Search PubMed⌕ Search

Biomedical subjects

R D Mattes

Publications and source records attributed to R D Mattes.

At least 55 records · Page 3Linked to original sources
PubMed1992

Cocaine-exposed newborns show an exaggerated sucking response to sucrose.

The sucking responses of 16 newborn infants exposed to cocaine just prior to birth and 16 control newborns were recorded when offered a fluidless sucrose-flavored nipple and a comparable nonsweet nipple. Cocaine-exposed infants showed a significantly greater preference for sweet taste: Compared with control infants, the cocaine group sucked more frequently when offered the sweet nipple and less frequently when presented with the nonsweet nipple. This heightened response to sweet stimulation might reflect (i) a coping mechanism for the perinatal distress of intrauterine cocaine-exposure since sweet taste appears to alleviate distress via an opioid mechanism; and/or (ii) altered dopaminergic activity in a common neuronal pathway that mediates the rewarding aspects of both cocaine and sweet taste.

Cocaine↗
PubMed1992

Relationships between ingestion and gustatory perception of caffeine.

We observed that taste detection thresholds for caffeine (CAF) are elevated in habitual CAF users relative to nonusers. A series of experiments were carried out to explore that relationship and assess the influences of salivary CAF and acute vs. chronic CAF ingestion. A significant correlation between CAF ingestion and taste threshold was noted in two studies of U.S. adults, although this was not observed in a parallel study involving an Argentinean population. Acute CAF ingestion (5.5 mg/kg) had no appreciable effect on taste thresholds. Threshold values greatly exceeded even peak salivary CAF levels, indicating that classical taste adaptation was an unlikely influence. Chronic CAF ingestion (450 mg/day for 3 weeks) also had no consistent effect on taste thresholds for CAF or other taste stimuli. Although a number of explanations are considered, we suggest that the sensory phenomenon may reflect preexisting differences between CAF users and nonusers or perhaps an effect of exposure to other bitter and/or CAF-containing foods and beverages.

Adult↗
PubMed1992

Human dietary responses to covert manipulations of energy, fat, and carbohydrate in a midday meal.

Dietary responses to dilution or supplementation of the energy value and macronutrient content of foods are poorly characterized in humans. After a 1-wk baseline, 16 free-living, normal-weight adults were provided midday meals systematically varying in energy, fat, and carbohydrate contents for 5-d periods. Their compensatory free-feeding intake was monitored through diet records. In response to energy dilution by carbohydrate or fat, mean daily energy intake was 88% and 97% of baseline, respectively. Responses to the energy surfeit led to intakes 104% and 116% of baseline, respectively. However, the absolute magnitude of the carbohydrate supplement challenge was small. Adjustments of macronutrient-specific intake during the high-carbohydrate, low-carbohydrate, high-fat, and low-fat meal periods were 134%, 91%, 165%, and 95% of baseline, respectively. Although these group findings indicate that defense against covert dilution of the energy, fat, or carbohydrate contents of a meal is stronger than that to supplementation, individual responses were highly variable.

Adult↗
PubMed1991

Learned food aversions: a family study.

This study aimed to establish the reliability of prevalence estimates and various reported features of food aversions in the general population, explore relationships between aversions and selected individual characteristics, especially a familial association, and to assess the dietary implications of aversions. One hundred families comprised of 416 6-76 y/o individuals completed a questionnaire eliciting health, demographic and dietary information. A history of aversions was reported by 37.5% of subjects and 26.3% had current aversions. The prevalence was comparable in males and females through age 20 when the female:male ratio increased to about 2:1. A stable and higher level of aversions was observed in subjects 11-40 y/o compared to those younger or older. The mean onset of first aversions was about 16 years, and the mean duration was approximately 11 years. High protein foods were the most common target. The majority of aversive foods were rated as familiar and previously pleasant. Correlations were noted between aversions and medication use, food allergy and, in adults, BMI. The principal new finding was a significant familial association for aversions.

Adolescent↗
PubMed1991

A descriptive study of learned food aversions in radiotherapy patients.

While animal studies have documented the efficacy of ionizing radiation as a conditioning stimulus for food aversion learning, little is known about the incidence or nature of aversions that form in cancer patients administered radiation therapy. Forty-nine newly diagnosed patients with a variety of cancer types were monitored for the duration of their treatment or up to six months. Aversions were identified by questionnaires and responses to an experimental food administered at stipulated time points. Fifty-nine percent of patients formed new aversions after initiating treatment and for 53% of patients, this involved items in their customary diet. A wide array of items were targeted, but there was direct relationship between exposure frequency and aversion formation. The aversions were highly specific (median = 2.5 items/afflicted patient). The onset time was approximately 1-2 weeks, and they were transient, generally lasting 1-3 weeks. There was no evidence of a discrepant incidence among patients treated in different sites. Aversion incidence was not significantly associated with age, gender or other selected patient characteristics.

Abdomen↗
PubMed1991

Relative contributions of dietary sodium sources.

Information on the relative contributions of all dietary sodium (Na) sources is needed to assess the potential efficacy of manipulating the component parts in efforts to implement current recommendations to reduce Na intake in the population. The present study quantified the contributions of inherently food-borne, processing-added, table, cooking, and water sources in 62 adults who were regular users of discretionary salt to allow such an assessment. Seven-day dietary records, potable water collections, and preweighted salt shakers were used to estimate Na intake. Na added during processing contributed 77% of total intake, 11.6% was derived from Na inherent to food, and water was a trivial source. The observed table (6.2%) and cooking (5.1%) values may overestimate the contribution of these sources in the general population due to sample characteristics, yet they were still markedly lower than previously reported values. These findings, coupled with similar observations from other studies, indicate that reduction of discretionary salt will contribute little to moderation of total Na intake in the population.

Adult↗
PubMed1991

Cephalic phase insulin release in normal weight males: verification and reliability.

The existence and reliability of cephalic phase insulin release (CPIR) were tested in 20 normal weight males. Each subject was challenged three times with the same food stimulus over a 5-day period. Four baseline blood samples were taken at 5-min intervals before food ingestion and then every 2 min for 16 min postingestion. Significant increases in plasma insulin were found at 4 min postingestion on each trial day. CPIR was found to be highly reproducible between trials (r = 0.83; P less than 0.001). Fifty percent of the subjects exhibited a significant increase of plasma insulin above their own baseline mean on the first trial, whereas 75 and 72% exhibited increases on trials 2 and 3, respectively. Only two subjects (10%) did not demonstrate a response on any trial. A significant decline in plasma glucose was observed at 4 min postingestion on trials 2 and 3. No significant changes in plasma glucagon were found during any trial day. This study confirms a reliable CPIR in normal weight males.

Adult↗
PubMed1990

A new method for delivering a taste without fluids to preterm and term infants.

A new method for administering a taste to preterm and term infants has been developed that does not necessitate the delivery of rapid solutions. Sucrose, a sugar that in solution was shown to potentiate sucking behavior, was embedded in gelatin-based nipples that continuously release sweet taste when mouthed or sucked. The gelatin nipples and comparable latex nipples were adapted to measure sucking behavior and were tested in a within-subject design. The gelatin nipples potentiated sucking in preterm and term infants by increasing the frequency and strength of the responses. Few sucking measures varied significantly for preterm and term infants. Those that did vary might be attributable to differences in physical stamina, rather than to orosensory or hedonic factors. It was concluded that the flavored gelatin nipple provides an effective method for studying taste in infants and offers the possibility of routine chemosensory stimulation for research and clinical applications.

Discrimination Learning↗
PubMed1990

Dietary evaluation of patients with smell and/or taste disorders.

The impact of smell and taste disorders on dietary habits and nutritional status has received limited research attention. This paper reports findings obtained from questionnaires and diet records completed by 40 healthy subjects and 118 patients with chemosensory dysfunction. Chemosensory disorders were frequently associated with decreases in food acceptability. Although dietary responses to these dysfunctions varied greatly, patients with distorted or phantom smell and/or taste sensations tended to report weight loss whereas those with simple sensory loss were more likely to report weight gain. Indices derived from diet records did not indicate that either group of patients was at substantial nutritional risk, but food frequency responses and estimates of body mass index were consistent with patient reports of changes in dietary patterns and weight. In addition, marked weight change and aberrant dietary practices were noted in individual patients. Thus, there were indications that chemosensory dysfunction may be associated with nutritionally important dietary alterations.

Adult↗
PubMed1990

Effects of hydrochlorothiazide and amiloride on salt taste and excretion (intake).

The effects of hydrochlorothiazide (HCTZ) and amiloride on salt excretion (intake) and taste were examined in 73 normotensive adults (aged 18 to 56) who were randomly assigned to receive 50 mg/day of HCTZ (n = 24), 5 mg twice daily of amiloride (n = 24) or placebo (n = 25) for 8 weeks. Two and three week placebo periods preceded and followed active treatment, respectively. Relative to baseline, significant increases in sodium excretion (intake) of 31%, 53% and 30% were observed in subjects receiving HCTZ after 2, 4 and 8 weeks of treatment, respectively. An identical follow-up study with 16 subjects replicated the sodium excretion (intake) findings, but failed to reveal the source of the extra dietary sodium. Doubling the dose of amiloride in 11 additional subjects led to higher aldosterone excretion relative to thiazide-treated subjects, but did not increase salt excretion (intake) over a four week period. Only amiloride-treated subjects displayed significant increases in salt taste sensitivity. The increased sodium intake in HCTZ-treated patients may partially offset the desired effects of therapy and exacerbate potassium wasting.

Adolescent↗
PubMed1988

Daily caloric intake of normal-weight adults: response to changes in dietary energy density of a luncheon meal.

The extent and time course of caloric compensation for surreptitious dilutions and supplements to the energy value of the diet were examined in free-living normal-weight adults. Ten subjects were provided lunches containing approximately 66% more or less calories than their customary midday meal for 2-wk periods which were interposed between 1-wk baseline or recovery periods. Diet records were kept throughout the study. Total energy intakes did not differ among the three control periods (weeks 1, 4, and 7) or between any of these periods and when subjects were provided the low-calorie meal. Total energy intake was significantly higher relative to all other periods when subjects ingested the high-calorie meal. To the extent that compensation occurred, it was apparent immediately and did not appear to change over the 2-wk study periods. The results suggest that humans compensate more readily for decreases than for increases in caloric intake.

Adult↗
PubMed1987

Learned food aversions among cancer chemotherapy patients. Incidence, nature, and clinical implications.

The current study documents the incidence of chemotherapy-related food aversions in defined patient populations and characterizes selected aspects of the problem. The association between the incidence of food aversions and patient outcome was also evaluated. Seventy-six primarily breast and lung cancer patients were interviewed before and at stipulated time points for 6 months after their initial course of chemotherapy. Learned food aversions (LFA) were documented via open-ended questionnaires and ratings for foods ingested during the 48-hour period surrounding the first day of treatment. Treatment-related aversions were observed in over 50% of the patients and involved all food groups. The aversions generally occurred shortly after the first course of chemotherapy, were food-specific and of short duration. No strong association was observed between the incidence of food aversions and treatment outcome measures, but quality of life issues warrant further consideration.

Adult↗
PubMed1987

Sensory influences on food intake and utilization in humans.

Sensory, particularly chemosensory, experiences play an important role in food intake as well as digestive and metabolic processes which influence nutrient utilization in humans. This review first presents evidence that the sensory properties of foods and the sensory capacities of individuals with marked, marginal or no apparent nutrient deficiencies influence dietary practices. This is followed by a consideration of data demonstrating an impact of oral sensory stimulation on salivary, gastric and both exocrine and endocrine pancreatic secretion. Next, because of the absence of human studies, animal models are described which demonstrate that chemosensory stimulation can alter nutrient absorption. Finally, studies on preterm infants are presented as evidence that oral stimulation alone can influence growth efficiency. While an understanding of these issues remains incomplete, applications of existing knowledge could hold important nutritional and clinical implications.

Animals↗
PubMed1987

Management of learned food aversions in cancer patients receiving chemotherapy.

Aversions that form towards foods after their ingestion has been associated with illness are termed learned food aversions (LFA). This adverse treatment side effect has been implicated in the anorexia of cancer and can compromise the quality of patients' lives. In an attempt to block the formation or ameliorate the manifestations of this treatment sequela, a nutritionally inconsequential "scapegoat" food was presented to patients just prior to their first course of therapy. The hypothesis was that treatment-related aversions would be targeted towards the scapegoat, thereby sparing acceptable and nutrient-dense items in the patient's typical diet. LFA were observed in 55.3% of 76 patients receiving chemotherapy for different cancers. Following formation of a scapegoat aversion, the incidence of LFA was only 11.1% (two of 18) during the 6-month follow-up period. In contrast, 48.4% (15 of 31) of the patients not exposed to the scapegoat formed LFA. More than twice as many patients with treatment-related LFA had a pretreatment histology of the problem, suggesting the presence of a subgroup of high-risk patients. Strategies for improving upon the present results are discussed.

Adult↗
PubMed1986

Gustatory sequelae of alimentary disorders.

Disorders in different regions of the alimentary tract have been associated with alterations in gustatory function. Current understanding of mechanisms underlying the taste disturbances and their impact on the physical and emotional well-being of patients is incomplete. Indeed, in most instances, present knowledge remains at a descriptive level. Accumulating evidence that profound interactions occur between the sense of taste and alimentary function poses a challenge to apply this knowledge in the clinic setting.

Animals↗
PubMed1985

An adjustment error in optimization of taste intensity.

In a currently popular method of adjustment for assessing optimal preferred levels of tastants in foods, a robust perceptual error was observed. When subjects concentrated a dilute beverage to optimal taste, the final (adjusted) concentration of the added tastant was reliably lower than when diluting a concentrated beverage. This discrepancy between ascending and descending runs was observed for both adjusted sucrose in a fruit beverage and for adjusted NaCl in tomato juice. The premature shift in perception from non-optimal to optimal judgment resembles the "error of anticipation" in the classical method of limits. The effect could not be attributed to sensory adaptation or perceptual insensitivity, and it persisted even when subjects were told to be sure to reach the same level in both directions of adjustment. The magnitude of the error was diminished by interweaving of ascending and descending trials, which altered the immediate stimulus context, and by enhancing the motivational level of subjects (through reward) to try to reach the same concentration in both ascending and descending adjustments.

Adult↗