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PubMed2006

The effect of taste and palatability on lingual swallowing pressure.

There is evidence that a strong, unpalatable, sour bolus improves swallowing in neurogenic dysphagia. It is not known whether other tastes may alter swallowing physiology. This study investigated the effect of moderate versus high taste concentrations (sweet, sour, salty, bitter) and barium taste samples on lingual swallowing pressure in ten healthy young adults, using a three-bulb lingual pressure array secured to the hard palate. Palatability of the samples was analyzed using the nine-point hedonic scale. Results showed that moderate sucrose, high salt, and high citric acid elicited significantly higher lingual swallowing pressures compared with the pressures generated by water. Pressures in the anterior bulb were significantly higher than those recorded from the middle or posterior bulb. There was no significant effect of palatability on lingual swallowing pressures. High salt and citric acid are known to elicit chemesthesis mediated by the trigeminal nerve. These results suggest that chemesthesis may play a crucial role in swallowing physiology. If true, dysphagia diet recommendations that include trigeminal irritants such as carbonation may be beneficial to individuals with dysphagia. However, before this recommendation more research is needed to examine how food properties and their perception affect swallowing in individuals with and without dysphagia.

Adolescent↗
PubMed1994

Antecedents and consequences of expectations related to fat-free and regular-fat foods.

Hedonic and sensory expectations related to fat-free and regular-fat pound cake, crackers and American cheese were studied with 97 subjects divided into three subgroups, each testing one type of product. Four study phases were separated by 1-month intervals: (1) a questionnaire on demographics, dietary practices and consumption of the test products, (2) intensity ratings of sensory attributes and ratings of liking of unlabeled fat-free and regular-fat samples, (3) ratings of expected attribute intensities and liking in response to product labels of "fat-free" and "regular", and subsequent ratings of these samples and (4) phase 3 repeated with opposite (incorrect) labels. Fat-free products were expected to be less liked than their regular counterparts; however, only cheese was less liked in actual taste tests. Expected liking was best predicted by familiarity with the product and, in the case of fat-free products, by the extent to which a person substituted low-fat for high-fat foods. Actual liking was best predicted by the effect of labeling and by expectations. The expected intensities of sensory attributes were uniformly higher in regular than in fat-free products. Both sensory and hedonic ratings of labeled samples changed in the direction of expectations, as compared to baseline values, supporting an assimilation model of the effect of disconfirmed expectations on sensory perception and consumer acceptance.

Adult↗
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↗
PubMed1995

Stroop interference and food intake.

OBJECTIVE: The Stroop task is aimed at assessing attentional bias. Words are displayed one by one on a computer screen and subjects are instructed to name the color in which every word is printed. The attentional bias is supposed to be reflected in the extent to which the word meanings interfere with the speed of color naming: The longer the color naming latency, the larger the attentional bias. Experiments using this task have demonstrated attentional bias for eating and body shape-related words in bulimic, anorexic, and restrained subjects. Explanations of these results have generally been formulated in terms of restricted food intake or emotional concerns about food and body shape-related themes. In contrast, in the present article it was proposed that Stroop interference might reflect a tendency either to withdraw or approach food or body shape-related stimuli. METHOD: Fifty-one subjects (25 unrestrained, 26 restrained) were administered a Stroop task containing neutral, food, and body shape-related words. There were two conditions to which subjects were randomly allocated: the "appetizer" and "no-appetizer" condition. The appetizer was a bit of pudding to be ingested by the subject just before the Stroop task. Following the Stroop task an ice cream taste test was presented in which the subjects were allowed to eat as much as they liked. The amount of ice cream eaten was registered secretly. RESULTS: The results show that in unrestrained subjects Stroop interference for food words was found only in the appetizer condition. Restrained subjects, however, showed a permanent interference for food words. A significant correlation of .58 between Stroop food-word interference and ice cream intake was found only in unrestrained subjects. In restrained eaters the correlation was near 0. No effect of condition or restraint was found on Stroop body shape-word interference. DISCUSSION: The findings indicate that (1) ingestion of an appetizer seems to have evoked an attentional bias for food words in nonrestraints that correlated with food intake; (2) restrained eaters showed continuous attentional bias. This appears to support the urge-to-act explanation of Stroop interference. The lack of correlation between restraints' attentional bias and ad lib food intake could have been caused by inhibition of approach which is one of the characteristics of restrained eating: The present procedure seems not to have triggered disinhibited eating in these subjects. Among other things it is concluded that Stroop interference, as a measure of "craving" triggered by food cue, might be a useful aid in assessing the risk of relapse in treated binge eating patients.

Anorexia Nervosa↗
PubMed1994

Exogenous cholecystokinin octapeptide in broiler chickens: satiety, conditioned colour aversion, and vagal mediation.

Intraperitoneal injections of 3.5, 7.0, 14.0, and 28.0 micrograms/kg of CCK-8 into free-feeding broiler chickens significantly reduced food intake and delayed feeding (p < 0.05). To determine whether CCK can condition preference or aversion and to investigate the latency and the reversal of the effect, a low (2 micrograms/kg) and a high (14 micrograms/kg) dose of CCK-8 were administered using the coloured food paradigm. One colour, the conditioning stimulus (CS+), was paired with injections of CCK-8; the other colour was paired with injections of saline (CS-). The 2 micrograms/kg dose of CCK-8 neither reduced food intake nor conditioned a colour aversion. The 14 micrograms/kg dose significantly reduced food intake and conditioned a colour aversion (p < 0.05). When vagotomy was performed, the 14 micrograms/kg dose of CCK suppressed feeding in sham-operated birds (p < 0.05) but not in vagotomized birds (p > 0.05). A significant aversion for the food paired with CCK was obtained in sham-operated birds (p < 0.001) but not in vagotomized birds (p > 0.05). It was concluded that IP injections of CCK-8 reduce food intake in broiler chickens and that chicks can learn to associate the colour of the food with injections of CCK, developing an aversion. It was also shown that the vagus nerve mediates the CCK satiety effects and that aversion conditioning to CCK is dependent upon intact vagal innervation of the viscera.

Age Factors↗
PubMed2003

Contribution of benzenemethanethiol to smoky aroma of certain Vitis vinifera L. wines.

Benzenemethanethiol, a volatile thiol with a strong empyreumatic aroma reminiscent of smoke, has been identified in boxwood (Buxus sempervirens L.) as well as in red and white Vitis vinifera L. wines. The perception threshold in a model hydroalcoholic solution is approximately 0.3 ng/L. All of the wines analyzed for this study contained this compound in concentrations of several dozen nanograms per liter. The Chardonnay wines had 30-40 ng/L. Sensory discrimination between a wine containing 7 ng/L benzenemethanethiol and the same wine with an additional 4 ng/L is very significant; the difference in smell is described as "empyreumatic". This compound can therefore significantly contribute to the aroma of certain wines (Sauvignon Blanc, Semillon, Chardonnay, etc.) containing concentrations as high as 30-100 times higher than their perception threshold.

Benzaldehydes↗
PubMed2003

Interactions of soluble peptides and proteins from skeletal muscle on the release of volatile compounds.

The ability of skeletal dipeptides (carnosine and anserine) and a sarcoplasmic protein (myoglobin) to interact with key flavor compounds (hexanal, octanal, methional, 2-pentanone, 2-methylbutanal, and 3-methylbutanal) has been studied using the solid phase microextraction (SPME) technique. Conditions for SPME analysis (fiber coating, sampling time, and linearity of detection) were optimized. The effect of pH on the binding was also investigated. Thermodynamic models were applied to evaluate the binding parameters n (number of binding sites), K (affinity constant), and DeltaG (Gibb's free energy) to all of the flavor compounds studied, and they showed an absence of cooperative effect. Carnosine was the peptide with the highest affinity for all of the volatile compounds except 2-pentanone. Its interaction with hexanal and methional was significantly affected by pH. Anserine showed a lower level of interactions with hexanal, methional, 2-methylbutanal, and 3-methylbutanal, whereas myoglobin interacted with only hexanal and 2-methylbutanal. Differences in aroma retention can thus result in different sensory perceptions of muscle foods.

Aldehydes↗
PubMed1992

Anesthetic effect of EMLA occluded with Orahesive oral bandages on oral mucosa. A placebo-controlled study.

The efficiency of a topical anesthetic occluded with Orahesive Oral Bandage was investigated. Experimental pain was provoked by needle insertions into two palatal test areas in 20 healthy subjects. Pain, estimated on a 100-mm visual analogue scale (VAS), decreased significantly from 23.5 mm to 10.5 mm at the greater palatine foramen and from 51.5 mm to 35.0 mm at the incisive foramen after application of a eutectic mixture of local anesthetics (EMLA). No significant change in pain perception was obtained after placebo application. The EMLA cream and the Orahesive Oral Bandages were well accepted by the subjects, as only two out of 20 subjects experienced slight gagging reflexes and only three considered the taste unpleasant. No other adverse reactions were observed. Occlusion of topical anesthetics seems to be a useful technique for achieving superficial mucosal anesthesia.

Administration, Topical↗
PubMed1992

Human psychophysical studies of saltiness suppression by amiloride.

Two studies were performed to assess the effects of amiloride on the saltiness of NaCl. In the first study, four highly trained subjects were asked to report the first appearance of saltiness as NaCl microdrops were rapidly applied to an increasing number of fungiform papillae along the front, dorsal surface of the tongue. For two subjects, amiloride, a sodium channel blocker, caused a large and significant increase in the number of papillae needed to report a salty taste. The other two subjects were unaffected, as measured by this procedure. In the second study, four different subjects were trained in the same procedure as in the previous study. For testing, however, they were stimulated on a fixed number of papillae, which was two times the number self-selected during training as sufficient for perception of saltiness with NaCl, and sourness with citric acid. They reported the quality of the experience as salty, sour, or neither, with and without amiloride treatment of the papillae set. Two of the four subjects had a loss of saltiness of NaCl, but not sourness of citric acid, when the papillae set was treated with amiloride.

Adult↗
PubMed1984

The effect of the loss of teeth on diet and nutrition.

Human food selection is dependent on a complex interaction of biological, environmental, cultural and behavioural influences. Numerous studies have provided evidence that food choice is guided neither by physiologic need nor item availability. The widespread prevalence of tooth loss seen in the elderly and the impact of impaired masticatory ability on food selection patterns is often overlooked. Available information suggests that declining masticatory function is, in a large part, responsible for the elderly consuming predominantly soft, easy to chew foods, which, in turn, can induce poor dietary practices and marginal nutritional intakes. It appears that with appreciable tooth loss there is a related decline in masticatory function; significant alterations also take place in certain perceptual and sensory measures. Generally, these perceptual changes reflect alterations in taste and texture preferences; phenomena which persist even after appropriate restorative dental therapy for missing teeth, with either removable partial or complete dentures. It has long been known that full denture wearers experience a reduction in flavour perception after the insertion of their prostheses. In the elderly the generalized decrease in ability to enjoy food has, in part, been attributed to flavour disturbances associated with their dentures. Whether the sensory loss is, to a large degree, due to the prostheses, or primarily reflects age-associated changes in the gustatory and olfactory receptors, is still being explored. The information presented suggests that persons with impaired dentitions , both with and without a dental prosthesis, may impose upon themselves certain dietary restrictions which, in time, can compromise their nutritional status and ultimately place them at health risk.

Adult↗
PubMed2026

Mealtime satisfaction in public nursing homes: Associations with sensory, foodservice, and dining-room environment factors.

Satisfaction with meals is commonly used to assess how meals are experienced in nursing homes (NH), although limited evidence compares breakfast, lunch, and dinner within a unified analytical framework. This study examined the sensory and contextual factors associated with satisfaction across meals in public NH. A cross-sectional observational study was conducted using structured interviews with 290 residents aged &#x2265;60 years (median 85 years; Q1-Q3: 81-88; 63.1% women) from 19 facilities in Galicia, Spain. Overall satisfaction and 12 factors related to sensory attributes of the food, foodservice characteristics, and dining-room environment were assessed using a 5-point Likert scale. Descriptive analyses used medians and quartiles, and group comparisons were performed using nonparametric tests. Three multivariable linear regression models, one per meal, were estimated including all factors simultaneously. In adjusted models, the largest standardized coefficients were observed for taste (lunch: &#x3b2;&#xa0;=&#xa0;0.366; P&#xa0;<&#xa0;0.001), food temperature at serving (dinner: &#x3b2;&#xa0;=&#xa0;0.319; P&#xa0;<&#xa0;0.001), and menu variety (breakfast: &#x3b2;&#xa0;=&#xa0;0.301; P&#xa0;<&#xa0;0.001). Taste, food temperature at serving, menu variety, and meal schedule showed statistically significant coefficients in all models. Overall satisfaction was lower at dinner (29.0%&#xa0;&#x2265;&#xa0;4) than at breakfast (34.8%) and lunch (34.5%) (P&#xa0;=&#xa0;0.003). Selected dining-room environment factors showed significant coefficients in meal-specific models. Mealtime satisfaction was mainly associated with sensory and contextual factors related to how meals are perceived. Lower satisfaction at dinner suggests this mealtime as a relevant context for understanding variations in meal perception in NH residents.

Humans↗
PubMed1977

[Analysis of the effect of bicarbonate on taste receptor sensitivity to organic acids].

Addition of NaHCO3 or NaOH to the solutions of lactic or pyruvic acids decreased threshold concentrations of H+ ions and increased intensity of afferent impulsation in the cat chroda tympani nerve. In spite of the fact that the concentrations of both lactate and pyruvate anions with the presence of NaOH and NaHCO3 are the same at equal pH values the observed changes of the receptors responses were more intensive if NaHCO3 had been added. Therefore the influence of NaHCO3 on the perception of organic acids depends not only on its buffer properties but, probably, on direct action of CO2 appearing as the result of interaction of NaHCO3 and acids, as well. This assumption was confirmed by the data on high sensitivity of the cat tongue receptors for the carbon dioxide.

Animals↗
PubMed1990

Invisible fats: sensory assessment of sugar/fat mixtures.

Fifty normal-weight college females tasted and rated 15 stimuli resembling cake frostings and composed of sucrose (20-77% weight/weight), butter (15-35% weight/weight), polydextrose and distilled water. Sweetness intensity ratings rose as a function of sucrose levels. In contrast, ratings of fat content were only poorly related to stimulus fat. Rather, the perception of fat depended on stimulus texture and was a combined function of fat, polydextrose and water. Increasing sucrose levels suppressed fatness ratings: sweeter stimuli were judged to be lower in fat content. The finding that sugar masks the sensory assessment of fats in some solid foods may help explain why so many sweet, high-fat desserts are commonly viewed as carbohydrate-rich foods. The acceptability of the frostings was a combined function of both sucrose and fat levels. Hedonic response profiles to sucrose solutions in water predicted sensory preferences for sweet frostings containing 15% fat, but not those containing 35% fat.

Adolescent↗
PubMed2005

Barriers to uptake and adherence with malaria prophylaxis by the African community in London, England: focus group study.

BACKGROUND: Rates of imported malaria in the UK and other European countries are increasing, and particularly the more serious Plasmodium falciparum malaria. This study investigated beliefs about malaria and barriers to the uptake and adherence to malaria prophylaxis experienced by African descent individuals in inner London who have low rates of use of malaria prophylaxis and high risks of P. falciparum malaria. DESIGN: Five focus groups conducted with 44 volunteers of African origin living in south London. Transcripts were analysed qualitatively. RESULTS: Failure to access the drugs prior to travel was influenced by perceptions of malaria as a low threat, non-serious and easily treatable, and a belief that they were vaccinated or somehow not at personal risk, together with concerns about side effects of the drugs, dislike of the taste and disbelief by some participants of the drugs effectiveness. Health service barriers included the cost of drugs, waiting times for appointments and uncertainty regarding appropriate medication. Adherence to the prophylaxis was hindered by difficulties in remembering complex regimes, a lack of understanding of the rationale for continuing the drugs after return to the UK and the practice of leaving drugs for relatives in Africa. However, there was some variability in beliefs and practices that appeared to be associated with socio-economic status, prior experience of malaria and the local organisation and delivery of primary care travel services. CONCLUSIONS: Much non-adherence is 'intentional' and reflects both beliefs common to all travellers and the particular circumstances and experiences of migrants of African descent. However, there was considerable variability in beliefs and practices among participants that reflects the heterogeneity within the West African community in their socio-economic position and circumstances. Changing behaviours requires a multi-dimensional approach involving community-based health promotion that targets the beliefs of this ethnic group and health service measures.

Adolescent↗