to eat and intake were found (smallest r = 0·137, P < 0·01). Effects over time regardless of exposure were also found: sugars and percentage energy consumed from sweet foods increased throughout the study (smallest (F2,104 = 4·54, P = 0·01, ηp2 = 0·08). These findings demonstrate no effects of sweet taste exposure at breakfast for 1 or 3 weeks on pleasantness, desire for, sweetness or intakes of other sweet foods in either the same (breakfast) or in a different (lunch) meal context.
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Affiliation(s)
- Katherine M Appleton
- Department of Psychology, Faculty of Science and Technology, Bournemouth University, Poole, UK
| | - Jessica Rajska
- Faculty of Health and Social Sciences, Bournemouth University, Bournemouth, UK
| | - Sarah M Warwick
- Faculty of Health and Social Sciences, Bournemouth University, Bournemouth, UK
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, UK
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13
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von Molitor E, Riedel K, Krohn M, Hafner M, Rudolf R, Cesetti T. Sweet Taste Is Complex: Signaling Cascades and Circuits Involved in Sweet Sensation. Front Hum Neurosci 2021; 15:667709. [PMID: 34239428 PMCID: PMC8258107 DOI: 10.3389/fnhum.2021.667709] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Accepted: 05/20/2021] [Indexed: 12/13/2022] Open
Abstract
Sweetness is the preferred taste of humans and many animals, likely because sugars are a primary source of energy. In many mammals, sweet compounds are sensed in the tongue by the gustatory organ, the taste buds. Here, a group of taste bud cells expresses a canonical sweet taste receptor, whose activation induces Ca2+ rise, cell depolarization and ATP release to communicate with afferent gustatory nerves. The discovery of the sweet taste receptor, 20 years ago, was a milestone in the understanding of sweet signal transduction and is described here from a historical perspective. Our review briefly summarizes the major findings of the canonical sweet taste pathway, and then focuses on molecular details, about the related downstream signaling, that are still elusive or have been neglected. In this context, we discuss evidence supporting the existence of an alternative pathway, independent of the sweet taste receptor, to sense sugars and its proposed role in glucose homeostasis. Further, given that sweet taste receptor expression has been reported in many other organs, the physiological role of these extraoral receptors is addressed. Finally, and along these lines, we expand on the multiple direct and indirect effects of sugars on the brain. In summary, the review tries to stimulate a comprehensive understanding of how sweet compounds signal to the brain upon taste bud cells activation, and how this gustatory process is integrated with gastro-intestinal sugar sensing to create a hedonic and metabolic representation of sugars, which finally drives our behavior. Understanding of this is indeed a crucial step in developing new strategies to prevent obesity and associated diseases.
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Affiliation(s)
- Elena von Molitor
- Institute of Molecular and Cell Biology, Hochschule Mannheim, Mannheim, Germany
| | | | | | - Mathias Hafner
- Institute of Molecular and Cell Biology, Hochschule Mannheim, Mannheim, Germany
| | - Rüdiger Rudolf
- Institute of Molecular and Cell Biology, Hochschule Mannheim, Mannheim, Germany.,Interdisciplinary Center for Neurosciences, Heidelberg University, Heidelberg, Germany
| | - Tiziana Cesetti
- Institute of Molecular and Cell Biology, Hochschule Mannheim, Mannheim, Germany
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14
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Mason AE, Schmidt L, Ishkanian L, Jacobs LM, Leung C, Jensen L, Cohn MA, Schleicher S, Hartman AR, Wojcicki JM, Lustig RH, Epel ES. A Brief Motivational Intervention Differentially Reduces Sugar-sweetened Beverage (SSB) Consumption. Ann Behav Med 2021; 55:1116-1129. [PMID: 33778854 PMCID: PMC8557363 DOI: 10.1093/abm/kaaa123] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
Background Environmental and behavioral interventions hold promise to reduce sugar-sweetened beverage (SSBs) consumption. Purpose To test, among frequent SSB consumers, whether motivations to consume SSBs moderated the effects of (a) a workplace SSB sales ban (environmental intervention) alone, and (b) a “brief motivational intervention” (BI) in addition to the sales ban, on changes in SSB consumption. Methods We assessed whether (1) baseline motivations to consume SSBs (craving, psychological stress, or taste enjoyment) impacted changes in daily SSB consumption at 6-month follow-up among frequent (>12oz of SSBs/day) SSB consumers (N = 214); (2) participants randomized to the BI (n = 109) versus to the sales ban only (n = 105) reported greater reductions in SSB consumption at follow-up; and (3) motivations to consume SSBs moderated any changes in SSB consumption. Results In response to the sales ban alone, individuals with stronger SSB cravings (+1 SD) at baseline showed significantly smaller reductions in daily SSB consumption at 6-month follow-up relative to individuals with weaker (−1 SD) SSB cravings (2.5 oz vs. 22.5 oz), p < .01. Receiving the BI significantly increased reductions for those with stronger SSB cravings: Among individuals with stronger cravings, those who received the BI evidenced significantly greater reductions in daily SSB consumption [M(SE) = −19.2 (2.74) oz] than those who did not [M(SE) = −2.5 (2.3) oz, p < .001], a difference of 16.72 oz. Conclusions Frequent SSB consumers with stronger SSB cravings report minimal reductions in daily SSB consumption with a sales ban only, but report greater reductions if they also receive a motivational intervention. Future multilevel interventions for institutions should consider both environmental and individualized multi-level interventions. Clinical Trial information NCT02585336.
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Affiliation(s)
- Ashley E Mason
- Osher Center for Integrative Medicine, University of California San Francisco (UCSF), San Francisco, USA.,Department of Psychiatry, UCSF, San Francisco, USA
| | - Laura Schmidt
- Phillip R. Lee Institute for Health Policy Studies, UCSF, San Francisco, USA
| | - Laura Ishkanian
- Campus Life Services, UCSF Wellness Program, UCSF, San Francisco, USA
| | - Laurie M Jacobs
- Phillip R. Lee Institute for Health Policy Studies, UCSF, San Francisco, USA
| | - Cindy Leung
- Department of Nutritional Sciences, School of Public Health, University of Michigan, Ann Arbor, USA
| | - Leeane Jensen
- Campus Life Services, UCSF Wellness Program, UCSF, San Francisco, USA
| | - Michael A Cohn
- Osher Center for Integrative Medicine, University of California San Francisco (UCSF), San Francisco, USA
| | | | - Alison R Hartman
- Department of Psychology, College of Arts & Sciences, Drexel University, Philadelphia, USA
| | | | - Robert H Lustig
- Phillip R. Lee Institute for Health Policy Studies, UCSF, San Francisco, USA.,Department of Pediatrics, UCSF, San Francisco, USA
| | - Elissa S Epel
- Osher Center for Integrative Medicine, University of California San Francisco (UCSF), San Francisco, USA.,Department of Psychiatry, UCSF, San Francisco, USA.,Phillip R. Lee Institute for Health Policy Studies, UCSF, San Francisco, USA.,Department of Psychiatry, Center for Health and Community, UCSF, San Francisco, USA
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15
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Mora MR, Dando R. The sensory properties and metabolic impact of natural and synthetic sweeteners. Compr Rev Food Sci Food Saf 2021; 20:1554-1583. [PMID: 33580569 DOI: 10.1111/1541-4337.12703] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 11/12/2020] [Accepted: 12/13/2020] [Indexed: 12/11/2022]
Abstract
The global rise in obesity, type II diabetes, and other metabolic disorders in recent years has been attributed in part to the overconsumption of added sugars. Sugar reduction strategies often rely on synthetic and naturally occurring sweetening compounds to achieve their goals, with popular synthetic sweeteners including saccharin, cyclamate, acesulfame potassium, aspartame, sucralose, neotame, alitame, and advantame. Natural sweeteners can be further partitioned into nutritive, including polyols, rare sugars, honey, maple syrup, and agave, and nonnutritive, which include steviol glycosides and rebaudiosides, luo han guo (monk fruit), and thaumatin. We choose the foods we consume largely on their sensory properties, an area in which these sugar substitutes often fall short. Here, we discuss the most popular synthetic and natural sweeteners, with the goal of providing an understanding of differences in the sensory profiles of these sweeteners versus sucrose, that they are designed to replace, essential for the effectiveness of sugar reduction strategies. In addition, we break down the influence of these sweeteners on metabolism, and present results from a large survey of consumers' opinions on these sweeteners. Consumer interest in clean label foods has driven a move toward natural sweeteners; however, neither natural nor synthetic sweeteners are metabolically inert. Identifying sugar replacements that not only closely imitate the sensory profile of sucrose but also exert advantageous effects on body weight and metabolism is critical in successfully the ultimate goals of reducing added sugar in the average consumer's diet. With so many options for sucrose replacement available, consumer opinion and cost, which vary widely with suagr replacements, will also play a vital role in which sweeteners are successful in widespread adoption.
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Affiliation(s)
- Margaux R Mora
- Department of Food Science, Cornell University, Ithaca, New York
| | - Robin Dando
- Department of Food Science, Cornell University, Ithaca, New York
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16
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da Silva ROC, Lacerda WF, Henn IW, Chaiben CL, Machado MÂN, de Lima AAS. Relationship between taste perception and use of upper complete dentures. SPECIAL CARE IN DENTISTRY 2021; 41:244-250. [PMID: 33400287 DOI: 10.1111/scd.12559] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2019] [Revised: 12/09/2020] [Accepted: 12/16/2020] [Indexed: 11/28/2022]
Abstract
AIMS The aim of the present study was to evaluate the taste perception in patients with upper complete dentures. METHODS AND RESULTS One hundred seventy male and female patients (45-83 years old) upper denture wearers were evaluated for their gustatory function by the paper strips technique in relation to the four basic tastes. The taste test was performed with and without the presence of the denture on the palate. Through Shapiro-Wilk and Kolmogorov-Smirnov tests, the results were analyzed by their normal distribution. The t-test for paired samples was used to evaluate if there was a statistical difference on the taste perception and itself revealed that there is a significant difference (p < 0.01) when the taste perception was analyzed for the absence and presence of the prosthesis (alone and compared) (p < 0.01). The results revealed that patients with dentures had great difficulty to recognize the bitter taste, followed by the salty, sweet, and sour. CONCLUSION The presence of the denture was able to modify the perception of taste when compared to its absence, especially for the bitter taste.
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Affiliation(s)
| | - William Fernandes Lacerda
- Department of Stomatology, Graduate School of Dentistry, Universidade Federal do Paraná, Curitiba, Brazil
| | - Indiara Welter Henn
- School of Life's Sciences, Pontifícia Universidade Católica do Paraná - PUCPR, Curitiba, Brazil
| | - Cassiano Lima Chaiben
- School of Life's Sciences, Pontifícia Universidade Católica do Paraná - PUCPR, Curitiba, Brazil
| | - Maria Ângela Naval Machado
- Department of Stomatology, Graduate School of Dentistry, Universidade Federal do Paraná, Curitiba, Brazil
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17
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Wan Z, Khubber S, Dwivedi M, Misra NN. Strategies for lowering the added sugar in yogurts. Food Chem 2020; 344:128573. [PMID: 33199117 DOI: 10.1016/j.foodchem.2020.128573] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 11/02/2020] [Accepted: 11/03/2020] [Indexed: 10/23/2022]
Abstract
The rising awareness about the adverse health effects of high sugar consumption has led to regulatory amendments for triggering sugar reduction in food products. Sugar reduction in yogurt is a challenging endeavor due to the changes in taste, flavor, texture, maintenance of food functionality, shelf-life, cost and consumer acceptability. A review of the scientific literature, patents, and web articles revealed several approaches being explored by the dairy industry to reduce the sugar addition. A careful assessment of these strategies and their critical analysis is presented in this review. The strategies for sugar reduction involve multifaceted approaches including the use of alternative low-calorie sweeteners, honey, fruit preparations, novel cultures, lactase addition, inulin fiber addition, and flavor interventions. Much of the work so far has focused on development of low-calorie alternative sweeteners, and novel sweeteners-based solutions are evolving. The use of food structuring approaches remains to be explored for sugar reduction in yogurt.
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Affiliation(s)
- Zifan Wan
- Department of Food Science, The University of Tennessee Institute of Agriculture, Knoxville, TN, USA
| | - Sucheta Khubber
- Center of Innovative and Applied Bioprocessing, Mohali, Punjab, India.
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology, Odisha, India
| | - N N Misra
- Department of Engineering, Faculty of Agriculture, Dalhousie University, Nova Scotia, Canada.
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18
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Reents J, Seidel AK, Wiesner CD, Pedersen A. The Effect of Hunger and Satiety on Mood-Related Food Craving. Front Psychol 2020; 11:568908. [PMID: 33224061 PMCID: PMC7667273 DOI: 10.3389/fpsyg.2020.568908] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Accepted: 09/28/2020] [Indexed: 11/16/2022] Open
Abstract
In addition to hunger, which results from food deprivation, fasting, or restrained eating, food craving is thought to be one of the major factors influencing eating behavior. Although food craving occurs in healthy humans with normal eating behavior, research suggests pronounced food craving to be a risk factor for binging food, which in turn might cause weight gain and obesity. In addition, negative mood seems to induce binge eating, although the underlying processes are not clearly understood. To examine these effects on momentary food craving more closely, we implemented a food cue-reactivity paradigm in 33 normal-weight females (mean age = 25.1 years, mean BMI = 21.6). Mood (negative vs. neutral) and state of food deprivation (hunger vs. satiety) were varied systematically. Self-rated craving was significantly higher in hungry compared to sated states. Moreover, in neutral mood, high-caloric foods modulated craving, i.e., hungry and sated participants preferred savory food and sweet food, respectively. In negative mood, this differential effect of savory and sweet items was absent. In summary, the state of hunger has a huge impact on food craving, which is further modulated by emotional state. Future research should consider hunger to be of high relevance for effects investigated in food-related paradigms. Our findings in healthy women of normal weight support etiological models of disturbed eating behavior and are in line with common interventions targeting eating schedules and mood regulation.
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Affiliation(s)
- Janina Reents
- Department of Clinical Psychology and Psychotherapy, Institute of Psychology, Christian-Albrechts-University zu Kiel, Kiel, Germany
| | - Ann-Kathrin Seidel
- Department of Clinical Psychology and Psychotherapy, Institute of Psychology, Christian-Albrechts-University zu Kiel, Kiel, Germany
| | - Christian Dirk Wiesner
- Department of Clinical Psychology and Psychotherapy, Institute of Psychology, Christian-Albrechts-University zu Kiel, Kiel, Germany
| | - Anya Pedersen
- Department of Clinical Psychology and Psychotherapy, Institute of Psychology, Christian-Albrechts-University zu Kiel, Kiel, Germany
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19
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Jurczak A, Jamka-Kasprzyk M, Bębenek Z, Staszczyk M, Jagielski P, Kościelniak D, Gregorczyk-Maga I, Kołodziej I, Kępisty M, Kukurba-Setkowicz M, Bryll A, Krzyściak W. Differences in Sweet Taste Perception and Its Association with the Streptococcus mutans Cariogenic Profile in Preschool Children with Caries. Nutrients 2020; 12:nu12092592. [PMID: 32858903 PMCID: PMC7551438 DOI: 10.3390/nu12092592] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 08/14/2020] [Accepted: 08/24/2020] [Indexed: 02/06/2023] Open
Abstract
The aim of the study was to verify the hypothesis about differences in sweet taste perception in the group of preschool children with and without caries, and to determine its relationship with cariogenic microbiota and the frequency of sweets consumption in children. The study group included of 63 children aged 2–6 years: 32 with caries and 31 without caries. The study consisted of collecting questionnaire data and assessment of dental status using the decayed, missing, filled in primary teeth index (dmft) and the International Caries Detection and Assessment System (ICDAS II). The evaluation of sweet taste perception was carried out using a specific method that simultaneously assessed the level of taste preferences and the sensitivity threshold for a given taste. The microbiological analysis consisted of the assessment of the quantitative and qualitative compositions of the oral microbiota of the examined children. The sweet taste perception of children with caries was characterized by a lower susceptibility to sucrose (the preferred sucrose solution concentration was >4 g/L) compared to children without caries (in the range ≤ 4 g/L, p = 0.0015, chi-square test). A similar relationship was also observed for frequent snacking between meals (p = 0.0038, chi-square test). The analysis of studied variables showed the existence of a strong positive correlation between the perception of sweet taste and the occurrence and intensity of the cariogenic process (p = 0.007 for dmft; and p = 0.012 for ICDAS II), as well as the frequency of consuming sweets (p ≤ 0.001 for frequent and repeated consumption of sweets during the day, Spearman test) in children with caries. Additionally, children with an elevated sucrose taste threshold were more than 10-times more likely to develop S. mutans presence (OR = 10.21; 95% CI 3.11–33.44). The results of this study suggest the future use of taste preferences in children as a diagnostic tool for the early detection of increased susceptibility to caries through microbial dysbiosis towards specific species of microorganisms.
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Affiliation(s)
- Anna Jurczak
- Department of Pediatric Dentistry, Institute of Dentistry, Jagiellonian University Medical College, Montelupich 4, 31-155 Cracow, Poland; (A.J.); (M.J.-K.); (M.S.); (D.K.); (I.G.-M.); (I.K.); (M.K.); (M.K.-S.)
| | - Małgorzata Jamka-Kasprzyk
- Department of Pediatric Dentistry, Institute of Dentistry, Jagiellonian University Medical College, Montelupich 4, 31-155 Cracow, Poland; (A.J.); (M.J.-K.); (M.S.); (D.K.); (I.G.-M.); (I.K.); (M.K.); (M.K.-S.)
| | - Zuzanna Bębenek
- Department of Mycology, Collegium Medicum, Jagiellonian University, Czysta St 18, 31-121 Cracow, Poland;
| | - Małgorzata Staszczyk
- Department of Pediatric Dentistry, Institute of Dentistry, Jagiellonian University Medical College, Montelupich 4, 31-155 Cracow, Poland; (A.J.); (M.J.-K.); (M.S.); (D.K.); (I.G.-M.); (I.K.); (M.K.); (M.K.-S.)
| | - Paweł Jagielski
- Department of Nutrition and Drug Research, Faculty of Health Science, Collegium Medicum, Jagiellonian University, Grzegórzecka St 20, 31-531 Cracow, Poland;
| | - Dorota Kościelniak
- Department of Pediatric Dentistry, Institute of Dentistry, Jagiellonian University Medical College, Montelupich 4, 31-155 Cracow, Poland; (A.J.); (M.J.-K.); (M.S.); (D.K.); (I.G.-M.); (I.K.); (M.K.); (M.K.-S.)
| | - Iwona Gregorczyk-Maga
- Department of Pediatric Dentistry, Institute of Dentistry, Jagiellonian University Medical College, Montelupich 4, 31-155 Cracow, Poland; (A.J.); (M.J.-K.); (M.S.); (D.K.); (I.G.-M.); (I.K.); (M.K.); (M.K.-S.)
| | - Iwona Kołodziej
- Department of Pediatric Dentistry, Institute of Dentistry, Jagiellonian University Medical College, Montelupich 4, 31-155 Cracow, Poland; (A.J.); (M.J.-K.); (M.S.); (D.K.); (I.G.-M.); (I.K.); (M.K.); (M.K.-S.)
| | - Magdalena Kępisty
- Department of Pediatric Dentistry, Institute of Dentistry, Jagiellonian University Medical College, Montelupich 4, 31-155 Cracow, Poland; (A.J.); (M.J.-K.); (M.S.); (D.K.); (I.G.-M.); (I.K.); (M.K.); (M.K.-S.)
| | - Magdalena Kukurba-Setkowicz
- Department of Pediatric Dentistry, Institute of Dentistry, Jagiellonian University Medical College, Montelupich 4, 31-155 Cracow, Poland; (A.J.); (M.J.-K.); (M.S.); (D.K.); (I.G.-M.); (I.K.); (M.K.); (M.K.-S.)
| | - Amira Bryll
- Department of Radiology, Jagiellonian University Medical College, Kopernika 19, 31-501 Cracow, Poland;
| | - Wirginia Krzyściak
- Department of Medical Diagnostics, Faculty of Pharmacy, Jagiellonian University Medical College, Medyczna 9, 30-688 Cracow, Poland
- Correspondence: ; Tel.: +48-12-620-57-60
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20
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Zupanič N, Hristov H, Gregorič M, Blaznik U, Delfar N, Koroušić Seljak B, Ding EL, Fidler Mis N, Pravst I. Total and Free Sugars Consumption in a Slovenian Population Representative Sample. Nutrients 2020; 12:nu12061729. [PMID: 32526954 PMCID: PMC7352580 DOI: 10.3390/nu12061729] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 06/04/2020] [Accepted: 06/05/2020] [Indexed: 01/09/2023] Open
Abstract
Excessive free sugars consumption is associated with poor health outcomes. Thus, the World Health Organization (WHO) recommends limiting free sugars intake to no more than 10% of total energy intake. To evaluate current intakes of dietary sugars and monitor the adherence to the guidelines, the objective of this study was to comprehensively assess total and free sugars consumption of different age groups within the Slovenian population. The Slovenian national food consumption survey SI.Menu 2017/18 was conducted on representative samples of adolescents (10–17 years), adults (18–64 years), and the elderly (65–74 years) using two non-consecutive 24-h dietary recalls. The analyses were carried out on a sample of 1248 study participants. Free sugars content in food was estimated based on previously established databases. The population weighted median free sugars intake accounted for 10.1% of total energy intake (TEI) among adolescents, 6.4% among adults, and 6.5% in the elderly population. Both total and free sugars consumption in the percentage of TEI were higher among women than men, in participants with lower education, and those with higher family net income. The main sources of free sugars in adolescents were beverages, cakes, muffins, pastry, and dairy products; for adults and the elderly, the key sources of free sugars were beverages, cakes, muffins, pastry, and sugars, honey, and related products. A total of 56% of adolescents, 84% of adults, and 81% of the elderly population adhered to the WHO free sugars guidelines. Additional measures will be required to further decrease free sugars consumption among the teenage population, in which dietary patterns are still of greatest concern.
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Affiliation(s)
- Nina Zupanič
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (N.Z.); (H.H.)
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Hristo Hristov
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (N.Z.); (H.H.)
| | - Matej Gregorič
- National Institute of Public Health, Trubarjeva 2, SI-1000 Ljubljana, Slovenia; (M.G.); (U.B.); (N.D.)
| | - Urška Blaznik
- National Institute of Public Health, Trubarjeva 2, SI-1000 Ljubljana, Slovenia; (M.G.); (U.B.); (N.D.)
| | - Nataša Delfar
- National Institute of Public Health, Trubarjeva 2, SI-1000 Ljubljana, Slovenia; (M.G.); (U.B.); (N.D.)
| | | | - Eric L. Ding
- Department of Nutrition, Harvard Chan School of Public Health, Boston, MA 02115, USA;
| | - Nataša Fidler Mis
- Department of Gastroenterology, Hepatology and Nutrition, University Children’s Hospital, University Medical Centre Ljubljana, Bohoričeva ulica 22a, SI-1000 Ljubljana, Slovenia;
| | - Igor Pravst
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia; (N.Z.); (H.H.)
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
- VIST—Higher School of Applied Sciences, Gerbičeva cesta 51A, SI-1000 Ljubljana, Slovenia
- Correspondence: ; Tel.: +386-590-68871; Fax: +386-310-07981
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21
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Sadler JR, Shearrer GE, Acosta NT, Papantoni A, Cohen JR, Small DM, Park SQ, Gordon-Larsen P, Burger KS. Network organization during probabilistic learning via taste outcomes. Physiol Behav 2020; 223:112962. [PMID: 32454142 DOI: 10.1016/j.physbeh.2020.112962] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 04/22/2020] [Accepted: 05/07/2020] [Indexed: 12/13/2022]
Abstract
Reinforcement learning guides food decisions, yet how the brain learns from taste in humans is not fully understood. Existing research examines reinforcement learning from taste using passive condition paradigms, but response-dependent instrumental conditioning better reflects natural eating behavior. Here, we examined brain response during a taste-motivated reinforcement learning task and how measures of task-based network structure were related to behavioral outcomes. During a functional MRI scan, 85 participants completed a probabilistic selection task with feedback via sweet taste or bitter taste. Whole brain response and functional network topology measures, including identification of communities and community segregation, were examined during choice, sweet taste, and bitter taste conditions. Relative to the bitter taste, sweet taste was associated with increased whole brain response in the hippocampus, oral somatosensory cortex, and orbitofrontal cortex. Sweet taste was also related to differential community assignment of the ventromedial prefrontal cortex and ventrolateral prefrontal cortex compared to bitter taste. During choice, increasing segregation of a community containing the amygdala, hippocampus, and right fusiform gyrus was associated with increased sensitivity to punishment on the task's posttest. Further, normal BMI was associated with differential community structure compared to overweight and obese BMI, where high BMI reflected increased connectivity of visual regions. Together, results demonstrate that network topology of learning and memory regions during choice is related to avoiding a bitter taste, and that BMI is associated with increased connectivity of area involved in processing external stimuli. Network organization and topology provide unique insight into individual differences in brain response to instrumental conditioning via taste reinforcers.
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Affiliation(s)
- Jennifer R Sadler
- Department of Nutrition, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, NC.
| | - Grace E Shearrer
- Department of Nutrition, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, NC; Biomedical Research Imaging Center, University of North Carolina at Chapel Hill, Chapel Hill, NC.
| | - Nichollette T Acosta
- Department of Nutrition, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, NC.
| | - Afroditi Papantoni
- Department of Nutrition, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, NC.
| | - Jessica R Cohen
- Biomedical Research Imaging Center, University of North Carolina at Chapel Hill, Chapel Hill, NC; Department of Psychology and Neuroscience, University of North Carolina at Chapel Hill, Chapel Hill, NC.
| | - Dana M Small
- Department of Psychiatry, Yale University School of Medicine, New Haven, CT.
| | - Soyoung Q Park
- Department of Decision Neuroscience and Nutrition, German Institute of Human Nutrition (DIfE), Potsdam-Rehbruecke, Germany; Charité-Universitätsmedizin Berlin, Corporate member of Freie Universität Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Neuroscience Research Center, Berlin, Germany; Deutsches Zentrum für Diabetes, 85764, Neuherberg, Germany.
| | - Penny Gordon-Larsen
- Department of Nutrition, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, NC; Carolina Population Center, University of North Carolina at Chapel Hill, Chapel Hill, NC.
| | - Kyle S Burger
- Department of Nutrition, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, NC; Biomedical Research Imaging Center, University of North Carolina at Chapel Hill, Chapel Hill, NC.
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22
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Shoar S, Naderan M, Shoar N, Modukuru VR, Mahmoodzadeh H. Alteration Pattern of Taste Perception After Bariatric Surgery: a Systematic Review of Four Taste Domains. Obes Surg 2020; 29:1542-1550. [PMID: 30712168 DOI: 10.1007/s11695-019-03730-w] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
BACKGROUND Efforts continue to understand the underlying mechanism of weight loss after bariatric surgery. Taste perception has shown to be a contributing factor. However, the alteration pattern in different taste domains and among bariatric procedures has not been sufficiently investigated. OBJECTIVES To study the alteration pattern in the perception of four taste domains after different bariatric procedures. SETTINGS Private Research Institute, USA. METHODS A systematic review was conducted to pool available data in the literature on post-operative changes in the perception of sensitivity to four taste domains after Roux-en-Y gastric bypass (RYGB), laparoscopic sleeve gastrectomy (LSG), and adjustable gastric banding (AGB). RESULTS Our study showed that bariatric surgery is associated with significant change in sensitivity to all four taste domains especially salt taste, sweetness, and sourness. LSG patients showed an increased sensitivity to all four taste domains. However, RYGB patients had a variable alteration pattern of taste perception but more commonly a decreased sensitivity to sweetness and an increased sensitivity to salt taste and sourness. Additionally, AGB patients had a decreased sensitivity to sweetness, salt taste, and sourness. CONCLUSION Bariatric surgery is associated with taste change in a way which results in less preference for high-calorie food and possibly reduced calorie intake. This may explain one of the mechanisms by which bariatric surgery produces weight loss. However, data are heterogeneous, the potential effect dilutes over time, and the alteration varies significantly between different procedures.
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Affiliation(s)
- Saeed Shoar
- Department of ScientificWriting, Division of Surgical Research, Shoar Research Institute, Houston, TX, USA. .,Cancer Institute, Imam Khomeini Hospital Complex, Division of Surgical Oncology, Department of Surgery, Tehran University of Medical Science, Tehran, Iran.
| | - Mohammad Naderan
- Cancer Institute, Imam Khomeini Hospital Complex, Division of Surgical Oncology, Department of Surgery, Tehran University of Medical Science, Tehran, Iran
| | - Nasrin Shoar
- Department of ScientificWriting, Division of Surgical Research, Shoar Research Institute, Houston, TX, USA.,Faculty of Medicine, Kashan University of Medical Science, Kashan, Iran
| | - Venkat R Modukuru
- Department of ScientificWriting, Division of Surgical Research, Shoar Research Institute, Houston, TX, USA.,Faculty Surgeon, Department of Surgery, NYMC at Metropolitan Hospital Program, New York City, NY, USA
| | - Habibollah Mahmoodzadeh
- Cancer Institute, Imam Khomeini Hospital Complex, Division of Surgical Oncology, Department of Surgery, Tehran University of Medical Science, Tehran, Iran
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23
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Correlation between Taste Threshold Sensitivity and MMP-9, Salivary Secretion, Blood Pressure, and Blood Glucose Levels in Smoking and Nonsmoking Women. Int J Dent 2020; 2020:4178674. [PMID: 32256594 PMCID: PMC7091555 DOI: 10.1155/2020/4178674] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Accepted: 02/21/2020] [Indexed: 11/17/2022] Open
Abstract
Cigarette smoking can cause taste receptors to increase the taste threshold value. Consequently, the consumption of sugar and salt will not be controlled, therefore causing systemic diseases such as hypertension and diabetes. Nicotine and tobacco in cigarettes can stimulate MMP-9 which plays vital physiological roles in normal tissue growth and repair processes. This study aimed to find the correlation between taste threshold sensitivity and MMP-9, salivary secretion, blood pressure, and blood glucose levels in smoking and nonsmoking women. This was a cross-sectional study consisting of young adult women aged 18–24 years. Subjects were divided into two groups: the nonsmoking and smoking groups. In the combined data of both groups, the sweet taste threshold was correlated with age (r = 0.308, p=0.008), blood glucose levels (r = 0.238, p=0.043), and MMP-9 (r = –0.297, p=0.011). The salt taste threshold was only correlated with systolic blood pressure in the smoking (r = 0.440, p=0.032) and combined data groups (r = 0.260, p=0.026). By using partial correlation, it was shown that the relationship between the salt taste threshold and systolic blood pressure was influenced by smoking habits. The sweet taste threshold in women was found to correlate with age, blood glucose levels, and MMP-9 levels. On the other hand, there was a significant relationship between the salt taste threshold in women with systolic blood pressure, which was the only correlation analyzed in sthis study that was found to be influenced by smoking. However, both sweet and salt taste thresholds were not statistically correlated with salivary secretion.
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24
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Li T, Zhao M, Raza A, Guo J, He T, Zou T, Song H. The effect of taste and taste perception on satiation/satiety: a review. Food Funct 2020; 11:2838-2847. [PMID: 32195512 DOI: 10.1039/c9fo02519g] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
As the prevalence of being overweight and obesity has increased worldwide, there is an increasing concern about satiation/satiety that can be achieved by eating. The ability of an individual to perceive tastes in the mouth is believed to be one of the many factors that influence food intake; the taste may affect appetite regulation and energy intake, playing an important role in promoting satiation/satiety. Satiation/satiety is actually induced by food and may be related to physiological and psychological factors such as several basic tastes, the exposure time of the taste and the cognition of different groups and individuals. This paper reviews the mechanism by which taste regulates satiation/satiety and demonstrates how taste and the taste perception of food prompt the brain to send satiation/satiety signals. Existing problems in taste and satiation/satiety and the prospective application of related research in the food industry are addressed, providing a scientific basis and theoretical guidance for the development and utilization of satiation/satiety from the perspective of taste.
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Affiliation(s)
- Ting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
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25
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Adolescent Obesity: Diet Quality, Psychosocial Health, and Cardiometabolic Risk Factors. Nutrients 2019; 12:nu12010043. [PMID: 31877943 PMCID: PMC7020092 DOI: 10.3390/nu12010043] [Citation(s) in RCA: 120] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 12/13/2019] [Accepted: 12/19/2019] [Indexed: 01/03/2023] Open
Abstract
Obesity is a multifaceted chronic condition with several contributing causes, including biological risk factors, socioeconomic status, health literacy, and numerous environmental influences. Of particular concern are the increasing rates of obesity in children and adolescents, as rates of obesity in youth in the United States have tripled within the last three decades. Youth from historically disadvantaged backgrounds tend to have higher rates of obesity compared to other groups. Adolescents often do not meet intake recommendations for certain food groups and nutrients, which may contribute to a heightened risk of obesity. With obesity disproportionately affecting adolescents (ages 12–19 years), negative effects of excess adiposity may be particularly salient during this critical period of development. The presentation of chronic cardiometabolic disease symptoms typically observed in adults, such as hypertension, hyperglycemia, dyslipidemia, and inflammation, are becoming increasingly common in adolescents with obesity. Additionally, there is dynamic interplay between obesity and psychosocial health, as adolescents with obesity may have increased levels of stress, depressive symptoms, and reduced resilience. To reduce and prevent adolescent obesity, the implementation of theory-driven multicomponent school- and community-based interventions have been suggested. These interventions promote knowledge and self-efficacy for healthful practices that have the potential to progress to sustained behavior change.
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26
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Stopyra MA, Friederich HC, Sailer S, Pauen S, Bendszus M, Herzog W, Simon JJ. The effect of intestinal glucose load on neural regulation of food craving. Nutr Neurosci 2019; 24:109-118. [PMID: 30983543 DOI: 10.1080/1028415x.2019.1600275] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Objectives: Excess sugar consumption, particularly in the form of sweetened beverages, has been identified as a pivotal contributor to the epidemic of obesity and associated metabolic disorders. However, the impact of sugar-sweetened beverages on food craving is still inconclusive. Therefore, the present study aimed to specifically investigate the effects of an intestinal glucose load on neural processing of food cues. Methods: Using a single-blind fMRI design, 26 normal-weight women were scanned on two occasions, after receiving either a glucose or water infusion directly into the stomach using a nasogastric tube, without being aware of the type of infusion. Participants had to either view neutral and food images, or were asked to distract themselves from these images by solving an arithmetic task. Results: In response to viewing high-caloric food cues, we observed increased activation in reward-related brain areas. During food distraction, fronto-parietal brain regions were recruited, which are commonly related to attentional deployment and hedonic valuation. Furthermore, activity in the dorsolateral prefrontal cortex showed increased functional connectivity with the insula and was correlated with subjective craving levels to food cues. Despite an increase of blood glucose levels in response to the glucose compared to the water infusion, neither subjective food craving nor neural regulation of food craving showed significant differences. Conclusions: These findings support a decreased satiation effect of sweet beverages, as intestinal glucose ingestion and signalling showed no significant effect on cortical brain circuits associated with food craving. This trial was registered at clinicaltrials.gov as NCT03075371.
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Affiliation(s)
- Marion A Stopyra
- Department of General Internal Medicine and Psychosomatics, University Hospital Heidelberg, Germany.,Psychological Institute, Heidelberg University, Germany
| | | | - Sebastian Sailer
- Department of General Internal Medicine and Psychosomatics, University Hospital Heidelberg, Germany
| | - Sabina Pauen
- Psychological Institute, Chair of Developmental and Biological Psychology, Heidelberg University, Germany
| | - Martin Bendszus
- Department of Neuroradiology, University Hospital Heidelberg, Germany
| | - Wolfgang Herzog
- Department of General Internal Medicine and Psychosomatics, University Hospital Heidelberg, Germany
| | - Joe J Simon
- Department of General Internal Medicine and Psychosomatics, University Hospital Heidelberg, Germany
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27
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28
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Iatridi V, Hayes JE, Yeomans MR. Quantifying Sweet Taste Liker Phenotypes: Time for Some Consistency in the Classification Criteria. Nutrients 2019; 11:E129. [PMID: 30634558 PMCID: PMC6357166 DOI: 10.3390/nu11010129] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 01/03/2019] [Accepted: 01/04/2019] [Indexed: 12/17/2022] Open
Abstract
Taste hedonics is a well-documented driver of food consumption. The role of sweetness in directing ingestive behavior is largely rooted in biology. One can then intuit that individual differences in sweet-liking may constitute an indicator of variations in the susceptibility to diet-related health outcomes. Despite half a century of research on sweet-liking, the best method to identify the distinct responses to sweet taste is still debated. To help resolve this issue, liking and intensity ratings for eight sucrose solutions ranging from 0 to 1 M were collected from 148 young adults (29% men). Hierarchical cluster analysis (HCA) revealed three response patterns: a sweet-liker (SL) phenotype characterized by a rise in liking as concentration increased, an inverted U-shaped phenotype with maximum liking at 0.25 M, and a sweet-disliker (SD) phenotype characterized by a decline in liking as a function of concentration. Based on sensitivity and specificity analyses, present data suggest the clearest discrimination between phenotypes is seen with 1.0 M sucrose, where a liking rating between -15 and +15 on a -50/+50 scale reliably distinguished individuals with an inverted U-shaped response from the SLs and the SDs. If the efficacy of this approach is confirmed in other populations, the discrimination criteria identified here can serve as the basis for a standard method for classifying sweet taste liker phenotypes in adults.
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Affiliation(s)
| | - John E Hayes
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA.
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA.
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29
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den Boer A, Boesveldt S, Lawlor JB. How sweetness intensity and thickness of an oral nutritional supplement affects intake and satiety. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.08.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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30
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Cox DN, Hendrie GA, Lease HJ, Rebuli MA, Barnes M. How does fatty mouthfeel, saltiness or sweetness of diets contribute to dietary energy intake? Appetite 2018; 131:36-43. [DOI: 10.1016/j.appet.2018.08.039] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 08/28/2018] [Accepted: 08/30/2018] [Indexed: 10/28/2022]
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31
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Zhao X, Yan J, Chen K, Song L, Sun B, Wei X. Effects of saccharin supplementation on body weight, sweet receptor mRNA expression and appetite signals regulation in post-weanling rats. Peptides 2018; 107:32-38. [PMID: 30055207 DOI: 10.1016/j.peptides.2018.07.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 07/19/2018] [Accepted: 07/22/2018] [Indexed: 01/16/2023]
Abstract
Non-nutritive sweeteners have been considered to promote diet healthfulness by delivering a pleasant sweet taste without calories. We investigated the effects of long term supplementation with drinks containing saccharin on body weight and possible mechanisms of the effects in post-weanling rats. Our results showed that saccharin solution intake increased food intake and energy intake in male rats. In males, saccharin solution intake increased TIR3 mRNA expression in the taste buds and ghrelin receptor mRNA expression both in the taste buds and hypothalamus, whereas no effects were observed in females. These results suggest the effects of saccharin solution exposure on food intake and body weight gain may be different in developmental males and females. In males, peripheral sweet taste receptors and both peripheral and central ghrelin receptors may be involved in the effect of saccharin solution intake to promote food intake and weight gain.
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Affiliation(s)
- Xiaolin Zhao
- Department of Neonatology, Northwest Women's and Children's Hospital, 1616# Yanxiang Road, Xi'an 710061, PR China; Department of Physiology and Pathophysiology, School of Basic Medical Sciences, Xi'an Jiaotong University Health Science Center, 76# W. Yanta Road, Xi'an 710061, PR China
| | - Jianqun Yan
- Department of Physiology and Pathophysiology, School of Basic Medical Sciences, Xi'an Jiaotong University Health Science Center, 76# W. Yanta Road, Xi'an 710061, PR China.
| | - Ke Chen
- Department of Physiology and Pathophysiology, School of Basic Medical Sciences, Xi'an Jiaotong University Health Science Center, 76# W. Yanta Road, Xi'an 710061, PR China
| | - Lin Song
- Department of Physiology and Pathophysiology, School of Basic Medical Sciences, Xi'an Jiaotong University Health Science Center, 76# W. Yanta Road, Xi'an 710061, PR China
| | - Bo Sun
- Department of Physiology and Pathophysiology, School of Basic Medical Sciences, Xi'an Jiaotong University Health Science Center, 76# W. Yanta Road, Xi'an 710061, PR China
| | - Xiaojing Wei
- Department of Physiology and Pathophysiology, School of Basic Medical Sciences, Xi'an Jiaotong University Health Science Center, 76# W. Yanta Road, Xi'an 710061, PR China
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32
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Hutchings SC, Low JYQ, Keast RSJ. Sugar reduction without compromising sensory perception. An impossible dream? Crit Rev Food Sci Nutr 2018; 59:2287-2307. [DOI: 10.1080/10408398.2018.1450214] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Scott C. Hutchings
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Julia Y. Q. Low
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Russell S. J. Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
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33
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Abstract
Nutrient-sensing mechanisms have emerged as the fringe articulating nutritional needs with dietary choices. Carbohydrate, amino acid, fatty acid, mineral, and water-sensing receptors are highly conserved across mammals and birds, consisting of a repertoire of 22 genes known to date. In contrast, bitter receptors are highly divergent and have a high incidence of polymorphisms within and between mammals and birds and are involved in the adaptation of species to specific environments. In addition, the expression of nutrient-sensing genes outside the oral cavity seems to mediate the required decision-making dialogue between the gut and the brain by translating exogenous chemical stimuli into neuronal inputs, and vice versa, to translate the endogenous signals relevant to the nutritional status into specific appetites and the control of feed intake. The relevance of these sensors in nondigestive systems has uncovered fascinating potential as pharmacological targets relevant to respiratory and cardiovascular diseases.
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Affiliation(s)
- Eugeni Roura
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, and School of Biomedical Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Simon R. Foster
- Department of Drug Design and Pharmacology, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen DK-2100, Denmark
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34
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Winther R, Aasbrenn M, Farup PG. Intake of non-nutritive sweeteners is associated with an unhealthy lifestyle: a cross-sectional study in subjects with morbid obesity. BMC OBESITY 2017; 4:41. [PMID: 29299330 PMCID: PMC5745623 DOI: 10.1186/s40608-017-0177-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Accepted: 12/11/2017] [Indexed: 12/31/2022]
Abstract
Background Subjects with morbid obesity commonly use Non-Nutritive Sweeteners (NNS), but the health-related effects of NNS have been questioned. The objectives of this study were to explore the associations between theuse of NNS and the health and lifestyle in subjects with morbid obesity. Methods This cross-sectional study included subjects with morbid obesity (BMI ≥ 40 kg/m2 or ≥35 kg/m2 with obesity-related comorbidity). Information about demographics, physical and mental health, and dietary habits was collected, and a blood screen was taken. One unit of NNS was defined as 100 ml beverages with NNS or 2 tablets/units of NNS for coffee or tea. The associations between the intake of NNS and the health-related variables were analyzed with ordinal regression analyses adjusted for age, gender and BMI. Results One hundred subjects (women/men 83/17; mean age 44.3 years (SD 8.5)) were included. Median intake of NNS was 3.3 units (range 0 - 43). Intake of NNS was not associated with BMI (p = 0.64). The intake of NNS was associated with reduced heavy physical activity (p = 0.011), fatigue (p < 0.001), diarrhea (p = 0.009) and reduced well-being (p = 0.046); with increased intake of total energy (p = 0.003), fat (p = 0.013), carbohydrates (p = 0.002), sugar (p = 0.003) and salt (p = 0.001); and with reduced intake of the vitamins A (p = 0.001), C (p = 0.002) and D (p = 0.016). Conclusions The use of NNS-containing beverages was associated with an unhealthy lifestyle, reduced physical and mental health and unfavourable dietary habits with increased energy intake including sugar, and reduced intake of some vitamins.
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Affiliation(s)
- Robert Winther
- Department of Research, Innlandet Hospital Trust, PB 104, N-2381 Brumunddal, Norway.,Faculty of Medicine, University of Aalborg, DK-9100 Aalborg, Denmark
| | - Martin Aasbrenn
- Department of Surgery, Innlandet Hospital Trust, N-2819 Gjøvik, Norway.,Unit for Applied Clinical Research, Department of Clinical and Molecular Medicine, Faculty of Medicine and Health Sciences, Norwegian University of Science and Technology, N-7491 Trondheim, Norway
| | - Per G Farup
- Department of Research, Innlandet Hospital Trust, PB 104, N-2381 Brumunddal, Norway.,Unit for Applied Clinical Research, Department of Clinical and Molecular Medicine, Faculty of Medicine and Health Sciences, Norwegian University of Science and Technology, N-7491 Trondheim, Norway
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35
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Salivary leptin and TAS1R2/TAS1R3 polymorphisms are related to sweet taste sensitivity and carbohydrate intake from a buffet meal in healthy young adults. Br J Nutr 2017; 118:763-770. [PMID: 29110749 DOI: 10.1017/s0007114517002872] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
The influence of sweet taste sensitivity on food intake is not well understood. We investigated the involvement of salivary leptin and SNP of the sweet taste receptor genes (TAS1R2/TAS1R3) on sweet taste sensitivity, sensory-specific satiety (SSS) and macronutrient intake in healthy human adults. In all, nineteen high sweet sensitivity (HS) and eleven low sweet sensitivity (LS) subjects were classified based on the sweetness perception of one solution (9 mm sucrose) forced-choice triangle test. All participants completed a randomised crossover design experiment where they consumed one of three iso-energetic soup preloads differing in primary taste quality (sweet, non-sweet taste-control or no-taste energy-control). A period of 1 h after the preload, participants were offered a buffet meal consisting of foods varying in taste (sweet or non-sweet) and fat content. Subjective measures included hunger/fullness and SSS for sweetness. Saliva and buccal cells were collected to measure leptin level and to study the TAS1R2/TAS1R3 specific SNP, respectively. Salivary leptin concentrations were significantly higher in LS than HS participants (P<0·05). In addition, HS showed stronger sweet SSS compared with LH participants (P<0·05), and consumed less carbohydrate (% energy) and more non-sweet foods than LS (P<0·01 and P<0·05, respectively). Alleles from each TAS1R2 locus (GG compared with AA alleles of rs12033832, and CT/CC compared with TT alleles of rs35874116) were related to higher consumption of carbohydrates (% energy) and higher amount of sweet foods, respectively (P<0·05). In contrast, no associations were found for the TAS1R3 alleles. These results contribute to understand the links between taste sensitivity, macronutrient appetite and food consumption.
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36
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Oliva L, Aranda T, Caviola G, Fernández-Bernal A, Alemany M, Fernández-López JA, Remesar X. In rats fed high-energy diets, taste, rather than fat content, is the key factor increasing food intake: a comparison of a cafeteria and a lipid-supplemented standard diet. PeerJ 2017; 5:e3697. [PMID: 28929011 PMCID: PMC5600723 DOI: 10.7717/peerj.3697] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Accepted: 07/26/2017] [Indexed: 11/20/2022] Open
Abstract
Background Food selection and ingestion both in humans and rodents, often is a critical factor in determining excess energy intake and its related disorders. Methods Two different concepts of high-fat diets were tested for their obesogenic effects in rats; in both cases, lipids constituted about 40% of their energy intake. The main difference with controls fed standard lab chow, was, precisely, the lipid content. Cafeteria diets (K) were self-selected diets devised to be desirable to the rats, mainly because of its diverse mix of tastes, particularly salty and sweet. This diet was compared with another, more classical high-fat (HF) diet, devised not to be as tasty as K, and prepared by supplementing standard chow pellets with fat. We also analysed the influence of sex on the effects of the diets. Results K rats grew faster because of a high lipid, sugar and protein intake, especially the males, while females showed lower weight but higher proportion of body lipid. In contrast, the weight of HF groups were not different from controls. Individual nutrient’s intake were analysed, and we found that K rats ingested large amounts of both disaccharides and salt, with scant differences of other nutrients’ proportion between the three groups. The results suggest that the key differential factor of the diet eliciting excess energy intake was the massive presence of sweet and salty tasting food. Conclusions The significant presence of sugar and salt appears as a powerful inducer of excess food intake, more effective than a simple (albeit large) increase in the diet’s lipid content. These effects appeared already after a relatively short treatment. The differential effects of sex agree with their different hedonic and obesogenic response to diet.
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Affiliation(s)
- Laia Oliva
- Department of Biochemistry and Molecular Biomedicine, University of Barcelona, Faculty of Biology, Barcelona, Spain
| | - Tània Aranda
- Department of Biochemistry and Molecular Biomedicine, University of Barcelona, Faculty of Biology, Barcelona, Spain
| | - Giada Caviola
- Department of Biochemistry and Molecular Biomedicine, University of Barcelona, Faculty of Biology, Barcelona, Spain
| | - Anna Fernández-Bernal
- Department of Biochemistry and Molecular Biomedicine, University of Barcelona, Faculty of Biology, Barcelona, Spain
| | - Marià Alemany
- Department of Biochemistry and Molecular Biomedicine, University of Barcelona, Faculty of Biology, Barcelona, Spain.,Institute of Biomedicine, University of Barcelona, Barcelona, Spain.,CIBER OBN, Centro de Investigaciones Biomédicas en Red, Barcelona, Spain
| | - José Antonio Fernández-López
- Department of Biochemistry and Molecular Biomedicine, University of Barcelona, Faculty of Biology, Barcelona, Spain.,Institute of Biomedicine, University of Barcelona, Barcelona, Spain.,CIBER OBN, Centro de Investigaciones Biomédicas en Red, Barcelona, Spain
| | - Xavier Remesar
- Department of Biochemistry and Molecular Biomedicine, University of Barcelona, Faculty of Biology, Barcelona, Spain.,Institute of Biomedicine, University of Barcelona, Barcelona, Spain.,CIBER OBN, Centro de Investigaciones Biomédicas en Red, Barcelona, Spain
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Ramos-Lopez O, Arpón A, Riezu-Boj JI, Milagro FI, Mansego ML, Martinez JA. DNA methylation patterns at sweet taste transducing genes are associated with BMI and carbohydrate intake in an adult population. Appetite 2017; 120:230-239. [PMID: 28888730 DOI: 10.1016/j.appet.2017.09.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 08/09/2017] [Accepted: 09/05/2017] [Indexed: 02/07/2023]
Abstract
Individual differences in taste perception may influence appetite, dietary intakes, and subsequently, disease risk. Correlations of DNA methylation patterns at taste transducing genes with BMI and dietary intakes were studied. A nutriepigenomic analysis within the Methyl Epigenome Network Association (MENA) project was conducted in 474 adults. DNA methylation in peripheral white blood cells was analyzed by a microarray approach. KEGG pathway analyses were performed concerning the characterization and discrimination of genes involved in the taste transduction pathway. Adjusted FDR values (p < 0.0001) were used to select those CpGs that showed best correlation with BMI. A total of 29 CpGs at taste transducing genes met the FDR criteria. However, only 12 CpGs remained statistically significant after linear regression analyses adjusted for age and sex. These included cg15743657 (TAS1R2), cg02743674 (TRPM5), cg01790523 (SCN9A), cg15947487 (CALHM1), cg11658986 (ADCY6), cg04149773 (ADCY6), cg02841941 (P2RY1), cg02315111 (P2RX2), cg08273233 (HTR1E), cg14523238 (GABBR2), cg12315353 (GABBR1) and cg05579652 (CACNA1C). Interestingly, most of them were implicated in the sweet taste signaling pathway, except CACNA1C (sour taste). In addition, TAS1R2 methylation at cg15743657 was strongly correlated with total energy (p < 0.0001) and carbohydrate intakes (p < 0.0001). This study suggests that methylation in genes related to sweet taste could be an epigenetic mechanism associated with obesity.
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Affiliation(s)
- O Ramos-Lopez
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, University of Navarra, Pamplona, Spain
| | - A Arpón
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, University of Navarra, Pamplona, Spain
| | - J I Riezu-Boj
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, University of Navarra, Pamplona, Spain; Navarra Institute for Health Research (IdiSNA), Pamplona, Spain
| | - F I Milagro
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, University of Navarra, Pamplona, Spain; Biomedical Research Centre Network in Physiopathology of Obesity and Nutrition (CIBERobn), Carlos III Institute, Madrid, Spain
| | - M L Mansego
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, University of Navarra, Pamplona, Spain
| | - J A Martinez
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, University of Navarra, Pamplona, Spain; Navarra Institute for Health Research (IdiSNA), Pamplona, Spain; Biomedical Research Centre Network in Physiopathology of Obesity and Nutrition (CIBERobn), Carlos III Institute, Madrid, Spain; Madrid Institute of Advanced Studies (IMDEA Food), Madrid, Spain.
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Rawal S, Huedo-Medina T, Hoffman HJ, Swede H, Duffy VB. Structural equation modeling of associations among taste-related risk factors, taste functioning, and adiposity. Obesity (Silver Spring) 2017; 25:781-787. [PMID: 28240820 PMCID: PMC5373933 DOI: 10.1002/oby.21785] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 01/10/2017] [Accepted: 01/11/2017] [Indexed: 01/28/2023]
Abstract
OBJECTIVE Variation in taste perception and exposure to risk factors of taste alterations have been independently linked with elevated adiposity. Using a laboratory database, taste-adiposity associations were modeled and examined for whether taste functioning mediates the association between taste-related risk factors and adiposity. METHODS Healthy women (n = 407, 35.5 ± 16.9 y) self-reported histories of risk factors of altered taste functioning (tonsillectomy, multiple ear infections, head trauma) and were assessed for taste functioning (tongue-tip and whole-mouth intensities of quinine and salt) and density of taste papillae. Twenty-four percent had elevated waist circumferences; thirty-nine percent had overweight or obesity. Using structural equation modeling, direct and indirect associations between taste-related risk factors, taste functioning, and adiposity were tested. RESULTS In models with good fit, elevated central adiposity was explained directly by history of risk factors (tonsillectomy, multiple ear infections) and directly by lower taste functioning (lower tongue-tip taste function, lower papillae density). Risk factors of taste alterations were significantly associated with lower taste functioning, with taste mediating the association between head trauma and reduced adiposity. CONCLUSIONS This large laboratory-based study supports associations between taste-related risk factors, taste functioning, and adiposity. These findings need to be confirmed with other population-based studies, including the National Health and Nutrition Examination Survey 2013-2014 taste data.
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Affiliation(s)
- Shristi Rawal
- Department of Allied Health Sciences, University of Connecticut, Storrs, Connecticut, USA
- Epidemiology Branch, Division of Intramural Population Health Research, Eunice Kennedy Shriver National Institute of Child Health and Human Development, National Institutes of Health, Bethesda, Maryland, USA
| | - Tania Huedo-Medina
- Department of Allied Health Sciences, University of Connecticut, Storrs, Connecticut, USA
| | - Howard J. Hoffman
- Epidemiology and Statistics Program, National Institute on Deafness and other Communication Disorders, National Institutes of Health, Bethesda, Maryland, USA
| | - Helen Swede
- Department of Community Medicine and Health Care, University of Connecticut School of Medicine, Farmington, Connecticut, USA
| | - Valerie B. Duffy
- Department of Allied Health Sciences, University of Connecticut, Storrs, Connecticut, USA
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Criscitelli K, Avena NM. The neurobiological and behavioral overlaps of nicotine and food addiction. Prev Med 2016; 92:82-89. [PMID: 27509870 DOI: 10.1016/j.ypmed.2016.08.009] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 08/01/2016] [Accepted: 08/06/2016] [Indexed: 12/19/2022]
Abstract
Both cigarette smoking and obesity are significant public health concerns and are associated with increased risk of early mortality. It is well established that the mesolimbic dopamine pathway is an important component of the reward system within the brain and is implicated in the development of addiction. Indeed, nicotine and highly palatable foods are capable of altering dopamine release within this system, engendering addictive like responses in susceptible individuals. Although additional research is warranted, findings from animal and human literature have elucidated many of neuroadaptions that occur from exposure to nicotine and highly palatable foods, leading to a greater understanding of the underlying mechanisms contributing to these aberrant behaviors. In this review we present the findings taken from preclinical and clinical literature of the known effects of exposure to nicotine and highly palatable foods on the reward related circuitry within the brain. Further, we compare the neurobiological and behavioral overlaps between nicotine, highly palatable foods and obesity. Lastly, we examine the stigma associated with smoking, obesity and food addiction, and the consequences stigma has on the overall health and wellbeing of an individual.
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Affiliation(s)
- Kristen Criscitelli
- Department of Pharmacology and Systems Therapeutics, Icahn School of Medicine at Mount Sinai, New York, NY, United States
| | - Nicole M Avena
- Department of Pharmacology and Systems Therapeutics, Icahn School of Medicine at Mount Sinai, New York, NY, United States.
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Lodi A, Karsten B, Bosco G, Gómez-López M, Brandão PP, Bianco A, Paoli A. The Effects of Different High-Protein Low-Carbohydrates Proprietary Foods on Blood Sugar in Healthy Subjects. J Med Food 2016; 19:1085-1095. [PMID: 27754766 DOI: 10.1089/jmf.2016.0072] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The aim of this study was to analyze the effects on blood sugar concentrations through the calculation of the glycemic score (GS) of 10 different high-protein low-carbohydrates (CHOs) proprietary foods that are commonly used as meals during very low-CHO ketogenic diets or during low-CHO diets. Fourteen healthy females were tested for their glycemic response curve elicited by 1000 kJ of glucose three times within a 3-week period (one test each week) compared with one of 10 test foods once on separate days twice a week. After determining the GS of each food in each individual, the mean GS of each test food was calculated. All test foods, compared with glucose, produced a significantly lower glycemic response. The GS of all test food resulted in being lower than 25 and the difference between the mean glycemia after the intake of glucose (mean 122 ± 15 mg/dL) and after the intake of the sweet test foods (mean 89 ± 7 mg/dL) was 33 mg/dL (P < .001), whereas the difference between the mean glycemia after the intake of glucose and after the intake of savory test foods (mean 91 ± 8 mg/dL) was of 31 mg/dL (P < .001). CONCLUSIONS The reformulation of ultraprocessed ready-to-consume foods in a low-CHO, high-protein version can produce a significantly lower glycemic response whilst maintaining the valued ready-to-use format and high palatability demanded by consumers. The low impact on postprandial glycemia and the nutritional characteristics of these proprietary foods makes them useful in both weight control management strategies and in the care management of diabetes.
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Affiliation(s)
- Alessandra Lodi
- 1 Department of Biomedical Sciences, University of Padova , Padova, Italy
| | - Bettina Karsten
- 2 Department of Life and Sports Sciences, University of Greenwich , Medway, United Kingdom
| | - Gerardo Bosco
- 1 Department of Biomedical Sciences, University of Padova , Padova, Italy
| | - Manuel Gómez-López
- 3 Department of Physical Activity and Sport, University of Murcia , Murcia, Spain
| | - Paula Paraguassú Brandão
- 4 Human Kinetics Laboratory of the Federal University of the State of Rio de Janeiro , Rio de Janeiro, Brazil
| | - Antonino Bianco
- 5 Sport and Exercise Sciences Research Unit, University of Palermo , Palermo, Italy
| | - Antonio Paoli
- 1 Department of Biomedical Sciences, University of Padova , Padova, Italy
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Gunson JS, Warin M, Moore V. Visceral politics: obesity and children’s embodied experiences of food and hunger. CRITICAL PUBLIC HEALTH 2016. [DOI: 10.1080/09581596.2016.1234709] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- J. S. Gunson
- School of Health Sciences, Flinders University, Adelaide, Australia
| | - M. Warin
- School of Social Sciences, University of Adelaide, Adelaide, Australia
| | - V. Moore
- School of Population Health & Clinical Practice, University of Adelaide, Adelaide, Australia
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Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches. Food Res Int 2016; 89:27-38. [PMID: 28460914 DOI: 10.1016/j.foodres.2016.08.010] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Revised: 08/10/2016] [Accepted: 08/13/2016] [Indexed: 02/06/2023]
Abstract
Taste is one of the factors based on which the organism makes the selection of what to ingest. It also protects humans from ingesting toxic compounds and is one of the main attributes when thinking about food quality. Five basic taste sensations are recognized by humans: bitter, salty, sour, sweet, and umami. The taste of foods is affected by some molecules of some specific chemical nature. One of them are peptides derived from food proteins. Although they are not the major natural compounds originating from food sources that are responsible for the taste, they are in the area of scientific research due to the specific composition of amino acids which are well-known for their sensory properties. Literature data implicate that sweet, bitter, and umami are the tastes attributable to peptides. Moreover, the bitter peptide tastants are the dominant among the other tastes. Additionally, other biological activities like, e.g., inhibiting enzymes that regulate the body functions and acting as preventive food agents of civilization diseases, are also associated with the taste of peptides. The advance in information technologies has contributed to the elaboration of internet archives (databases) as well as in silico tools for the analysis of biological compounds. It also concerns peptides - namely taste carriers originating from foods. Thus, our paper provides a summary of knowledge about peptides as tastants with special attention paid to the following aspects: a) basis of taste perception, b) taste peptides detected in food protein sequences with special emphasis put on the role of bitter peptides, c) peptides that may enhance/suppress the taste of foods, d) databases as well as bioinformatic approaches suitable to study the taste of peptides, e) taste-taste interactions, f) basis of sensory analysis in the evaluation of the taste of molecules, including peptides, and g) the methodology applied to reduce/eliminate the undesired taste of peptides. The list of taste peptides serving some biological functions is presented in the Supplement file. The information provided includes database resources, whereas peptide sequences are given with InChiKeys, which is aimed at facilitating the Google® search. Our collection of data regarding taste peptides may be supportive for the scientists working with the set of peptide data in the context of structure-function activity of peptides.
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Abstract
The present review examines the pig as a model for physiological studies in human subjects related to nutrient sensing, appetite regulation, gut barrier function, intestinal microbiota and nutritional neuroscience. The nutrient-sensing mechanisms regarding acids (sour), carbohydrates (sweet), glutamic acid (umami) and fatty acids are conserved between humans and pigs. In contrast, pigs show limited perception of high-intensity sweeteners and NaCl and sense a wider array of amino acids than humans. Differences on bitter taste may reflect the adaptation to ecosystems. In relation to appetite regulation, plasma concentrations of cholecystokinin and glucagon-like peptide-1 are similar in pigs and humans, while peptide YY in pigs is ten to twenty times higher and ghrelin two to five times lower than in humans. Pigs are an excellent model for human studies for vagal nerve function related to the hormonal regulation of food intake. Similarly, the study of gut barrier functions reveals conserved defence mechanisms between the two species particularly in functional permeability. However, human data are scant for some of the defence systems and nutritional programming. The pig model has been valuable for studying the changes in human microbiota following nutritional interventions. In particular, the use of human flora-associated pigs is a useful model for infants, but the long-term stability of the implanted human microbiota in pigs remains to be investigated. The similarity of the pig and human brain anatomy and development is paradigmatic. Brain explorations and therapies described in pig, when compared with available human data, highlight their value in nutritional neuroscience, particularly regarding functional neuroimaging techniques.
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Henn IW, da Silva ROC, Chaiben CL, Fernandes Â, Naval Machado MÂ, de Lima AAS. Perception of taste in HIV-positive individuals in treatment antiretroviral: results of a case-control study. SPECIAL CARE IN DENTISTRY 2016; 37:3-9. [PMID: 27112098 DOI: 10.1111/scd.12186] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
OBJECTIVE The aim of this study was to evaluate the perception of taste in HIV-infected patients. METHOD One hundred males and females (11 to 60 years old) were divided into two groups (50 patients infected by HIV and 50 controls) and evaluated for gustatory function. RESULTS The results revealed that the mean score in the evaluation of taste was significantly lower in individuals with HIV when compared to controls for both sides of the tongue (p < 0.05). Patients with HIV infection had difficulty recognizing the bitter taste, followed by salty and sweet. When each side of the tongue was evaluated separately and compared, the Wilcoxon test showed that there was no significant difference on the tongue of individuals with HIV. The prevalence of hypogeusia was 20% in individuals with this disease. CONCLUSIONS Individuals with HIV infection may have a deficit in taste that can affect your general and oral health.
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Affiliation(s)
- Indiara Welter Henn
- Graduate student, School of Dentistry, Department of Stomatology, Universidade Federal do Paraná, UFPR, Curitiba, Paraná, Brazil
| | - Ruann Oswaldo Carvalho da Silva
- Undergraduate student, School of Dentistry, Department of Stomatology, Universidade Federal do Paraná, UFPR, Curitiba, Paraná, Brazil
| | - Cassiano Lima Chaiben
- Graduate student, School of Dentistry, Department of Stomatology, Universidade Federal do Paraná, UFPR, Curitiba, Paraná, Brazil
| | - Ângela Fernandes
- School of Dentistry, Department of Stomatology, Universidade Federal do Paraná, UFPR, Curitiba, Paraná, Brazil
| | - Maria Ângela Naval Machado
- School of Dentistry, Department of Stomatology, Universidade Federal do Paraná, UFPR, Curitiba, Paraná, Brazil
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Whitrow MJ, Moran L, Davies MJ, Collins CE, Burrows TL, Edwards S, Moore VM. Core food intakes of Australian children aged 9–10 years: nutrients, daily servings and diet quality in a community cross‐sectional sample. J Hum Nutr Diet 2016; 29:449-57. [DOI: 10.1111/jhn.12358] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- M. J. Whitrow
- Discipline of Public Health School of Population Health The University of Adelaide Adelaide South Australia Australia
- The Robinson Research Institute The University of Adelaide Adelaide South Australia Australia
| | - L. Moran
- The Robinson Research Institute The University of Adelaide Adelaide South Australia Australia
- Discipline of Obstetrics & Gynaecology School of Paediatrics & Reproductive Health The University of Adelaide Adelaide South Australia Australia
| | - M. J. Davies
- The Robinson Research Institute The University of Adelaide Adelaide South Australia Australia
- Discipline of Obstetrics & Gynaecology School of Paediatrics & Reproductive Health The University of Adelaide Adelaide South Australia Australia
| | - C. E. Collins
- Priority Research Centre in Physical Activity and Nutrition School of Health Sciences Faculty of Health and Medicine University of Newcastle Callaghan New South Wales Australia
| | - T. L. Burrows
- Priority Research Centre in Physical Activity and Nutrition School of Health Sciences Faculty of Health and Medicine University of Newcastle Callaghan New South Wales Australia
| | - S. Edwards
- Discipline of Public Health School of Population Health The University of Adelaide Adelaide South Australia Australia
| | - V. M. Moore
- Discipline of Public Health School of Population Health The University of Adelaide Adelaide South Australia Australia
- The Robinson Research Institute The University of Adelaide Adelaide South Australia Australia
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Delogu F, Huddas C, Steven K, Hachem S, Lodhia L, Fernandez R, Logerstedt M. A Dissociation Between Recognition and Hedonic Value in Caloric and Non-caloric Carbonated Soft Drinks. Front Psychol 2016; 7:36. [PMID: 26858681 PMCID: PMC4731502 DOI: 10.3389/fpsyg.2016.00036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2015] [Accepted: 01/08/2016] [Indexed: 11/13/2022] Open
Abstract
Consumption of sugar-sweetened beverages (SSBs) is considered to be a contributor to diabetes and the epidemic of obesity in many countries. The popularity of non-caloric carbonated soft drinks as an alternative to SSBs may be a factor in reducing the health risks associated with SSBs consumption. This study focuses on the perceptual discrimination of SSBs from artificially sweetened beverages (ASBs). Fifty-five college students rated 14 commercially available carbonated soft drinks in terms of sweetness and likeability. They were also asked to recognize, if the drinks contained sugar or a non-caloric artificial sweetener. Overall, participants showed poor accuracy in discriminating drinks' sweeteners, with significantly lower accuracy for SSBs than ASBs. Interestingly, we found a dissociation between sweetener recognition and drink pleasantness. In fact, in spite of a chance-level discrimination accuracy of SSBs, their taste was systematically preferred to the taste of non-caloric beverages. Our findings support the idea that hedonic value of carbonated soft drinks is dissociable from its identification and that the activation of the pleasure system seems not to require explicit recognition of the sweetener contained in the soft drink. We hypothesize that preference for carbonated soft drinks containing sugar over non-caloric alternatives might be modulated by metabolic factors that are independent from conscious and rational consumers' choices.
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Affiliation(s)
- Franco Delogu
- Department of Humanities, Social Sciences, and Communication, Lawrence Technological University, Southfield MI, USA
| | - Claire Huddas
- Department of Humanities, Social Sciences, and Communication, Lawrence Technological University, Southfield MI, USA
| | - Katelyn Steven
- Department of Humanities, Social Sciences, and Communication, Lawrence Technological University, Southfield MI, USA
| | - Souheila Hachem
- Department of Humanities, Social Sciences, and Communication, Lawrence Technological University, Southfield MI, USA
| | - Luv Lodhia
- Department of Humanities, Social Sciences, and Communication, Lawrence Technological University, Southfield MI, USA
| | - Ryan Fernandez
- Department of Humanities, Social Sciences, and Communication, Lawrence Technological University, Southfield MI, USA
| | - Macee Logerstedt
- Department of Humanities, Social Sciences, and Communication, Lawrence Technological University, Southfield MI, USA
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Jacquin-Piques A, Gaudillat S, Mouillot T, Gigot V, Meillon S, Leloup C, Penicaud L, Brondel L. Prandial States Modify the Reactivity of the Gustatory Cortex Using Gustatory Evoked Potentials in Humans. Front Neurosci 2016; 9:490. [PMID: 26778949 PMCID: PMC4700205 DOI: 10.3389/fnins.2015.00490] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Accepted: 12/10/2015] [Indexed: 11/20/2022] Open
Abstract
Previous functional Magnetic Resonance Imaging studies evaluated the role of satiety on cortical taste area activity and highlighted decreased activation in the orbito-frontal cortex when food was eaten until satiation. The modulation of orbito-frontal neurons (secondary taste area) by ad libitum food intake has been associated with the pleasantness of the food's flavor. The insula and frontal operculum (primary taste area) are also involved in reward processing. The aim was to compare human gustatory evoked potentials (GEP) recorded in the primary and secondary gustatory cortices in a fasted state with those after food intake. Fifteen healthy volunteers were enrolled in this observational study. In each of two sessions, two GEP recordings were performed (at 11:00 am and 1:30 pm) in response to sucrose gustatory stimulation, and a sucrose-gustatory threshold was determined. During one session, a standard lunch was provided between the two GEP recordings. During the other session, subjects had nothing to eat. Hunger sensation, wanting, liking, and the perception of the solution's intensity were evaluated with visual analog scales. GEP latencies measured in the Pz (p < 0.001), Cz (p < 0.01), Fz (p < 0.001) recordings (primary taste area) were longer after lunch than in the pre-prandial condition. Fp1 and Fp2 latencies (secondary taste area) tended to be longer after lunch, but the difference was not significant. No difference was observed for the sucrose-gustatory threshold regardless of the session and time. Modifications in the primary taste area activity during the post-prandial period occurred regardless of the nature of the food eaten and could represent the activity of the frontal operculum and insula, which was recently shown to be modulated by gut signals (GLP-1, CCK, ghrelin, or insulin) through vagal afferent neurons or metabolic changes of the internal milieu after nutrient absorption. This trial was registered at clinicalstrials.gov as NCT02472444.
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Affiliation(s)
- Agnès Jacquin-Piques
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, University of Bourgogne Franche-ComtéDijon, France; Department of Clinical Neurophysiology, University HospitalDijon, France
| | - Stéphanie Gaudillat
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, University of Bourgogne Franche-Comté Dijon, France
| | - Thomas Mouillot
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, University of Bourgogne Franche-ComtéDijon, France; Department of Hepato-gastro-enterology, University HospitalDijon, France
| | - Vincent Gigot
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, University of Bourgogne Franche-Comté Dijon, France
| | - Sophie Meillon
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, University of Bourgogne Franche-Comté Dijon, France
| | - Corinne Leloup
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, University of Bourgogne Franche-Comté Dijon, France
| | - Luc Penicaud
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, University of Bourgogne Franche-Comté Dijon, France
| | - Laurent Brondel
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, University of Bourgogne Franche-ComtéDijon, France; Department of Hepato-gastro-enterology, University HospitalDijon, France
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The fetal programming of food preferences: current clinical and experimental evidence. J Dev Orig Health Dis 2015; 7:222-230. [PMID: 26412563 DOI: 10.1017/s2040174415007187] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Increased energy consumption is one of the major factors implicated in the epidemic of obesity. There is compelling evidence, both clinical and experimental, that fetal paucity of nutrients may have programming effects on feeding preferences and behaviors that can contribute to the development of diseases. Clinical studies in different age groups show that individuals born small for their gestational age (SGA) have preferences towards highly caloric foods such as carbohydrates and fats. Some studies have also shown altered eating behaviors in SGA children. Despite an apparent discrepancy in different age groups, all studies seem to converge to an increased intake of palatable foods in SGA individuals. Small nutrient imbalances across lifespan increase the risk of noncommunicable diseases in adult life. Homeostatic factors such as altered responses to leptin and insulin and alterations in neuropeptides associated with appetite and satiety are likely involved. Imbalances between homeostatic and hedonic signaling are another proposed mechanism, with the mesocorticolimbic dopaminergic pathway having differential reward and pleasure responses when facing palatable foods. Early exposure to undernutrition also programs hypothalamic-pituitary-adrenal axis, with SGA having higher levels of cortisol in different ages, leading to chronic hyperactivity of this neuroendocrine axis. This review summarizes the clinical and experimental evidence related to fetal programming of feeding preferences by SGA.
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Burke MV, Small DM. Physiological mechanisms by which non-nutritive sweeteners may impact body weight and metabolism. Physiol Behav 2015; 152:381-8. [PMID: 26048305 DOI: 10.1016/j.physbeh.2015.05.036] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 05/08/2015] [Accepted: 05/29/2015] [Indexed: 01/03/2023]
Abstract
Evidence linking sugar-sweetened beverage (SSB) consumption to weight gain and other negative health outcomes has prompted many individuals to resort to artificial, non-nutritive sweetener (NNS) substitutes as a means of reducing SSB intake. However, there is a great deal of controversy regarding the biological consequences of NNS use, with accumulating evidence suggesting that NNS consumption may influence feeding and metabolism via a variety of peripheral and central mechanisms. Here we argue that NNSs are not physiologically inert compounds and consider the potential biological mechanisms by which NNS consumption may impact energy balance and metabolic function, including actions on oral and extra-oral sweet taste receptors, and effects on metabolic hormone secretion, cognitive processes (e.g. reward learning, memory, and taste perception), and gut microbiota.
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Affiliation(s)
- Mary V Burke
- Yale Interdepartmental Neuroscience Program, Yale Medical School, New Haven, CT, USA; John B. Pierce Laboratory, 290 Congress Avenue, New Haven, CT, USA.
| | - Dana M Small
- Yale Interdepartmental Neuroscience Program, Yale Medical School, New Haven, CT, USA; John B. Pierce Laboratory, 290 Congress Avenue, New Haven, CT, USA; Department of Psychiatry, Yale Medical School, New Haven, CT, USA; Department of Psychology, Yale University, New Haven, CT, USA; Center for Excellence, University of Cologne, Cologne, Germany.
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