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Jager G, Mueller C, de Graaf C, Zeinstra G. Effects of parental restriction on intake of sugary foods and beverages and sweetness preferences in 4-7-year-old children. Appetite 2022. [DOI: 10.1016/j.appet.2022.106221] [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: 11/02/2022]
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2
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Salazar Cobo MI, Jager G, de Wijk R, de Graaf C, Zandstra EH. Does portion size matter? Dynamic changes in hedonic and emotional responses to foods varying in portion size. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104538] [Citation(s) in RCA: 2] [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] [Indexed: 12/18/2022]
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3
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Isabel Salazar Cobo M, Jager G, de Graaf C, Zandstra EH. Dynamic changes in hedonic and emotional responses to fruit varying in portion size. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104651] [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]
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4
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Jager G, van der Heijden A, de Graaf C, Molder HT. Healthy is (not) tasty? On negotiating taste in children and parents with a lower socioeconomic position. Appetite 2022. [DOI: 10.1016/j.appet.2021.105537] [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: 12/01/2022]
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5
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Salazar Cobo MI, Jager G, de Wijk R, de Graaf C, Zandstra EH. Does portion size matter? Dynamic changes in hedonic and emotional responses to foods varying in portion size. Appetite 2022. [DOI: 10.1016/j.appet.2021.105556] [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: 11/30/2022]
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6
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van Vliet MS, Schultink JM, Jager G, de Vries JH, Mesman J, de Graaf C, Vereijken CM, Weenen H, de Wild VW, Martens VE, Houniet H. The Baby’s First Bites RCT: Effects of vegetable exposure and sensitive feeding on toddler health outcomes and maternal feeding behavior. Appetite 2022. [DOI: 10.1016/j.appet.2021.105559] [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: 11/15/2022]
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Ketel EC, de Wijk RA, de Graaf C, Stieger M. Effect of cross-cultural differences on thickness, firmness and sweetness sensitivity. Food Res Int 2022; 152:109890. [PMID: 35181103 DOI: 10.1016/j.foodres.2020.109890] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [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: 06/02/2020] [Revised: 10/01/2020] [Accepted: 11/03/2020] [Indexed: 11/04/2022]
Abstract
Sensitivity of the somatosensory system may be influenced by multiple physiological parameters. Variations in oral physiology can arise from cross-cultural differences which may potentially affect sensory sensitivity. The aim of this case study was to quantify texture and taste sensitivity in Dutch (Caucasian) and Chinese (Asian) adults living in the Netherlands. Eighty-five healthy subjects were recruited including 44 Dutch (Caucasian) adults (29 females, 22.8 ± 2.3 yrs) and 41 Chinese (Asian) adults (30 females, 24.5 ± 2.1 yrs) living in the Netherlands for less than 1 year. Three sets of stimuli were used to quantify sensitivity of thickness (maltodextrin solutions differing in viscosity), firmness (agar gels differing in fracture stress) and sweetness (sucrose solutions differing in concentration). The 2-Alternative Forced Choice (2-AFC) ascending staircase method was used to determine texture and taste sensitivity. Unstimulated and stimulated saliva flow rate, fungiform papillae density (FPD), lingual tactile threshold and PROP taster status were determined and are referred to as physiological and sensory consumer characteristics. No significant differences were observed between Chinese and Dutch adults for thickness (Dutch 2.60 mPas, Chinese 2.19 mPas), firmness (Dutch 10.5 kPa, Chinese 10.3 kPa) and sweetness sensitivity (Dutch 0.012 g/mL, Chinese 0.017 g/mL). No significant differences were observed between Chinese and Dutch adults for saliva flow rate, lingual tactile threshold and PROP taster status. The relationships between the three sensory sensitivities (thickness, firmness, sweetness) and five physiological and sensory consumer characteristics (unstimulated and stimulated saliva flow rate, FPD, lingual tactile threshold, PROP taster status) were analyzed. Only one out of 15 relationships, firmness sensitivity and FPD, was significantly and weakly related suggesting that inter-individual variation in these consumer characteristics is almost unrelated to sensory sensitivity. We conclude that in this case study thickness, firmness and sweetness sensitivities do not differ between Dutch and Chinese adults living in the Netherlands. Saliva flow rate, fungiform papillae density, lingual tactile threshold and PROP taster status do not explain inter-individual variation in sensory sensitivity between these consumers.
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Affiliation(s)
- Eva C Ketel
- TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands
| | - René A de Wijk
- Food and Biobased Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Cees de Graaf
- Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands
| | - Markus Stieger
- TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands.
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van Vliet MS, Schultink JM, Jager G, de Vries JHM, Mesman J, de Graaf C, Vereijken CMJL, Weenen H, de Wild VWT, Martens VEG, Houniet H, van der Veek SMC. The Baby's First Bites RCT: Evaluating a Vegetable-Exposure and a Sensitive-Feeding Intervention in Terms of Child Health Outcomes and Maternal Feeding Behavior During Toddlerhood. J Nutr 2021; 152:386-398. [PMID: 34791320 PMCID: PMC8826930 DOI: 10.1093/jn/nxab387] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 09/21/2021] [Accepted: 11/05/2021] [Indexed: 02/01/2023] Open
Abstract
BACKGROUND Parenting interventions during the first years of life on what and/or how to feed infants during complementary feeding can promote healthy eating habits. OBJECTIVES An intervention promoting repeated exposure to a variety of vegetables [repeated vegetable exposure (RVE); what] and an intervention promoting responding sensitively to child signals during mealtime [video-feedback intervention to promote positive parenting-feeding infants (VIPP-FI); how] were compared, separately and combined (COMBI), with an attention control condition (AC). Primary outcomes were vegetable consumption and self-regulation of energy intake; secondary outcomes were child anthropometrics and maternal feeding practices (sensitive feeding, pressure to eat). METHODS Our 4-arm randomized controlled trial included 246 first-time Dutch mothers and their infants. Interventions started when infants were 4-6 mo old and ended at age 16 mo. The present study evaluated effects at 18 (t18) and 24 (t24) mo of age. Vegetable acceptance was assessed using three 24-h dietary recalls, self-regulation of energy intake by an eating-in-the-absence-of-hunger experiment and mother-report, and maternal feeding behavior by observation and mother-report. RESULTS Linear mixed model and ANOVA analyses revealed no follow-up group differences regarding child vegetable intake or self-regulatory behavior. The proportion of children with overweight was significantly lower in the COMBI group, compared with the VIPP-FI group at t18 (2% compared with 16%), and with the AC group at t24 (7% compared with 20%), although this finding needs to be interpreted cautiously due to the small number of infants with overweight and nonsignificant effects on the continuous BMI z-score measure (P values: 0.29-0.82). Finally, more sensitive feeding behavior and less pressure to eat was found in the VIPP-FI and COMBI groups, compared with the RVE and AC groups, mostly at t18 (significant effect sizes: d = 0.23-0.64). CONCLUSIONS Interventions were not effective in increasing vegetable intake or self-regulation of energy intake. Future research might usefully focus on risk groups such as families who already experience problems around feeding.This trial is registered at clinicaltrials.gov as NCT03348176.
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Affiliation(s)
- Merel S van Vliet
- Institute of Education and Child Studies, Leiden University, Leiden, The Netherlands
| | - Janneke M Schultink
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Gerry Jager
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Jeanne H M de Vries
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Judi Mesman
- Institute of Education and Child Studies, Leiden University, Leiden, The Netherlands
| | - Cees de Graaf
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | | | - Hugo Weenen
- Danone Nutricia Research, Utrecht, The Netherlands
| | - Victoire W T de Wild
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
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9
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Schultink JM, de Vries JHM, de Wild VWT, van Vliet MS, van der Veek SMC, Martens VE, de Graaf C, Jager G. Eating in the absence of hunger in 18-month-old children in a home setting. Pediatr Obes 2021; 16:e12800. [PMID: 33978315 PMCID: PMC8596436 DOI: 10.1111/ijpo.12800] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 04/12/2021] [Accepted: 04/26/2021] [Indexed: 11/28/2022]
Abstract
BACKGROUND Eating in the absence of hunger (EAH), the susceptibility to eat despite satiety, may increase overweight. While EAH has been established in school-aged children, less is known about it during toddlerhood. OBJECTIVES This study assessed to what extent 18-month-old children eat in the absence of hunger, the stability of this behaviour at 24 months and the association of child eating behaviours with EAH. METHODS Children were presented with four palatable finger foods (total 275 kcal) after dinner. Univariate GLM's assessed the association between EAH, child satiety and eating behaviours and energy intake of dinner at 18 and 24 months (n = 206 and 103, respectively). Another GLM was run to assess the association between EAH at both time points. RESULTS Mean (±SD) energy intakes from dinner and finger foods were 240 kcal (±117) and 40 kcal (±37), respectively. No association was found between energy intake of dinner and finger foods. Enjoyment of food was significantly related to intake of finger foods (P = .005). EAH at 18 months predicted EAH at 24 months. CONCLUSION Eighteen-month-old children ate in the absence of hunger, irrespective of satiety. Thus, preceding energy intake was not compensated for. Other factors, for example, enjoyment of food seem to determine finger food intake.
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Affiliation(s)
- Janneke M. Schultink
- Division of Human Nutrition and HealthWageningen UniversityWageningenThe Netherlands
| | - Jeanne H. M. de Vries
- Division of Human Nutrition and HealthWageningen UniversityWageningenThe Netherlands
| | | | - Merel S. van Vliet
- Institute of Education and Child StudiesLeiden UniversityLeidenThe Netherlands
| | | | | | - Cees de Graaf
- Division of Human Nutrition and HealthWageningen UniversityWageningenThe Netherlands
| | - Gerry Jager
- Division of Human Nutrition and HealthWageningen UniversityWageningenThe Netherlands
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10
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Lasschuijt MP, Brouwer-Brolsma E, Mars M, Siebelink E, Feskens E, de Graaf C, Camps G. Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method. J Vis Exp 2021. [PMID: 33682853 DOI: 10.3791/62144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
Abstract
The vast majority of dietary and eating behavior assessment methods are based on self-reports. They are burdensome and also prone to measurement errors. Recent technological innovations allow for the development of more accurate and precise dietary and eating behavior assessment tools that require less effort for both the user and the researcher. Therefore, a new sensor-based device to assess food intake and eating behavior was developed. The device is a regular dining tray equipped with a video camera and three separate built-in weighing stations. The weighing stations measure the weight of the bowl, plate, and drinking cup continuously over the course of a meal. The video camera positioned to the face records eating behavior characteristics (chews, bites), which are analyzed using artificial intelligence (AI)-based automatic facial expression software. The tray weight and the video data are transported at real-time to a personal computer (PC) using a wireless receiver. The outcomes of interest, such as the amount eaten, eating rate and bite size, can be calculated by subtracting the data of these measures at the timepoints of interest. The information obtained by the current version of the tray can be used for research purposes, an upgraded version of the device would also facilitate the provision of more personalized advice on dietary intake and eating behavior. Contrary to the conventional dietary assessment methods, this dietary assessment device measures food intake directly within a meal and is not dependent on memory or the portion size estimation. Ultimately, this device is therefore suited for daily main meal food intake and eating behavior measures. In the future, this technology based dietary assessment method can be linked to health applications or smart watches to obtain a complete overview of exercise, energy intake, and eating behavior.
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Affiliation(s)
| | | | - Monica Mars
- Division of Human Nutrition and Health, Wageningen University & Research
| | - Els Siebelink
- Division of Human Nutrition and Health, Wageningen University & Research
| | - Edith Feskens
- Division of Human Nutrition and Health, Wageningen University & Research
| | - Cees de Graaf
- Division of Human Nutrition and Health, Wageningen University & Research
| | - Guido Camps
- Division of Human Nutrition and Health, Wageningen University & Research
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11
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van der Heijden A, te Molder H, de Graaf C, Jager G. Healthy is (not) tasty? Implicit and explicit associations between food healthiness and tastiness in primary school-aged children and parents with a lower socioeconomic position. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103939] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Duif I, Wegman J, Mars MM, de Graaf C, Smeets PAM, Aarts E. Effects of distraction on taste-related neural processing: a cross-sectional fMRI study. Am J Clin Nutr 2020; 111:950-961. [PMID: 32173737 PMCID: PMC7198299 DOI: 10.1093/ajcn/nqaa032] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Accepted: 02/03/2020] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND In the current obesogenic environment we often eat while electronic devices, such as smart phones, computers, or the television, distract us. Such "distracted eating" is associated with increased food intake and overweight. However, the underlying neurocognitive mechanisms of this phenomenon are unknown. OBJECTIVE Our aim was to elucidate these mechanisms by investigating whether distraction attenuates processing in the primary and secondary taste cortices, located in the insula and orbitofrontal cortex (OFC), respectively. METHODS Forty-one healthy, normal-weight participants received fixed amounts of higher- and lower-sweetness isocaloric chocolate milk while performing a high- or low-distracting detection task during fMRI in 2 test sessions. Subsequently, we measured ad libitum food intake. RESULTS As expected, a primary taste cortex region in the right insula responded more to the sweeter drink (P < 0.001, uncorrected). Distraction did not affect this insular sweetness response across the group, but did weaken sweetness-related connectivity of this region to a secondary taste region in the right OFC (P-family-wise error, cluster, small-volume corrected = 0.020). Moreover, individual differences in distraction-related attenuation of taste activation in the insula predicted increased subsequent ad libitum food intake after distraction (r = 0.36). CONCLUSIONS These results reveal a mechanism explaining how distraction during consumption attenuates neural taste processing. Moreover, our study shows that such distraction-induced decreases in neural taste processing contribute to individual differences in the susceptibility for overeating. Thus, being mindful about the taste of food during consumption could perhaps be part of successful prevention and treatment of overweight and obesity, which should be further tested in these target groups. This study was preregistered at the Open Science Framework as https://bit.ly/31RtDHZ.
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Affiliation(s)
- Iris Duif
- Radboud University, Donders Institute for Brain, Cognition, and Behavior, Nijmegen, Netherlands,Address correspondence to ID (e-mail: ); or EA (E-mail: )
| | - Joost Wegman
- Radboud University, Donders Institute for Brain, Cognition, and Behavior, Nijmegen, Netherlands
| | - Monica M Mars
- Division of Human Nutrition and Health, Wageningen University, Wageningen, Netherlands
| | - Cees de Graaf
- Division of Human Nutrition and Health, Wageningen University, Wageningen, Netherlands
| | - Paul A M Smeets
- Division of Human Nutrition and Health, Wageningen University, Wageningen, Netherlands,Image Sciences Institute and UMC Utrecht Brain Center, University Medical Center Utrecht, Utrecht, Netherlands
| | - Esther Aarts
- Radboud University, Donders Institute for Brain, Cognition, and Behavior, Nijmegen, Netherlands
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Deng R, Janssen AE, Vergeldt FJ, Van As H, de Graaf C, Mars M, Smeets PA. Exploring in vitro gastric digestion of whey protein by time-domain nuclear magnetic resonance and magnetic resonance imaging. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105348] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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14
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Ketel EC, de Wijk RA, de Graaf C, Stieger M. Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior. Physiol Behav 2019; 215:112766. [PMID: 31812520 DOI: 10.1016/j.physbeh.2019.112766] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [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: 08/16/2019] [Revised: 11/11/2019] [Accepted: 12/04/2019] [Indexed: 12/12/2022]
Abstract
The aim of this study was to link parameters describing oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior. Three groups of healthy consumers were compared: Dutch, Caucasian adults (18-30 yrs, n =32), Chinese, Asian adults (18-30 yrs, n =32) and Dutch, Caucasian older adults (65-85 yrs, n =32). Mastication performance, salivary flow rate (stimulated and unstimulated) and dental status were quantified to characterize oral physiology. Volume of oral cavity, tongue dimensions, facial anthropometry, height and weight were quantified to characterize anatomy. Oral processing behavior of three solid foods (carrot, cheese and sausage) was quantified by video recordings and eating rate (g/s), average consumption time (s), chews per bite (-) and average bite size (g) were determined. Dutch, Caucasian older adults had smaller volume of oral cavity, lower number of teeth and larger head width compared to Dutch, Caucasian adults. Chinese, Asian adults showed significantly higher mastication performance and larger head width compared to Dutch, Caucasian consumers, while dental status did not significantly differ between groups. Males had significantly larger volumes of oral cavity and larger head height and width compared to females. Dutch, Caucasian adults had a shorter average consumption time (s), less chews per bite and consumed the three foods with higher eating rate (g/s) compared to Dutch, Caucasian older adults. Chinese, Asian adults had a significantly longer average consumption time (s), more chews per bite, smaller average bite size (g) and lower eating rate (g/s) compared to Dutch, Caucasian adults. Twenty-one significant relationships were found between oral physiological and anatomical parameters and oral processing behavior. Body weight resulted in the largest β-values, indicating to be the anatomical parameter of largest influence on oral processing behavior. We conclude that only few oral physiological and anatomical parameters related with food oral processing behavior. We suggest that other factors, including cultural factors contribute to variation in food oral processing behavior between different consumer groups more than saliva flow, volume of oral cavity, mastication performance and dental status.
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Affiliation(s)
- Eva C Ketel
- TiFN, P.O. Box 557, AN Wageningen 6700, the Netherlands; Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands.
| | - Rene A de Wijk
- TiFN, P.O. Box 557, AN Wageningen 6700, the Netherlands; Food and Biobased Research, Wageningen University, Wageningen, the Netherlands
| | - Cees de Graaf
- Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands
| | - Markus Stieger
- TiFN, P.O. Box 557, AN Wageningen 6700, the Netherlands; Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands
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15
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Poelman AAM, Delahunty CM, Broch M, de Graaf C. Multiple vs Single Target Vegetable Exposure to Increase Young Children's Vegetable Intake. J Nutr Educ Behav 2019; 51:985-992. [PMID: 31345677 DOI: 10.1016/j.jneb.2019.06.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2018] [Revised: 06/09/2019] [Accepted: 06/10/2019] [Indexed: 06/10/2023]
Abstract
OBJECTIVE To evaluate the effectiveness of repeated exposure to multiple vs single target vegetables in increasing young children's vegetable intake. METHODS A pilot randomized controlled trial (children aged 4-6 years, n = 32) was conducted, which exposed children at home 15 times over 5 weeks to either 1 (single target) or 3 (multiple target) vegetables. A comparison group did not change eating habits. Vegetable intake was measured by (1) a dinner meal consumed at research facilities, (2) 3-day weighed food records, and (3) usual vegetable intake (parent report). Measures were collected at baseline and either immediately after intervention (1), at 3-month follow-up (3) or both (2). RESULTS There were no differences between groups at baseline in vegetable intake. Usual vegetable intake increased in the multiple target group from .6 to 1.2 servings/d and did not change in other groups (P = .02). Food record data were not significant but underpowered. Vegetable intake from dinner meals was not significantly different between groups. CONCLUSIONS AND IMPLICATIONS Exposure to multiple vegetables simultaneously may be more effective than a single vegetable to increase young children's intake. Larger scale research is recommended to confirm the effectiveness of offering variety in exposure and to enhance the understanding of the mechanisms involved.
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Affiliation(s)
- Astrid A M Poelman
- CSIRO Agriculture & Food, Sensory, Flavour and Consumer Science, North Ryde, Australia; Wageningen University, Division of Human Nutrition,Wageningen, The Netherlands.
| | - Conor M Delahunty
- CSIRO Agriculture & Food, Sensory, Flavour and Consumer Science, North Ryde, Australia
| | - Maeva Broch
- CSIRO Agriculture & Food, Sensory, Flavour and Consumer Science, North Ryde, Australia
| | - Cees de Graaf
- Wageningen University, Division of Human Nutrition,Wageningen, The Netherlands
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16
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Silva AP, Voss HP, van Zyl H, Hogg T, de Graaf C, Pintado M, Jager G. Effect of adding hop aroma in beer analysed by temporal dominance of sensations and emotions coupled with temporal liking. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.02.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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17
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Barends C, Weenen H, Warren J, Hetherington MM, de Graaf C, de Vries JH. A systematic review of practices to promote vegetable acceptance in the first three years of life. Appetite 2019; 137:174-197. [DOI: 10.1016/j.appet.2019.02.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 01/14/2019] [Accepted: 02/08/2019] [Indexed: 12/18/2022]
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18
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Ketel EC, Aguayo-Mendoza MG, de Wijk RA, de Graaf C, Piqueras-Fiszman B, Stieger M. Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently. Food Res Int 2019; 119:143-151. [DOI: 10.1016/j.foodres.2019.01.048] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 01/14/2019] [Accepted: 01/20/2019] [Indexed: 12/29/2022]
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Abstract
Beer is a popular alcoholic beverage worldwide. Nonalcoholic beer (NA-beer) is increasingly marketed. Brain responses to beer and NA-beer have not been compared. It could be that the flavor of beer constitutes a conditioned stimulus associated with alcohol reward. Therefore, we investigated whether oral exposure to NA-beer with or without alcohol elicits similar brain responses in reward-related areas in a context where regular alcoholic beer is expected. Healthy men (n = 21) who were regular beer drinkers were scanned using functional MRI. Participants were exposed to word cues signaling delivery of a 10-mL sip of chilled beer or carbonated water (control) and subsequent sips of NA-beer with or without alcohol or water (control). Beer alcohol content was not signaled. The beer cue elicited less activation than the control cue in the primary visual cortex, supplementary motor area (reward-related region) and bilateral inferior frontal gyrus/frontal operculum. During tasting, there were no significant differences between the 2 beers. Taste activation after swallowing was significantly greater for alcoholic than for NA-beer in the inferior frontal gyrus/anterior insula and dorsal prefrontal cortex (superior frontal gyrus). This appears to be due to sensory stimulation by ethanol rather than reward processing. In conclusion, we found no differences in acute brain reward upon consumption of NA-beer with and without alcohol, when presented in a context where regular alcoholic beer is expected. This suggests that in regular consumers, beer flavor rather than the presence of alcohol is the main driver of the consumption experience.
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Affiliation(s)
- Paul A M Smeets
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, The Netherlands.,Image Sciences Institute, University Medical Center Utrecht, Utrecht, The Netherlands
| | - Cees de Graaf
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, The Netherlands
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21
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Zoon HFA, Ohla K, de Graaf C, Boesveldt S. Modulation of event-related potentials to food cues upon sensory-specific satiety. Physiol Behav 2018; 196:126-134. [PMID: 30172720 DOI: 10.1016/j.physbeh.2018.08.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [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: 12/16/2017] [Revised: 07/30/2018] [Accepted: 08/29/2018] [Indexed: 11/30/2022]
Abstract
Tempting environmental food cues and metabolic signals are important factors in appetite regulation. Food intake reduces liking of food cues that are congruent to the food eaten (sensory-specific satiety). With this study we aimed to assess effects of sensory-specific satiety on neural processing (perceptual and evaluative) of visual and olfactory food cues. Twenty healthy female subjects (age: 20 ± 2 years; BMI: 22 ± 2 kg/m2) participated in two separate test sessions during which they consumed an ad libitum amount of a sweet or savoury meal. Before and after consumption, event-related potentials were recorded in response to visual and olfactory cues signalling high-energy sweet, high-energy savoury, low-energy sweet and low-energy savoury food and non-food items. In general, we observed that food intake led to event-related potentials with an increased negative and decreased positive amplitudes for food, but also non-food cues. Changes were most pronounced in response to high-energy sweet food pictures after a sweet meal, and occurred in early processes of perception (~80-150 ms) and later processes of cognitive evaluation (~300-700 ms). Food intake appears to lead to general changes in neural processing that are related to motivated attention, and sensory-specific changes that reflect decreased positive valence of the stimuli and/or modulation of top-down cognitive control over processing of cues congruent to the food eaten to satiety.
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Affiliation(s)
- Harriët F A Zoon
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | - Kathrin Ohla
- Research Center Jülich, Institute of Neuroscience and Medicine (INM-3), Cognitive Neuroscience, 52428 Jülich, Germany.
| | - Cees de Graaf
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands.
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands.
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Silva AP, Voss HP, van Zyl H, Hogg T, de Graaf C, Pintado M, Jager G. Cover Image, Volume 33, Issue 5. J SENS STUD 2018. [DOI: 10.1111/joss.12473] [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: 11/30/2022]
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van Langeveld AWB, Teo PS, Mars M, Feskens EJM, de Graaf C, de Vries JHM. Evaluation of dietary taste patterns as assessed by FFQ against 24-h recalls and biomarkers of exposure. Eur J Clin Nutr 2018; 73:132-140. [PMID: 30254242 DOI: 10.1038/s41430-018-0300-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2018] [Revised: 08/22/2018] [Accepted: 08/24/2018] [Indexed: 01/10/2023]
Abstract
BACKGROUND/OBJECTIVE Taste is of key importance in food choice and dietary patterns, but studies on taste profiles are limited. We previously assessed dietary taste patterns by 24 h recalls (24hR), but for epidemiological studies food frequency questionnaires (FFQ) may also be suitable. This study compared dietary taste patterns based on FFQ against 24hR and biomarkers of exposure. SUBJECTS/METHODS A taste database including 467 foods' sweet, sour, bitter, salt, umami and fat sensation values was combined with food intake data to assess dietary taste patterns: the contribution to energy intake of 6 taste clusters. The FFQ's reliability was assessed against 3-d 24hR and urinary biomarkers for sodium (Na) and protein intake (N) in Dutch men (n = 449) and women (n = 397) from the NQplus validation study (mean age 53 ± 11 y, BMI 26 ± 4 kg/m2). RESULTS Correlations of dietary taste patterns ranged from 0.39-0.68 between FFQ and 24hR (p < 0.05). Urinary Na levels, but not N levels, were positively associated with % energy intake from 'salt, umami & fat' tasting foods (Na; FFQ, r = 0.24, 24hR, r = 0.23, p < 0.001, N; FFQ, r = 0.08, p = 0.1394, 24hR, r = 0.05, p = 0.3427). CONCLUSIONS The FFQ's reliability against 24hR was acceptable to good for ranking of adults' dietary taste patterns. Associations between dietary taste patterns and urinary Na and N were similar for FFQ and 24hR. These findings suggests that both FFQ and 24hR can be used in combination with our taste database, to investigate potential relationships between dietary taste patterns and subgroups at risk of obesity and chronic diseases such as cardiovascular disease.
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Affiliation(s)
- Astrid W B van Langeveld
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
| | - Pey Sze Teo
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands.,Faculty of Health and Medical Sciences, Taylor's University Lakeside Campus, 47500, Subang Jaya, Selangor, Malaysia
| | - Monica Mars
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
| | - Edith J M Feskens
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
| | - Cees de Graaf
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
| | - Jeanne H M de Vries
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands.
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van Stokkom VL, de Graaf C, van Kooten O, Stieger M. Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum. J Food Sci 2018; 83:2578-2585. [PMID: 30178873 DOI: 10.1111/1750-3841.14325] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [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: 04/28/2018] [Revised: 07/11/2018] [Accepted: 07/24/2018] [Indexed: 11/27/2022]
Abstract
Vegetables have low taste intensities, which might contribute to low acceptance. The aim of this study was to investigate the effect of taste (sweetness, sourness, bitterness, umami, and saltiness) and fattiness enhancement on consumer acceptance of cucumber and green capsicum purees. Three concentrations of sugar, citric acid, caffeine, mono-sodium glutamate, NaCl, and sunflower oil were added to pureed cucumber and green capsicum. Subjects (n = 66, 35.6 ± 17.7 y) rated taste and fattiness intensity. Different subjects (n = 100, 33.2 ± 16.5 years) evaluated acceptance of all pureed vegetables. Taste intensities of vegetable purees were significantly different (P < 0.05) between the three tastant concentrations except for umami in both vegetable purees, sourness in green capsicum puree, and fattiness in cucumber puree. Only enhancement of sweetness significantly (P < 0.05) increased acceptance of both vegetable purees compared to unmodified purees. In cucumber purees, relatively small amounts of added sucrose (2%) increased acceptance already significantly, whereas in green capsicum acceptance increased significantly only with addition of 5% sucrose. Enhancement of other taste modalities did not significantly increase acceptance of both vegetable purees. Enhancing saltiness and bitterness significantly decreased acceptance of both vegetable purees. We conclude that the effect of taste enhancement on acceptance of vegetable purees differs between tastants and depends on tastant concentration and vegetable type. With the exception of sweetness, taste enhancement of taste modalities such as sourness, bitterness, umami, and saltiness was insufficient to increase acceptance of vegetable purees. We suggest that more complex taste, flavor, or texture modifications are required to enhance acceptance of vegetables. PRACTICAL APPLICATION Results can be used by cultivators to select and grow vegetable varieties with enhanced taste and flavor. Especially for cucumber, relatively small sweetness enhancement is sufficient to increase acceptance.
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Affiliation(s)
- Vera L van Stokkom
- Univ. of Applied Sciences Inholland, P.O. Box 3190, 2601 DD, Delft, The Netherlands.,Div. of Human Nutrition and health, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Cees de Graaf
- Div. of Human Nutrition and health, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Olaf van Kooten
- Univ. of Applied Sciences Inholland, P.O. Box 3190, 2601 DD, Delft, The Netherlands
| | - Markus Stieger
- Div. of Human Nutrition and health, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
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Camps G, Veit R, Mars M, de Graaf C, Smeets PA. Just add water: Effects of added gastric distention by water on gastric emptying and satiety related brain activity. Appetite 2018; 127:195-202. [PMID: 29730186 DOI: 10.1016/j.appet.2018.04.023] [Citation(s) in RCA: 9] [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: 10/23/2017] [Revised: 03/22/2018] [Accepted: 04/26/2018] [Indexed: 12/14/2022]
Abstract
BACKGROUND Gastric distention contributes to meal termination. There is little research on the neural correlates of gastric distention by food. To date, neural measures have not been obtained concurrently with measurements of gastric distention. OBJECTIVES 1) To study how offering a small versus a large water load following a standardized nutrient load affects gastric distention over time. 2) To assess associations between satiety experiences and brain activity and the degree of gastric distention. METHOD 19 healthy males (age 22.2 ± 2.5 y, BMI 21.8 ± 1.5 kg/m2) participated in a randomized crossover study with two treatments: ingestion of a 500-kcal 150-mL liquid meal shake followed by a low (LV, 50 mL) or a high volume (HV, 350 mL) water load. At baseline and three times after ingestion satiety was scored, MRI scans were made to determine total gastric content volume (TGV) and functional MRI scans were made to measure cerebral blood flow (CBF). RESULTS TGV was significantly higher for HV compared to LV at all time points (p < 0.001) with relative differences between HV and LV of 292 ± 37 mL after ingestion, 182 ± 83 mL at t = 15 min and 62 ± 57 mL at t = 35 min. Hunger decreased (p = 0.023) and fullness increased (p = 0.030) significantly more for HV compared to LV. Ingestion increased CBF in the inferior frontal gyrus and the anterior insula, but there were no differences between treatments. There were no significant correlations between appetite ratings and CBF values. CONCLUSION Performing concurrent gastric MRI and CBF measurements can be used to investigate neural correlates of gastric distention. Increased distention did not induce significantly greater brain activation. Future research should further examine the role of the inferior frontal gyrus in satiety.
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Affiliation(s)
- Guido Camps
- Division of Human Nutrition, Wageningen University & Research, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.
| | - Ralf Veit
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried-Müller-Str. 10, 72076 Tübingen, Germany; Institute of Medical Psychology and Behavioral Neurobiology, University of Tübingen, Otfried-Müller-Str. 47, 72076 Tübingen, Germany
| | - Monica Mars
- Division of Human Nutrition, Wageningen University & Research, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
| | - Cees de Graaf
- Division of Human Nutrition, Wageningen University & Research, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
| | - Paul Am Smeets
- Division of Human Nutrition, Wageningen University & Research, P.O. Box 8129, 6700 EV Wageningen, The Netherlands; Image Sciences Institute, University Medical Center Utrecht, Utrecht University, Heidelberglaan 100, 3584 CX Utrecht, The Netherlands
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Silva AP, Voss HP, van Zyl H, Hogg T, de Graaf C, Pintado M, Jager G. Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi-sip approach. J SENS STUD 2018. [DOI: 10.1111/joss.12459] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ana P. Silva
- Division of Human Nutrition; Wageningen University; Wageningen The Netherlands
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital; Universidade Católica Portuguesa; Porto Portugal
| | - Hans-Peter Voss
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital; Universidade Católica Portuguesa; Porto Portugal
- VossID; Almere The Netherlands
| | - Hannelize van Zyl
- HEINEKEN Global Innovation and Research; Zoeterwoude The Netherlands
| | - Tim Hogg
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital; Universidade Católica Portuguesa; Porto Portugal
- Centro de Excelência da Vinha e do Vinho; Universidade de Trás-os-Montes e Alto Douro; Vila Real Portugal
| | - Cees de Graaf
- Division of Human Nutrition; Wageningen University; Wageningen The Netherlands
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital; Universidade Católica Portuguesa; Porto Portugal
| | - Gerry Jager
- Division of Human Nutrition; Wageningen University; Wageningen The Netherlands
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Zoon HFA, de Bruijn SEM, Smeets PAM, de Graaf C, Janssen IMC, Schijns W, Aarts EO, Jager G, Boesveldt S. Altered neural responsivity to food cues in relation to food preferences, but not appetite-related hormone concentrations after RYGB-surgery. Behav Brain Res 2018; 353:194-202. [PMID: 30041007 DOI: 10.1016/j.bbr.2018.07.016] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [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: 04/30/2018] [Revised: 07/19/2018] [Accepted: 07/20/2018] [Indexed: 01/14/2023]
Abstract
BACKGROUND After Roux-en-Y gastric bypass (RYGB) surgery, patients report a shift in food preferences away from high-energy foods. OBJECTIVE We aimed to elucidate the potential mechanisms underlying this shift in food preferences by assessing changes in neural responses to food pictures and odors before and after RYGB. Additionally, we investigated whether altered neural responsivity was associated with changes in plasma endocannabinoid and ghrelin concentrations. DESIGN 19 RYGB patients (4 men; age 41 ± 10 years; BMI 41 ± 1 kg/m2 before; BMI 36 ± 1 kg/m2 after) participated in this study. Before and two months after RYGB surgery, they rated their food preferences using the Macronutrient and Taste Preference Ranking Task and BOLD fMRI responses towards pictures and odors of high-, and low-energy foods and non-food items were measured. Blood samples were taken to determine plasma endocannabinoid and ghrelin concentrations pre- and post-surgery. RESULTS Patients demonstrated a shift in food preferences away from high-fat/sweet and towards low-energy/savory food products, which correlated with decreased superior parietal lobule responsivity to high-energy food odor and a reduced difference in precuneus responsivity to high-energy versus low-energy food pictures. In the anteroventral prefrontal cortex (superior frontal gyrus) the difference in deactivation towards high-energy versus non-food odors reduced. The precuneus was less deactivated in response to all cues. Plasma concentrations of anandamide were higher after surgery, while plasma concentrations of other endocannabinoids and ghrelin did not change. Alterations in appetite-related hormone concentrations did not correlate with changes in neural responsivity. CONCLUSIONS RYGB leads to changed responsivity of the frontoparietal control network that orchestrates top-down control to high-energy food compared to low-energy food and non-food cues, rather than in reward related brain regions, in a satiated state. Together with correlations with the shift in food preference from high- to low-energy foods this indicates a possible role in new food preference formation.
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Affiliation(s)
- Harriët F A Zoon
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Suzanne E M de Bruijn
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Paul A M Smeets
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands; Image Sciences Institute, University Medical Center Utrecht, Utrecht, The Netherlands
| | - Cees de Graaf
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | | | - Wendy Schijns
- Vitalys Obesity Centre, Rijnstate Hospital, Arnhem, The Netherlands
| | - Edo O Aarts
- Vitalys Obesity Centre, Rijnstate Hospital, Arnhem, The Netherlands
| | - Gerry Jager
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands.
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Lasschuijt MP, Mars M, de Graaf C, Smeets PAM. Exacting Responses: Lack of Endocrine Cephalic Phase Responses Upon Oro-Sensory Exposure. Front Endocrinol (Lausanne) 2018; 9:332. [PMID: 29951037 PMCID: PMC6008312 DOI: 10.3389/fendo.2018.00332] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Accepted: 05/31/2018] [Indexed: 11/22/2022] Open
Abstract
Oro-sensory exposure (OSE) to food plays an important role in the regulation of food intake. One proposed underlying mechanism is the occurrence of cephalic phase responses (CPRs). CPRs include the pre-digestive endocrine responses induced by food-related sensory input. Yet, whether OSE duration or sweetness intensity affects CPRs is unknown. The objective of this study was to determine the independent and interactive effects of oro-sensory duration (chewing) and stimulation intensity (sweetness) on endocrine CPRs and satiation. Eighteen males (22 ± 2 years, BMI 22 ± 2 kg/m2) participated in a 2 × 2 randomized study with a control condition. Each session participants performed modified sham feeding (MSF) with one of the four gel-based model foods. During the control session no MSF was performed. Model foods differed in chewing duration (hard or soft texture) and sweetness (low or high intensity). During each session, eight blood samples were collected up till 25 min after MSF onset. Subsequently, food intake from an ad libitum lunch was measured. No typical CPR was found for insulin, pancreatic polypeptide (PP), and ghrelin. However, the overall PP response was 1.1 times greater for the hard sweet MSF condition compared to control (p = 0.02). Overall ghrelin responses were 1.1 times greater for the hard model food compared to the soft model food conditions (p = 0.003). These differences in endocrine response were not associated with differences in food intake at the subsequent meal. Exploratory sub-analysis of the responsive insulin curves showed that after 2.5 min of MSF the hard texture model foods insulin concentrations were 1.2 greater compared to the soft texture. These findings indicate that texture hardness and sweetness increase the overall PP response and that MSF on hard texture increases the overall ghrelin response compared to soft texture model foods. However, MSF on model foods does not lead to a typical CPR. This study, among others, shows that there are major dissimilarities in the endocrine responses to food stimulation between individuals. This emphasizes the importance of considering cephalic responders and non-responders. More research is needed to understand CPRs in relation to food texture and taste properties.
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Affiliation(s)
- Marlou P. Lasschuijt
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
| | - Monica Mars
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
| | - Cees de Graaf
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
| | - Paul A. M. Smeets
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
- Image Sciences Institute, Brain Center Rudolf Magnus, University Medical Center Utrecht, Utrecht, Netherlands
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Teo PS, van Langeveld AW, Pol K, Siebelink E, de Graaf C, Yan SW, Mars M. Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods. Appetite 2018; 125:32-41. [DOI: 10.1016/j.appet.2018.01.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 11/28/2017] [Accepted: 01/19/2018] [Indexed: 10/18/2022]
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Teo PS, van Langeveld AW, Pol K, Siebelink E, de Graaf C, Martin C, Issanchou S, Yan SW, Mars M. Training of a Dutch and Malaysian sensory panel to assess intensities of basic tastes and fat sensation of commonly consumed foods. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.11.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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van den Boer J, Werts M, Siebelink E, de Graaf C, Mars M. The Availability of Slow and Fast Calories in the Dutch Diet: The Current Situation and Opportunities for Interventions. Foods 2017; 6:E87. [PMID: 28974054 PMCID: PMC5664026 DOI: 10.3390/foods6100087] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 09/22/2017] [Accepted: 09/28/2017] [Indexed: 02/07/2023] Open
Abstract
Choosing foods that require more time to consume and have a low energy density might constitute an effective strategy to control energy intake, because of their satiating capacity. The current study assessed the eating rate of Dutch food, and investigated the associations between eating rate and other food properties. We also explored the opportunities for a diet with a low energy intake rate (kJ/min). Laboratory data on the eating rate of 240 foods-representing the whole Dutch diet-was obtained. The results show a wide variation in both eating rate (from 2 g/min for rice waffle to 641 g/min for apple juice) and energy intake rate (from 0 kJ/min (0 kcal/min) for water to 1766 kJ/min (422 kcal/min) for chocolate milk). Eating rate was lower when foods were more solid. Moreover, eating rate was positively associated with water content and inversely with energy density. Energy intake rate differed substantially between and within food groups, demonstrating that the available foods provide opportunities for selecting alternatives with a lower energy intake rate. These findings offer guidance when selecting foods to reduce energy intake.
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Affiliation(s)
- Janet van den Boer
- Division of Human Nutrition, Wageningen University, 6700AA Wageningen, The Netherlands.
| | - Melanie Werts
- Division of Human Nutrition, Wageningen University, 6700AA Wageningen, The Netherlands.
| | - Els Siebelink
- Division of Human Nutrition, Wageningen University, 6700AA Wageningen, The Netherlands.
| | - Cees de Graaf
- Division of Human Nutrition, Wageningen University, 6700AA Wageningen, The Netherlands.
| | - Monica Mars
- Division of Human Nutrition, Wageningen University, 6700AA Wageningen, The Netherlands.
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Patricia Silva A, Jager G, Voss HP, van Zyl H, Hogg T, Pintado M, de Graaf C. Corrigendum: “What’s in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar” [Food Qual. Preference 55 (2017) 58–66]. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.03.003] [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: 11/24/2022]
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Camps G, Mars M, de Graaf C, Smeets PA. A tale of gastric layering and sieving: Gastric emptying of a liquid meal with water blended in or consumed separately. Physiol Behav 2017; 176:26-30. [DOI: 10.1016/j.physbeh.2017.03.029] [Citation(s) in RCA: 10] [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] [Received: 12/24/2016] [Revised: 03/17/2017] [Accepted: 03/17/2017] [Indexed: 10/19/2022]
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de Bruijn SEM, de Graaf C, Witkamp RF, Jager G. Explorative Placebo-Controlled Double-Blind Intervention Study with Low Doses of Inhaled Δ9-Tetrahydrocannabinol and Cannabidiol Reveals No Effect on Sweet Taste Intensity Perception and Liking in Humans. Cannabis Cannabinoid Res 2017; 2:114-122. [PMID: 28861511 PMCID: PMC5569584 DOI: 10.1089/can.2017.0018] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Introduction: The endocannabinoid system (ECS) plays an important role in food reward. For example, in humans, liking of palatable foods is assumed to be modulated by endocannabinoid activity. Studies in rodents suggest that the ECS also plays a role in sweet taste intensity perception, but it is unknown to what extent this can be extrapolated to humans. Therefore, this study aimed at elucidating whether Δ9-tetrahydrocannabinol (THC) or cannabidiol (CBD) affects sweet taste intensity perception and liking in humans, potentially resulting in alterations in food preferences. Materials and Methods: In a randomized placebo-controlled, double-blind crossover study, 10 healthy males participated in three test sessions that were 2 weeks apart. During the test sessions, participants received THC-rich, CBD-rich, or placebo Cannabis by inhalation divided over two doses (4 + 1 mg THC; 25 + 10 mg CBD). Participants tasted seven chocolate milk-like drinks that differed in sugar concentration and they rated sweet taste intensity and liking of the drinks. They were then asked to rank the seven drinks according to how much they liked the drinks and were offered ad libitum access to their favorite drink. In addition, they completed a computerized food preference task and completed an appetite questionnaire at the start, midway, and end of the test sessions. Results: Inhalation of the Cannabis preparations did not affect sweet taste intensity perception and liking, ranking order, or ad libitum consumption of the favorite drink. In addition, food preferences were not influenced by the interventions. Reported fullness was lower, whereas desire to eat was higher throughout the THC compared to the CBD condition. Conclusions: These results suggest that administration of Cannabis preparations at the low doses tested does not affect sweet taste intensity perception and liking, nor does it influence food preferences in humans.
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Affiliation(s)
| | - Cees de Graaf
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
| | - Renger F Witkamp
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
| | - Gerry Jager
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
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de Wild VW, de Graaf C, Jager G. Use of Different Vegetable Products to Increase Preschool-Aged Children’s Preference for and Intake of a Target Vegetable: A Randomized Controlled Trial. J Acad Nutr Diet 2017; 117:859-866. [DOI: 10.1016/j.jand.2016.11.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2016] [Accepted: 11/09/2016] [Indexed: 10/20/2022]
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Proserpio C, de Graaf C, Laureati M, Pagliarini E, Boesveldt S. Impact of ambient odors on food intake, saliva production and appetite ratings. Physiol Behav 2017; 174:35-41. [DOI: 10.1016/j.physbeh.2017.02.042] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 01/27/2017] [Indexed: 12/20/2022]
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van Langeveld AW, Gibbons S, Koelliker Y, Civille GV, de Vries JH, de Graaf C, Mars M. The relationship between taste and nutrient content in commercially available foods from the United States. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.10.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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de Bruijn SE, de Vries YC, de Graaf C, Boesveldt S, Jager G. The reliability and validity of the Macronutrient and Taste Preference Ranking Task: A new method to measure food preferences. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.11.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Silva AP, Jager G, Voss HP, van Zyl H, Hogg T, Pintado M, de Graaf C. What’s in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.08.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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den Uijl LC, Jager G, de Graaf C, Kremer S. Cosiness or nutrients: Exploring mealtime functionality of vital community-dwelling older adults through consumer segmentation and a means-end chain approach. Appetite 2016. [DOI: 10.1016/j.appet.2016.08.091] [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: 10/20/2022]
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41
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Barends C, Gatzemeier J, de Graaf C, de Vries JH. Infants’ liking for green beans, based on observed behaviour and facial expressions, increased after repeated exposure to vegetables at the start of weaning. Appetite 2016. [DOI: 10.1016/j.appet.2016.08.021] [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: 10/20/2022]
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42
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van Langeveld AW, Gibbons S, Koelliker I, Civille GV, de Vries JH, de Graaf C, Mars M. The relationship between taste and nutrient content in commercially available foods from the United States. Appetite 2016. [DOI: 10.1016/j.appet.2016.08.060] [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: 10/20/2022]
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den Uijl LC, Jager G, de Graaf C, Kremer S. Exploring the functional mealtime associations of older adults through consumer segmentation and a means-end chain approach. Appetite 2016; 107:613-622. [PMID: 27620646 DOI: 10.1016/j.appet.2016.09.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [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: 05/25/2016] [Revised: 08/11/2016] [Accepted: 09/07/2016] [Indexed: 11/26/2022]
Abstract
Senior consumers are a rapidly growing and highly heterogeneous part of the world's population. This group does not always meet its recommended protein intake, which can negatively impact on their physical functioning and quality of life. To date, little is known about their motivations to consume protein-rich meals. In the current study, we therefore aim to identify consumer segments within the group of vital community-dwelling older adults on the basis of mealtime functionality (for example 'I eat because I'm hungry', or 'I eat because it is cosy'). To this end, we first conducted an online survey to identify these functional mealtime expectations of older consumers (study I, n = 398, 158 males, mean age 65.8 (y) ± 5.9 (SD)). To obtain further insights regarding mealtime functionality and proteins/protein enrichment, laddering interviews were conducted with a subgroup of the segmentation study participants (study II, n = 40, 20 males, mean age 66.9 (y) ± 4.8 (SD)). The results of the online survey showed three consumer clusters: cosy socialisers, physical nutritioners, and thoughtless rewarders. Thoughtless rewarders tend to eat without having explicit thoughts about it, they eat for the reward, and score highest on environmental awareness. Both the segmentation and the in-depth interviews showed that, for the cosy socialisers, the cosiness and social function of a meal are important motivators, whereas for the physical nutritioners the focus is more on the health and nutrient aspects of a meal. For cosy socialisers, protein enrichment can best be achieved through addition of protein-rich ingredients, whereas, for physical nutritioners, addition of protein powder is preferred. These results provide practical guidelines for the development of protein-rich meals and communication strategies tailored to the needs of specific vital community-dwelling older subgroups.
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Affiliation(s)
- Louise C den Uijl
- Wageningen Food & Biobased Research, Consumer Science & Health, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| | - Gerry Jager
- Wageningen University and Research, Department of Human Nutrition, Stippeneng 4, 6708 WE Wageningen, The Netherlands
| | - Cees de Graaf
- Wageningen University and Research, Department of Human Nutrition, Stippeneng 4, 6708 WE Wageningen, The Netherlands
| | - Stefanie Kremer
- Wageningen Food & Biobased Research, Consumer Science & Health, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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van Rijn I, Wegman J, Aarts E, de Graaf C, Smeets PAM. Health interest modulates brain reward responses to a perceived low-caloric beverage in females. Health Psychol 2016; 36:65-72. [PMID: 27570893 DOI: 10.1037/hea0000411] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
OBJECTIVE Health labels are omnipresent in the supermarket. Such labels give rise to expectations about the product experience and may change flavor perception and perceived reward value. Consumers vary in their degree of health interest and may be differentially affected by such labels. However, how health interest influences neural reward responses to anticipation and receipt of heath-labeled foods is not known. This study assessed to what extent brain responses induced by anticipation and receipt of a beverage with different levels of perceived caloric content are associated with health interest. METHOD Twenty-five females completed an fMRI motivational taste-task in which they were presented with a low-caloric cue or a high-caloric cue and subsequently worked for sips of lemonade by moving a joystick. If they responded correctly and in time, they received the lemonade as a reward. Because of the 2 cue types, participants believed they were receiving 2 different lemonades, a high-caloric (HC-receipt) and a low-caloric (LC-receipt) one. Health interest was assessed with the General health interest subscale of the Health and Taste Attitude Scales. RESULTS Health interest scores correlated significantly (r = .65) with LC-versus HC-receipt activation in the dorsal striatum (putamen), a region involved in encoding food reward. CONCLUSION These findings suggest that the reward value of a healthy product compared to its unhealthy counterpart increases with health interest. This provides more insight into the working mechanism of government campaigns that focus on increasing health interest to encourage the formation of healthy eating habits. (PsycINFO Database Record
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Affiliation(s)
| | - Joost Wegman
- Centre for Cognitive Neuroimaging, Donders Institute for Brain, Cognition, and Behaviour, Radboud University Nijmegen
| | - Esther Aarts
- Centre for Cognitive Neuroimaging, Donders Institute for Brain, Cognition, and Behaviour, Radboud University Nijmegen
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den Uijl LC, Jager G, Zandstra EH, de Graaf C, Kremer S. Self-reported food-evoked emotions of younger adults, older normosmic adults, and older hyposmic adults as measured using the PrEmo2 tool and the Affect Grid. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.03.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Camps G, Mars M, de Graaf C, Smeets PA. Empty calories and phantom fullness: a randomized trial studying the relative effects of energy density and viscosity on gastric emptying determined by MRI and satiety. Am J Clin Nutr 2016; 104:73-80. [PMID: 27281305 DOI: 10.3945/ajcn.115.129064] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [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: 12/16/2015] [Accepted: 05/04/2016] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Stomach fullness is a determinant of satiety. Although both the viscosity and energy content have been shown to delay gastric emptying, their relative importance is not well understood. OBJECTIVE We compared the relative effects of and interactions between the viscosity and energy density on gastric emptying and perceived satiety. DESIGN A total of 15 healthy men [mean ± SD age: 22.6 ± 2.4 y; body mass index (in kg/m(2)): 22.6 ± 1.8] participated in an experiment with a randomized 2 × 2 crossover design. Participants received dairy-based shakes (500 mL; 50% carbohydrate, 20% protein, and 30% fat) that differed in viscosity (thin and thick) and energy density [100 kcal (corresponding to 0.2 kcal/mL) compared with 500 kcal (corresponding to 1 kcal/mL)]. After ingestion, participants entered an MRI scanner where abdominal scans and oral appetite ratings on a 100-point scale were obtained every 10 min until 90 min after ingestion. From the scans, gastric content volumes were determined. RESULTS Overall, the gastric emptying half-time (GE t50) was 54.7 ± 3.8 min. The thin 100-kcal shake had the lowest GE t50 of 26.5 ± 3.0 min, followed by the thick 100-kcal shake with a GE t50 of 41 ± 3.9 min and the thin 500-kcal shake with a GE t50 of 69.5 ± 5.9 min, and the thick 500-kcal shake had the highest GE t50 of 81.9 ± 8.3 min. With respect to appetite, the thick 100-kcal shake led to higher fullness (58 points at 40 min) than the thin 500-kcal shake (48 points at 40 min). CONCLUSIONS Our results show that increasing the viscosity is less effective than increasing the energy density in slowing gastric emptying. However, the viscosity is more important to increase the perceived fullness. These results underscore the lack of the satiating efficiency of empty calories in quickly ingested drinks such as sodas. The increase in perceived fullness that is due solely to the increased viscosity, which is a phenomenon that we refer to as phantom fullness, may be useful in lowering energy intake. This trial was registered at www.trialregister.nl as NTR4573.
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Affiliation(s)
- Guido Camps
- Division of Human Nutrition, Wageningen University and Research Centre, Wageningen, Netherlands; and
| | - Monica Mars
- Division of Human Nutrition, Wageningen University and Research Centre, Wageningen, Netherlands; and
| | - Cees de Graaf
- Division of Human Nutrition, Wageningen University and Research Centre, Wageningen, Netherlands; and
| | - Paul Am Smeets
- Division of Human Nutrition, Wageningen University and Research Centre, Wageningen, Netherlands; and Image Sciences Institute, University Medical Center Utrecht, Utrecht, Netherlands
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Abstract
One of the main functions of olfaction is to activate approach/avoidance behavior, toward or away from people, foods, or other odor sources. These behaviors are partly automated and therefore poorly accessible via introspection. Explicit tests need therefore be complemented by implicit tests to provide additional insights into the underlying processes of these behaviors. Affective responses to seven food odors plus one control nonodor were assessed in 28 female participants (18-30 years) using explicit tests [pleasantness, intensity, and non-verbal emotional ratings (PrEmo)] as well as implicit tests that reflect dynamic expressive emotional reactions (facial expressions) as well as behavioral-preparation responses (autonomic nervous system responses: heart rate, skin conductance, and skin temperature). Explicit tests showed significant differences in pleasantness (P < 0.05), and all PrEmo emotions (P < 0.05) except shame. Explicit emotional responses were summarized by valence (explaining 83% of the responses variance) and arousal (14%) as principal components. Early implicit facial and ANS responses (after 1s) seem to reflect the odors' arousal, whereas later ANS responses (after 3-4s) reflected the odors' valence. The results suggest that explicit measures primarily reflect the odors' valence, as result of from relatively long (conscious) processing, which may be less relevant for odor acceptance in the real world where fast and automated processes based on arousal may play a larger role.
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Affiliation(s)
- Wei He
- Consumer Science and Health, Food and Biobased Research, Wageningen University and Research Centre, PO Box 17, 6700 AA Wageningen, The Netherlands and Sensory Science and Eating Behaviour, Division of Human Nutrition, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | - René A de Wijk
- Consumer Science and Health, Food and Biobased Research, Wageningen University and Research Centre, PO Box 17, 6700 AA Wageningen, The Netherlands and
| | - Cees de Graaf
- Sensory Science and Eating Behaviour, Division of Human Nutrition, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | - Sanne Boesveldt
- Sensory Science and Eating Behaviour, Division of Human Nutrition, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
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den Uijl LC, Jager G, de Graaf C, Meiselman HL, Kremer S. Emotion, olfaction, and age: A comparison of self-reported food-evoked emotion profiles of younger adults, older normosmic adults, and older hyposmic adults. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.09.011] [Citation(s) in RCA: 9] [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: 10/23/2022]
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He W, Boesveldt S, de Graaf C, de Wijk RA. The relation between continuous and discrete emotional responses to food odors with facial expressions and non-verbal reports. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.09.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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van Rijn I, Griffioen-Roose S, de Graaf C, Smeets PAM. Neural Processing of Calories in Brain Reward Areas Can be Modulated by Reward Sensitivity. Front Behav Neurosci 2016; 9:371. [PMID: 26834598 PMCID: PMC4712268 DOI: 10.3389/fnbeh.2015.00371] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Accepted: 12/24/2015] [Indexed: 11/25/2022] Open
Abstract
A food's reward value is dependent on its caloric content. Furthermore, a food's acute reward value also depends on hunger state. The drive to obtain rewards (reward sensitivity), however, differs between individuals. Here, we assessed the association between brain responses to calories in the mouth and trait reward sensitivity in different hunger states. Firstly, we assessed this in data from a functional neuroimaging study (van Rijn et al., 2015), in which participants (n = 30) tasted simple solutions of a non-caloric sweetener with or without a non-sweet carbohydrate (maltodextrin) during hunger and satiety. Secondly, we expanded these analyses to regular drinks by assessing the same relationship in data from a study in which soft drinks sweetened with either sucrose or a non-caloric sweetener were administered during hunger (n = 18) (Griffioen-Roose et al., 2013). First, taste activation by the non-caloric solution/soft drink was subtracted from that by the caloric solution/soft drink to eliminate sweetness effects and retain activation induced by calories. Subsequently, this difference in taste activation was correlated with reward sensitivity as measured with the BAS drive subscale of the Behavioral Activation System (BAS) questionnaire. When participants were hungry and tasted calories from the simple solution, brain activation in the right ventral striatum (caudate), right amygdala and anterior cingulate cortex (bilaterally) correlated negatively with BAS drive scores. In contrast, when participants were satiated, taste responses correlated positively with BAS drive scores in the left caudate. These results were not replicated for soft drinks. Thus, neural responses to oral calories from maltodextrin were modulated by reward sensitivity in reward-related brain areas. This was not the case for sucrose. This may be due to the direct detection of maltodextrin, but not sucrose in the oral cavity. Also, in a familiar beverage, detection of calories per se may be overruled by a conditioned response to its flavor. In conclusion, the brain reward response to calories from a long chain starch sugar (maltodextrin) varies with trait reward sensitivity. The absence of this effect in a familiar beverage warrants further research into its relevance for real life ingestive behavior.
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Affiliation(s)
- Inge van Rijn
- Division of Human Nutrition, Wageningen University and Research Centre Wageningen, Netherlands
| | - Sanne Griffioen-Roose
- Division of Human Nutrition, Wageningen University and Research Centre Wageningen, Netherlands
| | - Cees de Graaf
- Division of Human Nutrition, Wageningen University and Research Centre Wageningen, Netherlands
| | - Paul A M Smeets
- Division of Human Nutrition, Wageningen University and Research CentreWageningen, Netherlands; Image Sciences Institute, University Medical Center UtrechtUtrecht, Netherlands
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