1
|
Watson DLB, Giboreau A, Coveney J, Kelly C, Bensafi M, Braud A, Bruyas A, Carrouel F, Cartner H, Cunha L, Deary V, Dougkas A, Monteleone E, Mourier V, Singer P, Spinelli S. I-eAT, a consortium addressing gastronomic solutions for altered taste: A research and development manifesto. Clinical Nutrition Open Science 2022. [DOI: 10.1016/j.nutos.2022.12.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
|
2
|
Giboreau A, Watson DLB, Coveney J, Singer P. Editorial Special section “Sensory troubles and altered eating: towards gastronomic solutions for patients, caregivers and professionals. Clinical Nutrition Open Science 2022. [DOI: 10.1016/j.nutos.2022.12.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
|
3
|
Drareni K, Dougkas A, Lusson H, Vansteene D, Giboreau A, Bensafi M. Flavor enhancement as a strategy to improve food liking in cancer patients with taste and smell alterations. Clinical Nutrition Open Science 2022. [DOI: 10.1016/j.nutos.2022.11.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
|
4
|
Drareni K, Mercier C, Dougkas A, Roux P, Fingal C, Labrosse H, Farsi F, Dayde D, Roche M, Nazare JA, Bruyas A, Maucort-Boulch D, Fournel A, Bensafi M, Mourier V, Giboreau A. Développement et validation d’un questionnaire d’évaluation de la Qualité de Vie Alimentaire (QVA) chez les patients atteints de cancer. NUTR CLIN METAB 2022. [DOI: 10.1016/j.nupar.2021.12.105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
5
|
Manesse C, Ferdenzi C, Mantel M, Sabri M, Bessy M, Fournel A, Faure F, Bellil D, Landis B, Hugentobler M, Giboreau A, Rouby C, Bensafi M. The prevalence of olfactory deficits and their effects on eating behavior from childhood to old age: A large-scale study in the French population. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104273] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
6
|
Hartwell H, Bray J, Lavrushkina N, Rodrigues V, Saulais L, Giboreau A, Perez‐Cueto FJA, Monteleone E, Depezay L, Appleton KM. Increasing vegetable consumption out‐of‐home: VeggiEAT and Veg+projects. NUTR BULL 2020. [DOI: 10.1111/nbu.12464] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - J. Bray
- Bournemouth University Poole UK
| | | | - V. Rodrigues
- Federal University of Santa Catarina Florianópolis Brazil
| | | | | | | | | | | | | |
Collapse
|
7
|
Drareni K, Bensafi M, Giboreau A, Dougkas A. Chemotherapy-induced taste and smell changes influence food perception in cancer patients. Support Care Cancer 2020; 29:2125-2132. [PMID: 32870414 DOI: 10.1007/s00520-020-05717-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Accepted: 08/26/2020] [Indexed: 10/23/2022]
Abstract
PURPOSE Chemotherapy-induced taste and smell alterations may have a negative impact on the quality of life and nutritional status. A prominent issue when dealing with taste and smell alterations and their consequences on food behavior and well-being lies in the variation arising from individual differences in chemosensory perceptions. The main aim of this study was to examine the effect of individuals' variation in the severity of taste and smell alterations relative to the stage of chemotherapy on self-reported food behavior and food perception. METHODS Eighty-nine cancer patients completed a questionnaire subdivided into two parts: a chemosensory part that allowed classification of patients in three groups ("no alterations," "moderate alterations," and "severe alterations") and a food behavior part. RESULTS The results highlighted a negative impact of chemosensory alterations on food perception. Compared with patients without taste and smell alterations, patients with severe chemosensory alterations reported significantly more frequent food perception problems, including modification of the perceived taste of food, finding bad taste in all food, and being unable to perceive food taste. Whereas 72% of patients with severe alterations were in late stage, only 37% of patients were in late stage in the no alterations group, indicating an effect of the treatment stage on taste and smell alterations. CONCLUSION Our results underlie the importance of providing specific attention to the severity of chemotherapy-induced taste and smell alterations and considering the individual differences among patients for a better nutritional management.
Collapse
Affiliation(s)
- K Drareni
- Institut Paul Bocuse Research Centre, 1, Chemin de Calabert, 69130, Ecully Cedex, France. .,CNRS, UMR5292, INSERM U1028, Lyon Neuroscience Research Center, University of Lyon, Lyon, France.
| | - M Bensafi
- CNRS, UMR5292, INSERM U1028, Lyon Neuroscience Research Center, University of Lyon, Lyon, France
| | - A Giboreau
- Institut Paul Bocuse Research Centre, 1, Chemin de Calabert, 69130, Ecully Cedex, France
| | - A Dougkas
- Institut Paul Bocuse Research Centre, 1, Chemin de Calabert, 69130, Ecully Cedex, France
| |
Collapse
|
8
|
Drareni K, Dougkas A, Lusson H, Vansteene D, Giboreau A, Bensafi M. Effet d’un enrichissement sensoriel sur l’appréciation d’un aliment par des patients sous chimiothérapie pour un cancer du sein. NUTR CLIN METAB 2020. [DOI: 10.1016/j.nupar.2020.02.395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
9
|
Drareni K, Dougkas A, Laville M, Souquet P, Fournel P, Nazare JA, Giboreau A, Bensafi M. Influence de la baisse de la fonction olfactive sur le comportement alimentaire de patients sous chimiothérapie à base de Cisplatine. NUTR CLIN METAB 2020. [DOI: 10.1016/j.nupar.2020.02.377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
10
|
Eschevins A, Giboreau A, Julien P, Dacremont C. From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer. Int J Gastron Food Sci 2019. [DOI: 10.1016/j.ijgfs.2019.100144] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
11
|
Hartwell H, Appleton KM, Bray J, Price S, Mavridis I, Giboreau A, Perez‐Cueto FJA, Ronge M. Shaping smarter consumer food choices: The Food
SMART
project. NUTR BULL 2019. [DOI: 10.1111/nbu.12376] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - J. Bray
- Bournemouth University Poole UK
| | | | | | | | | | | |
Collapse
|
12
|
Drareni K, Dougkas A, Giboreau A, Bensafi M. Impact of chemotherapy stage on chemosensory perception and the food choices of cancer patients. Appetite 2018. [DOI: 10.1016/j.appet.2018.05.181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
13
|
|
14
|
|
15
|
Saulais L, Perez Cueto A, Depezay L, Hartwel H, Monteleone E, Giboreau A. Nudging vegetable consumption: An investigation of defaults as a choice architecture tool for foodservice. Appetite 2016. [DOI: 10.1016/j.appet.2016.08.083] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
16
|
Dinnella C, Morizet D, Masi C, Cliceri D, Depezay L, Appleton KM, Giboreau A, Perez-Cueto FJA, Hartwell H, Monteleone E. Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents. Appetite 2016; 107:339-347. [PMID: 27562674 DOI: 10.1016/j.appet.2016.08.110] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Revised: 08/04/2016] [Accepted: 08/21/2016] [Indexed: 11/29/2022]
Abstract
Sensory properties are reported as one of the main factors hindering an appropriate vegetable intake by the young. In the present work the sensory determinants of likings for vegetables were explored in adolescents of four European countries (Denmark, n = 88; France, n = 206; Italy, n = 110 and United Kingdom, n = 93). A questionnaire was designed to study cross country differences in stated liking for and familiarity with a list of vegetables popular among European markets (between-vegetable approach). A within-vegetable comparison approach with actual tasting was used to analyze differences and similarities in liking for canned pea and sweet corn samples across the countries. A close positive relationship between stated liking and familiarity was found. Irrespective of the country, one group of highly liked vegetables (carrots, tomatoes, green salad) was identified, characterized by innately liked tastes (sweet, umami), delicate flavour and bright appealing colour. A second group of highly disliked vegetables consists of cauliflowers and broccoli, characterized by disliked sensations such as bitter taste and objectionable flavour. Internal Preference Maps from actual liking scores indicate that the generally disliked tastes (bitter, sour), are clearly correlated with a negative hedonic response for both peas and sweet corn. The hedonic valence of a generally well accepted taste such as salty and texture descriptors depends on the type of vegetable. Internal preference maps from actual liking data indicate that flavour and appearance descriptors of the distinct sensory properties of each type of vegetable positively affect liking, while the intensity of unusual flavours is related to sample disliking.
Collapse
Affiliation(s)
- Caterina Dinnella
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, Italy.
| | - David Morizet
- Sensory & Consumer Science, Bonduelle Corporate Research, France
| | - Camilla Masi
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, Italy
| | - Danny Cliceri
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, Italy
| | - Laurence Depezay
- Sensory & Consumer Science, Bonduelle Corporate Research, France
| | - Katherine M Appleton
- Research Centre for Behaviour Change, Department of Psychology, Bournemouth University, UK
| | | | | | - Heather Hartwell
- The Foodservice and Applied Nutrition Research Group, Bournemouth University, UK
| | - Erminio Monteleone
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, Italy
| |
Collapse
|
17
|
Lafraire J, Rioux C, Giboreau A, Picard D. Food rejections in children: Cognitive and social/environmental factors involved in food neophobia and picky/fussy eating behavior. Appetite 2016. [DOI: 10.1016/j.appet.2016.02.121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
18
|
Lafraire J, Rioux C, Roque J, Giboreau A, Picard D. Is it food or not food? How 3–4 years old children respond to a rapid categorization task. Appetite 2016. [DOI: 10.1016/j.appet.2016.02.122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
19
|
Bevan A, Hemingway A, Appleton KM, Hartwell H, Magnante O, Perez-Cueto A, Monteleone E, Giboreau A, Depezay L. Familiarity and liking of vegetables: Is it important for vegetable consumption? ACTA ACUST UNITED AC 2016. [DOI: 10.12968/bjsn.2016.11.3.125] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ann Bevan
- Senior lecturer and programme lead children and young people's nursing programme, Faculty of Health and Social Science, Bournemouth University, UK
| | - Ann Hemingway
- Department of Human Science and Public Health, Bournemouth University, UK
| | - Katherine M Appleton
- Department of Psychology, Faculty of Applied Science, Bournemouth University, UK
| | - Heather Hartwell
- The Foodservice and Applied Nutrition Research Group, Bournemouth University, UK
| | - Olivia Magnante
- Final year hospitality management student, Bournemouth University, UK
| | | | | | - A Giboreau
- Research Centre, Institut Paul Bocuse, France
| | - L Depezay
- Food and Behaviours Department, Corporate Research and Communication, Bonduelle, Villeneuve d'Ascq, Lille, France
| |
Collapse
|
20
|
Pouyet V, Giboreau A, Benattar L, Cuvelier G. Attractiveness and consumption of finger foods in elderly Alzheimer’s disease patients. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.12.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
21
|
Grassi AS, Morizet D, Depezay L, Giboreau A, Schwartz C. O55 Impact de la variété de l’offre légumes sur les consommations alimentaires de personnes âgées vivant en maison de retraite. NUTR CLIN METAB 2013. [DOI: 10.1016/s0985-0562(13)70327-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
22
|
Joussain P, Giboreau A, Fontas M, Laville M, Hummel T, Souquet P, Bensafi M. Cisplatin chemotherapy induces odor perception changes in bronchial cancer patients. Lung Cancer 2013; 82:168-70. [DOI: 10.1016/j.lungcan.2013.06.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2013] [Revised: 06/07/2013] [Accepted: 06/23/2013] [Indexed: 10/26/2022]
|
23
|
Faye P, Courcoux P, Giboreau A, Qannari E. Assessing and taking into account the subjects’ experience and knowledge in consumer studies. Application to the free sorting of wine glasses. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.09.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
24
|
Fernandez P, Bensafi M, Rouby C, Giboreau A. Does olfactory specific satiety take place in a natural setting? Appetite 2012; 60:1-4. [PMID: 23079143 DOI: 10.1016/j.appet.2012.10.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2012] [Revised: 10/04/2012] [Accepted: 10/06/2012] [Indexed: 10/27/2022]
Abstract
Olfactory-specific satiety (OSS) is characterized by a specific decrease in the odor pleasantness of a food eaten to satiety or smelled without ingestion. The usual protocol for studying OSS takes place in laboratory, a setting rather removed from the real world. Here, we set out to examine OSS in a natural setting: during a meal in a restaurant. We hypothesized that an aroma contained in a food that is eaten at the beginning of a meal decreases the pleasantness of the flavor of a food with the same aroma eaten at the end of the meal. In the first experiment (Experiment 1), a test group received an appetizer flavored with a test aroma (anise) at the beginning of the meal. After the main dish, they received a dessert flavored with the same aroma. A control group received the same aromatized dessert, but after a non-aromatized appetizer. This experiment was replicated (Experiment 2) using verbena as the test aroma. For both experiments, results revealed that aroma pleasantness, but not intensity or familiarity, significantly decreased in the test groups vs. the control groups. These findings extend the concept of OSS to a realistic eating context.
Collapse
Affiliation(s)
- P Fernandez
- Research Center of the Institut Paul Bocuse, 8 chemin du Trouillat, 69 132 Ecully, France.
| | - M Bensafi
- Lyon Neuroscience Research Center, CNRS UMR5292, INSERM U1028, 50 Avenue Tony Garnier, 69366 Lyon Cedex 07, France.
| | - C Rouby
- Lyon Neuroscience Research Center, CNRS UMR5292, INSERM U1028, 50 Avenue Tony Garnier, 69366 Lyon Cedex 07, France.
| | - A Giboreau
- Research Center of the Institut Paul Bocuse, 8 chemin du Trouillat, 69 132 Ecully, France.
| |
Collapse
|
25
|
Kergoat M, Giboreau A, Nicod H, Faye P, Diaz E, Beetschen M, Gerritsen N, Meyer T. Psychographic measures and sensory consumer tests: When emotional experience and feeling-based judgments account for preferences. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2009.06.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
26
|
Giboreau A, Dacremont C, Egoroff C, Guerrand S, Urdapilleta I, Candel D, Dubois D. Defining sensory descriptors: Towards writing guidelines based on terminology. Food Qual Prefer 2007. [DOI: 10.1016/j.foodqual.2005.12.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|