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PubMed1996

Rapid distribution of 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) to embryonic tissues in C57BL/6N mice and correlation with palatal uptake in vitro.

2,3,7,8-Tetracholoridbenzo-p-dioxin (TCDD) is a developmentally toxic environmental contaminant capable of inducing cleft palate and hydronephrosis in embryonic C57BL/6N mice. In this study, the disposition of TCDD was determined in pregnant C57BL/6N mice in the 24 hr immediately following oral administration on Gestation Day (GD) 12. TCDD was detected in maternal blood, liver, and fat and in the placenta, embryonic liver, and palate within 30 min after dosing on GD 12. The levels peaked in blood and placenta at 3 hr and in the other tissues at 8 hr. Levels of TCDD decreased slightly after 8 hr in embryonic liver and palate. In vitro systems were used to study the mechanisms of action of TCDD and in these models exposure is typically reported as concentration of TCDD in the culture medium. The present study is the first to allow a direct comparison of the level of TCDD in embryonic tissue after in vivo and in vitro exposures. Uptake of TCDD was determined in embryonic palatal organ culture and tissue levels were then expressed in comparable units for both in vivo and in vitro exposures. The data provide new information on distribution in the pregnant mouse and the embryo and also show that the palatal organ culture model provides a reasonable dosimetric representation of in utero exposure.

Administration, Oral↗
PubMed1983

Influence of a palatable, high-fat diet, and exercise training on the high-density lipoprotein to total cholesterol ratio in the rat.

The influence of a palatable, high-energy diet, and exercise training on the levels of serum total cholesterol (CHOL) and CHOL carried by high-density lipoproteins (HDL CHOL) was investigated. Female rats were fed either a laboratory chow or a diet made of palatable food items containing a high level of fat. The animals receiving the latter were divided into groups fed either ad libitum, or pair-fed, on a calorie basis, with the chow-fed animals. Half of the animals were submitted to a swimming program for 4 wk. Body weight, total and HDL CHOL were measured at the end of the treatments. Exercise-trained rats ingested the same amount of calories as their sedentary counterparts, while the animals fed with high-energy diet ate almost twice as many calories as the chow-fed groups. The sedentary animals fed the palatable diet had higher body weights than the chow-fed animals, and exercise prevented this weight increase. Exercise did not have any significant effect on serum total CHOL, but increased significantly the HDL/total CHOL ratio by 15% in the chow-fed animals. The palatable diet increased total CHOL, and decreased the HDL/total CHOL ratio in sedentary animals, whereas the ratio in their trained counterparts was comparable to that of the sedentary chow-fed group. Exercise can thus prevent both weight gain and a decrease in HDL/total CHOL ratio produced by a palatable, high-energy diet in the female rat.

Animals↗
PubMed1991

Monosodium glutamate as a palatability enhancer in the European diet.

Can monosodium glutamate (MSG) augment palatability in foods of the occidental diet? Its effects on the palatability of two experimental foods were investigated in 36 healthy young men and women. MSG improved palatability ratings, with an optimum at 0.6%. Weekly tests of free intake showed that subjects fed the experimental foods with 0.6% MSG added ate progressively more and faster, indicating increasing palatability with repeated exposure. The effects of MSG on familiar foods were investigated in a group of 65 institutionalized elderly persons. Spontaneous intake was measured at lunch time on 12 test days. Target foods (soup and vegetable) were served either without or with 0.6% MSG added. MSG facilitated intake of some but not all target foods, and was associated with positive (increased calcium and magnesium intake) or adverse (increased fat intake) nutritional effects. It is concluded that MSG can act as a palatability enhancer in the context of the French diet. It can facilitate long-term intake in both young and elderly persons but it should be utilized cautiously so as to improve nutrition.

Aged↗
PubMedDate not supplied

Food palatability and hunger modulated effects of CGS 9896 and CGS 8216 on food intake.

The effect of food palatability and duration of food deprivation on the modulation of food intake by two benzodiazepine receptor (BDZR) ligands, CGS 9896 and CGS 8216, were investigated. Three diets differing in palatability (high, medium, or standard) and three different periods of food deprivation (0, 16, or 24 h) were used in all combinations to compare the effect of these variations on the observed modulation of food consumption by both BDZR ligands. Increasing diet palatability and/or food deprivation increased the baseline food consumption and reduced the sensitivity of the test to the detection of the hyperphagic effect of CGS 9896 but increased the sensitivity to detect the anorexic effect of CGS 8216. Only for the intermediate conditions of food deprivation (16 h) and for a standard or medium palatable diet were both significant hyperphagic effect of CGS 9896 and anorexic effect of CGS 8216 detected. Neither increased palatability nor hunger enhanced the modulation of feeding, indicating that neither "taste preference" nor "hunger" is the key factor in the mechanism of BDZR ligand-induced feeding response.

Animals↗
PubMed1989

Responses of lean and obese subjects to preloads, deprivation, and palatability.

The effects of preloads, deprivation, and palatability on the eating behavior of non-dieting lean and obese subjects were studied during laboratory meals, using small solid food units (SFUs) to measure the rate of ingestion over the time-course of the meals. In both weight groups, rate of intake decreased from the beginning to the end of meals. The smaller the preloads and the longer the deprivation interval, the faster subjects ate at the beginning of meals and the higher their hunger ratings were. The longest deprivation interval also increased palatability ratings, meal length, and the total amount that subjects ate. Increasing the palatability of the food increased the rate of intake at the beginning of meals, meal length, and the amount of food that subjects ate. Obese subjects were more sensitive to palatability and less responsive to deprivation than lean subjects. For example, while lean subjects became less discriminating about the palatability of the food at the beginning of meals as deprivation increased, obese subjects did not. The satiation mechanism of obese subjects was also different from lean subjects. For example, obese subjects overate after preloads while lean subjects underate compared to their baselines.

Adult↗
PubMed1990

Does variation in palatability affect the postprandial response in energy expenditure?

The impact of variation in palatability on diet- and sucrose-induced thermogenesis was studied in two experiments with 24 healthy young normal-weight subjects, 12 men and 12 women. In the first study, subjects received at random in duplicate either a normal liquid test meal (2,000 kJ, 12% protein, 33% fat, 55% carbohydrate), or an iso-energetic test meal made highly unpalatable with kinin. The difference in palatability did not have a significant impact on postprandial metabolism. In the second study subjects received at random either a palatable sucrose solution (900 kJ), an iso-energetic standard sucrose solution, or an iso-energetic unpalatable sucrose solution. Kinin and a citrus flavour were used to vary palatability. Postprandial energy expenditure over a period of 150 min was not significantly affected by differences in palatability. A separate control experiment to assess the effect of kinin on energy expenditure was carried out in eight subjects. Kinin had no significant effect on energy expenditure over a period of 120 min after ingestion.

Adult↗
PubMed2005

The environment influences whether high-fat foods are associated with palatable or with unhealthy.

This study investigated whether relatively automatic evaluations of food differ between situations and between obese people and lean controls. These evaluations were assessed in the affective priming paradigm (APP) -- a response latency based measure for associations. In Experiment 1, we either focused participants (33 obese and 26 lean controls) on the palatability (restaurant condition) or on the healthiness (health condition) of food, prior to the APP. Independent of weight-status, relatively automatic evaluations of food were based on palatability in the restaurant condition, and on health in the health condition. So, the current focus of attention can shape the way foods are evaluated relatively automatically. In Experiment 2, craving was induced in participants (27 obese and 29 lean controls). Unexpectedly, the craving induction did not achieve its goal of focusing on the palatability of food in general, but just for low-fat foods, possibly because of the health-emphasizing environment -- a hospital. Interestingly, obese people showed a stronger palatability priming effect with increasing levels of initial craving. For normal weight controls the effect was in the same direction, but missed significance. In our environment, palatability of food may be too salient, and health may not be salient enough, influencing automatic food-evaluations.

Adult↗
PubMed2005

Entrainment by a palatable meal induces food-anticipatory activity and c-Fos expression in reward-related areas of the brain.

Rats maintained under restricted feeding schedules (RFS) develop food-anticipatory activity and entrainment of physiological parameters. Food entrainment is independent of the suprachiasmatic nucleus and depends on food-entrainable oscillators (FEO). Restricted feeding schedules lead animals toward a catabolic state and to increase their food driven motivation, suggesting that in this process metabolic- and reward-related mechanisms are implicated. This study explored if motivation driven by a palatable meal is sufficient to produce food-entrainment. To address this question, we evaluated whether daily fixed access to a highly palatable meal entrained (PME) locomotor activity, serum glucose and free fatty acids concentrations in rats maintained without food deprivation. The entrained response of PME rats was compared with rats entrained to RFS. In a second experiment, we used c-Fos-IR to identify structures in the central nervous system involved with PME. Rats showed anticipatory activity to a daily palatable meal, with a lower intensity than rats entrained to RFS. Anticipatory activity persisted at least for four cycles after interrupting palatable meal, suggesting that this persistence depends on an endogenous oscillator. Glucose and free fatty acids were not entrained in PME rats. c-Fos expression in limbic system nuclei was in phase with PME time, but not in the hypothalamus. Results suggest 1) that food deprivation, i.e. a catabolic state is not necessary for the expression of anticipatory activity; 2) that an increase in the motivational state due to taste and/or nutritional contents of palatable meal is sufficient to entrain behavior; and 3) that structures in the limbic system are involved in this entrainment process. The present study indicates that metabolic and motivational mechanisms are involved in food entrainment, and suggests that the FEO may be a multi-oscillatory system distributed over different regulatory systems in the brain.

Animals↗
PubMed2005

Effects of palatability and learned satiety on energy density influences on breakfast intake in humans.

The present report explored firstly how palatability modified the effects of energy density (ED) on short-term food intake and changes in rated appetite within a single test meal, and secondly how repeated consumption altered these relationships. Experiment 1 contrasted disguised high (HED) and low (LED) versions of a food presented in bland and palatable forms. Mass consumed varied as an interaction of palatability and ED, with subjects eating least of the bland/HED version, suggesting some un-learned satiating effects. No such compensation for ED was seen in the palatable/HED condition, and overall energy intake increased with ED. Palatability had the expected stimulatory effect on appetite, but rated hunger decreased more rapidly as a function of energy consumed in the HED conditions. Experiment 2 introduced novel distinctive flavours to examine whether repeated experience of palatable HED and LED versions resulted in learned satiety. Participants ate the same mass of LED and HED versions on first exposure, but after two training days with each food, where they consumed a fixed amount, they subsequently ate a greater mass of the LED version, consistent with learned satiety. Increased intake was accompanied by a slower rate of decline in hunger in the LED condition. Despite these changes, energy intake remained higher with the HED version. Liking for the LED version was greater than the HED version at the end, possibly due to mild aversive qualities of eating a fixed portion of the HED food during training. Together these data suggest that energy density is the major determinant of short-term energy intake in the absence of orosensory cues predictive of energy differences, but that learning of flavour-energy associations can, to some extent, allow short-term energy consumption to be regulated.

Appetite↗
PubMed2000

Examining the effects of lipopolysaccharide and cholecystokinin on water ingestion: comparing intake and palatability.

Lipopolysaccharide (LPS) and cholecystokinin (CCK) have been shown to have anorectic properties in a variety of species. The present study examined the effects of LPS and CCK, both alone and in combination, on two different aspects of water ingestion, water intake and palatability. On test days, animals were first injected intraperitoneally (i.p.) with either LPS (200 microg/kg) or NaCl vehicle, and 2 h later received a second injection of either CCK (8 microg/kg) or NaCl vehicle. In Experiment 1, water intake was monitored for 1 h on 3 separate test days 72 h apart; while in Experiment 2, water palatability was assessed using the taste reactivity test (TRT), on two separate test days 72 h apart. Both LPS and CCK significantly (p<0.05) reduced water intake, with the effects of combined LPS with CCK being more pronounced than either agent injected alone. Rats developed a rapid tolerance to the effects of LPS on water intake on subsequent exposures to LPS. Results from the TRT indicated that LPS enhanced water palatability (p<0.05), as evidenced by a high level of ingestive responding, whereas CCK produced a pattern of responding indicative of satiety. LPS plus CCK reduced ingestive responding on the first test day, but these responses were significantly increased on the second test day (p<0.05). These results demonstrate that although LPS reduces water intake, it enhances water palatability. The results further underscore the necessity for examining palatability changes in addition to intake measures when studying the regulation of feeding and drinking.

Animals↗
PubMed1981

Maxillary molars demonstrating more than one palatal root canal.

Maxillary molars exhibit variations in the canal morphology of the palatal root. Systems may occur in which a single palatal root contains two separate orifices, two separate canals, and two separate foramina. Other maxillary molars may have two separate palatal roots, each with one orifice, one canal, and one foramen. Another variation is one palatal root, one orifice, a bifurcated canal, and two foramina. The practitioner should be aware of variations in the canal system of the palatal roots of maxillary molars so that they can be treated more effectively.

Adult↗
PubMed1997

Antinociceptive effects of palatable sweet ingesta on human responsivity to pressure pain.

Palatable sweet ingestion produces a morphine-like analgesia in both rats and human infants (2-5). To determine whether palatable sweet ingesta induces antinociception in human adults, 60 university students (30 men, 30 women) were exposed to a pressure algometer both before and after consuming either a sweet soft drink, filtered tap water, or nothing (Experiment 1). Pain responsivity was assessed with four pain measures: threshold, tolerance, and visual analogue scale (VAS) ratings of intensity and unpleasantness. Results showed that women who consumed either soft drink or water reported increased pain tolerance and VAS ratings at posttreatment compared with those receiving nothing. However, differences between groups were not found for men. Moreover, compared to men, women reported lower pain thresholds and tolerances and rated the pain as more intense. In Experiment 2, 40 women consumed either nothing or foods that they rated previously as palatable (chocolate-chip cookies), unpalatable (black olives), or neutral (rice cakes). Women who consumed the palatable sweet food showed increased pain tolerance compared with those receiving the unpalatable food, the neutral food, or nothing. These data constitute the first demonstration that "palatability-induced antinociception" (PIA) can occur in human adults.

Adolescent↗
PubMed1996

Palatability and dietary restraint: effect on cephalic phase insulin release in women.

The palatability of food has been shown to influence the cephalic phase reflexes. To determine if food palatability affects the magnitude of cephalic phase insulin release (CPIR) in humans, normal-weight women were asked to list foods that they found palatable and unpalatable. Subjects then stayed overnight in the hospital on two separate days. On each morning following an overnight fast, an intravenous line was inserted and arterialized venous blood drawn for the measurement of plasma insulin and glucose. Blood samples were taken prior to and following a modified sham-feed. Subjects sham-fed the palatable or unpalatable foods (that they had previously identified) for a 2-min period. Foods were administered in a counterbalanced order. During the protocol, hunger and food palatability were monitored. The Three Factor Eating Questionnaire was administered to assess eating attitudes. No significant difference in the magnitude of cephalic phase insulin release was found between the two treatments. However, a statistically significant correlation (r = 0.61, p < 0.05) was found between an individual's degree of dietary restraint as measured by the Three Factor Eating Questionnaire and the magnitude of CPIR. These data suggest that the sensory attributes of food may play less of a role in modulating CPIR than an individual's psychological attitude towards food.

Adult↗
PubMed1986

Effects of changes in palatability on food intake and the cumulative food intake curve in man.

This study was undertaken to quantify the relationship between palatability ratings and food consumption and to determine whether the initial rate of eating was affected by changes in food palatability without a change in nutrient content. Both men and women were given small samples of foods at a brief exposure taste test and asked to rate how much they liked or disliked them on a 9-point scale (like extremely to dislike extremely). Those who gave at least a 2-point difference in rating between a banana colada frozen yogurt drink with and without adulteration with cumin were given these foods to eat to satiety on non-consecutive days, and the same 9-point scale was used to rate these foods after they had been eaten as meals. Cumin was used as an adulterant because it is not intrinsically unpalatable, but is not liked by many individuals in yogurt-based foods. Intake was approximately 100 g different for every unit of difference on the scale, and higher for liked than disliked food. Intake was significantly different between the adulterated and unadulterated meals. The percentage of variance explained by the difference in palatability was 34% of the total variance but was 67% of the variance within subjects. Correlation between intake and ratings were poor across subjects for both palatability levels (i.e. adulterated and unadulterated). The initial rate of eating was significantly higher under the better liked than under the less liked food. These results indicate that quantification of effects of hedonic ratings on intake within subjects is possible, but that hedonic ratings may not be good discriminators of intake differences between subjects. The initial rate of eating reflects partly on palatability.

Adolescent↗
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↗
PubMed2003

Palatability shifts in taste and flavour preference conditioning.

Changes in palatability of tastes and flavours as a result of flavour preference conditioning were examined. In Experiment 1, when tastes were paired with glucose in a reverse-order differential conditioning paradigm, rats acquired conditioned preferences for CS(+) and displayed more hedonic responses to CS(+) than to CS(-) in a postconditioning taste reactivity test. In Experiment 2, rats that received oral infusions of flavours as CSs during a reverse-order conditioning procedure expressed both palatability shifts and conditioned preferences for CS(+). Rats that received a forward conditioning procedure acquired a preference for CS(+), but the palatability of CS(+) was unchanged. In Experiment 3, hungry rats drank mixtures of a flavour CS and a calorific or sweet tasting reinforcer in a long-exposure conditioning paradigm. When tested hungry, rats preferred CS(+) whether they had acquired flavour-calorie or flavour-taste associations. However, CS(+) became more palatable only for rats that acquired flavour-calorie associations. These results suggest that acquisition of flavour preferences, as measured by 2-bottle tests, may not always be accompanied by enhanced palatability.

Animals↗
PubMed1999

Comparison of the palatabilities of standard and superactivated charcoal in toxic ingestions: a randomized trial.

OBJECTIVE: To compare the palatabilities of two activated charcoal formulations in patients with potentially toxic ingestions. METHODS: Prospective double-blinded randomized controlled trial comparing the palatability of standard charcoal [LiquiChar (LC)] with that of a superactivated granulated form [(CharcoAid G (CA)]. Alert adult patients with known or suspected toxic ingestions requiring activated charcoal were randomly assigned to receive 60 g of either LC or CA diluted in a cola beverage to a volume of 340 mL. Standardized forms were used to collect data on patient demographics, time required to drink the charcoal, the remaining volume of activated charcoal, and any adverse reactions. Patients rated the palatability of the activated charcoal on a 100-mm visual analog scale (VAS) with 100 indicating "best imaginable beverage." Telephone follow-up was obtained to identify complications. Student's t-tests or Mann-Whitney U tests were used to compare continuous variables (e.g., VAS, time, age). Fisher's exact tests were used to compare categorical variables. This study had a power of 0.9 to detect a 20-mm difference in the VAS, alpha = 0.05. RESULTS: There were 60 patients enrolled; 29 drank LC, 31 drank CA. Mean age was 34 years; 68% were female. The groups were similar for age, time from ingestion, ingested agents, time required to drink charcoal, and remaining volume. There were more females in the LC group. Patients receiving CA had significantly higher palatability scores than those receiving LC [35.9 (95% CI = 22.5 to 49.3 mm) vs 19.0 mm (95% CI = 9.3 to 28.6 mm) p = 0.04]. None of the patients aspirated. Of seven patients who vomited, five were given LC (p = 0.25). CONCLUSIONS: CharcoAid is more palatable to patients with toxic ingestions than the standard nongranulated form. Use of the granular charcoal may improve patient compliance.

Administration, Oral↗
PubMed1999

The etiology of palatal displacement of maxillary canines.

OBJECTIVES: To test the hypothesis that palatal displacement of the maxillary canine is completely under genetic influence. DESIGN: A randomized controlled design studied cases affected by a severe expression of lateral incisor anomaly on one side and by milder expression of the same anomaly on the other. Comparison of frequency of occurrence of unilateral palatally displaced canine measured in each. Each side acted as control for the other within the same individual. SETTING AND SAMPLE POPULATION: The Departments of Orthodontics of the Universities of Jerusalem and Tel Aviv and in private practice. From approximately 12,000 consecutively treated patients, all those exhibiting an anterior maxilla with a missing lateral incisor on one side, a peg-shaped or reduced lateral incisor on the other, and a palatally displaced canine (n = 19). OUTCOME MEASURE: Missing lateral incisors, peg-shaped, and reduced lateral incisors (all genetically determined characters) have been shown to be associated with palatal displacement of the canine. The canine displacement is presumed by some authorities to be similarly genetically determined. If this is so, then the impacted canine should occur with equal frequency on either side in the patient with a missing lateral incisor on one side and a peg-shaped or reduced lateral incisor on the other. RESULTS: The canine aberration occurred far more frequently on the side of the diminutive lateral incisor. CONCLUSION: There is an environmental factor involved in the palatal displacement of maxillary canines.

Anodontia↗