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Biomedical subjects

R D Mattes

Publications and source records attributed to R D Mattes.

At least 19 recordsLinked to original sources
PubMed2001

Ethanol perception and ingestion.

Ethanol is a common dietary constituent, but knowledge of its chemosensory properties and their relationship to its ingestion is limited. Twenty-five male and 25 female, light-regular ethanol consumers participated in five test sessions. Sessions involved determination of taste, olfactory and nasal irritation thresholds for ethanol, taste thresholds for tetralone, suprathreshold intensity and quality judgements, determination of phenylthiocarbamide (PTC) taster status, acute oral exposure effect of ethanol on ratings for sucrose, NaCl, citric acid and quinine hydrochloride and hedonic judgments of beers. Questionnaires on personality traits, diet and health were also completed and body composition determined. Diet histories were obtained on three random days. A randomized subset of sensory tests and questionnaires were administered each session. The rank order of ethanol thresholds was taste>nasal irritancy>olfaction and the predominant taste near threshold was bitter. Except for a lower taste threshold in females, no other effects of gender, PTC taster status, ethanol use or body composition were observed. Acute exposure to ethanol suppressed the bitterness of quinine, but enhanced its bitter aftertaste. Ethanol use was not associated with differences in dietary, sensory or textural characteristics. Thus, among light to regular ethanol consumers, no substantive association was observed between sensory responses to ethanol and diet.

Adult↗
PubMed2000

Nutritional implications of the cephalic-phase salivary response.

The rapid release of saliva following cognitive or sensory stimulation is termed the cephalic phase salivary response. Optimal methods and conditions for measuring the cephalic phase salivary response have not been established. Consequently, determination of the extent to which the large inter and intra-individual variability reflect biological or procedural influences is not possible. The nutritional significance of the response may be great due to the multiple roles played by saliva in food selection and digestion. The cephalic phase salivary response has been proposed as an objective index of various individual states (e.g. hunger) and characteristics (e.g. dietary restraint, extroversion), but its value for such purposes requires further verification.

Appetite Stimulants↗
PubMed2000

Post-exercise substrate utilization after a high glucose vs. high fructose meal during negative energy balance in the obese.

OBJECTIVE: To assess the effects of negative energy balance on the metabolic response of a meal containing either glucose or fructose as the primary source of carbohydrate after exercise in obese individuals in energy balance, or negative energy balance. RESEARCH METHODS AND PROCEDURES: Fourteen adults with mean body mass index (BMI) 30.3 +/- 1 kg/m2, age 26 +/- 2 years, and weight 93.5 +/- 5.4 kg, adhered to an energy-balanced (EB) or a negative energy-balanced (NEB) diet for 6 days. On Day 7, subjects exercised at 70% VO2peak for 40 minutes then consumed either high glucose (50 g of glucose, HG) or high fructose (50 g of fructose, HF) liquid meal. Substrate utilization was measured by indirect calorimetry for 3 hours. Blood samples were collected before exercise and 0, 30, 60, 120, and 180 minutes after consuming the meal. RESULTS: The HG produced 15.9% greater glycemic (p < 0.05) and 30.9% larger insulinemic (p < 0.05) responses than the HF under both EB and NEB conditions. After the NEB diet, carbohydrate and fat oxidation did not differ for HG and HF. In contrast, carbohydrate oxidation increased 31%, and fat oxidation decreased 39% with HF compared with HG after the EB diet. Thus, HF and HG consumed after exercise produced marked differences in macronutrient oxidation when obese subjects followed an EB diet, but no difference when adhering to a NEB diet. DISCUSSION: The data suggest that the use of fructose in supplements/meals may provide no additional benefit in terms of substrate utilization during a weight loss program involving diet and exercise.

Adult↗
PubMed2000

Liquid versus solid carbohydrate: effects on food intake and body weight.

BACKGROUND: Beverages are contributing an increased proportion of energy to the diet. Because they elicit a weak compensatory dietary response, they may increase risk of positive energy balance. OBJECTIVES: This study aimed to document the differential effects of matched liquid and solid carbohydrate loads on diet and body weight. DESIGN: In a cross-over design, seven males and eight females consumed dietary carbohydrate loads of 1880 kJ/day as a liquid (soda) or solid (jelly beans) during two 4 week periods separated by a 4 week washout. Subjects were permitted to consume the loads however they chose. In addition to baseline measurements, diet records were obtained on random days throughout the study, body composition was measured weekly, physical activity was assessed before and after treatments and hunger was assessed during washout and midway through each treatment. RESULTS: Free-feeding energy intake during the solid period was significantly lower than intake prior to this period. Dietary energy compensation was precise (118%). No decrease in free-feeding energy intake occurred during the liquid period. Total daily energy intake increased by an amount equal to the load resulting in dietary compensation of -17%. Consequently, body weight and BMI increased significantly only during the liquid period. Physical activity and hunger were unchanged. CONCLUSIONS: This study indicates that liquid carbohydrate promotes positive energy balance, whereas a comparable solid carbohydrate elicits precise dietary compensation. Increased consumption of energy-yielding fluids may promote positive energy balance.

Adult↗
PubMed2000

Effects of food attributes on hunger and food intake.

OBJECTIVE: To explore the relative importance of a food's macronutrient composition, energy value, energy density, fiber content, weight, volume, sensory properties and rheology on hunger and food intake. DESIGN: Preloads of peanuts, peanut butter (rheology control), almonds (tree nut), chestnuts (macronutrient control), chocolate (sensory control), rice cakes (volume control), pickles (weight control) and no load (time control) were consumed by subjects in random order at weekly intervals and hunger was assessed over the subsequent 180 min. Free-feeding energy and macronutrient intake were monitored 24 h before and following preload ingestion. SUBJECTS: Twelve male and 12 female healthy, normal weight (12-28% body fat), adults (mean (s.d.) age 22 +/- 2.5 y) with low dietary restraint. RESULTS: Hunger ratings following consumption of the 2092 kJ (500 kcal) preloads of peanuts, peanut butter, almonds, chestnuts and chocolate were significantly lower than the low energy preloads or no preload condition, but with the exception of peanut butter, did not vary from each other. The rate of hunger recovery was consistent across all preloads so the overall impact of each food on hunger was determined by the initial drop it evoked. Total energy, but not macronutrient, compensation was observed with all preloads. Consequently, the fatty acid profile of the total diet reflected the composition of the preloads. CONCLUSIONS: Energy content may be the primary determinant of a food's impact on hunger. Because macronutrient compensation is weak, a dietary supplement or substitute may influence the daily dietary nutrient profile.

Adult↗
PubMed1999

A figurative measure of subjective hunger sensations.

In an attempt to better characterize the subjective experience of hunger, we assessed the locus and extent of sensations associated with varying degrees of hunger. In the first study, 83 subjects indicated by marking on a drawing of a human figure where they felt hungry under hypothetical conditions of slight to extreme hunger. Approximately 55% of subjects indicated an abdominal locus with slight hunger, a proportion which increased somewhat with increasing levels of imagined hunger. The proportion of subjects indicating other or additional body sites grew significantly with increasing hunger states; for example, those identifying the head region increased from about 10-35%. In a second study, 14 subjects were fasted for 22 h and then refed. Using the drawn figures, they outlined body areas where they experienced hunger during and after fasting. The size of the abdominal area and the total body area associated with hunger sensations expanded with increasing food deprivation and contracted after refeeding. The size of the area of hunger sensation did not necessarily correlate with the degree of hunger as assessed by standard rating scales. The results indicate that the extent and locus of hunger sensations vary with fasting and feeding, and suggest that the site and size of the body areas associated with hunger sensations may provide qualitative and quantitative measures of the subjective experience of hunger not captured by analogue rating scales.

Adult↗
PubMed1999

Sweetener augmentation of serum triacylglycerol during a fat challenge test in humans.

OBJECTIVE: High concentrations of fructose enhance postprandial lipemia following lipid loading whereas glucose exerts a negative or minimal effect. This study evaluated the effect of lower sweetener concentrations and the contribution of their sweetness level and palatability. METHODS: At each of four test sessions, twelve male and ten female healthy adults ingested one of four milkshakes containing 108 g dairy cream alone or supplemented with 30 g fructose, 17.5 g glucose or 1 g aspartame. Blood samples were collected at baseline, two, four, six and eight hours after ingestion. Sensory discrimination tests were conducted after the last two sessions. RESULTS: Fructose and glucose led to 37% (p = 0.03) and 59% (p = 0.08) rises in triacylglycerol area under the curve (TG AUC) when compared to the plain milkshake, respectively. Although the sweetened shakes were equisweet and were more palatable than the plain shake, the TG rise after the aspartame milkshake did not differ from the plain milkshake. CONCLUSIONS: These data indicate that low levels of glucose and fructose consumed with lipid enhance postprandial lipemia. Sweetness and palatability did not account for the effect.

Adult↗
PubMed1999

Dietary compliance among salt-sensitive and salt-insensitive normotensive adults.

Little is known about the customary level of sodium intake by salt-sensitive people and the nature of obstacles they face in the adoption of a reduced-sodium diet. These issues were addressed with 12 salt-sensitive (SS) and 9 salt-insensitive (SI) normotensive adults. Information about sodium consumption, taste, and blood pressure and concerns about following a diet reduced in sodium were collected at baseline and monthly while participants followed a 100 mmol Na/day diet for 4 months. Mean sodium intakes of both groups were comparable at baseline and were reduced significantly during diet. The principal dietary concerns were reduced food availability, increased food costs, and reduced food palatability. There were no group differences. Ratings declined over time, but only the food palatability issue did so significantly because of a shift by the SI only. While the predictive value of SS classification remains uncertain, these data indicate that dietary change is feasible in SS subjects.

Adult↗
PubMed1999

Salt-sensitivity classification in normotensive adults.

The objectives of this study were to assess the reliability, sensitivity and specificity of salt-sensitivity classification in normotensive adults and to determine the predictive power of four clinical indices for salt-sensitivity. A total of 66 healthy, normotensive, free-living adults were administered 11-day salt-sensitivity diagnostic dietary salt challenges on two occasions to permit assessment of classification test-retest reliability. An oral glucose tolerance test, an acute saline loading test, gustatory testing and determination of salivary flow and sodium concentration were carried out to assess (by correlation analysis) their predictive power for salt-sensitivity. Following these procedures, 21 participants followed a reduced-sodium diet for 4 months, during which blood pressure was monitored monthly to allow evaluation of salt-sensitivity classification sensitivity and specificity. Regression was used to develop a predictive model for salt-sensitivity. Salt-sensitivity classification was not highly reliable (kappa-value=0.38), sensitive (0.73) or specific (0.60). No single index was highly predictive of classification status, but a model composed of five indices accounted for 92% of the variance in blood pressure response to acute salt challenge. The dietary salt challenge procedure used here for salt-sensitivity classification of normotensive adults had low test-retest reliability. While a battery of easily measured attributes may facilitate rapid salt-sensitivity classification, such a diagnosis provides only limited insight regarding blood pressure responsiveness to chronic dietary salt restriction in normotensive adults.

Adult↗
PubMed1997

Physiologic responses to sensory stimulation by food: nutritional implications.

The importance of sensory factors (both the sensory properties of foods and sensory abilities of consumers) in food selection is widely accepted. Less recognized and understood are the effects of sensory stimulation on physiologic processes. Mere exposure to the sight, smell, taste, and textural attributes of foods elicits myriad digestive, endocrinologic, thermogenic. cardiovascular, and renal responses. The responses are rapid (generally occurring within minutes of sensory stimulation), small (relative to the magnitude achieved when food is actually being metabolized), and transient (returning to near-baseline levels within minutes). Nevertheless, they have been hypothesized to prime the body to better absorb and use ingested nutrients. They are termed preabsorptive or cephalic phase responses. This review summarizes current knowledge of stimuli that trigger cephalic phase responses and selected response features (eg, magnitude and type of enzymes or hormones released). Mechanisms by which cephalic phase responses may influence nutrient absorption and use are proposed. Current knowledge of the behavioral and physiologic importance of cephalic phase responses is limited, thereby hampering development of dietary recommendations for preventive or therapeutic interventions. Further study of several identified promising areas of application and other easily proposed situations may provide a basis for expanded medical nutrition therapy.

Animals↗
PubMed1997

The taste for salt in humans.

Accumulating evidence indicates that the taste of salt is innately appealing to humans, although responses to salty foods are strongly influenced by environmental factors. Except in instances of severe, prolonged sodium depletion, a sodium-specific appetite has not been documented in humans. Limited data reveal no clear association between early exposure to salt and various hedonic responses to salt later in life, but recent exposure markedly alters a person's preferred salt content of foods. Restricting exposure for 8-12 wk can enhance the appeal of reduced-sodium foods in both normotensive and hypertensive individuals. Although the appeal of the taste of salt is one factor contributing to its intake, the extent to which such a hedonic shift promotes long-term adherence to a reduced-sodium diet has not been determined. There is little evidence supporting a relation between either taste sensitivity or hedonic responses to salt and blood pressure.

Appetite↗
PubMed1996

Dietary compensation by humans for supplemental energy provided as ethanol or carbohydrate in fluids.

Dietary compensation for energy provided as ethanol is reportedly limited. Whether this is a function of the ethanol or other aspect of the medium in which it is ingested is not known. Eight male and eight female adults ingested 1.08 liters of beer (5.0% ethanol w/v, 1891kJ), light beer (2.9% ethanol w/v, 1197kJ), no-alcohol beer (0.1% ethanol w/v, 816kJ), cola (1749kJ) or carbonated water (0kJ) every 3-4 days with a midday meal. Diet records were kept the preceding day and day of beverage ingestion. Energy intake was significantly higher each day an energy-bearing beverage was consumed relative to its preceding day. A literature review revealed dietary compensation for modifications of energy intake via fluids is less precise than when solid foods are manipulated. These findings demonstrate dietary adjustment for energy derived from ethanol is imprecise, but also indicate energy from carbohydrate elicits little dietary response when ingested in a beverage.

Adult↗
PubMed1996

Oral fat exposure alters postprandial lipid metabolism in humans.

Accumulating evidence indicates that oronasal sensory stimulation influences nutrient metabolism. This work examined the effects of oral exposure to dietary fat on postprandial plasma triacylglycerol (triglyceride) concentrations. Fifteen (six male, nine female) healthy adults were exposed to each of four treatments presented in random order. After ingestion of a 50-g load of safflower oil in capsules (to preclude oral exposure to the fat), they masticated and expectorated 1) crackers with cream cheese, 2) crackers with nonfat cream cheese, 3) crackers alone, or 4) nothing. Blood samples were collected at baseline and 2, 4, and 6 h after load ingestion. Sensory discrimination tests were conducted with the cream cheese samples after these sessions. Oral exposure to the full-fat cream cheese led to a significantly greater area under the plasma triacylglycerol curve than did the other treatments (P < 0.05). The increment was attributable to both a significantly higher peak concentration and a more enduring elevation (P < 0.05). The oral stimuli were not ingested (so did not add to the load), subjects were not aware of the macronutrient composition of the cream cheese samples (thereby eliminating cognitive effects), and subjects could not distinguish between the cream cheese samples in sensory tests (minimizing a sensory influence). Consequently, these data suggest that there is a chemosensory or tactile mechanism in the oronasal region of humans for detecting some aspect of the chemical composition of dietary fat, or a component derived from or carried in fat, that elicits a change in postprandial lipid metabolism.

Adult↗
PubMed1996

Effects of sweet taste stimulation on growth and sucking in preterm infants.

OBJECTIVE: To evaluate the effect of sweet taste stimulation in augmenting the reported growth-enhancing effects of nonnutritive sucking in preterm infants who are gavage-fed. DESIGN: Random assignment of preterm infants to receive stimulation by one of three methods during each feeding until totally orally fed. SETTING: Hospital intensive-care and infant transitional units. PATIENTS: Eligibility criteria included body weight greater than or equal to 1,250 g, gestational age younger than 34 weeks, growth parameters appropriate for gestational age, tolerating at least 100 kcals/kg/day by gavage feeding with evidence of weight gain, and no clinical evidence of health complications. Data are presented for 42 infants who completed 14 days of treatment. INTERVENTIONS: Exposure to a sweet pacifier, a latex pacifier, or maternal heartbeat sounds during gavage feedings. MAIN OUTCOME MEASURES: Growth, time to total oral feeding, and sucking responses. RESULTS: No significant differences in sucking measures were noted among treatment groups. Differences in progression time to total oral feedings and weight gain favored the sweet-pacifier group but were not statistically significant. CONCLUSIONS: Oral stimulation of gavage-fed, preterm infants during a 2-week hospitalization was not sufficient to elicit a significant improvement in growth efficiency, progression to total oral feedings, or sucking maturation. Additional studies may show a beneficial effect of chemosensory stimulation in preterm infants.

Child Development↗
PubMed1996

Role of food familiarity and taste quality in food preferences of individuals with Prader-Willi syndrome.

OBJECTIVE: To investigate the chemosensory function and food attribute preferences of individuals with Prader-Willi Syndrome. DESIGN: Cross-sectional, matched-groups comparison. SUBJECTS: Fifteen (eight female and seven male) individuals with Prader-Willi Syndrome and an age- and sex-matched non-affected sample. MEASUREMENTS: Intensity ratings of taste and odor stimuli and hedonic ranking of 20 foods varying in sensory attributes (e.g. taste familiarity). RESULTS: Sensory test performance was comparable in the PWS and control groups. In addition, individuals with Prader-Willi Syndrome showed a pattern of food preferences that was similar to their non-affected counterparts. CONCLUSION: Abnormal chemosensory function does not underlie the ingestive behavior of individuals with Prader-Willi Syndrome.

Adolescent↗
PubMed1995

Chemosensory function and diet in HIV-infected patients.

Alterations of chemosensory function have been noted in human immunodeficiency virus (HIV)-infected patients, but their frequency, severity, and relationship to diet have not been adequately assessed. Odor and taste identification tests and a taste-intensity scaling task were administered to 25 men who were HIV-infected but otherwise healthy. Responses were compared to those of 49 comparably aged male control subjects. Dietary information was obtained by questionnaire. Although 72% of HIV-infected patients reported some chemosensory alteration, no significant differences in taste identification ability or intensity ratings were observed between patients and controls. Twelve percent of patients had poor odor identification scores, but the group mean was similar to that of controls. Neither measured nor self-reported sensory indices were significantly related to any variable of health (e.g., HIV helper cell (CD4) count, body weight, or body composition), treatment, or diet.

Adult↗