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PubMedDate not supplied

Acne and diet.

Forbidden foods? "The first law of dietetics seems to be: If it tastes good, it's bad for you" (Isaac Asimov, Russian-born biochemist and science fiction writer). This was essentially the Magna Carta for dermatologists of the 1950s: anything coveted by the teenage palate was suspect for morning after acne. Today, half a century later, although the slant has shifted away for this line of thinking in our dermatologic textbooks, several articles on the beliefs and perceptions of acne patients showed that nothing much has changed and that they expect us to give them detailed instructions of what "acne-related" foods they should avoid. In one such study(1), diet was the third most frequently implicated factor (after hormones and genetics) as the cause of the disease, with 32% of the respondents selecting diet as the main cause, and 44% thinking that foods aggravate acne. In another study that analyzed knowledge about causes of acne among English teenagers, 11% of the responders blamed greasy food as the main cause of the disease(2), whereas in another study found that 41% of final-year medical students of the University of Melbourne chose diet as an important factor of acne exacerbation on a final examination.(3)

Acne Vulgaris↗
PubMed2003

Consumers' sensory and nutritional perceptions of three types of milk.

OBJECTIVE: To identify consumer perceptions of whole milk, reduced-fat milk and soy milk, and to investigate demographic influences on perceptions and types of milk consumption. DESIGN AND SETTING: Questionnaires covering nutritional and sensory perceptions of three types of milk. SUBJECTS: Three hundred and sixty-one randomly selected shoppers in Melbourne, Australia. RESULTS: Generally, respondents held positive perceptions about milk. Milk was considered as having good sensory properties, providing a good source of nutrients, and being a convenient and safe product. However, despite these findings, misperceptions and unawareness about the nutrient content of milk were prevalent. Negative perceptions were most common for whole milk and were mostly related to its perceived high fat, cholesterol and energy contents. Soy milk received lower ratings on sensory quality and convenience than dairy milk. There were few sociodemographic differences in consumers' perceptions. Although reduced-fat milk consumption was more frequent among elderly people and type of milk consumption was related to parenthood, no other significant effects of demographic variables were found on the consumption of specific milk types. CONCLUSION: Although positive perceptions were common, negative perceptions and misperceptions appear to be prevalent, presenting a challenge for nutrition education. Sociodemographic factors were not shown to be important predictors of perceptions and type of milk consumption.

Adolescent↗
PubMed2006

Try it, you'll like it: the influence of expectation, consumption, and revelation on preferences for beer.

Patrons of a pub evaluated regular beer and "MIT brew" (regular beer plus a few drops of balsamic vinegar) in one of three conditions. One group tasted the samples blind (the secret ingredient was never disclosed). A second group was informed of the contents before tasting. A third group learned of the secret ingredient immediately after tasting, but prior to indicating their preference. Not surprisingly, preference for the MIT brew was higher in the blind condition than in either of the two disclosure conditions. However, the timing of the information mattered substantially. Disclosure of the secret ingredient significantly reduced preference only when the disclosure preceded tasting, suggesting that disclosure affected preferences by influencing the experience itself, rather than by acting as an independent negative input or by modifying retrospective interpretation of the experience.

Acetic Acid↗
PubMed2003

Randomized, open-label preference study of two cyclosporine capsule formulations (usp modified) in stable solid-organ transplant recipients.

BACKGROUND: Prior research has indicated patient dissatisfaction with the odor, size, and taste of cyclosporine capsules, as well as the halitosis and body odor the capsules can cause. OBJECTIVES: The purposes of this investigation were to (1) compare the overall cyclosporine capsule preference (Gengraf vs Neoral) in stable, solid-organ transplant recipients, (2) assess patient preference based on specific capsule attributes, and (3) determine the reliability of the Cyclosporine Capsule SatiSfaCtion Survey (original to this study). METHODS: In this multicenter, randomized, open-label, parallel-group, preference study, patients were recruited from 144 centers in North America with established transplant programs. Solid-organ transplant recipients who had taken stable doses of cyclosporine (Neoral) for >/=2 consecutive months were randomized in a 9:1 ratio to receive another cyclosporine formulation (Gengraf) or to remain on Neoral therapy. Patients completed the Cyclosporine Capsule Satisfaction Survey prior to randomization (baseline survey) and after taking the study drug for 4 weeks (final survey). The survey consisted of multiple attribute items with high face validity in assessing patients' perceptions and preferences with regard to their overall experience, as well as specific attributes of cyclosporine capsules known to affect patient acceptance. RESULTS: The intent-to-treat population included 1906 patients (1211 men, 693 women [sex unknown in 2 patients]; mean [SD] age, 50.2 [12.4] years). A total of 1708 patients were switched to Gengraf; 198 continued on Neoral. Based on their overall experience with both capsule formulations, the majority of patients switched to Gengraf (61.9%) responded that they preferred the Gengraf capsule, compared with 13.7% who preferred the Neoral capsule and 24.4% who indicated no preference (P < 0.001). A similar preference for Gengraf was observed based on capsule odor (66.3%), ease of swallowing (51.5%), taste (57.1%), and impact on breath odor (52.5%) and body odor (48.4%) (P < 0.001 for each test). The results of internal consistency and reproducibility calculations were high for the Cyclosporine Capsule Satisfaction Survey. Internal consistency ranged from alpha = 0.84 to 0.95 for the subscales and was alpha = 0.95 for the overall score. Ranges for reproducibility in the subscales were r = 0.75 to 0.79, with an overall reproducibility of r = 0.85. Guyatt's responsiveness statistics for the subscale and overall scores were moderately high to very high, indicating that the survey is capable of measuring change in response to treatment. CONCLUSIONS: Of the transplant recipients receiving Gengraf in this study, most preferred Gengraf to Neoral based on overall experience, capsule odor, difficulty swallowing, taste, breath odor, and body odor. Among all study patients, fewer patients receiving Gengraf were bothered by capsule odor, difficulty in swallowing, taste, or the impact on breath or body odor compared with patients who continued to receive Neoral. Internal consistency, reproducibility, and responsiveness results show that the Cyclosporine Capsule Satisfaction Survey is a psychometrically valid instrument that is appropriate for use in clinical trials.

Adolescent↗
PubMed1982

Food use and perceived food meanings of the elderly.

Food use frequency and food perception analyses were used to assess food use patterns of non-institutionalized, subjectively healthy seniors, aged 65 to 77 years and living alone. The majority of the sample maintained variety and nutritional balance in food selection; the women showed greater use several items, particularly fruits and vegetables. Tea, whole wheat bread, eggs, coffee, potatoes, margarine, carrots, and orange juice ranked highest in the core food list. Perceived taste and health beliefs were strong motives in food selection.

Age Factors↗
PubMed2006

Opioids for hedonic experience and dopamine to get ready for it.

BACKGROUND AND RATIONALE: More than two decades ago, Wise proposed his "anhedonia hypothesis" to explain the role of dopamine in motivated behaviors. The hypothesis posits that dopamine mediates the pleasure experienced by reward obtainment. However, some experimental findings have contested this hypothesis and several authors have proposed alternative functions for dopamine with regard to motivation. Brain dopamine has been suggested to rather code for the preparatory aspects of behavior, while brain opioids seem to mediate the perception of the hedonic properties of rewards. OBJECTIVES: The main goal of this review is to reexamine dopamine and opioids involvement in feeding when different aspects such as the anticipatory, motivational and consummatory components of this behavior are taken into account, but also when the physiologic state of the organism and the palatability of the food are considered. RESULTS AND CONCLUSIONS: Altogether, the data presented point out for an implication of dopamine in the anticipatory/preparatory aspects of feeding more than on the motivational and consummatory aspects. However, dopamine involvement in the anticipatory/preparatory component of feeding seems specifically related to very relevant stimuli, such as highly palatable foods. On the other hand, our data, as well as those present in the literature, strongly suggest a role for opioids in food intake through their modulation of the hedonic perception of food. As a consequence, opioids are involved in those aspects of motivation driven by food palatability rather than by food homeostatic need.

Animals↗
PubMed2003

Domestic poultry-raising practices in a Peruvian shantytown: implications for control of Campylobacter jejuni-associated diarrhea.

Raising poultry at home is common in many periurban communities in low-income countries. Studies demonstrate that free-range domestic poultry increase children's risk of infection with diarrhea-causing organisms such as Campylobacter jejuni. Corralling might reduce risk, but research on the socioeconomic acceptability of corralling is lacking. To explore this issue, we studied local knowledge and practices related to poultry-raising in a Peruvian shantytown. Our objectives were to understand: (1). motives for raising domestic poultry; (2). economic and cultural factors that affect the feasibility of corralling; and (3). local perceptions about the relationship between domestic poultry and disease. During 1999-2000, we met with community health volunteers and conducted ethnographic and structured interviews with residents about poultry-raising practices. We then enrolled 12 families in a 2-month trial of corral use during which field workers made biweekly surveillance visits to each family. Most participants reported that they raise birds because home-grown poultry and eggs taste better and are more nutritious and because they enjoy living around animals. Some want to teach their children about raising animals. To prevent theft, many residents shut their birds in provisional enclosures at night, but most stated that birds are healthier, happier, and produce better meat and eggs when let loose by day. Many view bird feces in the house and yard as dirty, but few see a connection to illness. Residents consider chicks and ducklings more innocuous than adult birds and are more likely to allow them inside the house and permit children to play with them. After extensive orientation and technical assistance, participants were willing to corral birds more often. But due to perceived disadvantages, many kept birds penned only intermittently. Additional food and water costs were a significant obstacle for some. Adequate space, bird care and corral hygiene would also need to be addressed to make this intervention viable. Developing a secure, acceptable and affordable corral remains a challenge in this population.

Adult↗
PubMed2003

Different food sources affect the gustatory response of Anaphes iole, an egg parasitoid of Lygus Spp.

The gustatory response of female Anaphes iole wasps to naturally occurring carbohydrates, a commercial food source, and host (Lygus lineolaris) frass was determined. Wasps responded to all 14 of the sugars at the highest concentration tested (2 M). At this concentration, sucrose, glucose, maltose, melezitose, fructose, and erlose all elicited > 90% acceptance. The lowest concentration that evoked a response (= acceptance threshold) for these sugars was < 1/256 M, with the exception of glucose. which was 1/16 M. Raffinose, trehalose, mannose, galactose, melibiose, rhamnose, stachyose, and lactose led to < 50% gustatory response by the wasps at 2 M, and were categorized as "moderately stimulatory sugars." The acceptance threshold for these sugars was > 1/4 M, with the exception of raffinose, which was 1/256 M. In trials with moderately stimulatory sugars combined with either sucrose or maltose, only the rhamnose+maltose mixture significantly inhibited the gustatory response of A. iole. Food and water deprived parasitoids readily accepted the moderately stimulatory sugars. Eliminade, a commercial food supplement, was readily accepted (92%) by A. iole. Conversely, the wasps did not feed on host frass. Chemical analysis of L. lineolaris frass demonstrated the presence of glucose, sucrose, fructose, trehalulose, and melezitose, apparently at concentrations below those perceived by A. iole. The latter two compounds were previously known only from homopteran honeydew (trehalulose and melezitose) and bacteria (trehalulose). With respect to gustatory response to nectar and honeydew sugars, A. iole differs markedly from other hymenopterans that have been studied in that this parsitoid accepted all the naturally occurring sugars with which it was tested. Moreover, this parasitoid had lower acceptance thresholds than other hymenopterans for many of the sugars. This broad and sensitive range of gustatory perception might be helpful in the development of a food source for the wasp that is not exploited by the host.

Animal Feed↗
PubMed1996

Awareness claims versus actual knowledge of oral rehydration therapy and the salt sugar solution in northeastern Nigeria.

Focus group discussions involving rural and urban residents drawn from Kanuri and Bura settlements, were conducted as part of an on-going survey of the perception and treatment of diarrhoea among major ethnic groups in northeastern Nigeria. Awareness of oral rehydration therapy (ORT) was universal among participants, but knowledge of its function and the preparation of the sugar salt solution (SSS) was markedly deficient among the Kanuris, especially in rural areas. Reported SSS use parallel the knowledge of ORT function/SSS preparation and seemed heightened by church-fellowship activities among the rural Buras. Surprisingly, tasting was apparently not realised by participants to be an important step in SSS preparation. These preliminary results suggest that knowledge of ORT function and SSS preparation need further emphasis in ORT awareness campaigns, and that religion-based activities could be a potent and actualizable method of ORT promotion.

Adult↗
PubMed1986

Perception of sweetness: the effects of concentration and temperature.

The shape of the sweetness function remained unaltered when different concentration ranges of sucrose were evaluated at different temperatures by either one of two psychophysical methods: magnitude estimation or magnitude matching. Results of the sweetness-temperature interaction showed that cool solutions were judged less sweet than warmer solutions. Furthermore the rate of growth of sweetness increased with decreasing temperature, but this effect disappeared when the concentration reached between 0.4 and 0.5 M. That point coincides with the zone in which sweetness functions typically show an inflection point. When Beidler's taste equation was applied to psychophysical data obtained at constant or variable temperature, it was possible to show that sweetness is mediated by an adsorption process rather than an enzymatic reaction.

Adsorption↗
PubMed2006

Oral and oropharyngeal perceptions of fluid viscosity across the age span.

Research demonstrates that varying sensory input, including the characteristics of a bolus, changes swallow physiology. Altering the consistency of fluids is a common compensatory technique used in dysphagia management to facilitate change. However, it is not known what variations in viscosity can be perceived in the oral cavity or oropharynx or if age affects oral and oropharyngeal perceptions of fluid viscosity. This study aims to establish the ability of normal adults to perceive fluid viscosity in the oral cavity and oropharynx and to determine if, within this population, there are age-related changes in oral and oropharyngeal perceptions. Sensitivity was established by deriving the exponent for the psychophysical law for fluid viscosity in both the oral cavity and the oropharynx, using modulus-free magnitude estimation with Newtonian fluids of corn syrup and water. Sixty normal volunteers, aged 21-84 years, participated. Results indicate that the exponent for oral perception of fluid viscosity was 0.3298, while for oropharyngeal perception it was 0.3148. Viscosity perception deteriorates with increasing age. Men exhibited a more marked deterioration in sensitivity than women. This study contributes to the literature on oral and oropharyngeal perceptions and on aging. The results provide a basis for work with individuals with dysphagia.

Adult↗
PubMed2005

Nematode memory: now, where was I?

The nematode Caenorhabditis elegans is able to use tastes, smells and temperature to locate food. New data show that worms can also detect the level of oxygen in the environment and migrate towards an oxygen level associated with food.

Animals↗
PubMedDate not supplied

Qualitative investigation of differences in benefits and challenges of eating fruits versus vegetables as perceived by Canadian women.

OBJECTIVE: This study examined the perceived differences in benefits and challenges relating to fruit versus vegetable consumption among a purposive, convenience sample of Canadian women. DESIGN: This inductive, qualitative study involved 8 semistructured group interviews conducted by an experienced moderator. SETTING: Interviews were conducted at public health units in southern Ontario. PARTICIPANTS: Forty-seven women, aged 20 to 44 years, were recruited through existing community programs and newspaper advertisements. ANALYSIS: The constant comparison method of data analysis was used to identify overarching themes. RESULTS: Five themes were identified: (1) fruits "fill the gap between meals" (the main benefit); (2) concern about "pesticides and parasites and bacteria"; and (3) "How can something look so good and have no taste?" (main challenges of eating fruit); (4) vegetables make meals "appealing" (main benefit); and (5) the "social" dimension of eating vegetables (main challenge). CONCLUSIONS AND IMPLICATIONS: Participants readily described different benefits and challenges relating to consumption of fruits versus vegetables. Tailored nutrition messages addressing perceived differences in the benefits and challenges for eating fruits versus vegetables may be needed to encourage increased consumption of these foods. Further research can determine whether these perceptions are widely held.

Adult↗
PubMed1999

Serum leptin is associated with the perception of palatability during a standardized high-carbohydrate breakfast test.

Leptin is an adipocyte-derived signalling molecule which plays a key role in the regulation of body weight and energy expenditure. Since its involvement in human eating behaviour is still poorly understood, we investigated whether the perception of palatability of food was related to fasting serum leptin levels. Twenty-six non-diabetic subjects, six men and twenty women of widely ranging age and body mass index, performed a standardized high-carbohydrate breakfast test. Palatability was evaluated with a visual analogue scale, body composition by bioelectrical impedance, serum leptin and plasma insulin by radioimmunoassay. Palatability was correlated to fasting serum leptin levels independently of body mass index, body fat mass and percentage of body fat (P<0.01). No significant relation was observed with peaks of insulinaemia, integrated concentrations of insulin or insulin resistance indices. A stepwise regression analysis indicated that serum leptin gave the strongest predictive association with palatability. These results suggest that the leptin system may be involved in the regulation of human eating behaviour in relation to the perception of palatability of food.

Adult↗
PubMed1990

Oral sensory changes in aging.

Perception of oral sensory intensity was assessed in healthy, community-dwelling men (n = 46) and women (n = 41) between 25 and 93 years of age. Cross-modal matches of distance to perceived intensity were obtained for five types of oral stimuli (sugar water, salt water, heated or chilled water, water thickened with methylcellulose, and local pressure on the dorsal tongue). Differences among stimulus types were observed for measures of response size (mean, median, maximum, and range of response distance and rate of increase with stimulus strength), but not measures of judgment quality, repeatability (ICC), and conformity to a linear rise with stimulus strength (r2). Age had no significant effect on any of the response measures for any stimulus type except pressure. All measures of response to lingual pressure except median size declined significantly with age. We conclude that (a) the various oral stimulus types elicit perceptions that differ in intensity but were judged with similar accuracy, and that (b) aging brings a specific decline in the perception of localized lingual pressure while both size and accuracy of intensity judgments are maintained for the other oral sensitivities tested.

Adult↗
PubMed1998

Behavioral detection of low concentrations of ethanol in milk in the preweanling rat.

Previous animal models testing infantile reactivity to ethanol (EtOH) in maternal milk used EtOH doses that vastly exceeded levels actually encountered in a mildly or moderately intoxicated dam. The present study assessed whether 12- and 16-day-old rats are capable of detecting EtOH in milk at levels actually recorded in an intoxicated dam. Experiment 1 determined representative levels of EtOH in maternal milk as a function of maternal intragastric administration of EtOH (0.5-3.0 g/kg). Experiment 2A assessed generalization of conditioned taste aversions accrued with a high level of EtOH (6%) in either water or milk vehicles towards lower, more representative EtOH levels obtained from Experiment 1. With body weight gain as the dependent measure, conditioned aversions to milk were evident with the milk vehicle, but there was no detection of EtOH at any level at either age. Detection of the high level of EtOH (6%) in milk, however, was observed by 16 day olds within an habituation paradigm (Exp. 2b) via cardiac and behavioral (locomotion, mouthing) indexes. In Experiment 3 application of Experiment 2's more sensitive, behavioral index to assess generalization of the conditioned taste aversions revealed detection of a lower, more representative concentration of EtOH (175 mg%) in milk in 16-day-old rats. Overall the results show that the unweaned rat is capable of detecting very low concentrations of EtOH in milk and can modify their behavior accordingly. The expression of this capability is not, however, homogeneous across different response indexes. In conjunction with prior research it is clear that the infant rat's perception of EtOH in milk, including the very low levels of EtOH found in maternal milk during mild or moderate intoxication, is a relevant experience for generating new responses towards EtOH.

Animals↗
PubMedDate not supplied

A survey of local and topical anesthesia use by pediatric dentists in the United States.

PURPOSE: The purpose of this survey is to evaluate current usage of local and topical anesthesia by Pediatric Dentist to evaluate the current practices. METHODS: Surveys were sent to 3051 pediatric dentists asking about types of anesthetics, considerations in determining local anesthetic dosage, time used to inject a cartridge and shortcomings of topical preparations. Data were computed for percentage responses. RESULTS: The response rate was 55%. Only 49% used exact body weight to determine local anesthetic dosage. The mostly commonly used needles for infiltrations were 30-gauge short and blocks were 27-gauge short. Only 11% of the respondents were using > or = 60 seconds to inject a full cartridge. Topical anesthetics were used by most, with the most commonly used brand being Hurricaine [correction of Hurricane]. A third waited 60 seconds before injecting after the application of the topical anesthetic. Most patients (89%) disliked the taste of topical anesthetics and adverse drug reactions were rarely seen. CONCLUSIONS: The findings of this study demonstrate that Pediatric Dentists are most commonly using Lidocaine as the preferred type of local anesthetic using 30 gauge short needle for infiltrations and 27 gauge short needle for blocks. Most were taking anywhere from 11-> 60 seconds to inject a cartridge. Topical anesthetic was used by most and the preferred brand was Hurricaine, however their perception of the effectiveness of topical anesthetics varied. There also appears to be a need to develop newer and better mode of topical anesthetic delivery system in the pediatric dental population.

Administration, Topical↗
PubMed2003

The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids.

This study examined the effect of oral and product temperature on the perception of texture and flavor attributes. A trained panel assessed 21 texture and flavor attributes in one high-fat and one low-fat product of two semi-solids: custard dessert and mayonnaise. The products were evaluated at 10, 22 or 35 degrees C in combination with oral temperatures of 27, 35 and 43 degrees C. Results showed that modulation of product and oral temperature had significant effects on a number of attributes. Flavor intensities, melting mouth feel, and fat after feel increased, while subjective thickness decreased with increasing product temperature. Neither product- nor oral temperature had an effect on over-all creaminess. Oral temperature affected a number of mouth feel attributes: melting, heterogeneous and smooth. Furthermore, large differences existed in ratings between the high- and low-fat products of custard and mayonnaise, and they were more prominent in mayonnaise. We conclude that the effect of oral temperature on the perception of sensory attributes in semi-solids was small, but present, while the product temperatures influenced the ratings greatly.

Adolescent↗